champagne cake recipe
The Best champagne cake recipe
I also love how this cake is surprisingly balanced—no one feels like they’ve overindulged, even though it’s rich. The champagne adds a touch of sophistication without being overpowering, and the texture is tender, almost like a cloud. It’s a great way to enjoy a little celebration every day, whether it’s a quiet family dinner or a gathering with friends. And honestly, it’s a great way to use up leftover champagne, which is always a win in my book. It’s not just dessert; it’s a little moment of joy in the kitchen.
Classic Champagne Cake
A light, airy sponge cake infused with a touch of effervescence, perfect for celebrations. Its delicate layers pair beautifully with a creamy vanilla buttercream.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup sparkling wine or champagne, chilled
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper. -
2
In a large bowl, whisk together flour, baking powder, and baking soda. In another bowl, beat sugar and softened butter until creamy. Add eggs one at a time, then vanilla. -
3
Gently fold the dry ingredients into the wet mixture until just combined. Pour in the chilled sparkling wine and mix until smooth. Pour batter into the prepared pan. -
4
Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack. -
5
For the buttercream, beat butter and powdered sugar until fluffy. Add heavy cream and vanilla, mixing until smooth. Spread between cooled cake layers.
🔧Equipment
- Mixing bowls
- Whisk
- Stand mixer or hand mixer
- Loaf pan (9×5-inch)
- Piping bag with tip
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Champagne Cake Works
❓ Frequently Asked Questions About Champagne Cake
1. What is the best way to store the champagne cake after baking?
Keep the cake in an airtight container at room temperature for up to two days. If you plan to serve it later, refrigerate it for up to three days, wrapping it tightly in plastic wrap or aluminum foil to prevent drying out. For longer storage, freeze the cake in its container, wrapped in plastic and foil, and thaw it in the refrigerator overnight before serving.
2. Can I substitute regular sparkling wine for champagne in this recipe?
Yes, you can use a high-quality sparkling wine or prosecco as a substitute, but for the best flavor, stick with champagne. If using a non-champagne option, opt for a dry, crisp variety to maintain the cake’s light and bubbly texture.
3. How should I handle the egg whites if they’re too thick or thin?
For thick egg whites, gently beat them until they hold stiff peaks. If they’re too thin, let them sit for 5–10 minutes to thicken slightly before whipping. For thin whites, add a tiny pinch of salt or a few drops of lemon juice to stabilize them.
No, this champagne cake is traditionally made with wheat flour, so it’s not gluten-free. If you’d like a gluten-free version, you’d need to swap the all-purpose flour for a gluten-free blend and adjust the leavening agents accordingly, though texture and rise may differ slightly. To keep the cake tender, fold the egg whites in gently after the dry ingredients are combined. Avoid overmixing the batter—stir just until the flour is moistened, then let the batter rest for 5 minutes before baking. This helps retain moisture and prevents a dense texture.
5. How can I make the cake extra moist without overmixing the batter?
