Champagne Cake with Strawberry and Champagne Italian Meringue Buttercream
This delicate, moist Champagne Cake is packed with flavor, filled with strawberries, & iced with Champagne Italian Meringue Buttercream. It's the perfect celebration cake.
Last weekend I receive an email with the following request...
"Good morning. I am looking for a recipe that is as good as your Best Vanilla Cake recipe but for a wedding. The bride would like a (NOT PINK) champagne cake. Your vanilla cake is perfection. How could I modify it to be a champagne cake? Thank you! PS - I have tried the Martha Stewart champagne cake, but it was not nearly as good as your vanilla cake. So, searching the internet is not overly helpful. Thank you for any time and attention you may have to give this matter."
Suddenly, I had the perfect excuse to bake Champagne Cake
I shut myself in the kitchen all Sunday afternoon baking champagne cake after champagne cake until I had achieved a supremely moist, tender cake laced with the delicate flavor of champagne. My family couldn't stop eating it. Always a good sign.
To frost and fill the cake, I made one and a half recipes of Italian Meringue Buttercream, flavoring the buttercream with a champagne reduction. Then, I removed about ⅓ of the buttercream and added ½ cup of pureed strawberries.
I LOVE the flavor combination of strawberry and champagne. However, the strawberry does mute the champagne flavor in the cake a bit. So, if you’re wanting a stronger champagne flavor, I’d suggest sticking with Champagne Buttercream for both the filling and frosting.
Champagne Cake Recipe Notes
I tested this champagne cake recipe with both sweet and dry champagne. Both are delicious, however the sweeter champagne did contribute a bit more champagne flavor to the cake.
I also played around with how much champagne to add to the recipe. One of the things that makes this Vanilla Cake so yummy is the inclusion of buttermilk, which adds both flavor and moisture to the cake. I wanted to include those qualities in this recipe, while also adding enough champagne so you could actually taste it.
I baked two cakes side by side, one with all champagne, and one with half champagne and half buttermilk. Just like with the vanilla cake, the buttermilk made a huge difference in the consistency of the cake, creating a super moist, tender crumb.
The crumb of the all champagne cake was also moist and tender, but not as much. And honestly, there wasn't much of a difference in flavor between the two versions. So, half buttermilk and half champagne is the way to go.
If you've never made Italian Meringue Buttercream, this cake is the perfect excuse
I receive comments and emails almost every week that go something like this...
"I’m not sure I’ll ever make another frosting type after this! The salted caramel version is delicious, but I am so impressed with the results of the Italian meringue! Fluffy yet stable, with a super creamy texture and amazing flavor."
This is EXACTLY how I felt the first time I made a batch of Italian Meringue Buttercream almost 20 years ago, and I've rarely iced a cake with anything else since. Even those of you (myself included) who typically don't like frosting, will love this buttercream. It's the bomb diggity.
Having said that, there's nothing wrong with good, old fashioned American Buttercream, which only takes about 5 minutes to make and is silky smooth and flavorful thanks to the additions of butter and heavy cream.
Frequently Asked Questions:
Q: Are the layers of this cake firm enough to be stacked into a 3 tier cake?
A: Absolutely! This crumb of this cake is soft but also sturdy and will hold up well - IF the tiers are properly supported with dowel rods.
Q: I see the you live at a higher altitude than me. Do I need to make any adjustments for baking at low altitude?
A: No adjustment necessary. I've heard from readers from all over the world who have baked this cake in all different climates and had success.
Q: What is the proper way to store this cake since it has Buttercream frosting?
A: If the cake is frosted, store it in the refrigerator – no need to cover it. If the cake layers are unfrosted, wrap them in plastic wrap and store them at room temperature, or freeze for up to 3 months.
Q: Does it matter if I use salted or unsalted butter to make this cake?
A: Contrary to most recipes (and bakers), I almost always use salted butter in baked goods. The reason most recipes call for unsalted butter is to limit the amount of salt in a recipe. However, I believe that most sweet treats benefit from the additional salt, and the salted butter adds such a minimal amount, it’s rarely detected anyway. But, ultimately, this is a matter of taste. Therefore, most of my recipes just say “butter”, leaving it up to the baker to decide. There are a few place where I specify unsalted butter – such as in Italian Meringue Buttercream – because it really does make the buttercream too salty. So – to answer your question: Use whatever butter you have on hand for the cake, salted or unsalted. 🙂 For the buttercream, definitely use unsalted.
Q: Can I use this recipe for cupcakes? What temp and how long? How many cupcakes will the recipe make?
A: Yes! Bake the cupcakes at 350 degrees for 15 - 18 minutes. This recipe will make 24 cupcakes.
Q: How strong is the champagne taste?
A: The champagne flavor is subtle – you can absolutely taste it, but it’s not very strong. To intensify the flavor, I suggest following the option in the recipe for boiling 2 or 3 cups of champagne in a saucepan until reduced by at least half. Brush the tops of the cooled cake layers with the champagne reduction.
Q: Can I use frozen strawberries or should I stick with fresh?
A: Frozen will work just fine, however, I would suggest pureeing a few extra frozen strawberries and then straining the puree slightly before adding it to the buttercream. Frozen strawberries tend to produce a runnier puree than fresh. Straining them a bit will ensure you get a good strawberry flavor in the buttercream without making the buttercream too soft.
Q: What is a good champagne to use?
A: I like to use Korbel – their blanc de noirs is great because it’s on the sweet side with good flavor and generally pretty affordable. Sweeter is better with this cake because the champagne flavor is more pronounced than when using a dryer champagne.
Q: I'd like to make an almond flavored version of this cake. Do you think I can substitute the champagne for Disaronno or almond extract in both the cake and the icing?
A: I think using Disaronno and almond extract in this cake would be delicious. Here’s what I’d suggest: swap out the champagne for the disoranno and the vanilla for the almond extract, using the same amounts of each. Then, taste the cake (after it’s cooled) to decide if you’d like a stronger almond flavor. If you do, simply brush more disoranno over the top of the cake, letting it soak in. To add disoranno to the icing, you won’t need to reduce it on the stovetop, like I suggest for the champagne. Simply beat it in, bit by bit, tasting and paying attention to the icing consistency until you get the flavor to the level of almond that you want. The goal is to get a strong enough almond flavor without adding so much that the icing gets too runny. Adding it a little at a time will allow you that level of control. You could also add a teaspoon or two of almond extract to the icing if you wanted to boost the almond flavor even more.
Q: I sometimes have issues with with the middle of cakes sinking after removing them from the oven. Any tips for me as to how to avoid this?
A: Here are a couple of trouble shooting ideas: 1.) Baking powder loses its leavening power if it’s more than 6 months old. 2.) Over beating once you add the flour. 3.) An inaccurate oven temperature (most oven temperatures are off slightly, so it can be helpful to use an oven thermometer to check it.) 4.) If the cake batter sits out too long before you bake it, that can cause the leavening to loose its power, causing the cake to sink after you remove it from the oven.
Q: If using four 8-inch pans, how much batter should I add to each pan?
A: To use four 8-inch pans, just distribute the batter equally amongst each pan, which will probably mean that each pan is about ¼ to ⅓ full, depending on how high the sides of your cake pans are.
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Champagne Cake is a Building Block Recipe
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Champagne Cake with Champagne Italian Meringue Buttercream
This delicate, moist Champagne Cake is packed with flavor, filled with strawberries, & iced with Champagne Italian Meringue Buttercream.
Ingredients
- 4 whole eggs, separated, PLUS 4 additional egg whites, at room temperature
- 1 ½ cups (12oz; 340g) butter, at room temperature
- 2 ½ cups (550g) sugar
- 3 cups (390g) cake flour (*See note for a cake flour substitution)
- 2 teaspoon (8g) baking powder
- ¼ teaspoon (1.2g) baking soda
- 1 teaspoon (6g) table salt OR - 1 ½ teaspoon (9g) kosher salt
- ½ cup (120ml) champagne, at room temperature
- ½ cup buttermilk (120ml), at room temperature
- 1 teaspoon (4.9) pure vanilla extract
FOR THE STRAWBERRY AND CHAMPAGNE ITALIAN MERINGUE BUTTERCREAM:
- 1 or 1 ½ batches Italian Meringue Buttercream (if you don't add the pink buttercream swirls on the top of the cake, 1 recipe will suffice)
- 1 cup (240ml) champagne
- ½ cup fresh strawberries, stems removed, pureed in a blender to measure about ⅓ cup (80g)
Instructions
- Heat oven to 350 degrees F (176 degrees C). Grease and flour three or four 8 or 9-inch round cake pans and line the bottoms with a round of parchment paper that is also slathered with a bit of butter or shortening.
- Separate the 4 whole eggs, placing the yolks in a small bowl and the whites in the bowl of a standing mixer fitted with the whisk attachment, along with the 4 additional egg whites. Beat the egg whites until stiff peaks form when you lift the whisk from the beaten egg whites. Scrape the egg whites into another bowl. Rinse and dry the standing mixer bowl.
- Fit the mixer with the paddle attachment and cream the butter and sugar until light and fluffy, about 6 minutes. Stop the mixer to scrape down the sides of the bowl a time or two.
- Add two of the egg yolks and beat until incorporated, about 20 seconds. Scrape down the sides of the bowl. Add the remaining two egg yolks, beat until incorporated, about 20 seconds, and scrape down the sides of the bowl again.
- Add the flour, baking powder, baking soda, and salt to a bowl and mix with a wire whisk just to combine.
- In a large measuring cup, stir together the champagne, buttermilk, and vanilla.
- Beating on low speed, add the dry ingredients, alternating with the liquid, in 4 additions, beginning and ending with the flour. Beat on low to medium speed, just long enough to incorporate each new addition. Scrape down the sides of the bowl as necessary.
- With a rubber spatula, gently fold the beaten egg whites into the batter just until incorporated.
- Pour the batter into your prepared pans. If baking 3 layers, bake for 30-40 min. If baking four layers, bake for 25-30 minutes. The cakes will be golden brown, be pulling away from the sides of the pan, and will not jiggle in the center when you shake the pan slightly. To check for doneness, stick a toothpick into the center of one of the layers. Remove the toothpick and look for signs of raw batter. If only cake crumbs stick to the toothpick, the cake is done. You can also scoop a tiny amount of cake from the center of one of the layers to check for doneness. (You’ll be covering the cake with frosting anyway.)
