This Champagne Vanilla Bean Layer Cake is perfect to celebrate the holidays or any birthday! Pop a bottle … for cake!
It’s my birthday! I’m gonna party like its my birthday! With a Champagne and Vanilla Cake of course! (Yes, birthdays are an other occasion to overuse exclamation marks). A perfect cake to celebrate birthdays or New Years Eve! This naked layer cake has layers of light and fluffy champagne and vanilla cake with seriously decadent champagne and vanilla bean buttercream. A dreamy white on white layer cake. It’s a stunner. Pop it like its cork!
Whoop whoop. Birthdays are my favourite celebration (after Christmas of course). It’s a day where everyone gets to celebrate you! I’m bigger about celebrating other people, however this year I’m three kids down with all three under three. It’s my year to take a day to party.
And by party I mean wake up at 6am with my sweet toddler twins, eat the breakfast that I cook (the amazing man I married has zero kitchen skills), nurse my hilarious chuckle bunny of a baby, and generally have fun with my family. Partying takes on a new meaning when you have young kids at home, but these 3 are such a hoot that I’m 100% into it. There’s going to be cake and wine at some point so it can’t be so bad.
It was a crazy year. We had our 3rd baby, moved to a house in a suburb, and my husband transitioned into a new job. It’s been one heck of a ride and I can’t wait to see what this next year bring.
Here’s a gorgeous Pink Champagne Cake. Want a birthday cake vibe? How about this Chocolate Chip Cookie Dough one, or even this Funfetti Cake? To learn all about making rosettes on cakes check out this post here.
This Champagne Vanilla Bean Layer Cake is perfect to celebrate the holidays or any birthday! Perfect bakery-like layers of Champagne and Vanilla Bean Cake with a Champagne and Vanilla Bean Buttercream.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/3 cup sugar
- 4 lrg egg whites
- 1 1/3 cup champagne or sparkling wine
- 2 tsp high quality vanilla extract or vanilla bean paste
- 1 cup unsalted butter room temperature
- 3 cups icing sugar
- 4-6 tbsp sparkling wine / champagne
- 2 tsp vanilla bean paste or quality vanilla extract
- 1 tbsp nonpareils or sprinkles
Cake: Preheat oven to 350° F. Butter and line 3 x 6" cake pans. Using the paddle attachment of a stand mixer, cream together butter and sugar until light and fluffy, about 5-7 minutes. Add egg whites one at a time until well blended. Alternate adding flour, baking powder, and salt with sparking wine. Starting and ending with dry ingredients in 3 separate additions. Divide batter between pans and bake for 23-27 minutes or until a cake tester comes out clean.
Buttercream: Using the paddle attachment of a stand mixer, cream together the sugar and butter. Beat in vanilla. Add sparking wine 1 tbsp at a time until desired consistency is reached.
Assembly: level cakes if need be. Top each layer with buttercream and spread evenly. Spread a thick layer of frosting on the sides and top. Scrape to create a smooth and even sides and top. Top cake with rosettes* and nonpareils (sprinkles) if desired.
* Tips on how to make a rosette can be found in this post https://www.mykitchenlove.com/make-ombre-rosette-cake/