Champagne Cake with Swiss Meringue Buttercream
April 26, 2024
Champagne Cake with Swiss Meringue Buttercream
Champagne Cake with Swiss Meringue Buttercream

Champagne Cake with Swiss Meringue Buttercream

A very special occasion calls for a very special cake! Your guests will love our Champagne cake with the silkiest, creamiest Swiss meringue buttercream you have ever tasted. These layers bake up super fluffy thanks to bubbly Champagne in the batter—no one will ever guess that you made it so easily with the help of Duncan Hines® Classic White Cake Mix!

Minutes Prep time: 60

Minutes Total time: 120

Servings: 24

Difficulty: Advanced

  • Prep time
    60 minutes
  • Total time
    120 minutes
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Ingredients

Ingredients

  • CHAMPAGNE CAKE:

  • PAM® Baking Spray

  • 2 pkgs (15.25 oz each) Duncan Hines® Classic White Cake Mix

  • 1 cup Champagne or sparkling wine

  • 1 cup water

  • 5 eggs

  • 1 cup vegetable oil

  • CHAMPAGNE SYRUP:

  • 1 cup Champagne or sparkling wine

  • 1 tablespoon granulated sugar

  • SWISS MERINGUE BUTTERCREAM:

  • 6 large egg whites

  • 2 cups granulated sugar

  • 1-1/2 cups unsalted butter, softened but cool

  • 1 tablespoon vanilla extract

  • 1 teaspoon salt

  • 1 cup sliced fresh strawberries, optional

Nutrition information

442 calories, 46g carbs

View complete nutrition information

Champagne Cake with Swiss Meringue Buttercream

Nutrition information

Nutrient Amount % Daily Value
Calcium 82 mg 8%
Carbohydrate 46 g 15%
Cholesterol 69 mg 23%
Total Fat 26 g 40%
Iron 1 mg 4%
Calories 442 kcal 22%
Sodium 366 mg 15%
Protein 4 g 8%
Saturated Fat 9 g 47%
Sugars 38 g 4%
Vitamin C 4 mg 6%
Directions

Directions

  • Step one

    CHAMPAGNE CAKE: Preheat oven to 350°F. Spray three 8-inch round cake pans with baking spray.

  • Step two

    Beat cake mix, champagne, eggs and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes.

  • Step three

    Divide batter evenly into pans, about 2-1/2 cups each. Bake 24 to 28 minutes, until toothpick inserted in centers comes out clean. Cool on wire rack 15 minutes. Remove from pans and cool completely.

  • Step four

    CHAMPAGNE SYRUP: Whisk together champagne and sugar in small saucepan; bring to a boil. Boil until champagne is reduced by half, about 6 minutes. Pour syrup evenly over cooled cake layers.

  • Step five

    SWISS MERINGUE BUTTERCREAM: Pour about 2-inches of water into a large pot that a large heat-proof bowl can sit on to create a double boiler. Make sure water does not touch the bottom of the bowl. Heat over medium-low heat until simmering.

  • Step six

    Whisk egg whites and sugar together in bowl of double boiler. Cook until mixture reaches 160°F, about 8 minutes, whisking constantly, until mixture is thick and tacky, and sugar is dissolved.

  • Step seven

    Beat Swiss meringue with an electric mixer at high speed until stiff peaks form, 3 to 5 minutes. Reduce mixer speed to low and continue beating until meringue reaches room temperature, 8 to 12 minutes.

  • Step eight

    Increase mixer speed to medium-high and add butter one tablespoon at a time until buttercream is thick, creamy and smooth. If your buttercream appears curdled, keep beating, it will come back together. If your meringue is too warm and your butter starts to melt, put the bowl in the fridge for 10 minutes before continuing to add butter 1 tablespoon at a time. Beat in vanilla and salt.

  • Step nine

    Place one cake layer on serving plate. Frost with about 1 cup buttercream. Repeat layers. Place last cake layer on top and frost entire layer cake with a thin layer of buttercream. Refrigerate 15 minutes.

  • Step ten

    Frost entire cake with remaining buttercream. Top champagne cake with strawberries, if desired. Slice and serve!

Tips

  • Swiss Meringue buttercream is a beautiful thing and once you get the hang of it, it will be your go-to buttercream, but it can be tricky. Don’t give up, keep mixing, when it comes together you will think it was magic! If you have a stand mixer, start off whipping the egg white mixture with the whisk attachment and switch to the paddle attachment before you start adding your butter.

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Champagne Cake with Swiss Meringue Buttercream

Nutrition information
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