- Let the cakes cool on wire racks for 5 minutes in the pan, then gently turn them out of the pans onto the wire racks to cool completely. If you don't plan on frosting the layers immediately, wrap each tightly with plastic wrap. The layers can be stored at room temperature for 1 day, or frozen for up to 2 months.
NOTE: For a stronger champagne flavor, pour 1 cup (240ml) champagne into a small sauce pan and bring to a boil. Simmer until the champagne is reduced to ⅓ cup (80ml). Brush the tops of the cooled cake layers with the champagne reduction.
FOR THE STRAWBERRY AND CHAMPAGNE ITALIAN MERINGUE BUTTERCREAM:
- Pour 1 cup (240ml) champagne into a small sauce pan and bring to a boil. Simmer until the champagne is reduced to ½ cup (120ml). Allow to cool completely and then slowly beat into a prepared batch of Italian Meringue Buttercream.
- Remove about ⅔ of the buttercream from the mixing bowl. Add the pureed strawberries to the remaining buttercream and beat until completely incorporated.
Notes
Cake Flour Substitution:
Add 3 cups (360g) all-purpose flour to a bowl and remove 6 tablespoons (45g). Add 6 tablespoons (45g) of cornstarch and stir with a wire whisk to combine.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 615Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 136mgSodium: 365mgCarbohydrates: 82gFiber: 0gSugar: 63gProtein: 5g
Marcia says
Hi! I am LOVING all your cakes! Weird question… I’m needing to do some vanilla cupcakes (for a school function) as well as a tiny champagne cake. I was hoping there’s a way I could make the batter, use it for the cupcakes, and then add champagne in for the tiny cake (almost smash cake size). Do you know of a way to do that with your recipes? I’d just have SO much leftover batter if I did 2 separate batches. 😩 Thank you for any ideas! (I’m also ok with “it won’t work”)
Rebecca Blackwell says
Hi Marcia! I am so happy to hear that you are enjoying these recipes! Great question! To answer it, I have to ask you a question back - is there a reason why you don't want the champagne to be in the cupcakes? Is it because the cupcakes are for children? If so, it's good to know that by the time the cupcakes come out of the oven, all the alcohol in the champagne has long cooked out of them. In my experience, most people don't detect on their own that the flavor in champagne cake comes from champagne, unless you point it out to them. So, you could just make the batter as is, baking some into cupcakes and the rest into a small cake. If you wanted the cake to have more champagne flavor, follow the instructions in the recipe to make a champagne reduction and brush that over the cake. If you're planning to frost the cupcakes and the cake, you could also leave the champagne out of the buttercream for the cupcakes but include it in the buttercream for the cake. Does that answer your question at all? Please let me know if it doesn't! xo
Marcia says
Hey! Thanks for getting back so quick!! Think that’s just what I’m going to do- thanks for confirming the super light, hardly noticeable champagne flavor 🤣
Katie says
This cake looks delicious, I had a lady ask me to make her a champagne cake I had never heard one of one before but she wants a 14” 2 layer one, can you tell me how I would go about using this recipe to make that possible!
Rebecca Blackwell says
Hi Katie! You'll need to make two batches of this recipe, one for each 14-inch layer. I suggest making one batch at a time (rather than doubling the recipe) since you'll probably want to bake the layers one at a time. Be careful to not fill the pan more than 2/3 full - you might have a cup or so of batter left over from each batch. I'd opt to make cupcakes from any leftover batter as the baker's treat! Please let me know if that doesn't make sense or if you have any other questions! And, I'd love to hear what you think of this cake after you make it! xo
Megan says
So I have a few questions so please bare with me 😅 I baked your champagne cake for a cake tasting for my sister's upcoming wedding. I paired it 3 different ways with buttercream. She was very adamant that she would not like IMBC. Turns out she realized ABC was too sweet and the IMBC paired well with the champagne cake and the hint of strawberries was perfection, in her opinion. Thank you for this recipe! Now on to the questions:
1. Will the IMBC do well structurally in a tiered cake, 2 or 3 tiers? The cake layers will be 1.5"-2" in height and each tier will be only 2 layers. Or would it be better to torte the layers so maybe they wouldn't be as heavy on the IMBC filling?
2. This will be a naked cake. I plan to frost it either the night before or morning of the wedding. Will the champagne reduction be enough to keep the layers moist or should I use a simple syrup as well?
3. Last question, her fiancé would like the champagne IMBC to be a little sweeter. Would you recommend adding a hint of vanilla extract, increase the champagne reduction amount, or the simple syrup?
Again, sorry for all of the questions. You have been a great help so far with the recipe and everyone loved it.
Rebecca Blackwell says
Hi Megan! Please don't apologize for asking questions! Talking to other bakers about what they're baking is one of my favorite things! I love that your sister ended up going with IMB! Thank you for sharing that story with me! Ok. To answer your questions...
1. IMB will hold up well in pretty much any and every kind of cake you want to make and decorate. I used it to make countless wedding cakes of all shapes and sizes, over the years and it remains my favorite buttercream to work with. When making a cake during warm weather months I would usually freeze the fully frosted tiers (or refrigerate them) for transport to the event location. This saved me so much worry about the buttercream getting too warm and the layers sliding around during transport. I would then stack and add finishing decoration to the cake on site. (As an aside, I used this technique of freezing the layers to make a few cheesecake wedding cakes in July and the cakes not only transported well, they stayed nice and cool until it was time to cut them. I added a photo of one of the July wedding cakes in this Cheesecake Recipe.)
2. The Champagne reduction will do a great job of keeping the cake moist and fresh. No need for additional simple syrup.
3. I would suggesting adding some sugar to the Champagne reduction to make champagne simple syrup that will be sweeter than the champagne reduction on its own. Add it to the buttercream bit by bit, tasting as you go and paying attention to the consistency of the buttercream. You can also add some vanilla; I'd suggest scooping out a bit of buttercream after adding the champagne reduction and stirring in a tiny drop of vanilla then tasting it to see what you think of the combination before adding it to the whole batch.
I hope that helps! Please, please let me know if you have any other questions! xo
Megan says
Thank you so much for all of the tips! I live in Florida and she's having an August wedding so I will attempt stacking the tiers at the venue. Usually I stack beforehand but the time of year may not be a good idea. I will make a batch of the IMB to see how it does. So many helpful tips! I'm also a fellow cheesecake baker and it's my absolute favorite to bake 😊
Megan says
Help! I can't find the Korbel champagne anywhere. I don't know my alcohols at all. Is there another brand and type you recommend as well? Thank you 😊
Rebecca Blackwell says
Hi Megan! You can use any kind of dry champagne. Just ask someone at your local liquor store what they recommend - ask for something no too pricy that's dry and drinkable. I hope that helps! Please let me know if you have any other questions! xo
Megan says
Thank you so much! Another question: can you make the champagne reduction in advance and store in fridge? I'll be making the cupcakes and waiting a few days to make the IMBC.
Rebecca Blackwell says
Hi there! Yes! I'd imagine the champagne reduction will keep in the fridge for several weeks, if not months. Please let me know if you have any other questions! xo
Julie says
Hello! I am looking forward to making this cake! Should I use salted or unsalted butter for the cake?
Julie says
Sorry....got my answer from your frequently asked questions! Thanks!
Rebecca Blackwell says
Awesome! Please let me know if you have any more questions, Julie! And, please do let me know how this cake comes out for you! xo
Tyler Guerrero says
I actually want to make a four layer cake. A 12in across bottom, and 3, 8inch layers, how many recipients do I need to make? And what would the difference be in cooking the 8in, vs the 12 in?
Rebecca Blackwell says
Hi Tyler! This recipe makes enough batter for three or four 8-inch layers. So, if you want to make one 12-inch cake plus an 8-inch 3-layer cake, you'll need to double the recipe. Rather than making all of the batter at once, I'd suggest making it twice. The first batch will give you plenty for one 12-inch layer, plus some left over. One recipe will give you enough batter to make two 12-inch layers if you like. Your second batch of batter will give you enough for three 8-inch layers. Does that make sense?
Tyler guerrero says
Hi, I was hoping to make a 3 layer cake, will I need to triple this recipe or double it? If needed I could do a 4 layer cake, it would be tall but it’s to feed a lot of people. 8in rounds.
Anna Sluder says
Is there any way to make this gluten free? I’ve made your gluten free vanilla cake recipe before and it was divine, so I’m wondering if I can add the champagne measurements to that and then make the italian meringue buttercream from this recipe? or should i follow this recipe exactly and use a 1:1 gluten free flour and cornstarch following the cake flour substitution note on this recipe? Thanks so much 🙂
Rebecca Blackwell says
Hi Anna! I would suggest making my gluten free vanilla cake recipe and simply brushing it with champagne simple syrup after it's baked. Just pour 1 cup (240ml) champagne into a small sauce pan and bring to a boil. Simmer until the champagne is reduced to ⅓ cup (80ml). Brush the tops of the cooled cake layers with the champagne reduction. Gluten free cakes are actually better at showcasing other flavors, so the champagne flavor should come through just from brushing it with a champagne reduction. Frost the cake with the Champagne Buttercream in this recipe and it will be delicious! Please let me know if you have any other questions! And, if you try this, I'd love to know how it comes out for you! xo
Julie says
Has anyone tried to ship this cake? I'd like to make it for a friend and mail it. Any tips or suggestions?
Sandra says
Will the champagne syrup effect the cake if place them in the freezer?
Rebecca Blackwell says
This cake freezes great, Sandra. You can freeze it before or after you brush the layers with champagne syrup. Please let me know if you have any other questions!
xo
Joyce Allison Merkel says
Hi! I have been looking for a champagne cake I need to make for a wedding and wanted to test this recipe so I made 1/4 in a 6 inch pan. Had a strange outcome where after 25 min the liquids seemed to rise all to the top and took almost 40 min to get golden brown. When cutting it you can see the bottom half is pretty dense and the top half lighter like angel food. Did I do something wrong or was this from making such a small version of the recipe do you think? The Batter was pretty thick like brownie batter until I folded in the egg whites then loosened up. I wonder if I didn't fully incorporate the egg whites?
Rebecca Blackwell says
Hi Joyce! I have to admit that your question has me stumped. I am honestly not sure what could cause the batter separate while baking, but here's a few guesses.... The cohesiveness of this batter relies on emulsifying the butter, sugar, and eggs. It's important to beat the butter and sugar for at least 5 or 6 minutes, until the mixture is very light and fluffy, then add the egg yolks two at a time, beating well after each addition. If these ingredients didn't fully emulsify, that might possibly be the cause for your batter separating. It is also possible that the egg whites weren't incorporated into the batter enough.... The egg whites should be folded in gently; it's ok to have some white streaks in the batter, but you shouldn't be able to see a clear distinction between the egg whites and the batter.
