Champagne Velvet Cake Recipe

If you’ve been dreaming of celebrating in style with a touch of nostalgia and sparkle, let me introduce you to Champagne Velvet Cake. This gorgeous cake is irresistibly moist, plush, and soft with the flavor of real champagne woven right into every bite. Finished with a dreamy champagne buttercream, it’s a show-stopping dessert that brings instant festivity to birthdays, showers, New Year’s Eve, or any moment worth making extra special.

Ingredients You’ll Need

Each ingredient in Champagne Velvet Cake is chosen not just for tradition, but for the gorgeous texture, color, and flavor they create together. The cake’s deluxe crumb and delicate taste come from the basics done right — don’t skip a thing! Here’s what you’ll need, with a few tips to guarantee cake perfection.

• All-purpose flour: Gives the cake its soft, tender crumb — be sure to measure accurately for the best texture.
• Baking powder: Delivers that essential lift, making the layers light and fluffy.
• Salt: Highlights all the sweet and buttery flavors lurking in every forkful.
• Unsalted butter: The secret to richness and that melt-in-your-mouth feel (softened is key for fluffy creaming).
• Granulated sugar: Adds that classic cake sweetness and creates a beautiful golden color.
• Egg whites: Make the cake extra light and airy while keeping it snowy-white inside.
• Vanilla extract: Rounds out the flavors with a warm, aromatic note.
• Champagne (or sparkling wine): The star—brings a distinctive brightness and luxe flavor that’s simply irresistible.
• Whole milk: Adds just enough richness and moisture to make every bite plush.
• Pink food coloring (optional): For that signature blush hue—just a few drops will do if you want the prettiest champagne-pink tint.
• Powdered sugar (for frosting): Creates an ultra-smooth, dreamy buttercream.
• Pinch of salt (for frosting): Balances the sweetness in your buttercream.
• Champagne (for frosting): Keeping the party going right into your swirl of frosting.
• Pink or gold sprinkles (optional): Adds instant glam and celebration to your finished Champagne Velvet Cake.

How to Make Champagne Velvet Cake

Step 1: Prep Your Pans and Heat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two or three round cake pans (8-inch or 9-inch work best), making sure every edge and corner is ready for easy cake release. This step saves heartbreak — nothing’s more disappointing than a beautiful cake clinging to the pan!

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening agent (baking powder) is spread out evenly, so the Champagne Velvet Cake bakes up tall and even. Set this bowl aside for later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is pale, fluffy, and doubles in volume. This crucial step infuses air for a lighter crumb, and you’ll know you’ve nailed it when it looks creamy and slightly shiny.

Step 4: Add Egg Whites and Vanilla

With your mixer on low, add egg whites one at a time, beating well after each addition. This creates structure without heaviness — the signature lift of Champagne Velvet Cake! Stir in vanilla extract and, if using, your pink food coloring for a hint of blush.

Step 5: Make the Champagne-Milk Mixture

In a separate cup, blend together the champagne and whole milk. This combo makes the cake extra tender and infuses subtle bubbles that help with softness. Don’t worry if it looks a little fizzy!

Step 6: Alternate Dry and Wet Ingredients

With your mixer on the lowest speed, gently add the dry ingredients in three parts, alternating with the champagne-milk mixture (start and end with the flour). Mix each addition just until combined. Overmixing can make your cake tough, so stop as soon as you don’t see streaks of flour.

Step 7: Bake

Divide the batter evenly into your prepared pans, smoothing the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The cakes will have a faint champagne aroma — heavenly! Cool the layers in the pans for 10 minutes before gently turning them out onto wire racks to cool completely.

Step 8: Make the Champagne Buttercream

Beat the softened butter until creamy, then gradually blend in the powdered sugar on low speed. Add champagne, vanilla, and a pinch of salt, beating until light and fluffy. If needed, adjust with more champagne or powdered sugar to get your desired consistency. Your frosting should hold a swoop but feel soft and pillowy.

