- 1 1/2 cups champagne
- 2 cups flour
- 2 tablespoons cornstarch
- 1 3/4 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons butter, room temperature
- 3/4 cup heavy whipping cream
- 6 egg white, room temperature
- 2 teaspoons vanilla
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla (or almond extract)
- 1 tablespoon heavy cream
- White, gold, and silver sprinkles
- Sparkler candles
To make the champagne reduction, heat a small sauce pan over medium-high heat to bring champagne to a boil. Once boiling, reduce the heat to medium and allow the champagne to simmer until reduce to about 1/2 cup. This takes 6-8 minutes. Let cool completely.
Preheat the oven to 350 degrees. Grease and flour two round cake pans. In either the bowl of a stand mixer or a large mixing bowl, whisk flour, cornstarch, sugar, baking powder, and salt. Add butter and mix on low until completely combined. The mixture will resemble sand. In a 2 cup measuring cup, combine 1/4 cup of the champagne reduction, heavy cream, egg whites and vanilla. Whisk with a fork until well blended. Turn the mixer speed to low and pour the liquid slowly in until well blended. Divide the batter between the baking pans and bake 26-28 minutes. Let cool completely.
To make the buttercream, combine all ingredients in a stand mixer and whip until the desired consistency is reached. Frost one layer of the cooled cake, top with the second layer, and frost the top and sides. Décorate with sprinkles.