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Toasted sugar champagne cake on a black cake stand, with candles, macarons and glasses of champagne.

Toasted Sugar Champagne Cake

Heather Smoke
A light and fluffy cake made with toasted sugar and champagne, frosted with silky champagne buttercream.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 15

Equipment

  • Stand Mixer

Ingredients
  

Cake

  • 2 ¾ cups cake flour, spooned, leveled and sifted
  • 1 ½ cups toasted sugar
  • 3 ½ tsp baking powder
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 ½ cups champagne
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract

Buttercream

  • 1 ½ cups champagne, reduced to about 1/3 cup
  • 2 cups unsalted butter, softened to room temperature
  • 4 cups powdered sugar
  • 1 tbsp meringue powder (optional)
  • tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tsp vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350, and grease three 8-inch cake pans with non-stick spray.
  • In a large bowl, sift together the flour, sugar, baking powder and salt.
  • Add the champagne, oil, eggs and vanilla, and whisk for about 30-40 seconds until smooth and well combined.
  • Divide the batter between the pans. Bake on the center oven rack until a cake tester or toothpick comes out clean, about 22-25 minutes.
  • Set the pans on a wire cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Buttercream

  • For the champagne reduction, pour the champagne into a saucepan and set over medium heat. Simmer until the champagne is reduced to about 1/3 cup. Cool completely to room temperature.
  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute.
  • With the mixer on low, gradually add the powdered sugar, the meringue powder, salt and vanilla. It will be clumpy. Add the cooled champagne reduction.
  • Increase the speed to medium, and whip for 4-5 minutes, scraping the bowl several times, until very light and fluffy. If needed for desired consistency, add 1-2 tablespoons milk or cream.
  • Stack, fill and frost the cooled cakes with the buttercream.

Notes

Leftover cake should be stored in an airtight container or cake carrier for up to three days.
Keyword Cake, Champagne, High Altitude, Toasted Sugar