Oh Champagne Cake!! One of my favorite things in the whole wide world! And add some caramelized toasted sugar, some fresh berries, and some satiny buttercream frosting with a champagne reduction, and it’s absolute heaven!
You may remember the tiny cakes I made for my milestone birthday party a while ago? Well, here’s the recipe!
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Disclaimer
Before we get going on our toasted sugar champagne cake, I want to mention that this is a post with a lot of photographic “diversity,” shall we say? I really only had pictures of two times I’ve made this, and they were taken under less than ideal conditions. So I apologize in advance for the scarcity and varying quality of these pictures. But, onward!
Where the champagne cake recipe came from
When we got married back in 2016, we had an amazing wedding cake from Papa Haydn, a wonderful bakery and restaurant in town. One of the tiers was a champagne cake with strawberries in the filling.
On our first anniversary, Papa Haydn gave us a one-layer cake to celebrate, and we chose the champagne one. It was as fabulous as the original! On our subsequent anniversaries, we were on our own for the cake, so I started looking for a recipe. I found it from the talented Heather at Curly Girl Kitchen, which is a wonderful website for high-altitude baking.
I live in Portland Oregon, which is at a miniscule 50 foot altitude, so I can’t make any claims to need high-altitude baking. There are calculations you can make to adjust for higher or lower altitudes, but I do this recipe right out of the box, so to speak. And I LOVE the results!
Where the toasted sugar recipe came from
From the cake recipe, Heather links us to the Serious Eats site for the toasted sugar recipe. I’m just going to say right off the top, that toasted sugar is one of the most amazing things ever! And while the process is simple, it’s reasonably time intensive. However, if you’re like me and like to putter around with baking experiments in the kitchen, this’ll be right up your alley.
Toast it ahead of time
To save time during the actual baking, I like to make the toasted sugar beforehand. Like the day or week before. In real life, I actually keep toasted sugar as a pantry staple, and replenish it whenever it’s starting to run out, just like regular sugar. That’s my jar of toasted sugar there on the right, next to the almost empty canister of regular sugar. See how much more golden it is? And it tastes more golden too!
Make a big batch
The recipe from Serious Eats suggests you do a large batch, to maximize your return. It is a “pantry item” amount of sugar, but it’s totally worth it. If that’s more than you want to keep in your pantry, you could always give some away as gifts to your baking friends – it’s really super-gourmet and totally fabulous.
I’ve tried doing smaller batches, and I have to tell you that it’s a lot trickier, and requires a lot more paying attention. Smaller batches heat up faster, and the main thing about toasted sugar is that you don’t want it to get too hot.
Once you’ve tasted it, you’ll likely want to have some around all the time too! Plus, it acts and measures just exactly like granulated white sugar. So you can substitute it in any recipe where you want some extra deliciousness.
Fruit and flowers for our champagne cake
Another of my favorite parts of this cake – ok, they’re all my favorite parts! – is the fruit in the filling. I love raspberries, so added those to the strawberries from the original champagne cake. The texture and the tang of the fruit are perfect with the frosting and cake. And bad photo aside, doesn’t the cut cake look pretty with the fruit in the layers?
And they sure look pretty as decorations too! Add some flowers, and it takes it up yet another notch.
Tiny Champagne Cakes
To make the tiny champagne cakes like I had at my birthday party, I made the cake batter as usual, but baked it in a large sheet pan. It came out perfectly! But if you do this, remember to always check earlier and more often when you’re baking in different-sized pans than the recipe calls for.
After the cake was cooled, I used a floured cookie cutter to make the rounds for layering. They were so cute!
Tips for frosting our champagne cakes
Because I used to really struggle with frosting, I’m always on the lookout for great tips. My first frosting tip is to put your cake in the fridge for a while before you put on the first coat. I usually leave it in about a half hour – sometimes more if I’ve got something else to do! Then put a very thin coat on, and put it back in the fridge for another while before you put the rest of the frosting on.
