Champagne Velvet Cake
This ultra moist Champagne Velvet Cake recipe is sure to make any occasion feel more special.
The layers are moist and soft with a light champagne flavor. It is filled with sweetened whipped cream and frosted with creamy champagne buttercream. We hope that you enjoy it!
Table of Contents
Ingredients for Champagne Cake
You can find the full recipe further down in this post. Here is a quick look at our star ingredients for the cake layers.
- Butter- We used unsalted since we add our salt separately.
- Cream Cheese- the "secret ingredient" that lends a wonderful texture!
- Sugar
- Large Eggs, room temperature (if in a hurry, place in a bowl of warm water for 5 minutes).
- Cake Flour, Baking Powder & Baking Soda, Salt
- Champagne of choice (We used Andre Brut)
- Vegetable oil
- Vanilla Extract
How to Make Champagne Cake
You can find the full, printable recipe at the bottom of this post. Let's take a quick look at our steps!
- Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.
- In another bowl, add the champagne, vegetable oil, and vanilla extract. Set aside.
- In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
- Gradually add the sugar and mix at medium speed for 2-3 minutes.
- Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
- With the mixer on low speed, alternately add the flour mixture and the champagne mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
- Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans.
- Bake at 325 degrees F for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
Champagne Syrup
Each cake layer was lightly brushed with champagne syrup- this is an optional step but it really gives the cake an extra boost for champagne flavor.
We combined the champagne and sugar and heated in the microwave until the sugar had dissolved (you'll need to give it a stir to help things along).
You could also do this step in a saucepan on the stovetop if you prefer!
Whipped Cream Filling
We filled our cake layers with sweetened whipped cream filling. You can never go wrong with whipped cream, and it complements today's cake layers perfectly.
Using a chilled bowl and beaters, simply whip together the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
*Champagne buttercream makes a great filling also if you prefer to use frosting.
Champagne Buttercream Frosting
Today's champagne buttercream is a twist on our classic buttercream recipe, but with the addition of champagne instead of milk.
This is a combination of butter, powdered sugar, champagne, vanilla extract, and a pinch of salt. It is creamy and delicious, and pipes perfectly. You'll notice just a hint of champagne flavor.
Assembling the Cake
Once the cake layers have completely cooled, it is time to put it all together!
We placed the first cake layer on the cake pedestal, and then applied a light coating of champagne syrup using a silicone pastry brush.
Next, pipe a dam of buttercream around the edge of the cake layer (about ¼-1/2 inch from the edge). This is going to keep the whipped cream contained. Spread a layer of the whipped cream within the dam.
Next, add the second cake layer and repeat the steps above with the simple syrup, dam, and filling. Top with the third cake layer and brush with the champagne syrup.
At this point, fill in any remaining gaps between the cake layers with frosting. Apply a thin "crumb coat" of frosting on top and around the sides of the cake.
We like to chill the cake for 15 minutes (or chill longer in the refrigerator) to firm up the frosting before applying the final layer of frosting. This chilling step helps to prevent the layers from shifting as you frost the cake.
Finally, apply the second layer of frosting and decorate the cake however you like! We combed around the sides of the cake and then added a decorative border using a tip 21.
Recipe FAQs
More Champagne Cakes
We have made several champagne cakes over the years, including Pink Champagne Cake, Champagne and Strawberries Cake, Pink Champagne Cupcakes, and Champagne Pound Cake.
In fact, we have several boozy cake recipes that you might enjoy! Make sure to check out these festive and flavorful recipes!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Champagne Velvet Cake
Ingredients
- 8 oz (226g) package cream cheese, softened
- 1 ½ sticks (168g) unsalted butter, softened (This is equivalent to ¾ cup).
- 2 cups (400g) sugar
- 4 large eggs room temperature (In a hurry? Place in a bowl of warm water for 5 mintues)
- 3 cups (342g) cake flour- see Notes for substitution
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 cup (242g) Champagne (Use your favorite. We used Andre Brut)
- ¼ cup (54g) vegetable oil (we used canola oil)
- 1 teaspoon (4g) vanilla extract
Champagne Simple Syrup
- ½ cup sugar (100g)
- ½ cup champagne (116g)
Sweetened Whipped Cream Filling
- 1 cup heavy cream or whipping cream (240g)
- ¼ cup powdered sugar (29g)
- 1 teaspoon vanilla extract (4g)
Champagne Buttercream
- 3 sticks unsalted butter, softened. (339g)
- 7 cups powdered sugar (805g)(adjust slightly up or down to your liking)
- 1 tsp. (4g) vanilla extract (4g)
- ¼-1/3 cup champagne (59g-72g)Adjust slightly up or down to your liking for consistency and flavor.
- ½ teaspoon salt (3g)
Instructions
- Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
- In another bowl, add the champagne, vegetable oil, and vanilla extract. Set aside.
- In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
- Gradually add the sugar and mix at medium speed for 2-3 minutes.
- Add the room temperature eggs one at a time, mixing after each until the yellow of the yolk has blended.
- With the mixer on low speed, alternately add the flour mixture and the champagne mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
- Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans.
- Bake at 325 degrees F for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
- This recipe makes 7 ½ cups of batter. Works for cupcakes also (although there will be little to no dome).
For the Champagne Simple Syrup
- Combine the champagne and sugar in a microwave safe measuring cup or bowl. Heat for 30 seconds, stir, and then if then if needed, an additional 30 seconds. Stir to melt any remaining sugar. We did this in the microwave but you could heat in a small saucepan on the stovetop if you prefer, until the sugar dissolves.