I'm not sure if any of that helps??? I do hope you try this cake again! It's one of my all time favorite recipes. Perhaps next time try beating the egg whites right before folding them into the batter instead of beating them before making the batter. As I'm typing this, I'm wondering if your egg whites sat for too long before being incorporated into the batter? If they were too loose, that might have also caused the problem.
Ugg. Sorry to not be more help! If you try this recipe again, will you let me know how it goes? xo
Annmarie says
Hi there,
I'm going to make this fabulous cake for my parents 50th wedding anniversary and I'm just wondering if you use caster sugar or granulated sugar in the cake?
Also I just wanted to say that I made the Italian meringue buttercream for the first time using your recipe and it was absolutely gorgeous! I did get a bit of curdling but I stuck it all in the fridge for 20 minutes and then just beat and beat and beat it! So happy it turned out well as I was so nervous making it!
Thanks for the fabulous recipe!
Annmarie (Ireland)
Rebecca Blackwell says
Hello Annmarie from Ireland! I read your whole comment in an Irish accent because I am head over heels in love with the sound of Irish voices. 🙂 Anyway, I always use granulated sugar in this cake. But, you could certainly use caster sugar if that's what you have. Either will work great.
I'm so happy to hear that the Italian Meringue Buttercream worked out well for you! And, so glad you didn't give up on it when it looked a bit curdled. Most "problems" with IMB can be fixed by adjusting the temperature and beating, beating, beating. It always makes me so sad to hear about people giving up on it too soon.
Please let me know if you have any other questions! And happy Anniversary to your parents! 50! Amazing! xo
Lee says
Hello! I just finished making this recipe as cupcakes. I halved it but actually ended up with 21 cupcakes rather than 12. However, all my cupcakes deflated after cooling. They're only as tall as the cupcake liners and are all flat on the top or sunken in the middle. Did I do something wrong?
Rebecca Blackwell says
Hi Lee! I'm so sorry to hear that your cupcakes didn't turn out well. Were they baked all the way through in the middle? One reason that cupcakes (and cakes) deflate after removing them from the oven is because they haven't quite baked through and don't have the structure to support themselves as they cool. Let me know if that doesn't appear to be the issue so I can troubleshoot with you a bit more. xo
Lee says
Yes, they were baked through. They tasted very good, very fluffy, and even still fresh after a day or 2 in the fridge! But they were just flat haha
Mira says
Hi Rebecca! I am a beginner in baking cakes. I will be making a four layered cake and I am wondering if I can add the strawberry puree with some buttercream on top of two of the layers, and only buttercream on two of the other layers, instead of mixing the puree in the buttercream.
Thank you very much!
Rebecca Blackwell says
Hi Mira! Good question! The problem with adding puree in-between the cake layers is that it's thin. Most of it will either run down the sides of the cake when you top one layer with the next and/or soak right into the cake. I'm also afraid that one layer would slip right off the next if filled with fruit puree.
If you want to fill the cake layers with a fruit filling, I'd suggest using jam. One trick is to pipe a ring of buttercream on the top of your cake layers, around the edge of the cake to create a barrier for whatever filling you want to use. Fill the buttercream ring with filling then top with another layer of cake.
I hope that answers your question - but please let me know if you have any more! Also, I'd love to hear how your cake comes out! xo
Mira says
Hello Rebecca,
The cake was a huge success! I finally mixed the strawberry puree with the buttercream, same as your recipe. My family loved the italian meringue buttercream as it is not very sweet. The color of the buttercream was leaning more towards yellow, though. I'm not sure how I can get it to be white. The taste was amazing! Thank you again 🙂
Rebecca Blackwell says
Hi Mira! I'm so happy to hear that the cake was such a success! Hooray! It's difficult to get away from the off-white color of this buttercream because butter is, after all, yellow. Most of the time, if you see a pure white buttercream, it's an American style buttercream using vegetable shortening instead of butter. Looks pretty, but doesn't taste great. Even worse (or, better depending on how you look at it) is the fact that good quality butter that comes from well fed, healthy cows is always more yellow than lesser quality butter. My personal preference has always been to never sacrifice flavor for style, so I've just accepted that "white" frosted cakes will be off-white to pale yellow. 🙂
Thank you so much for taking the time to write and let me know that the cake was a success. I truly appreciate it! xo
Nicole Ehrlich says
Hi Rebecca! Thanks souch for the wonderfully detailed recipe--it looks amazing! I was wondering if I could use day old champagne for this? Will it change the flavor dramatically? Do the bubbles help in some way?
Thanks so much!
Rebecca Blackwell says
Hi Nicole! Yes - you can use day old champagne for this cake. The champagne adds flavor and does not need the bubbles at all. Please let me know if you have any other questions! xo
Veronica L says
WOW! It’s not very often that I make a recipe off Pinterest and it’s PERFECT the first time—this one was!! Cake is feather-light with moist crumble (I did brush tops with Korbel reduction), champagne flavor was subtle and added interest on the palate.
I am a Swiss merengue buttercream fan, this was my first time doing Italian; instructions were easy to understand and the frosting came out PERFECT! (I added a wee little more champagne reduction until the flavor came through) Strawberry flavor is the first thing that hits when you take a bite, followed by the champagne in the cake...I made cupcakes for a friend’s 30th (made 35 at 1/4C batter per) and they were a huge success!
THANK YOU SO MUCH FOR THIS RECIPE!
Rebecca Blackwell says
Veronica! Your comment just made my whole day. I am so happy that you liked this recipe so much and that everything turned out so well for you! Thank you so much for taking the time to write to me. I truly appreciate it! xo
zyllah says
I'm making this for wedding. I'm usually more comfortable using American Buttercream can I still add the champagne and strawberries with the same affect? do I need to adjust?
Thanks so much.
Rebecca Blackwell says
Hi there! Yes - you should be able to flavor American Buttercream with Champagne and Strawberries, but the amounts of the additions might vary. Just add the flavorings bit by bit, paying attention to the consistency of the buttercream as you do. Please let me know if you have any other questions! And, I'd love to know how this recipe works out for you! xo
Zyllah says
Amazing, thank you so much!
Also, I don't drink often so what is the best champagne to use for this? Would a sweet sparkling wine work?
Rebecca Blackwell says
I usually use Korbel because I like the flavor and usually steal a glass for drinking while making the cake. 🙂 But any kind of sparkling wine will work great, the sweeter the better. Please let me know if you have any other questions! xo
Linda Underwood says
Hi there! I plan on making this Champagne Cake for my husbands birthday. A few questions. If wanting to make the cake layers ahead of time should I wait until I'm ready to build and frost the cake to brush the cake layers with the champagne to add more champagne flavor? Also same question for the Italian buttercream, can I make it ahead of time including the small batch with strawberry or should I add the strawberry puree to the buttercream right before Im ready to frost the cake? Will I need to rewhip the frosting before piping or can I just let it get to room temperature? Thanks!
Rebecca Blackwell says
Hi Linda! I would suggest brushing the layers with the champagne reduction before storing them. The champagne reduction will actually help preserve the cake, keeping it moist and fresh tasting longer. The layers will keep well at room temperature for a couple of days or frozen for up to 3 months. For the Italian Meringue Buttercream - it can be made up to a week ahead of time, with or without the strawberry puree, and stored in the refrigerator. You can also freeze IMB for up to 3 months... but, if you are planning to freeze it, I would add the strawberry puree after it's been thawed and re-whipped. Fruit purees can take on a freezer burn flavor pretty easily and I'd hate for you to have even a tinge of freezer burn flavor in your buttercream. 🙂
The buttercream will need to be re-whipped if it's been refrigerated or frozen. Just let it come to room temperature and dump it in your mixing bowl and beat for a few minutes. Depending on how evenly the buttercream comes to room temperature, it is sometimes necessary to beat for quite some time... if it doesn't look like the buttercream is smoothing out after re-beating for a few minutes, don't worry. Just keep beating. It will smooth out.
Please let me know if you have any other questions! And, happy birthday to your husband! xo
Linda Underwood says
Thank you! I did have another issue. This might sound crazy 😅, So when making the sugar syrup I have your regular sized pots and pans and my candy thermometer is one of the big fat glass ones with the red ball it's saying I need to submerge it at least two and a half inches but it doesn't look like I'm even going to have that much sugar syrup in the pan to get it down that far to check the temperature without it hitting the bottom of the pan which it specifically says not to let happen... is this the type of thermometer you use? or do I need to go out and get me a different kind? I'm concerned I won't get the proper temperature
Rebecca Blackwell says
Good question, Linda. I would suggest just tipping the pan a bit to get the temperature and you should get a good read. I'd guess that even though the thermometer says you need to submerge it 2 1/2 inches, you can get by with a bit less. If you tip the pan slightly, while keeping it over the heat, that should give you enough syrup to get a good read. If you'd rather invest in a different thermometer, a digital one might be the way to go. This one is only $13 on Amazon, and I'd guess you'd be able to find something similar at any home goods or kitchen store.
I hope that helps! Please let me know if you have any other questions! xo
Linda Underwood says
Also could I get the exact measurements for the 1.5 batches of Italian meringue buttercream for the champagne cake just to make sure my measurements are correct?
Rebecca Blackwell says
Of course! Here you go...
3/4 cup water
For the sugar, you want 1 1/2 + 1/3 cup for the sugar syrup and 1/3 cup + 2 1/2 tbsp for the beaten egg whites
12 egg whites
9 sticks of butter
One thing about making a batch and a half at once: when you add the sugar syrup to the beaten egg whites, the volume can get quite high. Keep an eye on it and stop the mixer to scrape down the meringue every now and then if you need to. If your mixing bowl is less than 6 quarts, I wouldn't even try to increase the recipe. Just make two batches. My mixer is 6 quarts and if I want more than one batch of IMB, I almost always just make two successive batches. It's not that the mixer can't handle 1 1/2 batches - it's just that I don't usually want to keep an eye on it while it beats to make sure the meringue isn't getting too high.
Please let me know if you have any other questions!
Renee Dukeshire says
Made this cake today with the Italian meringue buttercream for my daughters friends 16th birthday. So decadent and special. The buttercream and cake turned out perfect. I have an induction stove and had to cook the sugar water for the icing on high to get it to temp. Tried to make it look like the picture but the sprinkles weren’t as perfectly distributed like the pic but it still turned out really pretty.
