Martha Stewart Champagne Cake

This martha stewart champagne cake recipe is a moist and elegant celebration cake, which is made with pink champagne and egg-white vanilla cake layers. It’s a classic, foolproof recipe, ready in about 1 hour 35 minutes.

Martha Stewart Champagne Cake Ingredients

Pink Champagne Cake:

• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 5 large egg whites, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup pink champagne or sparkling wine, room temperature
• Fuschia color gel

Vanilla Buttercream:

• 5 large egg whites
• 1 1/2 cups granulated sugar
• 1 1/2 cups unsalted butter, cubed and room temperature
• 1 teaspoon clear vanilla extract
• Fuschia color gel

Assembly:

• 2 jars cake sparkles or 1 jar sanding sugar
• Wilton tip 1M
• Wilton tip 12

How To Make Martha Stewart Champagne Cake

1. Prep oven and pans: Preheat oven to 350°F. Grease and flour three 6-inch round cake pans and line with parchment paper.
2. Mix dry ingredients: Whisk flour, baking powder, and salt in a medium bowl.
3. Cream butter and sugar: Beat butter until smooth. Add sugar and mix on medium-high until light and fluffy, about 2–3 minutes.
4. Add egg whites: Reduce speed and add egg whites one at a time, mixing well after each. Add vanilla.
5. Alternate wet and dry: Add flour mixture in three additions, alternating with champagne in two additions. Mix just to combine.
6. Tint the batter: Add a small amount of fuschia gel and mix gently.
7. Bake the layers: Divide batter evenly between pans and bake about 35 minutes, or until a toothpick comes out clean.
8. Cool the cakes: Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
9. Make buttercream: Whisk egg whites and sugar in the mixer bowl over a hot water bath until hot and no longer grainy. Whip on medium-high until stiff and cooled. Add butter gradually, then vanilla, and beat until smooth.
10. Assemble the cake: Layer with 2/3 cup frosting between each layer. Apply a thin crumb coat and chill 20 minutes.
11. Final coat: Frost and smooth the sides. Chill 20 minutes.
12. Color the frosting: Tint remaining frosting with fuschia gel.
13. Decorate: Press cake sparkles or sanding sugar onto sides and top. Add rosettes and borders if desired.

Recipe Tips

• How to prevent dense champagne cake: Make sure butter and egg whites are room temperature before mixing.
• Can I use white champagne instead of pink? Yes, any champagne or sparkling wine works.
• Why is my buttercream curdled? Keep mixing—Swiss meringue buttercream smooths out as the butter emulsifies.
• How to avoid overbrowning: Rotate pans halfway through for an even bake.
• Best way to apply sanding sugar: Chill the frosted cake first to help the sugar adhere cleanly.

What to Serve With Champagne Cake

Perfect pairings include:

• Fresh berries
• Champagne or sparkling rosé
• Vanilla ice cream
• Light fruit salads

How To Store Champagne Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze unfrosted layers up to 3 months. Thaw overnight in the refrigerator before frosting.

Champagne Cake Nutrition Facts

• Calories: 611
• Carbohydrates: 69g
• Protein: 6g
• Fat: 35g
• Saturated Fat: 22g
• Cholesterol: 92mg
• Sodium: 199mg
• Sugar: 51g

Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs

Can I make this cake in two 8-inch pans instead of three 6-inch pans?
Yes, the batter divides perfectly into two 8-inch pans.

Can I use boxed champagne instead of fresh sparkling wine?
Yes, any sparkling wine works as long as it’s at room temperature.

Why did my cake layers sink in the center?
They may be underbaked or overmixed—check for doneness and mix gently.

Can I tint the frosting a different color?
Absolutely—use any gel color you like.

How do I get smooth buttercream edges?
Chill the crumb coat and use a warm spatula when smoothing.

Try More Recipes:

• Martha Stewart Carrot Ginger Cake
• Martha Stewart Carrot Cake Whoopie Pies
• Martha Stewart Carrot Cake Muffins