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Champagne Cake

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Cindy Rahe
Updated Mar 5, 2026
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This Champagne Cake is perfect for celebrating any occasion that calls for a glass of bubbly. Champagne is mixed right into the white cake mix resulting in a fluffy champagne-scented cake. The remaining bottle is made into a syrup and brushed onto the baked cake layers and added to the silky Swiss meringue buttercream frosting that envelopes the cake.

Recipe Ingredients

Here’s a look at the main ingredients you’ll need to make this Champagne Cake.

Champagne (or Sparkling Wine): Since it is used to bake there’s no need to splurge on a fancy bottle. Choose something affordable and dry. The champagne needs to be flat before using it to bake. Simply pour it into a container and stir to release the bubbles. Repeat a few times until flat or simply leave the open bottle out at room temperature for 12 to 24 hours.

White Cake Mix: A reliable starting point for this delicate champagne-flavored cake.

Sour Cream: Just a little bit of sour cream adds richness to the cake.

Egg Whites: The foundation for a silky, smooth buttercream frosting. Egg whites add body and structure without adding additional sugar. Plus, they give the frosting an unmatched silky texture.

Butter: It wouldn’t be buttercream frosting without butter! Use unsalted butter to prevent the frosting from becoming too salty.

Other Ingredients You’ll Need: Whole eggs, oil, sugar, and salt.

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How to Make Champagne Cake

Here are our best tips for making this festive Champagne Cake. See the full recipe for complete instructions.

1. Flatten the Bubbly

Flat champagne is necessary, so either open the bottle a day early or quickly flatten by stirring (see the Tips section at the bottom of the page for details).

2. Mix and Bake

Since we are using Betty Crocker™ Super Moist™ White Cake Mix, this part is a snap! Just combine the ingredients called for on the cake boxes but don’t forget to use flat champagne instead of the water! Bake the cake layers until lightly golden.

3. Reduce the Champagne

To highlight the subtle flavor of the champagne, we reduce the remaining champagne to concentrate the flavor. The champagne reduction is used to make the syrup brushed on the cakes and in the buttercream frosting.

4. Make the Swiss Meringue Buttercream Frosting

This recipe calls for something extra special! This type of buttercream frosting combines meringue and butter creating a silky smooth and indulgent frosting. The egg whites are heated with sugar until the sugar dissolves, and the mixture reaches 160°F (making the egg whites food safe). The mixture is whipped to stiff peaks and the butter is beaten into the meringue creating the silkiest frosting you’ll ever make.

How to Store Champagne Cake

This cake is best eaten within a day or two of assembling. Follow the instructions below for storing.

Refrigerator

Store this cake in the refrigerator for up to 4 days. Cover any cut edges of cake with plastic wrap, then place the cake in an airtight cake holder or cake carrier. Alternately, wrap individual portions of cake in plastic wrap before placing them in the refrigerator.

Freezer

Unfrosted cake layers can be wrapped in a double layer of plastic wrap and frozen for up to 2 weeks. Cake can be assembled with frozen layers or thaw layers overnight in the refrigerator before assembling.

Wrap individual servings of frosted cake in a double layer of plastic wrap (or a layer of plastic wrap and foil). Freeze for up to 1 month. Thaw wrapped portions of cake overnight in the refrigerator. Let sit at room temperature for about 20 minutes before serving for the best texture.

Frequently Asked Questions

Champagne Cake

  • Prep Time 1 hr 20 min
  • Total 3 hr 20 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 6 large eggs
  • 1 cup vegetable oil
  • 1/2 cup sour cream
  • 2 boxes Betty Crocker™ Super Moist™ White Cake Mix
  • 1 bottle (750ml) champagne, allowed to go flat, divided (see Tips)
  • 1 3/4 cups sugar, divided
  • 6 large egg whites
  • 3 cups unsalted butter, softened and cut into pieces
  • Pinch of kosher salt

Instructions

  • Step 
    1

    Heat oven to 325°F. Grease 3 (8-inch) round cake pans and line the bottoms with parchment paper.

  • Step 
    2

    In a large bowl, whisk the eggs, oil, and sour cream until well blended. Whisk in about half of the cake mix and then whisk in 3/4 cup of the flat champagne. Repeat with the remaining cake mix and another 3/4 cup flat champagne; whisk until smooth. Divide the batter evenly between the pans.

  • Step 
    3

    Bake the cakes on the middle oven rack for 32 to 35 minutes or until the tops spring back when lightly touched in the center. Cool cakes in the pans on a cooling rack for 15 minutes. Turn cakes out onto a cooling rack and wrap in plastic wrap while still warm. (This helps keep the cakes moist by trapping the steam.) Place the cakes in the refrigerator for at least 2 hours or until completely cooled and firm.

  • Step 
    4

    Meanwhile, in a medium saucepan, heat the remaining champagne (about 1 1/2 cups) to simmering. Simmer for 10 minutes; remove from the heat.

  • Step 
    5

    In a small saucepan, mix 1/4 cup of the reduced champagne with 1/4 cup of the sugar and bring to a boil. Remove from the heat and pour the champagne syrup into a small bowl or jar; set aside.

  • Step 
    6

    In a large glass or metal mixing bowl or bowl of a stand mixer, whisk 1/3 cup of the reduced champagne, egg whites, and remaining 1 1/2 cups of sugar until blended. Heat about 1 inch of water in a saucepan to simmering. Set the bowl over the pan of simmering water. Heat egg mixture, stirring frequently, until the sugar is dissolved and the mixture reaches 160°F on an instant-read thermometer, about 15 minutes. Remove from the heat.

  • Step 
    7

    Using a hand mixer or stand mixer fitted with a whisk attachment, beat the egg mixture until foamy. Increase speed to high and continue beating until stiff peaks form and the bowl has cooled (ideally room temperature or just barely warm), about 5 minutes. Beat the butter into the meringue a few pieces at a time, followed by the salt until mixture is smooth and thick, 12 to 14 minutes. 

  • Step 
    8

    Remove plastic wrap from the cake layers. Trim the tops so they are level, if needed. Brush the tops of the cake layers with the champagne syrup.

  • Step 
    9

    Place a small dollop of frosting onto a serving plate or cake stand. Center the first cake layer on top, pressing down gently to secure. Spread about 1 1/2 cups of the frosting over the first cake layer; place the second cake layer on top. Spread another 1 1/2 cups of the frosting over the second cake layer and place the third cake layer on top.

  • Step 
    10

    Using an offset spatula or the smooth side of a butter knife, smooth the frosting between the two layers, adding additional frosting to fill any gaps. Spread a thin layer of frosting over the entire cake. Refrigerate about 15 minutes or until the frosting is chilled. Frost the sides and top of the cake with the remaining frosting and decorate as desired. Makes 1 frosted three-layer cake.

Nutrition

Nutrition Facts are not available for this recipe

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