For the Sweetened Whipped Cream Filling
- Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
- Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
- The cream will begin to thicken (after approx. 1 ½ minutes). Keep mixing until stiff peaks form- be careful not to overmix. This happens fairly quickly. You've reached "stiff peak" stage, when you can lift the beaters from the whipped cream and the resulting peaks hold their shape.
For the Champagne Buttercream
- Cream the (slightly softened) butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the champagne. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and champagne and mix at medium speed another 3 to 4 minutes, stopping to scrape down the sides of the bowl occasionally with a spatula. Then, slow down the mixer to lowest speed for 1-2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- Yields approximately 4 ½-5 cups of frosting. Enough to frost a 3 layer 8 or two layer 9 inch cake.
- If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more champagne
Assembly of Cake
- Place the first layer of champagne cake on a cake base or pedestal.
- Using a pastry brush, apply a thin layer of champagne syrup to the top of the cake layer. (Once the cake is assembled, you'll likely have some simple syrup leftover- we did.)
- Pipe a dam of buttercream around the edge of the layer, about ¼-1/2 inch from the edge. You can do this using a disposable piping bag with the tip snipped away (creating an opening approx ½ inch wide).
- Spread the whipped cream filling inside of the dam of buttercream. (If you are not using a dam, just make sure that your filling is a good distance from the edge of the cake layers (approx ½ inch) to ensure the whipped cream won't escape as you stack your layers).
- Add the next cake layer and repeat steps for filling. Top with the last cake layer. Fill in any remaining gaps between the cake layers with buttercream (I do this with the same piping bag that I used for the dam.)
- Add a thin "crumb coat" on top and around the sides of the cake. At this point, we like to freeze the cake for about 15 minutes (or chill for a longer period in the refrigerator) to firm up the frosting before adding the final coat. This step helps to prevent the layers from shifting as you decorate the cake.
- Apply the final coat of buttercream frosting, decorate however you like! We used a cake comb around the sides and added borders with a star tip 21.
Storage
- Because of the filling, this cake should be refrigerated in an airtight container under a cake dome or in a sealed bakery box, etc. However, it is best to move from the refrigerator a couple of hours before serving so that the cake can warm and soften, as butter becomes firm when refrigerated.
I'm looking forward to making this later this spring. I do have a question. Wouldn't the sweetened whip cream hold up better if you used stabilized whipped cream?
Hi Dee! We haven't found that we need to stabilize the whipped cream. We whip it to stiff peaks and that seems to hold up well- we had some cake left over and even after a couple of days the filling looked the same. However, if you'd like to use a stabilized whipped cream, that is fine too!
Thank you! I will go with the original recipe and let you know when I make it in a few weeks.
I don't see the measurements for the champagne simple syrup. Would you kindly add the measurements you used when developing this recipe? Thank you.
Hi Carla, when I make my simple syrup I usually do a 1:1 ratios. When you're adding a alcoholic flavor (depending on the alcohol content) i usually use a 1:01 ratios. Four example; whiskey is a stronger flavor champagne so I would use less. At least I find it gives the flavor to the cake without the alcohol content.
Thanks, sorry I missed that- I used 1/2 cup of each and had leftovers.
will be making this for family later this year, Unfortunaltely I have an alcohol allergy, so I wont be able to partake.. Sigh
Looks fantastic! :-)
Thanks Teri! :0)
When I first saw this post I thought “Um probably not able to make this.” But your recipe and instructions give such confidence, I know I can do this. Thank you so much for sharing!
I'm so glad to hear it, Cathy! Hope you'll give it a try ;0)
Does this frosting crust?
Hi Prisca, yes it does have a light crust.
Hello! I have a question regarding
The Champagne Simple Syrup. I don't see a recipe for this. Just instructions. I could be completely wrong. I apologize if I'm wrong.
Thank you!
Thanks Jeanne, I've updated! (1/2 cup of each- but I did have some leftover)
Excellent! Thank you for all you do!!
2 questions silly but …
Can I just confirm that I weigh the liquid not measure in a jug in ML
If I wanted 3x9” tins How much do I increase recipe by ?
Thank you
Hi Fiona- Not silly at all, we include gram weight for everything but if it helps, the one cup of champagne would be about 244 ML. I don't adjust for 9 inch layers although you could experiment with that- I would just use the recipe to make three slightly thinner 9 inch cake layers, or two layers that are a bit more thick. I hope you enjoy the recipe!
Thank you for your help
Is there a suitable non-alcoholic substitute for the champagne in this recipe?
Hi Dee- I haven't tried a non-alcoholic champagne but it seems like it would work well. Let us know if you give it a try.
Really excited to try this recipe but I found when I beat the butter and cream cheese together they spilt! This destabilised the batter. I carried on but not sure how the cake will come out since the batter was very loose and a bit lumpy 🤨 could it be the butter was too cold or the quality of the cream cheese? 🤷🏽♀️
Hi Jacqui! I'm not sure, it could have been a difference in temperature but I've had this happen with other recipes from time to time (whether difference in temperature, acidity from buttermilk or other ingredients, etc.) and it always bakes up as it should. I hope you enjoy the cake!
Hi Melissa thank you for replying. I think you could be right about the temperature the cream cheese was cooler. I thought it may have been a difference between the American and British varieties of cream cheese. I trusted the process and just as you said it came out beautifully the sponge was moist and delicious. Will make this again for sure
Jacqui your cake looks beautiful! So glad to hear that you all loved it. Thanks for the update ;0)