Dinner & Lunch

New Year’s Cake with Champagne Buttercream

While this elegant, Champagne-infused cake is absolutely perfect for a New Year’s celebration, it would be equally wonderful for a birthday party, wedding shower, or any number of other special occasions. We love how radiantly the Champagne’s flavor shines through in the layers and frosting, and would recommend using a Demi-Sec or dry Champagne for best results. We opted to keep the decor on this New Year’s Cake simple, but feel free to deck yours out with as much sparkle and flair as you desire. 


1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
3 cups (about 11 1/4 oz.) cake flour (such as Swans Down)
1 Tbsp. baking powder
1/4 tsp. table salt
1 cup Champagne or sparkling wine (demi-sec or dry)
2 tsp. vanilla extract
6 large egg whites, at room temperature Champagne Buttercream White fondant (about 2 oz.),2-in. tall number cookie cutters, edible gold color spray, gold luster dust, piping bag, 2D star piping tip

How to Make It:

Step 1:

Preheat oven to 350°F. Beat butter at medium speed with a heavy-duty stand mixer until creamy; gradually add sugar, and beat until light and fluffy, about 3 to 4 minutes.

Step 2:

Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with Champagne, beginning and ending with flour mixture, beating just until blended after each addition. Stir in vanilla.

Step 3:

Beat egg whites with an electric mixer at medium-high speed until stiff peaks form. Fold one-third of egg whites into batter; fold remaining egg whites into batter. Pour batter evenly into 4 greased (with shortening) and floured 8-inch round cake pans.

Step 4:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 17 to 19 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.

Step 5:

Reserve 1 cup of Champagne Buttercream, if desired, to pipe decorative stars. Spread Champagne Buttercream between layers, and on top and sides of cake. 

Step 6:

Roll fondant (about 2 oz.) to 1/8-inch thickness. Use cookie cutters to cut out numbers. Place cut out numbers on a paper towel or piece of parchment paper. Spray numbers with edible gold color spray. Allow to dry completely, about 4 hours. Using a small paint brush, brush dried numbers with edible gold luster dust. Garnish with fondant numbers, and pipe top of cake, using a 2D star tip, with stars, if desired.