Rebecca Blackwell says
I am so happy to hear that this cake turned out well for you Renee! I'm also glad to know that the buttercream worked on your induction stove top. I think I might add a note in the recipe for others who are working with the same kind of stove. Your daughter's friend is lucky to have someone like you to make such a decadent cake for her on her birthday! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Natalie says
Hello, how can I make this gluten free? Would I use your GF vanilla cake recipe?
Thanks,
Natalie
Rebecca Blackwell says
Hi Natalie! Yes - you definitely could you that Gluten Free Vanilla Cake as a starting point to make a gluten free champagne cake. I would suggest making the vanilla cake as instructed, using 1/2 cup buttermilk and 1/2 cup of champagne instead of a full cup of buttermilk. You'll likely want to brush the cakes with a champagne reduction to impart a bit more champagne flavor: pour 1 cup champagne into a small sauce pan and bring to a boil. simmer until the champagne is reduced to 1/3 cup. brush the tops of the cooled cake layers with the champagne reduction. Please let me know if you have any more questions! And, if you make this cake, I'd love to hear what you think of it! xo
Stacy Wood says
Hi, What size cake pans is this recipe made for? It just says pour into prepared pans. I am new to baking and wanted to make your cake for my husband this weekend. I am sure other experienced bakers know how much batter they need to put in each pan, but I am not there yet :). Thank you!
Rebecca Blackwell says
Hi Stacy! You want to use three or four 8 or 9-inch pans. Use three pans for thicker layers and four pans if you'd like thinner layers. In Step #1, there is a link for how to prepare the pans so that the batter won't stick; I point that out because you said you are a new baker and I would hate for you to put the work into this cake only to have them stick to the pans. 🙂 Please let me know if you have any other questions along the way! And, I'd love to know what you and your husband think of this cake after you make it! xo
Joelle Bradley says
I made a half recipe. Used 2 x 6 inch pans. Torted them for a 4 layer cake. I chose an Italian Asti sweet sparkling wine. SO DELICIOUS. Very special cake 🙂
Rebecca Blackwell says
I'm so happy to hear that this recipe worked out well for you Joelle! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Vivian says
I made this cake today, and it definitely felt like an advanced-level recipe. lol. I whipped up the egg whites to a stiff peak in the beginning as per the recipe, but by the time I was done making cake batter and was ready to fold in the egg whites, the egg whites had "melted" back to liquid and they needed to be whipped up again. I was afraid that my cake batter was going to be sitting out too long, but my cakes didn't sink, so I was really happy. haha. I used a moscato sparkling wine, and it made the cakes too sweet. I think I'll have to reduce the amount of sugar if I use moscato again next time.
Elizabeth says
Hi: I like to bake using metrics and I noted your reply to a previous request for the recipe to be shared using metrics. I am confused,however, because in your reply you weigh 1-1/2 cups butter as 300 grams when it is actually 339. I noted other differences. Sugar is 200 grams per cup and while the recipe called for 2-1/2 cups you shared the weight as 475? I don't know is I should use the metrics you shared or calculate my own based on volumes given in the original recipe. Thank you!
Rebecca Blackwell says
Hi Elizabeth! Sorry for the confusion. I'm not sure where the discrepancies are, but I'd definitely suggest calculating your own based on the volumes given in the original recipe. I know that's not a tremendous help, but I think it's the safer option. I'd love to hear what you think of this cake after you make it! xo
Ashley says
Hi! This looks delicious! I am wondering how I could make this a strawberry champagne cake?
Rebecca Blackwell says
Hi Ashley! Strawberries and champagne are such a perfect combination, aren't they? The problem with adding strawberry flavor into the cake itself is that it kind of covers up the champagne flavor. The champagne flavor is delicate and easy to cover up when other flavors are introduced into the batter. However, using strawberry Italian Meringue Buttercream in between the layers allows you to get both flavors - champagne in the cake and strawberries in the buttercream. I think you'll find it works really well! 🙂 If you make this, please let me know if you have any questions along the way. And, I'd love to hear what you think of this cake! xo
Hannah says
Hi Rebecca,
I am planning on making this cake for a small gathering next week and would like to use two 8 inch pans to make it a smidge smaller. Would cutting the recipe in half make enough batter for that slight modification? I can’t wait to try this recipe out!
Rebecca Blackwell says
Hi Hannah! You could absolutely cut the recipe in half, as long as you understand that you'll end up with two pretty thin layers. If you just want to make it a bit smaller, I would suggest making the full recipe, dividing about 2/3 of the batter in between the two 8-inch pans, and then using the rest of the batter to make a few cupcakes, which can be frozen for some other time if you like. I hope that helps! Please let me know if you have any other questions! And, I'd love to hear what you think about this cake after you make it! xo
Alli says
I have made this cake several times and it never disappoints. The flavor and texture is absolutely dreamy!! I highly recommend!
Rebecca Blackwell says
I am so happy to hear that you like this recipe, Alli, and are getting so much use out of it! Thank you so much for taking the time to let me know! I truly appreciate it! xo
Ayesha says
Hello! I was wondering if I could substitute the champagne in the cake and buttercream with non-alcoholic sparkling cider? I'm thinking to use the Martinelli's Sparkling Blush which contains an apple and raspberry concentrate.
Rebecca Blackwell says
Hi there! I think that will work just fine and probably be delicious! Please let me know if you have any other questions and I'd love to hear how this cake comes out for you! xo
Michelle Winscott says
Hi Rebecca. I had posted before. My niece had a wedding cake tasting several months ago and this recipe was hands down number one for her choice. In fact it was everyone’s first choice. Her wedding is coming up next weekend and I’m baking this cake today. I’ll be using a fresh blackberry filling and white chocolate cream cheese frosting. I will decorate it with sugar peonies and other filler flowers. For once I’m not at all concerned with how the flowers will travel or turn out on the cake. The reason is this recipe is perfect..the cake will be delicious no matter what. I will have to try more of your recipes now. Thank you for sharing this.
Rebecca Blackwell says
I am so happy to hear that everyone liked this cake, Michelle! Your comment just completely made my day. I would LOVE to see the decorated cake! If you're willing to share, send a photo to rebecca@ofbatteranddough.com. I just love the idea of combining this cake with blackberries and white chocolate. Sounds sooooo delicious! xo
Chloe M says
I made this Cake recipe recently for my hubby's bday & it was heavenly to taste!!
The perfect crumb, moistness & coz I went sans the strawberries, the champagne flavor was more prominent. Your tips helped immensely.
Ps - I live by the sea & currently we are in peak of super hot n' humid summer, the recipe stood the test of these conditions 😀
Rebecca Blackwell says
Hi Chloe! I'm so happy to hear that this recipe worked out so well for you! I'm also happy to hear that it still came out well even in hot, humid conditions! I developed the recipe at high altitude in a dry climate, so it's great to know that it will work in a wide variety of climates! Thank you so much for taking the time to leave a comment for me! And happy birthday to your husband! xo
Tilesha says
Hi Rebecca, I was wondering when doing your measurements do you utilize a scale? And I live in Buffalo, NY which is 600' feet above sea level, which is considered a low altitude I was wondering what adjustment do I need to make for this recipe to come out successful?
Rebecca Blackwell says
Hi Tilesha! Most of the measurements I publish are in cups rather than by weight. I know that measuring by weight is more accurate, but I also know that many home cooks don't have kitchen scales. I've always tried to write recipes so that they are as accessible as possible to bakers of all skill levels and experience and, for the most part, feel that measuring by cups will produce an accurate result for nearly every recipe. You shouldn't need to make any adjustments for altitude. The one difference you might see is that your layers rise slightly higher and have a domed top. If that happens, just use a serrated knife to slice off the top and level the cake layers before stacking. Please let me know if you have any other questions! And, if you bake this cake, I'd love to know what you think! xo
Sarah R. says
Made this cupcake recipe for the July 4th weekend for a get together with a few family members. I decided to do cupcakes, I got 24 cupcakes as well as a 8x8 inch pan. This cake recipe is so tender and soft. It pairs perfectly with the champagne strawberry Italian meringue buttercream. Thank you for a wonderful recipe!
Rebecca Blackwell says
Hi Sarah! I am so happy to hear that this recipe worked well for you! Thank you so much for taking the time to let me know! I truly appreciate it. xo
Natalia says
I forgot to ask, would the frosting stand high temperatures once it is in the cake? Could I replace the frosting with Italian or swiss meringue?
Could I replace strawberries with raspberries?
Thanks again and sorry for all the questions!
Rebecca Blackwell says
Hi Natalia! You can frost this cake with any kind of frosting you like. I've found that Italian Meringue Buttercream holds up relatively well to hot temperatures - for a while, at least. All buttercream frostings have butter, of course, which will melt when exposed to heat and direct sunlight. One trick is to freeze the frosted cake before setting it out. A frozen cake will last longer in a warm room then one that's already at room temperature. You can absolutely replace the strawberries with raspberries. Puree enough to get 1/3 cup pureed raspberries.
No need to apologize for questions! Please don't hesitate to ask more if you have them! xo
Natalia Alayza says
Hi! I'm gonna bake this cake to celebrate my graduation. I wanted to know if I could use the whites that are sold separately in a box and if I'm using a 22' mold should I double the recipe or would it be ok to have to tiers?
Thank you so much!
Rebecca Blackwell says
Hi there! First of all - congratulations on your graduation! To answer your questions, as long as you're using real egg whites, you should be fine. I'd stay away from anything that's processed or a substation for real eggs. You could definitely use this recipe for a tired cake. The recipe makes approximately 18 cups of batter. A 22-inch cake pan is huge... I'm guessing that you would need to double the recipe to make a cake that large. If you're making tiers, I'd suggest making the batter one batch at a time. The longer the batter sits at room temperature, the more it will loose air and won't rise as well. So, as much as possible, it's best to bake the cakes right after mixing up the batter.
Does that answer your questions? Please let me know if you have any others along the way! xo
Betty Burns says
Hi Rebecca, i'm betty and i'm from Chicago. Thank you sooo much for your Champagne Cake recipe. I made this cake for my daugther's 30th birthday and it came out Great! Also for the buttercreme i usually make french buttercreme because is delicous but i decided to do the Italiam meringue buttercreme and it came Great!!! Actually i have tried many vallina cakes and this one is absolutely Amazing! Thanks again
Rebecca Blackwell says
Hi Betty! I am so happy to hear that this recipe turned out well for you! Thank you so much for taking the time to let me know. It means more to me than I can express. Happy belated birthday to your daughter! xo
Anna says
Hi Rebecca,
Let me tell you I've never been more excited to try a recipe than when I found your champagne cake. Then I saw all your other recipes and I'm in baking heaven!
