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.