This extremely moist Champagne Velvet Cake recipe is bound to make any event really feel extra particular.
The layers are moist and gentle with a light-weight champagne taste. It’s full of sweetened whipped cream and frosted with creamy champagne buttercream. We hope that you simply take pleasure in it!
Substances for Champagne Cake
You will discover the full recipe additional down on this put up. Here’s a fast take a look at our star substances for the cake layers.
- Butter- We used unsalted since we add our salt individually.
- Cream Cheese- the “secret ingredient” that lends an exquisite texture!
- Sugar
- Giant 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 alternative (We used Andre Brut)
- Vegetable oil
- Vanilla Extract
Learn how to Make Champagne Cake
You will discover 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.
- Step by step add the sugar and blend at medium velocity for 2-3 minutes.
- Add the room temperature eggs separately, 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 effectively 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 only a few 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 flippantly brushed with champagne syrup- that is an elective step nevertheless it actually offers the cake an additional increase for champagne taste.
We mixed the champagne and sugar and heated within the microwave till the sugar had dissolved (you may want to offer it a stir to assist issues alongside).
You may additionally do that step in a saucepan on the stovetop should you desire!
Whipped Cream Filling
We stuffed our cake layers with sweetened whipped cream filling. You may by no means go improper with whipped cream, and it enhances at the moment’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 a fantastic filling additionally should you desire to make use of frosting.
Champagne Buttercream Frosting
Right this moment’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 may 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 inside 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 beautify 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 now have made a number of champagne desserts over time, together with Pink Champagne Cake, Champagne and Strawberries Cake, Pink Champagne Cupcakes, and Champagne Pound Cake.
In reality, we’ve a number of boozy cake recipes that you simply may take pleasure in! Ensure that 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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Step by step add the sugar and blend at medium velocity for 2-3 minutes.
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Add the room temperature eggs separately, 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 effectively 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 only a few 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 protected 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 should you desire, 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 steadily rising to medium excessive velocity.
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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 shortly. You have reached “stiff peak” stage, when you possibly can raise 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 many 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 often with a spatula. Then, decelerate the mixer to lowest velocity for 1-2 minutes. This may assist remove air pockets within the buttercream. The feel will turn 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 just too skinny, add extra sugar. If the consistency is just 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 extensive).
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Unfold the whipped cream filling within the dam of buttercream. (If you’re not utilizing a dam, simply be sure that your filling is an efficient 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 following 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 prefer 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 beautify the cake.
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Apply the ultimate coat of buttercream frosting, beautify 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 must be refrigerated in an hermetic container below 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 function 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 function flour, take away 6 Tablespoons and substitute with 6 Tablespoons cornstarch, whisk to mix