Step 9: Assemble and Decorate

Spread a generous layer of buttercream between each cake layer. Give the whole cake a thin “crumb coat” and chill briefly — this keeps crumbs sealed in for the final finish. Once chilled, frost generously all over and finish with swirls, sprinkles, or edible pearls for that luxe Champagne Velvet Cake look.

How to Serve Champagne Velvet Cake

Garnishes

You can make Champagne Velvet Cake seriously eye-catching with a handful of pink or gold sprinkles, edible pearls, or even fresh berries like raspberries for a pop of color. A few tiny edible flowers add a beautiful spring touch if you’re feeling whimsical, and a few extra swirls of buttercream piped on top always feel special.

Side Dishes

Serve each slice with chilled champagne or a sweet sparkling wine for the ultimate pairing — it really emphasizes the subtle flavors baked into the cake. Fresh fruit on the side, like strawberries or peaches, brings a refreshing element, or add a small scoop of vanilla gelato for a summer treat.

Creative Ways to Present

You can bake this recipe as a classic round layered cake, but it’s also stunning as cupcakes for parties or as a tall naked cake with extra layers and minimal frosting. Try assembling mini Champagne Velvet Cakes in mason jars or use tall, thin candles for a touch of retro elegance. However you serve it, those blush tones and soft crumb are sure to impress!

Make Ahead and Storage

Storing Leftovers

Champagne Velvet Cake keeps beautifully for several days thanks to its moist crumb. Simply cover the cake in an airtight container or wrap individual slices tightly in plastic wrap and store at room temperature for up to two days, or in the refrigerator for longer freshness. Always bring slices to room temperature for serving to enjoy the softest texture.

Freezing

To freeze, wrap unfrosted or fully frosted cake layers tightly in a double layer of plastic wrap and then in foil, or place frosted slices in a freezer container. Defrost overnight in the fridge or for a few hours at room temperature. You’ll be amazed at how the signature flavor and texture return, making this a perfect make-ahead celebration cake.

Reheating

While Champagne Velvet Cake is best enjoyed at room temperature, you can gently warm slices in the microwave for about 10 seconds to take the chill off, especially if stored in the fridge. Just avoid over-heating, as the buttercream may melt; a quick zap is all it needs to become plush and delectable again!

FAQs

Does the champagne flavor really come through?

Absolutely! The champagne brings a subtle, elegant note that lingers through both the cake and the buttercream. It’s not overpowering, but rather a delicate sparkle that makes each bite feel special. For a stronger flavor, use a bubbly with robust character and don’t be shy with the bubbly in your frosting.

Can I use sparkling wine instead of champagne?

Yes, and honestly, most sparkling wines work beautifully here! Prosecco, Cava, or your favorite bubbly will all deliver that gorgeous tenderness and celebratory flavor. Just pick one you’d enjoy drinking — the flavor shines through in Champagne Velvet Cake.

Is pink food coloring necessary?

Not at all! It’s entirely optional. The coloring simply gives the cake that unmistakable “champagne-pink” vibe, but the flavor and texture are perfect either way. If you want an extra-glam effect for showers or birthdays, go for a few drops — otherwise, keep it classic.

Can I make Champagne Velvet Cake as cupcakes?

Absolutely. This batter makes about 24 standard cupcakes. Fill liners two-thirds full and bake for 18–22 minutes. Once cool, lavish them with the champagne buttercream and a sparkle of decorations for darling individual treats.

What kind of champagne is best to use?

Any dry or semi-dry sparkling wine will work — just avoid those that are too sweet. Choose a bottle you like to drink, since the flavors will subtly come through in the cake and frosting. Leftover bubbly is perfect for toasting with a slice!

Final Thoughts

There’s something undeniably joyful about making Champagne Velvet Cake for a big occasion or a tiny, blissful celebration at home. Each slice is fluffy, elegant, and a little bit fancy — exactly the spirit you want in the air when people gather. No matter how you decorate or serve it, this cake always brings the sparkle. Give it a try, and I promise it’ll become one of your most asked-for recipes!