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Orange Champagne Cake
Prep Time
25 mins
Cook Time
24 mins
Total Time
49 mins
An elegant cake that is great for any season.
Author: Jackie
Champagne Cake
  • 2 3/4 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup butter room temperature
  • 1 teaspoon orange zest freshly grated
  • 1 tablespoon orange juice
  • 1 1/2 cups white sugar
  • 1 cup champagne
  • 6 egg whites
  • 1 teaspoon champagne extract optional
  • 1 teaspoon orange zest freshly grated
Champagne Buttercream
  • 1 pound unsalted butter room temperature
  • 6 cups powdered sugar
  • 4 tablespoons Champagne or 1 tablespoon Champagne flavoring
  • Lemon or Orange Curd
  • Gold Dust
  • Candied Lemon and Orange slices
  1. Preheat oven to 350 degrees. Grease two 9 inch round pans or three 6 inch round pans with nonstick cooking spray.
  2. Sift together cake flour, baking powder and salt.
  3. In the bowl of your mixer (or beaters), cream butter, sugar, and orange juice and zest until soft and fluffy.
  4. Reducing your mixer speed to low, alternate adding flour mixer and champagne until just combined.
  5. Transfer batter to another large bowl and wash and dry thoroughly mixer bowl.
  6. In clean bowl, beat egg whites until stiff peaks form.
  7. Add 1/3 of stiff egg whites to cupcake batter folding in very gently. Repeat 2 more times.
  8. Fill cake pans half full with batter.
  9. Bake at 350 degrees for 20-24 minutes, or until a knife is inserted and when removed is clean.
  10. Cool completely before filling and frosting.
  11. In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.
  12. Layer cakes with generous layer of lemon or orange curd, then frost with frosting.
  13. When cake is dry, brush with gold dust and garnish with candied orange and lemon slices.