Champagne Cake
User Reviews
5
Champagne Cake
Description
The cake features a light batter of all-purpose flour combined with baking powder and salt, folded into a creamed mixture of butter, sour cream, grapefruit zest, sugar, and eggs. The grapefruit curd uses egg yolks, sugar, cornstarch, flour, and grapefruit juice with a splash of champagne cooked until thick, then cooled for layering. The buttercream is prepared in either Italian or American style using butter, confectioners' sugar, grapefruit juice, and champagne for added flavor complexity and smooth texture.
The cake layers bake in small pans, cooled, and assembled with the grapefruit curd between layers. The smooth buttercream icing is piped or spread on top and sides. This results in a cake that is moist with citrus brightness and a creamy, lightly boozy frosting, suitable for special occasions.
Tips include using a skewer or parchment collar for unstable cakes, preparing curd days ahead stored chilled, and freezing piped dollops for decorating control. The frosting option allows for simpler American buttercream if preferred over Italian for ease.
Ingredients
For the Filling
- 1 cup grapefruit juice 236mL
- 1/4 cup champagne 60mL
- 2 tbsp all-purpose flour 18g
- 1 tbsp corn starch 8g
- 2/3 cup sugar 133g
- 2 large egg yolk
- 2 tbsp butter 30g, room temperature, unsalted
For the Cake
- 2 1/4 cups all-purpose flour 270g
- 2 1/2 tsp baking powder 10g
- 1 tsp salt 6g
- 1/3 cup butter 75g, room temperature, unsalted
- 1/3 cup sour cream 81g
- 4 tbsp grapefruit 24g, zest
- 1 cup grapefruit juice 236mL
- 1 1/2 cups sugar 300g
- 3 large egg
For the Buttercream
- 1 pound butter room temperature, unsalted
- 1 pound confectioners' sugar
- 3 tbsp grapefruit juice
- 2 tbsp champagne
For the Italian Buttercream
- 4 large egg white
- 1 1/2 cup sugar
- 1/4 cup water
- 1 pinch salt
- 1/4 tsp cream of tartar
- 16 oz butter room temperature cut in one inch cubes, unsalted
Instructions
For the Grapefruit Curd
- Whisk together sugar, cornstarch, and the flour in a heavy-based saucepan.
- Add the grapefruit juice and egg yolks and whisk to combine.
- Put the saucepan over medium-high heat and cook, whisking constantly until the mixture boils.
- Cook while stirring constantly, the mixture will become thicker and clearer.
- Whisk in the champagne and allow mixture to boil for 1 minute.
- Remove from the heat and stir in the butter.
- Transfer to a bowl, cover surface with plastic wrap and chill.
For the Cake
- Preheat the oven to 350°F. Butter and flour 4 six inch cake pans
- Sift together the flour, baking powder, and salt.
- Cream together the butter, sour cream, and grapefruit zest.
- Slowly add the sugar, mixing until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
- Add the sifted dry ingredients alternately with the grapefruit juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the four prepared cake pans. (I also use cake strips on my pans for more even baking.) Bake until a toothpick inserted in the middle comes out clean, about 22 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.
For the Crumbcoat Buttercream
- Beat butter until light and fluffy. Add sugar in several batches and beat until well combined. Add in the grapefruit juice and champagne a tablespoon at a time until desired consistency is reached.
For the Italian Buttercream
- Beat the egg whites, salt, cream or tartar and 1/3 cup of sugar until soft peaks form.
- In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat.
- Stir constantly until sugar melts and becomes clear.
- Maintain at medium high heat until temperature reads 240F.
- Drizzle the sugar into the mixer immediately.
- Run mixer until meringue is body temperature.
- Add room temperature butter into running mixer one piece at a time.
- Beat until butter is combined and mixture has reached a silky consistency.
- I used an 869 tip to pipe the dollops, froze them, and then placed them on top.
Notes
- Use a skewer or parchment collar to stabilize the cake layers if needed; chill until set.
- The grapefruit curd can be made ahead and refrigerated in a sealed container for several days.
- Freezing piped whipped dollops on parchment before placing on the cake allows for better decoration management.
- American buttercream can be used as a simpler alternative to Italian buttercream without sacrificing smoothness entirely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 265kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 150mg | 6% |
| Potassium | 54mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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