I'm planning on making this for my husband's birthday and I was thinking about adding a strawberry mousse filling. Do you think that would be a good combination or could it make the whole thing a bit too much?
And for the imbc, do you recommend caster sugar?
Thanks in advance!
Rebecca Blackwell says
Hi Anna! I'm excited that you're excited! 🙂 This really is one of my favorite cakes. I can't wait for you to try it! Adding a strawberry mousse filling will be delicious. Over the years, I've had other bakers write and tell me they've done exactly that and that it turned out great. So, I think it's a wonderful idea. For the Italian Meringue, I always just use regular white granulated sugar, but I'm sure caster sugar would work too. The sugar melts completely, so using a finer sugar won't matter to the consistency. Please let me know if you have any more questions! And, I'd love to hear what you think of this cake after you make it! xo
Adriana says
Hi Rebecca,
Thanks for the recipe! Your cake looks amazing! I have a question, if I want to use this recipe for a 10" cake and get 3 layers (doing a 4 tier wedding cake 12", 10", 8" and 6"), how much butter will I need? Do I have to do it like 1.5x of the original recipe? Will it work with pink champagne?
Thanks again!!
Adriana
Rebecca Blackwell says
Hi Adriana! Thanks for reaching out. It really depends on how thick you want your layers to be, but if it were me, I'd plan on making 1.5x the recipe. You might have some batter left over, but you can always make cupcakes - baker's treat! One thing to think about however is how long the batter will be sitting out at room temperature before baking. If you can only bake one or two layers at a time, I'd suggest making the batter in batches instead of all at once. If the batter sits for a while before baking, it's going to loose air - and you need that air to stay trapped in the batter in order to get light, tender cake that rises well in the oven.
Pink champagne will work perfectly well, although I'm not sure how much of a pink tint it will give the batter. If you want to make sure the cakes have a lovely pink hue, I'd suggest adding a touch of pink food coloring.
Please let me know if you have any other questions! And, I'd love to know how this cake comes out for you! xo
Virginia Wright says
Hi Rebecca - I am trying to make your champagne cake but I need to make it gluten & sugar free. Tall order I know! I was looking at your gluten free vanilla cake recipe & wondered if you had ever used any sugar substitutes like monk fruit sweetener? Do you know if I could follow the gluten free recipe and add the champagne? Your Italian meringue buttercream looks delicious! Again do you know if I can use monk fruit sweetener? Thank you so much for your time & any tips you can think of!
Rebecca Blackwell says
Hi Virginia! Wow! You do have a challenge in front of you! The challenge with sugar-free baking is that sugar does more in a cake than just give it a sweet taste. It's one of the main ingredients that contributes moisture and tenderness to the cake and even has a role in helping it rise. I haven't used monk fruit sweetener much, but my understanding of it is that it doesn't work well in baking and is best used to sweeten things that don't need to be baked or cooked.
If I was going to try to substitute the sugar in any cake, I'd try using something like Stevia Blend.
For the Italian Meringue Buttercream... you've got a similar issue in that sugar does more than add sweetness. I think you'd be better off starting with a sugar-free recipe. I looked through a few online and this one looks pretty good: https://alldayidreamaboutfood.com/best-sugar-free-frosting/
I'm not totally sure how well the buttercream above will absorb some champagne reduction. My guess is that it will - but if you try it, I'd suggest trying it first by beating a few drops of champagne reduction into a small amount of buttercream to see what happens.
Sorry to not be more help! I wish I could just offer you a formula that I know works! I'll tell you from experience - gluten free baking is not nearly as challenging as sugar free baking. Whatever you do, I'd suggest baking a small cake to test it first. Gluten free flours and sugar substitutes can get pricy. Baking small test cakes can save your sanity and your wallet. 🙂
If you have success with something, will you let me know? I'd love to publish the answer for other readers looking to do the same thing. Please let me know if you have any more questions! xo
Angie says
Your cake sounds amazing but I did not see any instructions as to how to assemble your cake did I miss it by chance ??
Rebecca Blackwell says
Hi Angie! Regardless of whether you're making three or four layers, assembling this cake is pretty easy. Simply place the first layer on a cake board or serving platter and slather the top with some buttercream. Top it with another layer of cake and continue until all the layers have been stacked with buttercream in between. I'd aim for about 1/2-inch of buttercream in between each layer. Spread the buttercream into an even layer, with some of it spilling out over the side of the cake a bit. Once the layers are stacked, pile a big glob of buttercream on the top of the cake and use an offset spatula to smooth the buttercream, pushing it over the sides of the cake and spreading it over the sides of the cake as you do. Continue until the entire cake is covered in buttercream. To smooth the buttercream, I like to use a Cake Smoother. Once smooth, you can decorate it like the cake in these photos or however you like. To get the big swirls of pink buttercream on the top of the cake, I used Large Decorator Tips and Disposable Decorator Bags. The other tool that I find immensely useful for decorating cakes is a Decorator Turntable.
Does that answer your question? Please let me know if you have any more questions! And, if you make this cake, I'd love to know what you think of it. xo
Ellen says
Hi Rebecca--this looks amazing! Love your stuff! Since it was developed for high altitude, do you think I need any changes to it here in STL? I've baked other recipes of yours and didn't think about that, but since you pointed that out in the notes, I figured I'd ask. Thanks...looking forward to trying for Valentine's Day.
Ellen @tortamore
Rebecca Blackwell says
Hi Ellen! For some reason I just saw this comment today. So sorry to have not seen it sooner. You shouldn't need to make any adjustments. I get comments and notes from people all over the country about this cake every month and no one has ever seemed to have any issues with altitude. I can't wait to hear what you think of this recipe! xoxo
Rachel Dwoskin says
I cannot thank you enough for this amazing recipe! I was really struggling to come up with flavor ideas for my SIL’s 40th birthday cake, then I cane across this recipe. I thought it was original and perfect for a celebration cake around New Years Day and would go perfectly with my planned colors of cream pink and gold. I tasted all the components, and oh man were they good! The cake was perfectly sweet and moist, the champagne buttercream was so smooth buttery and delicious, but my absolute favorite was the strawberry champagne buttercream. I ended up using frozen strawberries bc fresh ones are awful this time of year. I pushed them through a fine mesh sieve and discarded some of the liquid so it wasn’t too wet. I added a tsp of powdered sugar to ensure they’d be as sweet as fresh berries. I also added a tiny pinch of salt to the buttercream which really brought out the flavor of the strawberries. It was absolute perfection! Everyone who ate the cake was raving about it!!!
I also filled some macarons with the champagne buttercream, and my husband (a frosting hater) could not get over how delicious they were!
Rebecca Blackwell says
Hi Rachel! This comment has just started my week out in the best possible way! I am so happy to hear that you (and your husband and everyone else you shared it with) enjoyed this cake! Adding fruit to the Italian Meringue Buttercream is one of my all-time favorite things to do as well. You were smart to strain it to avoid adding excess liquid to the buttercream and I LOVE that you added salt. I think salt is so underrated in desserts. Most of my recipes contain more salt than is considered "normal", but I just think it does so much to balance and bring out the other flavors. Adding a pinch to the buttercream was a brilliant move. 🙂
Thank you again for taking the time to leave a comment for me. I appreciate it more than you know! xo
Rina says
Hi! I’m hoping to make this cake on the weekend, but was just wondering how long it would need to cook if I did the cake as 2 layers instead of 3? Or would you recommend that I make 2/3 of the recipe instead?
Thanks 🙂
Rebecca Blackwell says
Hi Rina! I would recommend making 2/3 of the recipe - Or, just use the extra batter to make a third layer and freeze it for later. You could also use the extra batter to make a few cupcakes. I'm concerned that if you added all the batter to two pans they might overflow in the oven. The other possibility, with adding all the batter to two pans, is that the outside of the cakes would cook too fast for the inside to bake through.
If you do decide to cut the recipe down, it might be easier to cut it by 25%, making 3/4 of the recipe. I think distributing 3/4 of the batter between two pans should be fine.
Please let me know if you have any other questions! Happy baking! xo
Kara says
Hi, I’m looking forward to making this cake to celebrate my sister’s marriage. Problem is, it’s the dead of winter here and the berries aren’t looking so hot. Do you think a chocolate mousse filling would overwhelm the champagne taste, or should I stick with a fruit filling? Thanks for your help!
Rebecca Blackwell says
Hi Kara! Totally understand about fresh berries in the middle of winter... You have a couple of options. You could use frozen strawberries. Let them thaw and then puree just as you would fresh strawberries. You could also use strawberry jam - this is a great option because you won't have as much liquid as you do with thawed frozen berries. The only problem with the jam is it can be kind of chunky. If you're only using it as a filling, the chunks of strawberries are perfectly fine. If you're using it to decorate with, the chunks can be an issue. If you have a small blender or food processor, you can puree the jam. You can also melt it in a saucepan set over low heat and then strain the large strawberry chunks from it. Let it cool completely before adding to the buttercream.
I do think that chocolate mouse might cover up the delicate champagne flavor in this cake. I mean, it would probably still be delicious, but I wouldn't be surprised if the chocolate swallowed up the champagne flavor. Another good option for this cake is to make white chocolate Italian Meringue Buttercream. You'll see the instructions for adding white chocolate right above the recipe for Italian Meringue Buttercream. The white chocolate flavor is a nice complement to the champagne flavor in the cake without completely covering it up.
Does that help? Please let me know if you have any other questions! And, I'd love to know what you think of this cake after you bake it! xo
Kara says
That’s helpful; thank you! I think I will try the jam and we’ll see how it goes!
Mirna says
I've made this cake three times now and just had to take a moment to tell you how much I love it. It's moist and delicious and exactly what I was hoping to get from a champagne cake. Everyone I've served it to loves it. Thanks so much for a great recipe! Trying your Devil's food cake next.
Gaul says
I made this cake for an anniversary party last weekend and it was such a HUGE hit! There is just enough champagne flavor in the cake and the buttercream to make it taste delicious without being overwhelming. Everyone loved it so much that there wasn't a crumb left by the end of the part. Thank you for a great recipe!
Rebecca Blackwell says
I am so happy to hear that everyone loved this cake! There's no greater compliment to a baker than when there is none left at the end of a party. 🙂 Thank you so much for taking the time to leave a comment for me! I appreciate it more than you know! xo
Aaren Polderman says
I Tagged & hashtagged you on Instagram with a photo.
