Champagne Cake Martha Stewart

Incredible Recipe Champagne Cake Martha Stewart

Do you want a champagne cake, Martha Stewart, with a champagne Italian meringue buttercream recipe? If you do, this recipe is for you. It makes a moist and delicate cake. Also, the cake has flavors of strawberries and champagne. And frosted with a Champagne Italian Meringue Buttercream that will surely compliment the cake. 

Jump to Recipe

1) What You Will Need In Creating A Martha Stewart’s Inspired Champagne Cake With Champagne Italian Meringue Buttercream

Ingredients

For the cake

  • Four whole eggs that you must separate and four egg whites at room temperature 
  • 1 1/2 cups of butter at room temperature, about 12 ounces or 340 grams
  • 2 1/2 cups of sugar, about 550 grams
  • 3 cups of cake flour, about 390 grams
  • 2 tsp of baking powder, about 8 grams
  • 1/4 tsp of baking soda, about 1.2 grams
  • 1 tsp of table salt, about 6 grams or 1 1/2 tsp of Kosher salt, about 9 grams
  • 1/2 cup of champagne at room temperature, about 120 ml
  • 1/2 cup of buttermilk kept at room temperature, about 120 ml
  • 1 tsp of pure vanilla extract

For the champagne Italian meringue buttercream

  • 1 1/2 batch of Italian meringue buttercream
  • 1 cup of champagne, about 240 ml
  • 1/2 cup of fresh strawberries with stems removed and pureed, about 1/3 of a cup or 80 grams

Equipment

  • Measuring cups
  • Measuring spoons
  • Parchment paper
  • 3pcs 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Rubber spatula
  • Cooling wire rack

Servings and preparation time

Preparation Time: 2 hours

Cooking Time: 30 minutes

Total Time: 2 hours and 30 minutes

Yields: 18 slices

Kitchen Baking Supplies For Cooking Bake Beginner

Step by step instructions

For the cake

Step 1

Start with preheating the conventional oven to 350 degrees. Afterward, lightly grease your 9-inch round cake pans with a little bit of butter. Then, line the bottom of your 9-inch pans with round parchment paper. Also, grease the parchment with butter. And make sure to set them aside.

Step 2

Afterward, place the separated yolks in a small bowl and the egg whites in a large mixing bowl. Then, add the four egg whites to the mixing bowl. In addition to that, beat the egg whites using an electric mixer. Also, ensure to beat until you see stiff peaks. And be sure to set them aside.

Step 3

After that, beat the butter and sugar in a different mixing bowl using an electric mixer. Also, beat for about six minutes. Likewise, you can do so until the butter mixture becomes light and fluffy. Besides that, scrape the bowl’s sides and bottom throughout the process. Doing so mixes it evenly.

Step 4

Next, add two pieces of egg yolks to the butter mixture. Then, beat for about twenty seconds or until well combined. Also, add the other two yolks. After that, beat for another twenty seconds until incorporated.

Step 5

Afterward, combine and whisk your flour, baking powder, baking soda, and salt into a different mixing bowl. 

Step 6

Then, stir your champagne, buttermilk, and vanilla in a small bowl. Also, utilize your mixer to combine the dry ingredients with your wet ingredients at a low speed. In addition to that, alternate adding the liquid in four additions. With this, starting and ending with the flour mixture. After that, beat in low-medium speed. In that regard, carefully incorporate each addition in the mixture. Afterward, scrape the mixing bowl’s sides and bottom using a rubber spatula to mix properly.

Step 7

Afterward, gently fold your egg whites into your champagne cake batter using a rubber spatula. Then, fold until incorporated. In addition to that, avoid over mixing.

Step 8

Then, pour your champagne cake batter into your greased and lined 9-inch pans. Also, bake them for about thirty to forty minutes until cooked thoroughly. As a result, the cakes will be golden brown in color. 

Step 9

Finally, allow the cakes to cool in the pans for about five minutes. It is crucial to do this before turning them into a cooling wire rack to cool completely.

