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Ingredients
Champagne Cake
- 3 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1 cup butter, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 2 tsps vanilla extract
- 1 1/2 cups champagne
Champagne Buttercream
- 1 1/2 cups butter, room temperature
- 6 cups powdered sugar
- 6 tbsp champagne
Ingredients
Champagne Cake
Champagne Buttercream
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Instructions
Champagne Cake
- Preheat oven to 350 F. Grease 2 9 inch pan with magic release.
- In a medium bowl, combine butter, baking powder and salt.
- In a stand mixer bowl, beat butter for 2 minutes. Add sugar and beat again until it becomes light and fluffy.
- While the mixer is on low, add eggs one at a time and then the vanilla. Scrape the sides and beat again.
- Add the 1/3 of the flour and then 1/2 of the champagne. Add 1/3 of the flour and then 1/2 of the champagne. Add the rest of the flour. Mix until everything is combined.
- Divide batter evenly and smooth the top. Bake for 25-30 minutes until the tops are lightly golden and when toothpick is inserted, it comes out clean.
- Cool for 10 minutes and then cool completely on wire rack before frosting the cake.
Champagne Frosting
- Beat butter for 2 minutes until it becomes light and smooth.
- Add 3 cups of the powdered sugar and then the champagne and then the rest of the powdered sugar.
- Add more sugar or champagne to reach the right consistency. Frost the cooled cake.
Recipe Notes
Adapted from : Nourish and Fete
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