This is supposed to “set the crumb,” and I’ve had very good luck with it actually keeping the crumbs out of the final frosting layer. (Obviously, the picture below is after the first chilling. Don’t ask my why I took a picture of the cake in the fridge, but I thought it was funny when I found it later!)
As far as equipment, I truly love my cake frosting turntable. Who knew what a game changer this is?! I’ve linked the one I have at the bottom of the post.
I also love the large icing smoother I got! It’s just a big flat piece of steel with a fancy grip in the middle to hold onto. You stand the edge up against the frosted cake, rotate the turntable around like a record player, and the smoother does its job beautifully! If you want thick frosting, you only put a little pressure on it. And if you want it thin like I did, you put a little more pressure on it. SO easy!
Enjoy your toasted sugar champagne cake!
So that’s about it! I transferred some of the tips into the recipe below, because I’m always forgetting them when it comes to the actual baking. If you make this toasted sugar champagne cake, let me know how it goes. I already know you and your guests are going to love it!
Toasted Sugar Champagne Cake
Course: Dessert15
servings15
minutes25
minutes2-6
hoursA beautiful decadent cake made with toasted sugar and champagne! Complex champagne and caramel flavors, and a rich smooth champagne reduction buttercream frosting. Fresh fruit in the filling creates the perfect combination of creamy, tangy, elegant, and delicious!
This fabulous recipe came from CurlyGirlKitchen.com. I’ve only added the fruit filling and decoration, and a little more vanilla!
The toasted sugar recipe came from SeriousEats.com. Links to both articles are in my blog post at MantelAndTable.com
Ingredients
- Cake
2 3/4 cups cake flour, sifted
1 1/2 cups toasted sugar – Prepare ahead of time, see below
3 1/2 tsp baking powder
1 tsp coarse Kosher salt
1 1/2 cups champagne
1 cup vegetable oil
3 large eggs
2 tsp vanilla extract
- Buttercream
1/3 cup champagne reduction – Prepare ahead of time,
starting with 1 1/2 cups of champagne, see below2 cups unsalted butter, softened to room temperature
4 cups powdered sugar
1 Tbs meringue powder
1/8 tsp coarse Kosher salt
2 tsp vanilla extract
- Filling
Fresh raspberries and strawberries, thinly sliced
- Decorations
Whole raspberries
Whole strawberries
Sliced &/or halved strawberries
Roses
Directions
- Make Ahead – Toasted Sugar for the Cake
- Make the toasted sugar well ahead of time – at the very least a few hours, depending on how caramel-y you want to make it. Plus leave time for it to cool down afterward.
- You’ll be making enough to have a lot of extra on hand, but it cooks better in bulk and is more rewarding for the time investment. If you reduce the amount, watch it like a hawk!
- Put oven rack in the center of the oven, and preheat to 300.
- Spread about 9 cups of sugar into a 9″ x 13″ glass or ceramic pan. (Don’t use metal – it will heat too fast and melt the sugar rather than toast it.)
- Bake for about an hour, until the sugar turns an ivory color.
- Stir thoroughly, then continue baking – and stirring every 30 minutes – until the color is as dark as you want. The darker the sugar, the more caramel-y the taste.
- DON’T HURRY THIS PROCESS – keep the temperature low! If the sugar gets too hot, it’ll melt, not caramelize.
- Remove from the oven and let cool slowly, stirring occasionally.
- Make Ahead – Champagne Reduction for the Buttercream
- To make the champagne reduction, pour the 1 1/2 cups of champagne (from the Buttercream section, above) into a saucepan and set over medium heat. Simmer until the champagne is reduced to about 1/3 cup. Cool completely to room temperature.
- Cake
- Preheat the oven to 350, and grease three 8-inch cake pans with non-stick spray. (I like a taller, smaller cake, so I used five 6-inch pans. It also worked in a flat sheet pan for tiny cakes.)
- In large bowl, sift together the flour sugar, baking powder, and salt.
