Description
Indulge in Champagne Cake with Champagne Italian Meringue Buttercream. This cake features moist layers and fresh strawberries, making it a perfect treat for celebrations.
Ingredients
Scale
- 3 cups cake flour (or a mix of all-purpose flour and cornstarch)
- 2 cups granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs (at room temperature)
- 1 cup buttermilk (or homemade with milk and vinegar/lemon juice)
- 1 cup champagne (reduce for stronger flavor)
- 1 tablespoon baking powder
- 1 pint strawberries (fresh)
- 1 cup champagne (sweeter champagne preferred)
- 1 cup sugar
- 4 large egg whites (at room temperature)
- 1 cup unsalted butter (softened)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Whisk together cake flour, baking powder, and salt in a large bowl.
- In the stand mixer, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Slowly mix in buttermilk and champagne, alternating with dry ingredients.
- Divide batter between pans and smooth tops. Bake for 30-35 minutes.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- Combine sugar and water in a saucepan and cook until soft ball stage (240°F/115°C).
- Whip egg whites until soft peaks form, then gradually add the hot syrup.
- Once cool, add softened butter and mix until light and fluffy. Stir in champagne.
- Layer one cake on a serving plate, fill with fresh strawberries, and frost with buttercream.
- Top with the second layer, repeating the frosting process.
- Decorate with remaining buttercream and optional strawberries or edible flowers.
- Chill briefly to set before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg