Champagne Layer Cake with Champagne Buttercream Frosting
Prep Time: 35mins
Cook Time: 25mins
Total Time: 1hr
An elegant champagne layer cake with champagne buttercream frosting - sweet and festive for any engagement, holiday party, or other occasion!
For the Cake:
3cups(360 grams) all-purpose flour
1cup(8 ounces, 227 grams) unsalted butterat room temperature
2cups(396 grams) granulated sugar
4large eggsat room temperature
1 1/2cupschampagne, prosecco, or sparkling wine
For the Frosting:
1 1/2cups(12 ounces, 341 grams) butterat room temperature
6cups(681 grams) powdered sugar
To make the cake, preheat oven to 350 degrees F (180 C). Grease and flour three 8” cake pans; set aside.
In a medium bowl, whisk together the flour, baking powder, and salt set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 1-2 minutes. Add sugar and beat on medium-high speed for 2-3 minutes more, until the mixture is pale and fluffy.
Reduce speed to medium-low and add eggs one at a time, followed by the vanilla. Beat until thoroughly combined, scraping down the sides of the bowl if needed.
With the mixer running on low speed, add a bit of the flour mixture, followed by half the champagne. Add a bit more flour, then the rest of the champagne, and finally the last of the flour. Blend just until evenly combined.
Divide batter evenly among prepared cake pans, and smooth the tops with a spatula. Bake for 22-28 minutes, until the tops are just lightly golden and a toothpick inserted into the cake comes out with moist crumbs. Cool in the cake pans for about 15 minutes, then turn the cakes out to cool directly on wire racks until they are room temperature.
To make the frosting, beat the butter for 1-2 minutes, until it is smooth. Add 3 cups of powdered sugar, followed by the champagne, followed by the remaining powdered sugar, mixing well after each addition. Add more champagne or powdered sugar, if needed, to adjust the consistency, then frost and garnish the cake as desired.
This cake can be stored at room temperature in an airtight container, but will slice and serve most nicely if chilled in the fridge for several hours, then allowed to sit at room temperature for 30-60 minutes before serving.