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. 

Ingredients

• 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.