CHAMPAGNE CAKE WITH CHAMPAGNE BUTTERCREAM
Naked Champagne Cake
3 cups all-purpose flower
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups sugar
1 teaspoon vanilla extract
6 egg whites
2 cups champagne
Champagne Buttercream Frosting
3/4 stick unsalted butter (room temp)
2 cups confectioners’ sugar
1/4 cup champagne
1/8 cup whole milk
1/2 tablespoon vanilla extract
1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or cut parchment paper to fit).
2. In a bowl combine flour, baking powder and salt. In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy. Add vanilla and beat in the eggs one at a time.
3. Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling. Pour batter into pans and bake 35 minutes or until a knife insterted in the center comes out clean.
4. Let cool and then frost the middle and top layer only with Champagne Buttercream Frosting.
In a mixing bowl beat butter 1 minute. Gradually add the powdered sugar, champange, milk and vanilla and continue beating until smooth and creamy.