Champagne Cake with Champagne Italian Meringue Buttercream Bliss

Celebratory Champagne Cake with Champagne Italian Meringue Buttercream is perfect for any sophisticated occasion.

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Prep Time 30

Cook Time 30

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

For the Cake

2 cups Cake Flour A mix of all-purpose flour and cornstarch works in a pinch.
1 cup Buttermilk Can substitute with yogurt or a milk + vinegar mix.
1 cup Champagne A sweeter champagne works wonders.
1 cup Unsalted Butter Avoid substitutes for best results.
1.5 cups Granulated Sugar Try brown sugar for a unique twist.
4 large Eggs Use medium or large eggs as needed.

For the Filling and Topping

1 cup Strawberries Fresh; raspberries also work as an alternative.
1 teaspoon Cream of Tartar Leave out only if necessary.

Equipment

mixing bowl
electric mixer
spatula
oven
cake pans
Wire rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F and prepare your cake pans.
In a bowl, whisk together the cake flour, baking powder, and salt.
Cream together the unsalted butter and granulated sugar until fluffy.
Alternate adding the flour mixture and buttermilk to the butter mixture.
Gently fold in the champagne into the batter.
Pour the batter evenly into prepared pans and smooth the tops.
Bake for approximately 30 minutes until done.
Allow the cake layers to cool for 10 minutes before transferring them.
Prepare the Italian Meringue Buttercream by whipping egg whites and gradually adding sugar.
Assemble the cake with fresh strawberries and buttercream.
Frost the entire cake and decorate with strawberries.

Notes

Store unfrosted cake layers wrapped in plastic at room temperature. Frosted cake can be stored in an airtight container in the fridge for up to 5 days.