For the Champagne Italian meringue buttercream

Step 1

Before anything else, pour your champagne into a small saucepan. After that, please bring it to a boil. Then, simmer until your champagne reduces to half a cup. Afterward, cool completely. Next, slowly beat your champagne mixture into your prepared batch of Italian meringue. 

Step 2

Then, take about 2/3 of your buttercream mixture from the mixing bowl. After that, add your strawberry puree to the remaining buttercream. Lastly, beat the mixture until well combined. 

Cake Assembly

Step 1

First and foremost, take your cooled cakes and stack them. Afterward, crumb coat and frost. After that, add dollops of buttercream on top. After that, top with strawberries. Then, be sure to serve and enjoy!

Tips And Tricks

If you desire a stronger champagne flavor, reduce a cup of champagne in a saucepan. Afterward, reduce the champagne to 1/3 of a cup. Brush the tops of your cooled cake layers. 

2) What You Will Need In Making A Italian Meringue Buttercream Frosting

Ingredients 

  • 1/2 cup of water
  • 1 1/4 cup plus 1/3 cup of granulated sugar
  • 1 tsp of cream of tartar
  • Eight large egg whites at room temperature
  • 24 ounces of unsalted butter at room temperature

Servings and preparation time

Preparation Time: 1 hour

Cooking Time: 0 minute

Total Time: 1 hour 

Yields: 7 cups

Step by step instructions

Step 1

Combine your water and 1 1/4 cup of sugar in a small saucepan. Then, stir once to twice to moisten your sugar. Afterward, bring your water and sugar mixture to a boil over medium-high heat. After that, continue cooking until it reaches 248 to 250 degrees Fahrenheit in temperature.

Step 2

When the syrup cooks, begin making your meringue. Also, whisk the egg whites in a big mixing bowl using an electric mixer. With this, make sure to set it at medium speed. In addition to that, whisk until the egg whites become frothy. While whisking, sprinkle your cream of tartar. Then, add your remaining sugar. And make sure to beat the mixture until a stiff peak. 

Step 3

When your syrup is okay, turn off your mixer. Afterward, pour about 1/3 cup of syrup into your meringue. Then, quickly set your mixer to medium-high. After that, pour the remaining hot syrup into your meringue in a thin and steady stream. 

Step 4

Next, continue to beat your meringue at medium speed using an electric mixer. With that, make sure it has a whisk attachment. And beat until the mixing bowl’s bottom is cool enough to touch. Remember, the meringue should be completely cool before adding your butter. Doing this ensures that your butter does not melt.

champagne cake ideas

Step 5

Afterward, gradually add two to three tablespoons of butter into your meringue while your electric mixer is still running. Also, be sure to beat after each addition. Then, incorporate the butter well before adding more. In addition, beat until all the butter incorporates into the mixture. 

Step 6

Ultimately, once the butter combines with the meringue, you can add any flavoring and color that you desire. After that, you can use it for frosting your cakes and cupcakes.

Champagne Cake Martha Stewart

Do you want a champagne cake, Martha Stewart, with a champagne Italian meringue buttercream recipe? If you do, this recipe is for you. It makes a moist and delicate cake. Also, the cake has flavors of strawberries and champagne. And frosted with a Champagne Italian Meringue Buttercream that will surely compliment the cake. 
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: cakes martha stewart, champagne cake ideas, champagne cake martha stewart, champagne cake recipe
Servings: 18 slices
Author: Cakedecorist

Equipment

Ingredients
  

For the cake

  • Four whole eggs that you must separate and four egg whites at room temperature
  • 1 1/2 cups of butter at room temperature, about 12 ounces or 340 grams
  • 2 1/2 cups of sugar, about 550 grams
  • 3 cups of cake flour, about 390 grams
  • 2 tsp of baking powder, about 8 grams
  • 1/4 tsp of baking soda, about 1.2 grams
  • 1 tsp of table salt, about 6 grams or 1 1/2 tsp of Kosher salt, about 9 grams
  • 1/2 cup of champagne at room temperature, about 120 ml
  • 1/2 cup of buttermilk kept at room temperature, about 120 ml
  • 1 tsp of pure vanilla extract