- Add the champagne, oil, eggs, and vanilla, and whisk for about 30-40 seconds until smooth and well combined.
- Divide the batter between the pans. Bake on the center oven rack until a cake tester or toothpick comes out clean, about 22-25 minutes. (Remember to check sooner and more often if you use different sized pans.)
- Set the pans on a wire cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting. (For the tiny cakes, I used a floured cookie cutter to cut small rounds from the sheet cake.)
- Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute.
- With the mixer on low, gradually add the powdered sugar, the meringue powder, salt, and vanilla. It will be clumpy. Add the cooled champagne reduction.
- Increase the speed to medium, and whip for 4-5 minutes, scraping the bowl several times, until very light and fluffy. If needed for desired consistency, add 1-2 tablespoons milk or cream.
- Assemble
- Spread buttercream generously over the top of the first layer.
- Top the buttercream with sliced raspberries and strawberries.
- Add the next cake layer gently – don’t push down too hard or cake will split.
- Spread more buttercream, then more fruit.
- Add the top layer.
- Frost as desired.
- Garnish with whole and sliced fruits, and roses.
Notes
- This recipe was developed for high altitude, so it might be a little denser than the original creator had in mind if you bake at a lower altitude. I didn’t adjust anything at almost sea level, and loved the result!
Shop the champagne cake post
Click on the pictures of the pieces I used in this post. If the exact item isn’t available any more, I chose a similar option.
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Pin the champagne cake post for later!
This Post Shared With
- Thursday Favorite Things 02.09.23 – Hosted by Follow the Yellow Brick Home
- Tuesday Turn About 02.07.23 – Hosted by My Wee Abode
- Fabulous Friday 02.10.23 – Hosted by An Organized Season
- Metamorphosis Monday 02.13.23 – Hosted by Between Naps on the Porch
- Metamorphosis Monday 02.05.24 – Hosted by Between Naps on the Porch
What a delicious looking cake – both flavour and decoration. Beautiful job, Barb. Can’t wait to try it out. Yummmy!!
Helen! How lovely to see you – I was looking at your wonderful book again just the other day! 😊 And thanks so much – it IS a fabulous cake, and I’m so happy I could share the recipe. Let me know what you think! Happy Almost May!
So I’ve learned something new today: TOASTED SUGAR! It sounds so good that I’m going to have to make some right away! I don’t eat a lot of sugar, but when I do…let’s just say it MUST BE good stuff!!!
I love the way you prepared the smaller cakes. That makes a lot of sense! They’re so pretty! ALL of them from the BIG GIRL on down to the babies!!! And I like the mix of strawberries and raspberries. Pretty AND tasty!
Oooh I can’t wait to see what you think of it – that toasted sugar is the best! 🙂 Thanks so much for stopping by Alycia – hope you’re well and happy down there!
Barbara, I love everything about this post and cake! I’m definitely saving your recipe to try in the very near future! Thank you so much for always sharing such gorgeous, delicious inspiration and for being the kind and caring person you are. I’m featuring you at this week’s Thursday Favorite Things party! Hugs to you, dear lady.
Theresa
Theresa! You really are so sweet – thank you so much for the feature and for being so encouraging! It’s people like you who make this blogging world such a wonderful place to be. 💗 Thanks for stopping over and thanks again!
I love the mini cakes idea. Actually. I was thinking lasr night of serving Champagne Cupcakes for a Sparkling Wine Tasting and today – voila! Your sheet cake idea makes it classier. So thank you. I was thinking of using the Sparkling Champagne flavor extract, instead of the vanilla. It’s a plan in progress, and I first need to find mini cake stands similar to what is seen in your image. Thanks again!
Oooh I’ve never heard of champagne extract – I’m definitely checking that out! Thanks for the tip! Isn’t it fun how the right thing just shows up at the right time? A Sparkling Wine Tasting sounds wonderful. That might be a great idea for a mid-winter party one of these days … ! 😊 Good luck with the mini-cake stands. I actually ended up making mine because I couldn’t find any crystal ones, but there are lots of other styles out there. Thanks so much for stopping by Veronica! Happy Sunday!
