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russian champagne cake dessert

Russian Champagne Cake Dessert

This Russian champagne cake is soft, light, and gently sweet. Made with real champagne and finished with a smooth champagne frosting, it’s an elegant cake that feels festive but still homemade and comforting.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Russian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter room temperature
  • 1 ¾ cups white sugar
  • 4 large egg whites room temperature
  • 1 teaspoon vanilla extract
  • 1 cup dry champagne brut or extra-dry
  • ½ cup sour cream
For the Champagne Frosting
  • 1 cup unsalted butter room temperature
  • 3 ½ cups powdered sugar
  • 4 –5 tablespoons reduced champagne
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

Step 1: Prepare the Oven and Pans
  1. Preheat your oven to 350°F (175°C).
  2. Grease three 8-inch round cake pans. Line the bottoms with parchment paper.
Step 2: Mix Dry Ingredients
  1. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
  1. In a large bowl, beat the butter until smooth.
  2. Add sugar slowly and beat until light and fluffy.
Step 4: Add Egg Whites
  1. Add egg whites one at a time. Mix well after each.
  2. Stir in vanilla extract.
Step 5: Add Dry and Wet Ingredients
  1. Add the dry ingredients in three parts.
  2. Alternate with champagne and sour cream.
  3. Start and finish with dry ingredients.
  4. Mix until just combined.
Step 6: Bake the Cake
  1. Divide batter evenly between pans.
  2. Bake for 22–25 minutes.
  3. A toothpick should come out clean.
  4. Let cakes cool for 10 minutes, then remove from pans and cool completely.
Step 7: Reduce Champagne for Frosting
  1. Simmer 1 cup champagne until reduced to ¼ cup.
  2. Let it cool fully before using.
Step 8: Make the Frosting
  1. Beat butter until creamy.
  2. Add powdered sugar slowly.
  3. Add reduced champagne, vanilla, and salt.
  4. Beat until smooth and fluffy.
Step 9: Assemble the Cake
  1. Place one cake layer on a plate.
  2. Spread frosting evenly.
  3. Repeat with remaining layers.
  4. Frost the outside of the cake as desired.

Notes

Use dry champagne for best flavor. Sweet champagne makes the cake too sugary.
Always let the cake cool fully before frosting. Warm cake will melt the frosting.
This cake tastes even better after resting for a few hours.