Thanks Rebecca for the detailed recipe. I made this as a three tiered cake for my 50th Birthday last month and it was really delicious! Moist with a firm density somewhere between a traditional white cake and a tres leches without the milk. Between the layer I made a fresh raspberry coulee that was spread on and then piped with a champagne Italian meringue. Literally there was NOT one piece left. What few pieces I did have were taken by my friends to their significant others and they sent personal thank you's back because they enjoyed it so much.
Now I am working on a sequel :-). This one for my friends daughters wedding reception. I plan on adding a fourth tier and airbrush the chocolate sails with a gold luster dust. Finger's crossed!
Rebecca Blackwell says
Thank you, thank you, THANK YOU for tagging me so I could see your cake. It is STUNNING! I mean, absolutely gorgeous. I am so happy to hear that this recipe was a hit as well. I love the idea of filling the layers with raspberry coulee. I can see why everyone loved the combination of champagne cake and raspberries! PLEASE tag me in the post for your friend's daughter's wedding because I cannot wait to see it! Chocolate sails with gold luster dust???? Sounds incredible! xo
Tess says
Hello Rebecca, I'm from Australia and we don't have shortening here other than the brick hard variety. Would all butter instead be ok? Or butter and margarine?
Rebecca Blackwell says
Hi Tess! Thanks so much for your question. Yes - just use all butter instead of vegetable shortening. Please let me know if you have any more questions! And, I'd love to hear how this cake comes out for you! xo
Michelle Winscott says
I made this cake yesterday and sampled the parts cut off to even it. It’s for my niece’s wedding cake tasting tomorrow. This cake is perfect! Delicious, not too heavy or crumbly. Moist with hints of the champagne and butter. I have made many scratch cakes and have been sorely disappointed. But this one! It’s so good. So good. I’m making Italian buttercream today. Thank you for this.
Rebecca Blackwell says
I am so happy to hear that you like this cake Michelle! I baked about a million champagne cakes before feeling that the recipe was right. Ok... not a million.But close. 🙂 Please let me know if you have any questions while making the Italian Meringue Buttercream. And congratulations to the bride and groom! xo
Michelle Winscott says
Aww..thank you! I will tell them. I posted on the buttercream and rated it with 5 stars. All I can say is ahhhhhhh..my new favorite!!
Vanessa says
Hello!
Thank you so much for taking the time to develop and share your recipe! I made the cake but it didn't come out quite right. My cake was very dense. I think I may have over whipped the egg white and that is why the cake was so dense.
My problem was the buttercream. When I added the champagne it curdled the buttercream. The buttercream went from smooth to small balls. The champagne was not hot, it was room temperature. How can I add alcohol without curdling the Italian Meringue Buttercream?
Thanks!
Rebecca Blackwell says
Hi Vanessa! Thanks so much for reaching out to me with these questions! First of all, in regards to the cake being too dense, over whipping the egg whites might be the culprit. But, just in case, here are a couple of other things that can contribute to an overly dense cake: Over beating the batter after adding the flour, baking powder that's gotten old and lost its leavening power, or accidentally adding too much buttermilk.
For the buttercream, the champagne shouldn't cause any curdling.... my guess is that it was a bit colder than the butter, causing the butter to ball up. Probably, if you would have kept beating it, the butter would hav softened up and it would have been fine. For the most part, continued beating will bring Italian Meringue Buttercream back together. Did you, by any chance, save it? If so, let it come back to room temperature and then let it beat for a solid 5-10 minutes.
I hope this helps! Please let me know if there is any other way I can help! xo
Tia says
Hi Rebecca.
I made the pink champagne cake with Italian meringue buttercream - the flavors were WONDERFUL!
But, I baked the cake at 350 for 30 minutes and didn’t check the cake during that time - my bad! - and the cakes were over baked, dry and sunk in the middle. Afterwards, I did check the oven temp, and the thermometer does appear to affirm that oven is heating properly.
I’m in Denver, and was wondering if you might be able to troubleshoot where I went wrong, or point me in a better direction for next time?
Thank you so much, and thank you for such a terrific recipe!
Rebecca Blackwell says
Hi Tia! Thanks so much for reaching out! Often, if cakes sink in the middle, it has to do with the amount of air that's been incorporated into the batter. Too much or too little air - both can cause a cake to sink. And, once sunk, it's easy for the cake to over bake. Since, in this recipe, much of the air in the batter is incorporated through the beaten egg whites, I'm guessing that might be where the problem was. Next time, try this: take about 1/4 cup of the sugar in the recipe, and beat it into the egg whites. When the egg whites are frothy and soft peaks form, slowly pour the sugar in while beating. Then, keep beating until stiff peaks form. The sugar will help stabilize the egg whites and ensure that the right amount of air gets trapped in there.
Another thing you can try is to bake the cake at 325 instead of 350. For whatever reason, it sounds like your cake is baking a bit too quickly. Reducing the oven temperature slightly can help the cake rise more evenly and guard it from over baking.
If you try these tips and the cake turns out better next time, will you let me know? One of the best things about blog recipes is how easily they can be changed based on reader feedback. If this works better for you, I'll add a couple of notes in the recipe so others can benefit from the information as well.
One more thing to mention just in case - if you accidentally add too much flour, that can also cause a cake to sink in the middle and over bake. This is easy to do if your flour has been sitting for a while. It compresses on itself in the container, and when you scoop it out, you'll end up with too much flour. If you think this might possibly be happening to you, just take a wire whisk and stir your flour around a bit before measuring.
Thanks again for reaching out! Please let me know how it goes - and if you have any more questions!xo
Tia says
aha! Yes, I do think the egg whites were over beaten! Thanks so much for the tips and I will absolutely be making this cake again!
Fred says
This is such a great recipe! I've made it three times now, for three different events, and it's always a hit. The champagne flavor is subtle and delicious - exactly the right balance.
Fred says
Great recipe! I made this last weekend and it turned out great! Everyone I served it to loved it!
Rebecca Blackwell says
Thank you so much Fred! I am so happy to hear that this cake turned out well for you! xo
Beth says
Excellent cake!! My batter was very fluffy and had a hard time folding in all of the egg whites. Is this normal? If using 4 8 inch pans, how much batter or how high should it be on each pan and how deep of pans please?
Rebecca Blackwell says
I'm so glad you liked this recipe Beth! Folding the egg whites into the batter can be challenging because the batter is pretty thick. Just be as gentle as you can and it should be fine. To use four 8-inch pans, just distribute the batter equally amongst each pan, which will probably mean that each pan is about 1/4 to 1/3 full, depending on how high the sides of your cake pans are. Does that answer your question? Please let me know if you have any more! xo
Kimberly A says
Such a beautiful tasting frosting and cake! Thanks!
Rebecca Blackwell says
I am so glad you liked this recipe Kimberly! Thank you so much for taking the time to let me know! xo
Melinda Schneider says
Champagne cake: the best cake batter I have ever sampled waiting to taste the actual cake. I’m a new baker your cake is number 5 in my life from scratch. I only had 2 8” pans so I did that and a few cupcakes. I used my baking strips the color is great but... 1. One of the layers fell in the middle any clue why? 2. What’s your best advise to make sure even amounts are in each pan? 3. My oven is ancient and bakes off heat and temp. So I bake at 325. Any advice on time for 2 8 inch pans? Thanks looking forward to learning more about baking from your site. Thank you.
Rebecca Blackwell says
Hi Melinda! First of all, I'm so glad you're diving into baking! I've found it to be one of the most rewarding skills I've ever engaged in. I hope you do as well. There are a number of reasons why a cake can fall in the center while baking. And sometimes figuring it out is tricky. In your case, I'm guessing that it's due to uneven temperatures inside your oven. Cakes can fall if they bake at too low of a temperature, and sometimes just a few degrees can make a difference. I recently published a recipe for Devil's Food Cake that calls for the layers to be baked at 325 - which, for those cakes, helps them bake up into nice, even, flat layers. But, just a few degrees lower, and the layers would be in danger of baking too slowly and sinking in the middle. Since you said your oven temp is off, and just one of the layers fell, my guess is that there are spots in your oven where the temperature is too low when you set the dial to 325.
Next time, I'd suggest baking them one layer at a time. This is also tricky, because in general, you want to get cakes in the oven as soon after mixing as possible. But, since you're dealing with a touchy oven, I'd suggest putting one pan in the oven at a time - put the other pan with the raw batter in the refrigerator to slow down the leavening agents and preserve the air you've beat into the batter from escaping. Let me know if that works? Sometimes baking is a whole lotta trial and error! 🙂
Regardless, feel free to reach out and ask as many questions as you like on this recipe or any other. Happy baking! xo
Angela says
Hi Rebecca, I made this cake back in October and it was a huge hit. I will be making it again for an upcoming baby shower. I wanted to know if I could replace the champagne with sparkling apple cider? Do you think, I would get a similar taste? Or leaving the recipe as is, would be just fine. The mother to be will be about to give birth or would have given birth at that time. Also there might be children at the shower. Thanks for your reply and thanks for the recipe.
Rebecca Blackwell says
Hi Angela! I think using sparkling apple cider will be DELICIOUS and I really don't see any reason why it won't work to swap out one for the other. However, baking is a finicky business and I've been wrong enough to know that testing a change is always a good idea. I'd suggest cutting the recipe in half and doing a test run before you bake the cake for the shower. The one concern that I have is that the apple cider will make the cake overly sweet. I think the sweetness difference between cider and champagne will be negligible. But, it never hurts to be sure. Will you keep me posted about how this comes out? xo
Angela says
Thanks for your response. Yes I definitely will.
Afton says
Hi Rebecca!
I am planning to make this delicious sounding cake today and wondering what type of adjustments I may need to make where I live. I am in Charlotte NC and it’s pretty hot and humid here! In the low 90’s with humidity in the 90%. Thanks in advance for your help!
Rebecca Blackwell says
Hi there! First of all, I LOVE North Carolina and wish I could just hop on a plane and join you in baking this cake. 🙂
I don't think you'll need to make any adjustments. Another reader who lives in North Carolina made this cake recently and didn't have any issues. One caveat - the reader I was just talking about lives in an air conditioned house, which helps control the humidity in her kitchen. If your house isn't air conditioned, I might try reducing the amount of liquid in the batter slightly to compensate for the extra moisture in the air. Try reducing both the buttermilk and champagne by 1 tablespoon. You also might need to extend the baking time. Check the cake at the recommended time in the recipe, but then you might need to allow it to bake for an extra 5 minutes or so.
