Champagne and Vanilla Bean Cake
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.
Ingredients
Cake:
- 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
Buttercream:
- 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
Assembly:
- 1 tbsp nonpareils or sprinkles
Instructions
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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.
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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.
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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.
Recipe Notes
* Tips on how to make a rosette can be found in this post https://www.mykitchenlove.com/make-ombre-rosette-cake/