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Champagne Glitter Cake Recipe

 

 

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Ring in New Year’s Eve with a dessert made for the occasion. We’ve partnered with Jessica Merchant, Founder of How Sweet It Is, to create this champagne cake that shines brighter than Times Square.

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Champagne Glitter Cake
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Servings
Ingredients
Cake
  • 2 1/4 cups sifted all-purpose flour plus more for dusting the pans
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter softened but still cool, 1 1/2 sticks
  • 1 1/2 cups granulated sugar
  • 6 large egg whites at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup whole milk at room temperature
  • 1/4 cup champagne
Champagne Buttercream + Glitter
  • 2 sticks of butter softened
  • 2 1/2 - 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of champagne if needed
  • gold and silver sprinkles
  • gold shimmer baking spray
Servings
Ingredients
Cake
  • 2 1/4 cups sifted all-purpose flour plus more for dusting the pans
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter softened but still cool, 1 1/2 sticks
  • 1 1/2 cups granulated sugar
  • 6 large egg whites at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup whole milk at room temperature
  • 1/4 cup champagne
Champagne Buttercream + Glitter
  • 2 sticks of butter softened
  • 2 1/2 - 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons of champagne if needed
  • gold and silver sprinkles
  • gold shimmer baking spray
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the cake:
  1. Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder and salt.
  2. In the bowl of your electric mixer, beat the butter and sugar until fluffy, about 3 to 4 minutes. Add in the eggs 1 at a time, beating after each addition. Beat in the vanilla extract.
  3. Alternate adding the dry ingredients and the milk and champagne. Add a third of the dry ingredients, then a bit of the milk, another third of dry, the remaining milk and champagne, and finish with the dry ingredients. Beat the batter until smooth, making sure to scrape down the sides and bottom of the bowl.
  4. Divide the batter equally between the 2 pans. Place them in the oven and bake for 20 to 25 minutes until the tops are set and a toothpick inserted in the center comes out clean. Let the cakes cool completely.
  5. Once cool, frost and serve!
For the frosting and glitter:
  1. Beat the butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2 to 3 minutes, scraping down sides and bottom of the bowl. Add in the champagne and beat again. If frosting is too thick, add champagne 1 teaspoon at a time until desired consistency is reached. If it's too thin, add 1/4 cup powdered sugar gradually until it thickens.
  2. Frost the top of one cake, placing the other cake on top. Frost the sides and the outside. Once frosted, gently spray the cake with the shimmer baking spray. Cover it with the sprinkles. Serve with champagne!
Recipe Notes

NOTE: This recipe makes two 9-inch cakes, but I doubled the recipe and used 3 layers for the champagne cake! You can make 4 layers or even just 2. If doubling the recipe, make it separately each time – don’t try to double the entire thing in your stand mixer.
[cake recipe adapted from cooks illustrated]

NOTE: If doubling the cake recipe, double this frosting recipe too!

Chocolate cake more your style? We have a recipe for that.

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