If you love desserts that feel celebratory and unforgettable, this Champagne Velvet Cake will win your heart from the very first bite. Imagine a light, tender crumb infused with true champagne flavor, slathered in a cloud of champagne-spiked buttercream, and dressed up to the nines with a soft pink tint or sparkly sprinkles. Whether it’s a birthday, a shower, a wedding, or just a day that could use a little extra sparkle, this showstopper instantly brings an air of festivity to any table.
Ingredients You’ll Need
This cake comes together with classic baking staples and a touch of bubbly for that signature flavor. Every ingredient plays an important role, building the delicate texture, ethereal color, and that unmistakable Champagne Velvet Cake magic.
- All-purpose flour: Provides the structure needed to keep the cake soft yet sturdy for stacking layers.
- Baking powder: Gives the batter a lift, resulting in a tall, fluffy crumb that’s never dense.
- Salt: Enhances every flavor so you get a well-balanced, perfectly seasoned cake.
- Unsalted butter (softened): Creates a rich, velvety mouthfeel while blending seamlessly into the batter.
- Granulated sugar: Brings the sweetness that balances the champagne notes and helps the cake caramelize just right.
- Large egg whites: The secret to a cloud-like, tender texture—egg whites lighten the batter and add a gentle bounce.
- Vanilla extract: Rounds out the flavors with inviting, warm undertones.
- Champagne (or sparkling wine): The star of the show, lending a sophisticated aroma and delicate flavor—don’t worry, most brands work beautifully here.
- Whole milk (room temperature): Adds moisture and helps create a balanced, tender crumb.
- Pink food coloring (optional): Just a drop or two transforms your cake into a blushing, champagne-pink centerpiece.
- For the Champagne Buttercream Frosting:
- Unsalted butter (softened): The base that whips into a dreamy, spreadable frosting.
- Powdered sugar (sifted): Gives the frosting its sweetness and perfect, silky consistency.
- Champagne: Infuses the buttercream with a subtle, extra pop of festive flavor.
- Vanilla extract: Balances the sweetness with just the right hint of warmth.
- Pinch of salt: Accentuates the buttercream’s flavor and tempers the sweetness.
- Optional sprinkles: Pink or gold for decoration and a hint of sparkle.
How to Make Champagne Velvet Cake
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a medium bowl. This ensures you’ll get an even rise and perfectly uniform crumb throughout your Champagne Velvet Cake—no sad, dense pockets here!
Step 2: Cream the Butter and Sugar
In a separate, larger mixing bowl, cream the softened butter and granulated sugar together. Aim for light, fluffy, and pale in color. This step sets the foundation for your cake’s delicate, airy texture.
Step 3: Add Egg Whites, Vanilla, and Color
One at a time, beat in the egg whites, mixing thoroughly after each addition. Stir in the vanilla extract and, if you’re opting for a rosy look, a few drops of pink food coloring. This is the moment your Champagne Velvet Cake starts to take on its signature plushness and pretty hue.
Step 4: Combine the Wet and Dry Mixtures
In a small bowl, gently mix the milk and champagne together. Now, alternately add the flour mixture and the champagne mixture to your creamed base, beginning and ending with the flour. This “alternating” method keeps the batter smooth and helps it bake up extra light.
Step 5: Bake the Cakes
Divide your finished batter evenly between two or three greased and floured cake pans, smoothing the tops so the cakes bake up nice and even. Bake in a 175°C (350°F) oven for about 25–30 minutes, or until a toothpick comes out clean from the center. Let the cakes cool completely before you even think about frosting them—trust me, patience is worth it here!
Step 6: Make the Champagne Buttercream
Beat the butter until creamy and light, then slowly add the sifted powdered sugar. Pour in the champagne, vanilla, and a pinch of salt, then crank up the mixer and beat until you’ve got a fluffy, swoon-worthy frosting. Tweak the texture by adding a splash more champagne or extra powdered sugar as needed.
Step 7: Assemble and Decorate
Spread generous layers of buttercream between each cooled cake layer. Give the whole cake a thin “crumb coat,” chill briefly to set, then finish with a thick, luxurious final layer of frosting. Time to get creative—add swoops, swirls, sprinkles, or edible pearls for a Champagne Velvet Cake that looks as irresistible as it tastes!
How to Serve Champagne Velvet Cake
Garnishes
This cake loves a little glamour! Finish with pink or gold sprinkles, an airy scattering of edible pearls, or even edible rose petals for a romantic touch. A few swirls of frosting piped around the edges make it party-ready in no time.
Side Dishes
Champagne Velvet Cake pairs beautifully with fresh berries—think sliced strawberries or raspberries for a tart contrast. A scoop of vanilla or strawberry ice cream is never out of place next to a slice, especially on a warm afternoon.
Creative Ways to Present
If you want to elevate the occasion, try making mini cake layers or cupcakes for an elegant dessert display. You can even pipe twirls of the buttercream on individual slices and tuck a sparkler or gold candle in the top for extra celebration.
Make Ahead and Storage
Storing Leftovers
Keep leftover Champagne Velvet Cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days for max freshness. The cake stays tender and the champagne flavor beautifully mellow.
Freezing
If you want to get ahead, wrap unfrosted cake layers securely in plastic, then foil, and freeze for up to 2 months. Thaw them at room temperature before assembling and frosting as usual for a cake that tastes like it was baked that day.
Reheating
You don’t need to reheat this cake, but if you’re craving the fresh-from-the-oven feel, let cold slices sit at room temp for 20–30 minutes so the crumb softens and the icing gets its silky texture back. Avoid microwaving, as it can melt the buttercream.
FAQs
Can I use prosecco or another sparkling wine instead of champagne?
Absolutely! Any dry sparkling wine works beautifully in Champagne Velvet Cake, so feel free to use prosecco, cava, or whatever bubbly you have on hand.
Will the alcohol in the cake and frosting cook off?
In the cake itself, some alcohol evaporates during baking, but a subtle champagne flavor lingers. The frosting uses just a splash, which means a hint of alcohol remains for flavor—but nothing overpowering.
Can I make the cake layers in advance?
Yes! The cake layers can be baked, cooled, and tightly wrapped a day ahead (or frozen for longer storage). Assemble and frost the day you plan to serve for the freshest results.
How do I get a perfect pink color?
Gel food coloring is your friend—just a drop or two is enough for that signature champagne-pink tint. Add it gradually for more control and mix well before baking.
What’s the best way to get level, even cake layers?
Weighing or measuring your batter before pouring it into pans helps a lot. Also, give the pans a gentle tap on the counter to settle the batter and avoid big air bubbles.
Final Thoughts
This is the kind of cake that brings joy to bakers and lucky tasters alike. Whether you’re marking a big milestone or simply want to make someone’s day, Champagne Velvet Cake never fails to deliver a little extra sparkle. Don’t be shy—gather your ingredients, pop some bubbly, and give this unforgettable cake a try!