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Perfect Gold and Black Confetti Champagne Buttercream Celebration Cake

champagne buttercream celebration cake - featured image
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A festive and elegant celebration cake featuring moist layers with a subtle champagne buttercream, decorated with edible gold leaf and black sugar confetti for a glamorous party dessert.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour (sifted)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ⅓ cups (270g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) champagne (dry variety like Brut)
  • 1 tsp vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • Edible gold leaf flakes
  • Black sugar confetti sprinkles
  • Optional: gold dust for shimmer finish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat 1 cup softened butter with 1 ⅓ cups sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in 1 tbsp vanilla extract.
  5. Alternately add dry ingredients and 1 cup milk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed until just combined.
  6. Divide batter evenly between prepared pans and tap lightly to release air bubbles.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  8. For the buttercream, beat 1 cup softened butter on medium speed until creamy.
  9. Gradually add sifted powdered sugar, one cup at a time, beating well after each addition.
  10. Slowly pour in ¼ cup champagne, 1 tsp vanilla extract, and a pinch of salt. Beat on high for 3-4 minutes until light and fluffy. Adjust consistency with more powdered sugar or champagne/milk as needed.
  11. Place one cake layer on a serving plate. Spread an even layer of buttercream on top. Add second layer and apply a thin crumb coat. Chill for 20 minutes.
  12. Apply a final smooth coat of buttercream.
  13. Decorate with edible gold leaf using a small dry brush and sprinkle black sugar confetti around edges and top.

Notes

Add champagne slowly to buttercream to avoid runniness; adjust powdered sugar for desired consistency. Use room temperature eggs and milk for smooth batter. Chill buttercream if kitchen is warm before frosting. Handle gold leaf with dry hands or tweezers. For non-alcoholic version, substitute champagne with sparkling white grape juice. For gluten-free, use almond flour and adjust baking powder.

Nutrition

Keywords: champagne cake, buttercream cake, celebration cake, party dessert, gold confetti cake, black sugar sprinkles, festive cake, easy party cake

Find it online: https://cooksybite.com/perfect-gold-and-black-confetti-champagne-buttercream-celebration-cake-recipe-for-easy-party-desserts/