This extremely moist Champagne Velvet Cake recipe is bound to make any event really feel extra particular.
The layers are moist and delicate with a light-weight champagne taste. It’s stuffed with sweetened whipped cream and frosted with creamy champagne buttercream. We hope that you simply get pleasure from it!
Elements for Champagne Cake
You’ll find the full recipe additional down on this put up. Here’s a fast take a look at our star components for the cake layers.
- Butter- We used unsalted since we add our salt individually.
- Cream Cheese- the “secret ingredient” that lends a beautiful texture!
- Sugar
- Massive Eggs, room temperature (if in a rush, place in a bowl of heat water for five minutes).
- Cake Flour, Baking Powder & Baking Soda, Salt
- Champagne of selection (We used Andre Brut)
- Vegetable oil
- Vanilla Extract
Find out how to Make Champagne Cake
You’ll find the full, printable recipe on the backside of this put up. Let’s take a fast take a look at our steps!
- Preheat the oven to 325 levels F. Grease and flour three 8 inch pans, including a circle of parchment or wax paper to the underside of every pan.
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
- In one other bowl, add the champagne, vegetable oil, and vanilla extract. Put aside.
- Within the bowl of your mixer, add the butter and cream cheese and blend at medium velocity till clean.
- Steadily add the sugar and blend at medium velocity for 2-3 minutes.
- Add the room temperature eggs one by one, mixing till the yellow of the yolk disappears.
- With the mixer on low velocity, alternately add the flour combination and the champagne combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist)
- Combine the batter simply till properly combined- watch out to not over-mix. Divide the batter between the three pans.
- Bake at 325 levels F for 25-28 minutes or till a toothpick inserted into the middle comes out clear or with just some crumbs connected. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
Champagne Syrup
Every cake layer was frivolously brushed with champagne syrup- that is an non-compulsory step but it surely actually provides the cake an additional enhance for champagne taste.
We mixed the champagne and sugar and heated within the microwave till the sugar had dissolved (you will want to provide it a stir to assist issues alongside).
You could possibly additionally do that step in a saucepan on the stovetop when you want!
Whipped Cream Filling
We stuffed our cake layers with sweetened whipped cream filling. You may by no means go fallacious with whipped cream, and it enhances right now’s cake layers completely.
Utilizing a calming bowl and beaters, merely whip collectively the heavy whipping cream, powdered sugar, and vanilla till stiff peaks kind.
*Champagne buttercream makes an excellent filling additionally when you want to make use of frosting.
Champagne Buttercream Frosting
As we speak’s champagne buttercream is a twist on our traditional buttercream recipe, however with the addition of champagne as an alternative of milk.
This can be a mixture of butter, powdered sugar, champagne, vanilla extract, and a pinch of salt. It’s creamy and scrumptious, and pipes completely. You will discover only a trace of champagne taste.
Assembling the Cake
As soon as the cake layers have utterly cooled, it’s time to put all of it collectively!
We positioned the primary cake layer on the cake pedestal, after which utilized a light-weight coating of champagne syrup utilizing a silicone pastry brush.
Subsequent, pipe a dam of buttercream across the fringe of the cake layer (about ¼-1/2 inch from the sting). That is going to maintain the whipped cream contained. Unfold a layer of the whipped cream throughout the dam.
Subsequent, add the second cake layer and repeat the steps above with the straightforward syrup, dam, and filling. Prime with the third cake layer and brush with the champagne syrup.
At this level, fill in any remaining gaps between the cake layers with frosting. Apply a skinny “crumb coat” of frosting on prime and across the sides of the cake.
We like to sit back the cake for quarter-hour (or chill longer within the fridge) to agency up the frosting earlier than making use of the ultimate layer of frosting. This chilling step helps to forestall the layers from shifting as you frost the cake.
Lastly, apply the second layer of frosting and enhance the cake nonetheless you want! We combed across the sides of the cake after which added an ornamental border utilizing a tip 21.
Recipe FAQs
Extra Champagne Desserts
We’ve made a number of champagne truffles over time, together with Pink Champagne Cake, Champagne and Strawberries Cake, Pink Champagne Cupcakes, and Champagne Pound Cake.
Actually, we’ve got a number of boozy cake recipes that you simply would possibly get pleasure from! Make certain to take a look at these festive and flavorful recipes!
