Over the weekend our editorial director, Caitlin celebrated her birthday and her sister baked a fluffy champagne cake to celebrate! Once we saw a few pictures on Instagram we knew we had to share this indulgent recipe, which is perfect for special occasions. They omitted half of the champagne buttercream icing to try the “naked cake” trend, and kept it simple with a gold candle and a few sprigs of greenery.
Photos by Caitlin Moran.
Naked Champagne Cake
Ingredients
- 3 cups all-purpose flower
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 1 teaspoon vanilla extract
- 6 egg whites
- 2 cups champagne
Directions
- Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or cut parchment paper to fit).
- In a bowl combine flour, baking powder + salt. In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy.
- Add vanilla and beat in the eggs one at a time.
- Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling.
- Pour batter into pans and bake 35 minutes or until a knife insterted in the center comes out clean.
- Let cool and then frost the middle and top layer only with Champagne Buttercream Frosting.
Champagne Buttercream Frosting
- 3/4 stick unsalted butter (room temp)
- 2 cups confectioners’ sugar
- 1/4 cup champagne
- 1/8 cup whole milk
- 1/2 tablespoon vanilla extract
- In a mixing bowl beat butter 1 minute. Gradually add the powdered sugar, champange, milk and vanilla and continue beating until smooth and creamy.
*Adapted from Booze Cakes.
Sounds delicious! And it looks like you’ll still have a glass or two of champagne left over to enjoy while baking! Do other sparkling wines work as well? (Cava, Prosecco, etc)
Ummm, oh my gosh! Yes, please!! – Leith
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This looks delicious! I am 100% going to try this at my next dinner party – looks so elegant, not to mention who wouldn’t love an extra dash of champagne during their meal to celebrate? Happy BD Caitlin!
Looks delicious!!!!
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Trying this out this week as a possible engagement party dessert! Sounds amazing. (might want to correct the typo where it says 3 cups of “flower” unless it’s actually made with flowers rather than flour, which sounds even more fantastic!)
Where do you buy all-purpose “flower”? Sounds amazing! :)
All-purpose flour is the same as “plain flour” in Britain, Australia, and South Africa. It’s sold in regular grocery stores.
This sounds fantastic! I can’t wait to try it!!
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This looks amazing! Must give it a try. Yum!
Sherry
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I’m making the frosting right now … it’s rather runny. Add more powdered sugar?
what a coincidence. I love cake and I love champagne. I can’t wait for this to be contribution at Christmas!!
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What kind of champagne did you use? Dry, brut?
This says “adapted” from Booze Cakes, I have the book and when I made their version of the cake, the frosting didn’t really work out for me, I also found the cake a bit dense. Have you changed that or is this just the same recipe they gave?