Go Back
–+ servings
A close-up slice of Champagne Layer Cake with light pink buttercream filling and frosting details.

Champagne Layer Cake with Buttercream

This recipe creates an elegant Champagne Layer Cake with a delicate crumb, infused with the flavor of champagne and topped with a luscious strawberry and champagne Italian meringue buttercream. It's perfect for celebrations and baking enthusiasts looking to impress.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 12 people
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 4 large eggs, separated at room temperature
  • 4 large egg whites at room temperature
  • 1.5 cups butter at room temperature (12 ounces/ 340 grams)
  • 2.5 cups sugar (550 grams)
  • 3 cups cake flour (390 grams)
  • 2 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 1 teaspoon table salt OR 1.5 teaspoon (9g) kosher salt
  • 0.5 cup champagne at room temperature (4 ounces)
  • 0.5 cup buttermilk at room temperature (4 ounces/ 114 grams)
  • 1 teaspoon pure vanilla extract
For the Strawberry and Champagne Italian Meringue Buttercream
  • 1 batch Italian Meringue Buttercream use 1.5 batches if adding pink swirls
  • 1 cup champagne (8 ounces)
  • 0.33 cup sliced fresh strawberries stems removed, pureed (about 8 ounces/ 90 grams)

Equipment

  • Standing mixer
  • Whisk attachment
  • Paddle attachment
  • Rubber spatula
  • Round cake pans (8 or 9-inch)
  • Parchment paper
  • Wire racks
  • Small saucepan
  • Blender

Method
 

  1. Preheat your oven to 350 degrees F (176 degrees C). Grease and flour three or four 8 or 9-inch round cake pans. Line the bottoms with parchment paper rounds, also greased.
  2. Separate the 4 whole eggs. Place the yolks in a small bowl. Add the egg whites (from the 4 whole eggs plus the 4 additional egg whites) to the bowl of a standing mixer fitted with the whisk attachment. Beat the egg whites until stiff peaks form. Transfer the beaten egg whites to a separate bowl.
  3. Fit the mixer with the paddle attachment. Cream the butter and sugar on medium-high speed until light and fluffy, about 6 minutes. Scrape down the sides of the bowl as needed.
  4. Add two egg yolks and beat until incorporated, about 20 seconds. Scrape down the bowl. Add the remaining two egg yolks, beat until incorporated, about 20 seconds, and scrape down the bowl again.
  5. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  6. In a large measuring cup, stir together the champagne, buttermilk, and vanilla extract.
  7. With the mixer on low speed, add the dry ingredients alternately with the liquid ingredients in 4 additions, beginning and ending with the dry ingredients. Mix just until incorporated after each addition. Scrape down the sides of the bowl as needed.
  8. Using a rubber spatula, gently fold the beaten egg whites into the batter until just incorporated.
  9. Divide the batter evenly among the prepared pans. Bake for 30-40 minutes for 3 layers, or 25-30 minutes for 4 layers. The cakes are done when golden brown, pulling away from the sides of the pan, and a toothpick inserted into the center comes out with moist crumbs attached.
  10. Let the cakes cool in the pans on wire racks for 5 minutes. Then, invert the cakes onto the wire racks to cool completely.
  11. For the strawberry and champagne buttercream: Pour 1 cup of champagne into a small saucepan and boil until reduced to 1/2 cup. Let it cool completely. Beat the cooled champagne reduction into a prepared batch of Italian Meringue Buttercream.
  12. Remove about two-thirds of the buttercream. Add the pureed strawberries to the remaining buttercream and beat until fully incorporated.

Notes

If you don't have cake flour, you can substitute by removing 2 tablespoons of flour per cup and replacing it with 2 tablespoons of cornstarch. Whisk well before using.

Tried this recipe?

Let us know how it was!