Sweetened Whipped Cream Filling
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Preheat the oven to 325 levels F. Grease and flour three 8 inch pans, including a circle of parchment or wax paper to the underside of every pan.
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In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and put aside.
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In one other bowl, add the champagne, vegetable oil, and vanilla extract. Put aside.
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Within the bowl of your mixer, add the butter and cream cheese and blend at medium velocity till clean.
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Steadily add the sugar and blend at medium velocity for 2-3 minutes.
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Add the room temperature eggs one by one, mixing after every till the yellow of the yolk has blended.
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With the mixer on low velocity, alternately add the flour combination and the champagne combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist)
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Combine the batter simply till properly combined- watch out to not over-mix. Divide the batter between the three pans.
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Bake at 325 levels F for 25-28 minutes or till a toothpick inserted into the middle comes out clear or with just some crumbs connected. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
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This recipe makes 7 ½ cups of batter. Works for cupcakes additionally (though there can be little to no dome).
For the Champagne Easy Syrup
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Mix the champagne and sugar in a microwave secure measuring cup or bowl. Warmth for 30 seconds, stir, after which if then if wanted, an extra 30 seconds. Stir to soften any remaining sugar. We did this within the microwave however you could possibly warmth in a small saucepan on the stovetop when you want, till the sugar dissolves.
For the Sweetened Whipped Cream Filling
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Chill the blending bowl and beaters/ whisk attachment within the freezer for 10 minutes.
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Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, start beating on low velocity regularly rising to medium excessive velocity. Â
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The cream will start to thicken (after approx. 1 ½ minutes). Maintain mixing till stiff peaks form- watch out to not overmix. This occurs pretty rapidly. You have reached “stiff peak” stage, when you’ll be able to carry the beaters from the whipped cream and the ensuing peaks maintain their form.
For the Champagne Buttercream
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Cream the (barely softened) butter till clean. Mix within the vanilla.
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Add half of the powdered sugar and a lot of the champagne. Beat at medium velocity till the powdered sugar is included.
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Add remaining powdered sugar and champagne and blend at medium velocity one other 3 to 4 minutes, stopping to scrape down the edges of the bowl sometimes with a spatula. Then, decelerate the mixer to lowest velocity for 1-2 minutes. This may assist get rid of air pockets within the buttercream. The feel will change into very clean.
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Yields roughly 4 ½-5 cups of frosting. Sufficient to frost a 3 layer 8 or two layer 9 inch cake.
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In case your buttercream is simply too skinny, add extra sugar. If the consistency is simply too thick, add a bit extra champagne
Meeting of Cake
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Place the primary layer of champagne cake on a cake base or pedestal.
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Utilizing a pastry brush, apply a skinny layer of champagne syrup to the highest of the cake layer.
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Pipe a dam of buttercream across the fringe of the layer, about ¼-1/2 inch from the sting. You are able to do this utilizing a disposable piping bag with the tip snipped away (creating a gap approx ½ inch huge).
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Unfold the whipped cream filling inside the dam of buttercream. (In case you are not utilizing a dam, simply ensure that your filling is an effective distance from the sting of the cake layers (approx ½ inch) to make sure the whipped cream will not escape as you stack your layers).
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Add the subsequent cake layer and repeat steps for filling. Prime with the final cake layer. Fill in any remaining gaps between the cake layers with buttercream (I do that with the identical piping bag that I used for the dam.)
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Add a skinny “crumb coat” on prime and across the sides of the cake. At this level, we wish to freeze the cake for about quarter-hour (or chill for an extended interval within the fridge) to agency up the frosting earlier than including the ultimate coat. This step helps to forestall the layers from shifting as you enhance the cake.
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Apply the ultimate coat of buttercream frosting, enhance nonetheless you want! We used a cake comb across the sides and added borders with a star tip 21.
Storage
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Due to the filling, this cake ought to be refrigerated in an hermetic container underneath a cake dome or in a sealed bakery field, and so forth. Nonetheless, it’s best to maneuver from the fridge a few hours earlier than serving in order that the cake can heat and soften, as butter turns into agency when refrigerated.
Utilizing all objective flour (plain in UK) to make Cake Flour: For every cup of flour in a recipe, take away 2 Tablespoons of flour and substitute with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all objective flour, take away 6 Tablespoons and substitute with 6 Tablespoons cornstarch, whisk to mix
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