For the champagne Italian meringue buttercream

  • 1 1/2 batch of Italian meringue buttercream
  • 1 cup of champagne, about 240 ml
  • 1/2 cup of fresh strawberries with stems removed and pureed, about 1/3 of a cup or 80 grams

Instructions

For the cake

  • Start with preheating the conventional oven to 350 degrees. Afterward, lightly grease your 9-inch round cake pans with a little bit of butter. Then, line the bottom of your 9-inch pans with round parchment paper. Also, grease the parchment with butter. And make sure to set them aside.
  • Afterward, place the separated yolks in a small bowl and the egg whites in a large mixing bowl. Then, add the four egg whites to the mixing bowl. In addition to that, beat the egg whites using an electric mixer. Also, ensure to beat until you see stiff peaks. And be sure to set them aside.
    Four whole eggs that you must separate and four egg whites at room temperature
  • After that, beat the butter and sugar in a different mixing bowl using an electric mixer. Also, beat for about six minutes. Likewise, you can do so until the butter mixture becomes light and fluffy. Besides that, scrape the bowl's sides and bottom throughout the process. Doing so mixes it evenly.
    1 1/2 cups of butter at room temperature, about 12 ounces or 340 grams, 2 1/2 cups of sugar, about 550 grams
  • Next, add two pieces of egg yolks to the butter mixture. Then, beat for about twenty seconds or until well combined. Also, add the other two yolks. After that, beat for another twenty seconds until incorporated.
    Four whole eggs that you must separate and four egg whites at room temperature
  • Afterward, combine and whisk your flour, baking powder, baking soda, and salt into a different mixing bowl.
    3 cups of cake flour, about 390 grams, 2 tsp of baking powder, about 8 grams, 1/4 tsp of baking soda, about 1.2 grams, 1 tsp of table salt, about 6 grams or 1 1/2 tsp of Kosher salt, about 9 grams
  • Then, stir your champagne, buttermilk, and vanilla in a small bowl. Also, utilize your mixer to combine the dry ingredients with your wet ingredients at a low speed. In addition to that, alternate adding the liquid in four additions. With this, starting and ending with the flour mixture. After that, beat in low-medium speed. In that regard, carefully incorporate each addition in the mixture. Afterward, scrape the mixing bowl's sides and bottom using a rubber spatula to mix properly.
    1/2 cup of champagne at room temperature, about 120 ml, 1/2 cup of buttermilk kept at room temperature, about 120 ml, 1 tsp of pure vanilla extract
  • Afterward, gently fold your egg whites into your champagne cake batter using a rubber spatula. Then, fold until incorporated. In addition to that, avoid over mixing.
  • Then, pour your champagne cake batter into your greased and lined 9-inch pans. Also, bake them for about thirty to forty minutes until cooked thoroughly. As a result, the cakes will be golden brown in color.
  • Finally, allow the cakes to cool in the pans for about five minutes. It is crucial to do this before turning them into a cooling wire rack to cool completely.

For the Champagne Italian meringue buttercream

  • Before anything else, pour your champagne into a small saucepan. After that, please bring it to a boil. Then, simmer until your champagne reduces to half a cup. Afterward, cool completely. Next, slowly beat your champagne mixture into your prepared batch of Italian meringue.
    1 cup of champagne, about 240 ml
  • Then, take about 2/3 of your buttercream mixture from the mixing bowl. After that, add your strawberry puree to the remaining buttercream. Lastly, beat the mixture until well combined.
    1 1/2 batch of Italian meringue buttercream, 1/2 cup of fresh strawberries with stems removed and pureed, about 1/3 of a cup or 80 grams

Cake Assembly

  • First and foremost, take your cooled cakes and stack them. Afterward, crumb coat and frost. After that, add dollops of buttercream on top. After that, top with strawberries. Then, be sure to serve and enjoy!

Notes

If you desire a stronger champagne flavor, reduce a cup of champagne in a saucepan. Afterward, reduce the champagne to 1/3 of a cup. Brush the tops of your cooled cake layers. 
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