Okay, this is a definite MUST try recipe for me! Champagne and buttercream and toasted sugar? I’m all in! I too live for my cake turntable and keep a vat of serious eats toasted sugar on hand! Love love love this recipe and the little mini cakes idea! Can’t wait to try…off to procure some champagne 🙂
Yaay – another toasted sugar lover!! I DO love the cake turntable. It made decorating so much easier. Hope you got some yummy champagne – drink a glass for me, and here’s to a fabulous recipe! 🥂💛
Wow, Barbara! This cake is so beautiful! I’ve never heard of toasted sugar and will be making some soon. Thanks for sharing.
Hi Debra! That’ll be great – it’s so fun to make! Let me know what you think. With your baking talent, I’m sure you’ll be able to pass some tips back to me! 😊 Hope you’re having a lovely week and thanks so much for stopping by!
Barbara, this cake looks sooo good. The ingredients sound divine and the finished cake is so gorgeous – you must have felt like a professional pastry chef or something when making this and the lucky people who got to share it with you. Wow! I am totally pinning this! Thank you for sharing this deliciousness and I hope everything is well with you my friend!
Hi! Yes, everything fine here – getting ready to cheer our team in the Super Bowl in a bit. Too bad I didn’t make the champagne cake for the occasion! 😊 It really is so fun to make. Thanks for pinning – I know you’ll love it! Hope you have a lovely Sunday and a great week!
Oh my gosh, Barbara! My mouth is watering! I’ve never had champagne cake, but it sounds SO delicious. I’m pinning the recipe to try.
Thanks for sharing!
Oooh you’d love it Marieza! If you make it, let me know what you think. Thanks for pinning, and hope you’re having a lovely weekend over there!
Sounds delicious and the decorations are AMAZING!
I’d love for you to join us over at the Creative Crafts Linky Party every Wednesday through Sunday
https://creativelybeth.com/creative-crafts-linky-party/
Followed and Pinned!
Creatively, Beth
Thanks so much Beth! And thanks for the invitation. I’ll pop over there next. So sweet of you to stop by, and Happy Sunday!
Thanks Barbara for sharing this fabulous recipe! Baking here on the front range of the Rockies is a challenge
(5000 ft ) I can’t believe this recipe is for high altitude baking .
I am going to give it a go and make the small cakes for my Valentine Tea next week ❤️
Wow – I guess that high-altitude recipe was just meant to be! I can’t wait to see your cakes! 🍰 Here’s to a fabulous Valentine Tea – be sure to take pictures! 😊💛
Ooh my gosh…well, first of all, I AM pinning this post, because I have never even HEARD of Champagne Cake OR toasted sugar. Not promising I will be using the recipe next week, but one day I will pull it out and make the attempt!! Second of all, please know how reassuring it is to see older, not-so-awesome pictures on your blog. I so struggle with photography, even with a DSLR camera and a neighbor who is a professional photographer. So seeing older pictures on your blog, and realizing a blogger at your level has had to learn good photography (like the rest of us) is just so inspiring! And lastly, Sailor wants to know why I am laughing so hard. That picture of the cake is in your refrigerator is just a hoot! Thanks for keeping it real!!
I Kristine! Thanks for the pin, and Yaay that you’re going to try this! I know you’ll love it! Haha! So glad it’s reassuring to see those pictures! I started at photography ground zero, and am just slowly, slowly getting better. It’s a learning curve, isn’t it!? And Double-Haha! about the cake in the fridge! I’m glad someone else found it as hilarious as I did. I wonder what my 2-years-ago self was thinking?! 🤣 Say Hi to Sailor, and hope you both have a wonderful Valentines Day!
This cake is so beautiful. And it sounds delicious! Hugs to you, my friend.
Thanks so much Renae! So sweet of you to stop by! Hope you’re having a lovely day, and hugs back! 😊