Naked Champagne Cake

By on December 2, 2020

This indulgent recipe, is simply perfect for the Holidays. We omitted half of the champagne buttercream icing to try the “naked cake” trend, and kept it simple with a gold candle and a few sprigs of greenery.


• 3 cups all-purpose flower
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 2 cups sugar
• 1 teaspoon vanilla extract
• 6 egg whites
• 2 cups champagne


1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or cut parchment paper to fit). 

2. In a bowl combine flour, baking powder + salt. In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy. 

3. Add vanilla and beat in the eggs one at a time.

4. Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling. 

5. Pour batter into pans and bake 35 minutes or until a knife inserted in the center comes out clean. Let cool and then frost the middle and top layer only with Champagne Buttercream Frosting.

Champagne Buttercream Frosting

• 3/4 stick unsalted butter (room temp)
• 2 cups confectioners’ sugar
• 1/4 cup champagne
• 1/8 cup whole milk
• 1/2 tablespoon vanilla extract

In a mixing bowl beat butter 1 minute. Gradually add the powdered sugar, champagne, milk and vanilla and continue beating until smooth and creamy. Decorate for the Holidays and enjoy!