Description

This elegant celebration cake uses room-temperature champagne and a high-aeration creaming method to create a light, festive sponge with a professional crumb. Topped with a silky egg-white buttercream and a unique water-based candy melt drip, it is the ultimate centerpiece for any New Year’s Eve gathering.

Ingredients

8 oz Unsalted Butter, softened (65–68°F)
10 oz Granulated Sugar
12 oz All-Purpose Flour
6 oz Champagne, room temperature
2 oz Vegetable Oil
Large Eggs (added individually)
Baking Powder
Baking Soda
Salt
Electric Pink Food Color
Sparkling Wine Flavoring
Powdered Sugar
Pasteurized Egg Whites
Vanilla Extract
Blue Candy Melts
1 oz Hot Water

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
Cream the 8 oz of softened butter in a stand mixer on low, then add the 10 oz of sugar and whip on medium speed for 8–10 minutes until maximum aeration is achieved.
Sift the flour, salt, baking powder, and baking soda together; in a separate container, whisk the room-temperature champagne, vegetable oil, pink food color, and flavorings.
Incorporate the eggs into the butter mixture one at a time, mixing for exactly one minute after each egg to maintain the emulsion.
Add the dry and wet ingredients alternately to the mixer on low speed, starting and ending with the flour mixture, and stop immediately once combined.
Divide the batter into the prepared pans and bake for 25–30 minutes until a toothpick comes out clean or the internal temperature reaches 205°F.
For the buttercream, whip powdered sugar, pasteurized egg whites, vanilla, and salt on high for 5 minutes, then add butter chunks and whip on high for 10 more minutes.
Make the ganache by melting blue candy melts, then vigorously stirring in 1 oz of hot water before piping the drip onto the chilled cake.

Notes

Using a digital kitchen scale is highly recommended for this recipe, as measuring by weight rather than volume ensures the precise ratio of fat to flour needed for the carbonated lift. If your environment is particularly cold, briefly warm your mixing bowl with a hairdryer during the creaming stage to keep the butter at the optimal temperature for aeration.

Prep Time: 40 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American