Instructions
- 1
Beat butter and sugar very light. Add eggs one at a time.
- 2
Alternate flour mixture and Champagne + sour cream mixture.
- 3
Bake in 3 layers at 350°F for 28-30 minutes. Cool completely.
- 4
Make Champagne buttercream: beat butter until very pale, 5 minutes. Add powdered sugar gradually. Add Champagne.
- 5
Assemble: frost each layer with Champagne buttercream.
- 6
Apply smooth final coat all over exterior.
- 7
White chocolate Champagne glaze: melt chocolate, stir in warm Champagne. Cool until pourable.
- 8
Pour glaze over top. Decorate with gold leaf, edible flowers and sugar pearls.
Baker's Tip
Use flat or day-old Champagne for baking — the carbonation mostly disappears in the oven anyway and flat Champagne is much easier to measure accurately. The flavor of the Champagne comes through in the soak and the buttercream far more than in the baked sponge itself.
Frequently Asked Questions
Can I use Prosecco or Cava instead of Champagne?
Absolutely — any sparkling wine works. Prosecco tends to be fruitier and slightly sweeter. Cava is drier and more yeasty. Champagne has the most complex flavor. For a budget version, use any decent dry sparkling wine — the flavor difference in the finished cake is subtle.
How do I make sugared edible flowers?
Paint clean, pesticide-free edible flowers (viola, rose petals, pansies) lightly with egg white using a small brush. Dust with superfine sugar while still wet. Place on parchment, let dry 2-4 hours until completely crisp. They keep 2-3 days in a cool dry place.
Is this cake appropriate for children?
Most of the alcohol bakes off from the sponge during baking. However, the Champagne buttercream is not cooked so it retains some alcohol content. For children, replace the Champagne in the buttercream with white grape juice and use the same amount.
How do I apply gold leaf without it sticking to my fingers?
Use dry tweezers or a clean dry brush to apply gold leaf — body heat and moisture from fingers causes it to stick and crumple. Tear the gold leaf from the book using the paper backing and lower gently onto the frosting surface. A light touch with a dry brush settles it in place.
About This Recipe
An elegant celebration cake infused with real Champagne — Champagne-soaked sponge layers, Champagne buttercream and a sparkling white glaze. Topped with sugared edible flowers and gold leaf. The ultimate cake for landmark moments.
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