Champagne Cake – champagne inspired cake with tender, “champagne” cake layers, a raspberry peach puree filling and a champagne buttercream.
Christmas Break
Hello, friends! I hope you’re having the most magical holiday. We’re currently driving home from our week-long vacation in Southern California and I’m finally getting to post my new cake! Yay!
Fun fact: in 14 years of marriage, Ryan and I have never spent a Christmas in our own home. Ryan grew up going to his grandparents’ home every Christmas, and we’ve been following a similar tradition, driving home to our parents’ every Christmas break.
Each year we rotate between Ryan’s parents and my parents. This year was my year, which meant we spent the first 4 days with my mom and then another 4 days with my dad. They’ve been divorced since I was 20, so it’s always a bit of a juggling act around the holidays. Luckily, all of our parents live in the LA area. It gets a little chaotic sometimes, but I feel lucky that we get to see everyone when we visit.
New Year’s
We always have a fun-filled week with family in LA, but I always look forward to heading home for New Year’s Eve. After Christmas week, I feel like the week of New Year’s is my week to catch up, plan for the new year and relax a little in my own space.
We will likely ski and get together with friends for New Year’s Eve, and that’s probably it. I can’t remember the last time I stayed up till midnight on New Year’s Eve. Can you? It’s way past my bedtime 🙂
So while we may not be celebrating all night long, we do like to celebrate in the early evening and cake is always involved!
Champagne Cake
For my New Year’s cake this year, I decided to create a champagne-inspired cake. I say “inspired” because I don’t actually use champagne in this cake. You totally can, but I decided to use Martinelli’s instead. I know alcohol bakes out when you’re cooking with it, and I’m not opposed to baking with alcohol, but I wanted to make sure anyone and everyone feel like they can make this cake no matter their feelings about cooking/baking with alcohol.
With that said, there’s a lot of wiggle room with this cake. You can use a champagne of your choice or any flavor of Martinelli. No matter what you use, the “champagne” flavor isn’t super strong. We’ll be making a reduction out of your drink of choice to reduce the water content and strengthen the flavor a tad, but even then, you’ll notice it’s a subtle flavor.
Cake Layers
The reduction will go in the cake batter and the buttercream. We’re taking about three cups of Martinelli’s or champagne and reducing it to one and a half cups – one cup for the cake and one cup for the buttercream.
For the cake layers, I ended up creating a brand new cake. Sometimes I use an old recipe as a base for a new recipe, but this one is all new – and it’s seriously incredible!
To keep it very light in color, I used all egg whites. The problem with using all egg whites is that egg whites alone will dry out your cake. So, to combat that issue, we need to add some fat. I decided to use one full cup of sour cream to make sure this cake has plenty of moisture – and it sure does! These layers are so tender and moist. I’m seriously so in love with them!
Raspberry and Peach Puree
The filling for this cake is super simple. I used a apple and peach flavored Martinelli’s, so I decided to pair it with a raspberry and peach puree to compliment those flavors. The puree is really easy to make and something you can make ahead of time. In fact, I recommend you make it at least a day before you assemble the cake so it has time to sit and thicken. Make sure to store it covered in the fridge.
Buttercream
For the buttercream, I used my go-to vanilla buttercream and added the Martinelli’s reduction. It’s an easy recipe to follow and one that is always a hit.
Tip: follow the instructions in THIS blog post to ensure your buttercream comes out perfectly smooth.
Champagne Inspired Cake Alternatives
Like I said earlier, have fun with this cake! There’s a lot you can do to change up the flavors a little.
- I used THIS Martinelli’s flavor because it was easy to find.
- You can also use the Martinelli’s BLUSH flavor. A lot of people recommend this one.
- Or, if you know your champagne, use champagne! You’ll follow all the same steps.
- For the puree, you can really use any fruit. I recommend flavors like strawberry, raspberry, blackberry, peach or even pomegranate.
Can’t wait to see what you come up with!
Enjoy!
Hello, I was wondering if this recipe could be used for cupcakes? Maybe skipping the filling and just having buttercream on top?? Also wondered if the champagne should be more dry like a Prosecco or sparkling Martinelli a is better. I really like the champagne flavor. Was hoping to make cupcakes for my grandmas birthday! Thanks
It can be made into cupcakes! Just fill the liners 2/3 of the way full. Just use the buttercream for frosting the tops. I use Martinellis!
Hi, I was wondering since the recipe requires egg white, if Using the egg whites out of the carton would work or is it best to use regular eggs and separate the yolk? Thanks I look forward to baking this cake!
You can use egg whites out of the carton. I always use regular eggs and seperate them.
I made this cake for a coworker’s baby shower and everyone loved it. It’s such a lovely cake! ! I used strawberries as the fruit for the filling. Amazing! Like Courtney mentioned the flavor of the sparkling cider was light but it was just enough flavor. The next time I make it I will be careful not to overmix the batter, my cake turned out a TAD dense but I think it was my own fault for maybe overmixing the batter. Also the rise on the layers were perrfeccct, which I was very relieved about!
I see someone already asked about making this into cupcakes, but could you fill the cupcake with the puree? I have made 4 of your cakes now and I am obsessed!!
Side note: you should totally make a cake with bacon!! Ha I made one a few months back, but would love to see what you can come up with!!
Yes, I would cut out a little bit of the cupcake from the center and add the puree and then frost on top.
Hi Courtney! I was so excited to bake this cake tonight (it’s for an early birthday celebration for my mom). I bought the cake tins you recommend and used tacked flour but my cakes didn’t rise really at all. I even checked the date on my baking powder and it’s still good! Any suggestions for next time around?
Did you overbeat your batter? Make sure to only mix it for 30 seconds once all the ingredients are incorporated!
Will the champagne reduction work with an Italian buttercream?
I’m not sure. I haven’t tried it.
Can you tell me how you made the gold on top of the icing on the outside of the cake? I am thinking of using this for a wedding cake and I would love to know how to make this beautiful finish!!
It is edible art gold paint and the pearls are from Gygi yes.
Thank You!
Also, did you find the gold “pearls” at Gygi’s?
21st anniversary is coming up and I figured on doing this with a nickel/silver paint. Was that airbrushed on?
If I went with something like Edible Luster Dust – how could I get that on the sides of the cake? Flick if off of my palm?
Or a paint brush