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Champagne Cake with Buttercream Frosting

Champagne Cake with Buttercream Frosting | BourbonandHoney.com -- This Champagne Cake with Buttercream Frosting is the perfect cake recipe to celebrate with! It's light, tender, sweet and spiked with champagne!
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This Champagne Cake with Buttercream Frosting is the perfect cake recipe to celebrate with! It’s light, tender, sweet and spiked with champagne!

Ingredients

Scale

Cake

  • 2 3/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 large egg whites, room temperature
  • 1 cup Champagne, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons vegetable oil
  • 1 1/4 cups sugar
  • 3/4 cup butter, softened

Champagne Buttercream Frosting

  • 1 3/4 cups butter, softened
  • 6 cups powdered sugar
  • 4 to 5 tablespoons Champagne
  • 1 teaspoon vanilla extract
  • Sprinkles, if desired

Instructions

  1. Heat the oven to 350°F. Grease two 8-inch cake pans then dust with flour, knocking out excess. Line bottom of pan with a round of parchment paper, grease and dust the parchment with flour; set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt until well combined; set aside.
  3. In a medium bowl, whisk together the egg whites, Champagne, vanilla and oil until well blended; set aside.
  4. In a large bowl, beat the sugar and butter with an electric mixer until light and fluffy. Add the flour mixture and the egg white mixture alternately, until well blended. Divide the batter evenly between the prepared pans.
  5. Bake 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pans on a cooling rack, then turn the cakes out onto the rack to cool completely.
  6. In a large bowl, beat the butter with an electric mixer until light and fluffy. Add 6 cups of the powdered sugar, 4 tablespoons of the champagne and vanilla and beat until well combined and frosting reaches desired consistency. Add more champagne to thin out the frosting or more powdered sugar to thicken as needed.
  7. Stack and frost the cake layers and top with sprinkles, if desired.

Nutrition

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