Champagne Cake!

This Champagne Cake is the perfect make ahead cake to ring in the New Year (and to impress your guests)! I had so, so much fun making this cake ...

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This champagne cake is the perfect cake to ring in the New Year and to impress your guests! It’s super moist with a little pop of champagne flavour not to mention a show stopper of a dessert!


Units Scale
  • 1 1/2 cups unsalted butter, room temperature
  • 2 1/4 cups sugar, divided
  • 3 eggs, separated
  • 1 teaspoon pure vanilla
  • 3 1/2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/3 cups buttermilk (or sour milk)
  • 1/3 cup sparkling wine (Prosecco)


  1. Grease 3, 8-inch cake pans. Line the bottom with parchment paper, and grease the sides. Set aside
  2. In a large mixing bowl, beat butter with 2 cups of sugar until light and fluffy. Beat in egg yolks and vanilla.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Stir into butter mixture alternating with buttermilk (making 3 additions of dry ingredients and 2 of buttermilk). Note the mixture will seem a little thick at this point.
  4. In another (clean) bowl, beat egg whites until soft peaks form. Gradually beat in the remaining 1/4 cup of sugar until stiff peaks form. Fold one-quarter into batter; then fold in remaining egg whites, working gently not to deflate the egg whites. Scrape evenly into prepared pans.
  5. Bake in the centre of 350°F oven for about 35-40 minutes or until cake is browning on the edges (or until a cake tester inserted in centre comes out clean). Let cool, turn out onto cooling racks; peel off paper.
  6. Brush the tops of each cake with prosecco, set aside or freeze until you’re ready to decorate
  7. Make your icing (see recipe below)
  8. Layer cake and icing 3 times, ending with icing as your last layer and leaving the outside of the cake bare. Using gold dust and sprinkles decorate cake edges.


This cake freezes beautifully. You can either freeze it before you ice the cake or after (before is better so you have fresh icing and the sparkles stay sparkly!). Wrap in freezer bags or in a plastic container for up to 3 weeks.

This is a very dense cake and it can be a bit tricky to determine when it’s baked. In the past I have underbaked it a few times, it should be brown on the sides and browning on the top.


Let me know what you think of this recipe!x
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