Please let me know if you have any other questions! And, I'd love to hear how this cake comes out for you! xo
Julie says
Hello, trying this today. I beat the eggs and then did the batter when it was time to put eggs in batter when I started putting them in the batter there was water at the bottom of the bowl where the eggs where.. is that normal??
Rebecca Blackwell says
Hi Julie! It should be fine - the liquid in the bottom of the bowl is probably just egg white that didn't get beaten. Just make sure to stir everything together so all the ingredients are fully incorporated and it should be fine. Keep me posted! And, let me know if you have any other question. Happy baking!
Katherine Jackson says
Hi!!! I have made this cake a few times and it's been a HUGE HIT every time! I am now doing this in sheet cake size for my best friend's wedding this weekend. I do have an issue with the middle sinking after cooling - any tips for me as to how to eliminate that middle sinking? I could see it possibly not cooking out as well as the edges... thoughts? A little nervous of the middle sinking in a much longer cake (which may cook beautifully, who knows!)
Thanks for the marvelous cake!!!
Rebecca Blackwell says
Hi there! I'm so glad you like this recipe! So sorry - I see that you posted this comment on Friday. It's Sunday already, so have you already baked the sheet cake? I think you'll actually have better luck baking this as a sheet cake - sheet cakes rarely sink in the middle. Regardless, I'd love to helps solve the sinking problem. Here are a couple of trouble shooting ideas: 1.) Baking powder loses its leavening power if it's more than 6 months old. 2.) Over beating once you add the flour. 3.) An inaccurate oven temperature (most oven temperatures are off slightly, so it can be helpful to use an oven thermometer to check it.) 4.) If the cake batter sits out too long before you bake it, that can cause the leavening to loose its power, causing the cake to sink after you remove it from the oven.
I hope that helps! Will you let me know how the sheet cake comes out for you? xo
Jacklyn says
I loved the cake, it was very beautiful! Thank you so much for sharing this recipe!
Rebecca Blackwell says
You're most welcome! I'm so glad you enjoyed this recipe! I'd love to see the cake... if you're so inclined to share, could you send a picture to rebecca@ofbatteranddough.com? Thank you!
Andrea says
I am making a 12 inch round cake.One batch is not enough to fill my 12 x 3 inch pan half way. Can I half the recipe or do I need to make 2 full recipes?
Rebecca Blackwell says
Hi Andrea! You can totally cut the recipe in half to make a half batch or just make 1 & 1/2 batches at once. Let me know if you have any other questions! Happy baking! xo
Amanda says
So I made this as a taste tester for my son’s wedding cake last week and it was really good. The layers were thick And held up really well so I think this is the one. I used the icing suggested and added champagne and strawberries to it and the whole thing came together beautifully and it was delicious. However, my daughter in law liked it but prefers an almond cake. Do you think I can substitute the champagne for disoranno or almond extract in both the cake and the icing. I really am just a novice baker, everything I do is trial and error so I need suggestions from someone that knows what they are doing.
Rebecca Blackwell says
Hi Amanda! First of all - good for you, taking on your son's wedding cake! He's lucky to have a mom that will do that for him. 🙂 I think using disoranno and almond extract in this cake would be delicious. Here's what I'd suggest: swap out the champagne for the disoranno and the vanilla for the almond extract, using the same amounts of each. Then, taste the cake (after it's cooled) to decide if you'd like a stronger almond flavor. If you do, simply brush more disoranno over the top of the cake, letting it soak in. To add disoranno to the icing, you won't need to reduce it on the stovetop, like I suggest for the champagne. Simply beat it in, bit by bit, tasting and paying attention to the icing consistency until you get the flavor to the level of almond that you want. The goal is to get a strong enough almond flavor without adding so much that the icing gets too runny. Adding it a little at a time will allow you that level of control. You could also add a teaspoon or two of almond extract to the icing if you wanted to boost the almond flavor even more.
I would LOVE to hear how this turns out for you. Will you let me know? And, please let me know if you have any other questions!
Amanda Dixon says
It turned out great. Everyone loved it! Thanks for your help. I wish I could post a pic.
Rebecca Blackwell says
I'm so glad! Could you email a picture of the cake to me? rebecca@ofbatteranddough.com. I'd love to see it!
Jen says
Delicious cake! I have made multiple batches of this cake over the last few weeks practicing for a wedding. I didn't have luck with the imbc so I am making an american champange buttercream instead. I am also doing it as a semi-naked cake and am wondering about baking it in my brand new Instant Pot. Have you tried this? I am noticing a fairy thick crust (from the large amount of sugar I am guessing) that breaks off when torting. Which doesn't look very nice with such minimal frosting. Thoughts?
Rebecca Blackwell says
Hi Jen! I've never tried baking a cake in an Instant Pot, so I don't really have any advice for you there. However, to soften the crust, and boost the champagne flavor, I'd suggest brushing the layers with a champagne reduction. Simply pour 1 cup champagne into a small sauce pan and bring to a boil. Simmer until the champagne is reduced to ⅓ cup. Brush the tops of the cooled cake layers with the champagne reduction. You might need to make a double or triple batch of the reduction depending on how big your layers are. But, the reduction will certainly soften that crust. I would LOVE to see a picture of the decorated cake, if you're so inclined to send one to me. 🙂 Let me know if you have any other questions! xo
Angelea Iafornaro says
I started making this recipe and realized you don’t add sugar when whipping the egg whites so they come out a bit foamy. Is this normal or did I maybe miss something? I am excited to see how this cake turned out !
Rebecca Blackwell says
Hi Angela! How did the cake come out for you?
Angelea Iafornaro says
It turned out delicious! Very tender and tight crumb like angel food. Mine isn’t as yellow as yours though, maybe just different yolks. The champagne flavor wasn’t strong in the cake but the champagne buttercream did the trick! Overall very good!!
Rebecca Blackwell says
I'm so glad you enjoyed this cake! It is difficult to get enough champagne flavor in the cake while also maintaining that light and tender crumb. One thing I like to do is reduce some additional champagne in a saucepan so that it's like a champagne flavored syrup and then brush that over baked cake layers to give the cake a bit more champagne flavor. And, as you said, the champagne buttercream also helps. Anyway, thank you so much for taking the time to let me know that this cake came out well for you! I really appreciate it! xo
trina ridgway says
Hi Rebecca,
Can I use frozen strawberries or should i stick with fresh?
thank you!!
Rebecca Blackwell says
Hi Trina! Frozen will work just fine, however, I would suggest pureeing a few extra frozen strawberries and then straining the puree slightly before adding it to the buttercream. Frozen strawberries tend to produce a runnier puree than fresh. Straining them a bit will ensure you get a good strawberry flavor in the buttercream without making the buttercream too soft. Please let me know if you have any other questions and I'd love to hear how your cake comes out! xo
Vicki says
What is a good champagne to use? The recipe sounds delicious..thanks
Rebecca Blackwell says
Hi Vicki! I like to use Korbel - their blanc de noirs is great because it's on the sweet side with good flavor and generally pretty affordable. Sweeter is better with this cake because the champagne flavor is more pronounced than when using a dryer champagne. Please let me know if you have any other questions! And, I'd love to know what you think of this cake after making it! xo
Nayana says
Hi Rebecca,
This sounds delicious!! I'm planning to make this base cake for my friend's wedding but want to add some mousse filling cause she loves my fruit mousses. I usually make mango/strawberry/raspberry mousse. Do you think strawberry or raspberry mousse filling would work with this cake? Thanks!
Rebecca Blackwell says
Hi Nayana! I think either strawberry or raspberry mousse filling will be absolutely delicious! If you use fresh fruit in the mousse, I'd suggest going with whichever berries look better at the market, because either option is a good one. If you think about it, I'd love to hear what you think of this cake after you bake it. And, I'd really love to see a picture of the cake if you wouldn't mind sending one to me! Let me know if you have any other questions. Happy baking! xo
Ryan Storey says
So happy I've found this, I'll be trying it next week for my aunties angagement party cake!
Rebecca Blackwell says
I'm so happy you found this too! So happy you're planning to make this for your aunties engagement party. Please let me know if you have any questions along the way, and, if you think about it, send over a picture of the cake. I'd love to see it! Happy baking! xoxo
Ryan Storey says
All finished. Not sure how to send the pic tho, tastes amazing x
Rebecca Blackwell says
I'm so glad it turned out Ryan! If you want, you can send a picture to rebecca@ofbatteranddough.com. I would love to see it!
Ryan Storey says
Just sent you the pic now 😀 thanks again!!!
ET says
Hi Rebecca,
Could you provide this in metric measurements? As due to the different conversions online, I'm not sure if 1 cup equates to 250g or 224g? Also, will this be enough or too much for 12 standard size cupcakes?
Thanks in advance!
Rebecca Blackwell says
Hi there! Sorry for the delay in getting back to you with this information, but here you go...
300 grams of butter
475 grams of sugar
420 grams of flour
8 grams of baking powder
2 grams baking soda
9 grams of salt
4 oz (120 ml) champagne
4 oz (120 ml) buttermilk
5 ml vanilla
Also - this recipe will probably make at least 24 cupcakes. If you only need 12, cut the recipe in half or freeze the extra cupcakes for another day.
Please let me know if you have any other questions. Happy baking! xo
ET says
Thanks so much for getting back Rebecca! 🙂
Sharon says
I would like to cut this in 1/2 Does it halve easily? Could I use 2-6" round or a 7" bundt?
Rebecca Blackwell says
Hi Sharon! You should be able to cut this recipe in half, no problem. I think either two 6-inch round pans will work better simply because I haven't tested this recipe in a bundt pan. I don't see any reasons why baking this cake in a bundt pan wouldn't work, but I hesitate to say for sure when I haven't done it myself. I hope that helps! Please let me know if you have any other questions! xo
Melissa Schermerhorn says
Hi Rebecca!
I am getting ready to make this cake for a 60th wedding anniversary vow renewal ceremony on Thursday. I am going to try a test run tonight, but I have a question about alterations for 1200 ft altitude as I live in The Berkshires, MA. What should I do differently? Thank you, Melissa
Rebecca Blackwell says
Hi Melissa! I don't think you'll need to change the recipe at all. Let me know how the test run goes?
Elizabeth says
Melissa- hello to fellow Western Massachusetts (Berkshire Hills) baker! I just found this recipe and would love to know how it turned out. The recipe is so well written and sounds as lovely to taste as to look at.
Let us know!
Gayla says
Can this be made as a sheet cake? I'm wanting to do it as a 2 layer 1/2 sheet cake (13 × 18) for a wedding shower. I'm guessing I'll need to double cake & icing but not sure on how long to bake.
Also, how strong is the champagne taste?
Can't wait to try it. Thank you!
Rebecca Blackwell says
Hi Gayla! This recipe will definitely give you enough batter for one sheet cake layer - perhaps with a cup or so of batter left over. If you're baking the layers one at a time, I'd suggest mixing the batter for each layer separately rather than doubling it. When batter sits out for a while before baking, you can end up with a cake that doesn't rise well. I would also suggest a double batch of buttercream - but, again, make the buttercream one batch at a time, mostly because that's all a 6 quart mixer can handle. I haven't baked this cake as a sheet cake, so I'm not totally sure of the time, but I'd take a peek at it after 30 minutes, then check it every 5 minutes after that.
The champagne flavor is subtle - you can absolutely taste it, but it's not very strong. To intensify the flavor, I suggest boiling 2 or 3 cups of champagne in a saucepan until reduced by at least half. Brush the tops of the cooled cake layers with the champagne reduction.
Please let me know if you have any questions! Also - I'd love to see a picture of the cake after you make it, if you're so inclined. Happy baking! xo
sheila dobbs says
Hello,
Your cake sounds amazing just as it's printed but I'm wondering if it's possible to add a cup of strawberry purée and perhaps a box of strawberry jello to the basic mix, for a more intense strawberry champagne sponge. What do you think?
Rebecca Blackwell says
Hi Sheila! I think adding a box of strawberry jello would be fine (and probably delicious!), but adding strawberry puree would most likely add too much moisture to the cake, resulting in a cake without enough structure to hold itself up, or even rise properly. I also think adding strawberry puree would overpower the champagne flavor completely. I'd suggest cutting the recipe in half and adding some strawberry jello to the batter to bake a smaller cake just to test the flavor. Then if you want more strawberry flavor, add it in the filling and frosting. Also, as an aside, if you're looking for a strawberry cake, this is my favorite: https://ofbatteranddough.com/fresh-strawberry-cake-pistachio-buttercream/
Happy Baking! And, let me know if you have any other questions! xo
Nancy says
Can the cake be frozen with the meringue buttercream icing on it ? Also how does it travel if kept cool?
Rebecca Blackwell says
Hi Nancy! Yes - you can freeze this cake after it's been coated in Italian Meringue Buttercream. I've done this several times with cakes I needed to transport long distances in hot weather. If the cake is frozen, it will hold together really well. Depending on how long you're traveling the cake might be thawed by the time you arrive. If it's not, it just needs to sit out at room temperature for another hour or two. Please let me know if you have any other questions! xo
Kimmy says
Hi there, I am going to make this cake for my wedding. I am making a 6, 8, and 10" tier 3" deep. What should I multiply this recipe by? Also any suggestions on what champagne to use?
Rebecca Blackwell says
First of all - Congratulations! I'm super impressed that you're making your own wedding cake! I think you'll need three batches of this recipe for your cake. However, I'd suggesting mixing the batter one batch at a time, unless you are able to bake all the layers at once. As soon as you mix the batter baking powder and baking soda begin working to leaven your cake. Letting the batter sit too long before baking might result in a cake that doesn't rise as it should. Also, the egg whites in this recipe also help to create fluffy layers. Some of the air in the egg whites might deflate if the batter sits too long before baking, also resulting in a cake that doesn't rise as well. So, I'd suggest planning to make three batches total, but making the batter batch by batch.
For the champagne, I like Korbel. I feel that it's a great price for the quality. Even though I prefer drinking dry champagne, sweet champagne contributes a bit more flavor to this cake. So, I'd suggest choosing Korbel Extra Dry. But, Brut works too.
Please let me know if you have any other questions! I would LOVE to see a picture of the cake! xo
e says
hi! looking forward to trying this recipe - do you think the layers could be firm enough to be stacked into a 3 tier cake? the only other champagne cake i have made was tall, but quite soft and springy. trying to do my research before baking enough for 3 tiers... 🙂
Rebecca Blackwell says
Hi there! Yes - these layers are definitely firm enough to stack into a 3-tiered cake. No problem. Please let me know if you have any other questions! Also, I'd love to hear what you think of this cake after making it! xo
e says
Yes, I definitely will! What would you recommend I multiply the recipe by for 10" layers?
Jennifer says
Hi! This cake looks amazing and I’d like to use it for an upcoming party. However I was asked for a 6” cake. About how many layers do you think I’d end up with? 4? 5? And what do you think the baking time would be for the smaller pans? Perhaps check on it after 20 minutes?
Also I’ve never made or worked with an Italian Merengue Buttercream. Does it crust like a regular butter cream? I may have many more questions. Lol 🙂 Thank you!
Rebecca Blackwell says
Hi Jennifer! So glad you're going to make this cake. I think you will love it! Since this recipe makes enough batter for three or four 8-inch layers, I'd guess you'll end up with five or six 6-inch layers. You can always freeze the extra layers - just wrap them in plastic wrap and then in a aluminum foil. You could also make cupcakes with the extra batter.
I'm also super excited that you're going to try your hand at Italian Meringue Buttercream. It's been my favorite cake frosting for 20 years for good reason! It doesn't crust like buttercream at all. It just stays smooth and creamy. You should store a cake iced with Italian Meringue Buttercream in the refrigerator if you're making it ahead of time. It will be fine to sit out for 6 or 8 hours, but after that (because of all the butter), it should go in the fridge.
I don't mind your questions! Keep 'em coming! And pleeeeeeeaaaaaase let me know how your cake comes out. xo
Debbie says
Hello
Can I use this recipe for cupcakes? What temp and how long?
Rebecca Blackwell says
I've never made this cake as cupcakes, but I don't see why it wouldn't work. Most cake recipes translate well to cupcakes. I'd assume this one won't be any different. Bake them at 350 degrees. My guess is that they'll take around 18-20 minutes to bake. But, maybe give them a peak at 15 minutes, just to be sure. Let me know if you have any questions, and how they turn out! Happy Baking! xo
Jessica says
I just made this recipe as cupcakes for a wedding shower this weekend! They were such a hit! I made them according to the recipe, and I live in Houston, TX where the elevation is low and the humidity is high. At 350 degrees, they were done in 14-15 minutes. I piped on the champagne Italian Meringue Buttercream and dusted with gold sugar. Beautiful! Thanks for this recipe and helping me look like a baking rock star.
Rebecca Blackwell says
Thank you Jessica! Your cupcakes sound beautiful. Do you have a picture? I'd love to see them!
Felicia Rogers says
Hi Rebecca!
I am new to your site and had planned to use your Champagne cake recipe to surprise my son for his birthday (tomorrow)... I have my ingredients ready to go by stopped short of putting it together. I asked myself "I wonder if she uses salted or unsalted butter". Can you help with clarification? I'm not going to take another step because I want my result to be as tasty as yours. Thank you in advance!
Rebecca Blackwell says
Hi Felicia! Thanks for the question. Contrary to most recipes (and bakers), I almost always use salted butter in baked goods. The reason most recipes call for unsalted butter is to limit the amount of salt in a recipe. However, I believe that most sweet treats benefit from the additional salt, and the salted butter adds such a minimal amount, it's rarely detected anyway. But, ultimately, this is a matter of taste. Therefore, most of my recipes just say "butter", leaving it up to the baker to decide. There are a few place where I specify unsalted butter - such as in Italian Meringue Buttercream - because it really does make the buttercream too salty. So - to answer your question: Use whatever butter you have on hand for the cake, salted or unsalted. 🙂 For the buttercream, definitely use unsalted. I hope that answers your question! Happy birthday to your son and please let me know if you have any other questions! xo
Felicia Rogers says
Thank you Rebecca! I really appreciate the clarification... I'm that baker that normally uses BUTTER without consideration -- I have just become aware of the importance for the benefit of taste. I just love butter! Know that I have a better understanding I plan to start my journey to an amazing cake in the A.M.!
Thanks again!!
Rebecca Blackwell says
Mmmmmmm.... butter. 😋😊 Let me know how the cake comes out for you!
Felicia says
Thanks for the followup Rebecca! The cake was awesome... I got an "Oh Damn!" after the first bite. I will definitely make another one! Your instructions were on-point along with hints and tips. I did experience curdling with the buttercream but followed your directions (which gave me loads of confidence). The outcome was a beautiful, tasty desert fit for a king. Thanks again for your help it is greatly appreciated!
Rebecca Blackwell says
I am so happy that the cake turned out well for you and that everyone liked it! Thank you so much for taking the time to let me know! xo
Judy Kowalczyk says
Hi Rebecca, I live in Colorado also, has your recipe already been adjusted for high altitude. My daughter is getting married September 2018. She sent this link to me. I’m going to make her wedding cake. Happy New Year to you!!!
Rebecca Blackwell says
Happy New Year to you! And, congratulations to your daughter! All the recipes on this blog have been developed at high altitude, so if you're in Colorado as well, you should be good to go. My suggestion would be to make half the recipe just to test it out in your own kitchen just to be sure. But, if it works in my kitchen, it should work in yours. Please let me know if you run into any problems with the recipe or have any other questions. It's wonderful that you're making your daughter's wedding cake! xo
susan says
Hi.... Im new to your site and can't wait to try your recipes.
Everything sounds great. When reading the vanilla cake recipe I was a little confused. Are The directions for regular baking conditions? I was not sure was low altitude meant. I have heard of high altitude. thanks for your help with this. 🙂
Rebecca Blackwell says
Hi Susan! Thank you so much for the kind words! To answer your question... I live in Colorado at around 5000 feet above sea level. As such, I always try to caution people living at much lower altitudes, especially in super humid climates, that some adjustments might need to be made. However, I can tell you that I've received comments from people all over the world who've told me that they've baked the vanilla cake and it's turned out well. If you don't mind me asking, what part of the country (or the world) do you live in?
Andrea Kidd says
Hi,
What is the proper way to store this cake since it has Butter Cream frosting?
I haven’t tried the cake yet (just made it last night) but I will giving it a rating as soon as I do!
Thank you!
Rebecca Blackwell says
Hi Andrea! If the cake is frosted, store it in the refrigerator - no need to cover it. If the cake layers are unfrosted, wrap them in plastic wrap and store them at room temperature, or freeze for up to 3 months. I can't wait to hear what you think of this cake after you taste it! xo