Champagne Cake

Champagne Cake


  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups champagne
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla


  • 1 1/2 cups champagne, reduced to 1/3 cup
  • 2 cups butter, softened to room temperature
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder
  • pinch salt
  • 1 teaspoon vanilla
  • 2 tablespoons milk, if needed

Note: this recipe is written for a standard-sized 8 or 9 inch layer cake, while the two-tiered cake pictured was made with 1 1/2 times the amount of batter and buttercream.

Preheat the oven to 350 and grease three 8-inch cake pans with non-stick spray.  In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt until well combined.  Add the champagne, oil, eggs and vanilla, and whisk well until smooth.  Divide the batter between the pans.  Bake until a toothpick comes out clean, about 21 minutes.  Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

For the buttercream, pour the champagne into a saucepan.  Bring the champagne to a boil, and then simmer until reduced to 1/3 cup.  Cool completely.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and champagne reduction until smooth.  Add the powdered sugar, meringue powder and salt, and mix on low to combine.  Add the vanilla, and whip the buttercream on medium high for 4-5 minutes until very light and fluffy, adding a little milk, if needed, to achieve the desired consistency.

Fill and frost the cooled cakes with the buttercream.

Recipe from Curly Girl Kitchen