The Naked Champagne Cake (oh my!)

 

Today marks my 30th birthday– YIKES!!! I’m not one to make a big fuss over msyelf on my day but I just wanted to share this special cake that my sister baked for me over the weekend. It was so good, so good that I’m also sharing the recipe on Glitter Guide today and cutting myself a big slice to eat for breakfast this morning while I sip my coffee. I’m off to Mexico tomorrow morning with my girlfriends but will be back with lots of fun posts next week (like this DIY chalkboard frame, my Apple Cider Sangria recipe a fun fall floral how-to and another way to style a leather skirt). 

 

Continue reading for the recipe! 

 

 

3 cups all-purpose flower

3 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter

2 cups sugar

1 teaspoon vanilla extract

6 egg whites

2 cups champagne 

 

1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or cut parchment paper to fit). 

2. In a bowl combine flour, baking powder + salt. In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy. Add vanilla and beat in the eggs one at a time. 

3. Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling. Pour batter into pans and bake 35 minutes or until a knife insterted in the center comes out clean. 

4. Let cool and then frost the middle and top layer only with Champagne Buttercream Frosting. 

 

3/4 stick unsalted butter (room temp)

2 cups confectioners’ sugar

1/4 cup champagne

1/8 cup whole milk

1/2 tablespoon vanilla extract