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Perfect Golden Champagne Layer Cake with Vanilla Bean Swiss Meringue

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A light and indulgent multi-layer cake featuring a subtle champagne flavor and silky vanilla bean Swiss meringue frosting. Perfect for celebrations or cozy gatherings.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180ml) champagne, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 5 large egg whites, room temperature
  • 1 ¼ cups (250g) granulated sugar
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1 vanilla bean, split and seeds scraped (or 1 tablespoon vanilla bean paste)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Using a mixer on medium speed, cream softened butter and granulated sugar until light, fluffy, and pale, about 4-5 minutes.
  4. Add eggs one at a time, beating each fully before adding the next, scraping down the bowl as needed.
  5. Mix in vanilla extract and champagne on low speed until just combined.
  6. Add dry ingredients in three parts, alternating with milk in two parts, starting and ending with flour mixture. Mix gently to avoid overmixing.
  7. Divide batter evenly between prepared pans, smooth tops with spatula, and tap pans lightly to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted comes out clean and tops are golden and spring back when touched.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. For the Swiss meringue frosting, whisk egg whites and sugar in a heatproof bowl over simmering water until sugar dissolves and mixture reaches 160°F (71°C), about 5-7 minutes.
  11. Transfer bowl to mixer and whip on high until stiff, glossy peaks form and bowl is cool to touch, about 10 minutes.
  12. With mixer on medium speed, add cold cubed butter a few pieces at a time, mixing well after each addition until smooth and silky.
  13. Add vanilla bean seeds and pinch of salt, beat until frosting is spreadable and smooth, about 10-15 minutes.
  14. Assemble cake by placing one layer on serving plate, spreading a generous amount of frosting evenly, topping with second layer, and frosting top and sides.
  15. Smooth frosting with offset spatula or create soft peaks for a rustic look.
  16. Chill assembled cake in refrigerator for 30 minutes to set frosting and meld flavors.

Notes

Use room temperature eggs and milk for better mixing and rise. Be gentle when folding dry ingredients to avoid dense cake. If meringue frosting looks curdled, keep beating until smooth. Cake layers can be baked up to two days ahead and stored in the fridge. For dairy-free or gluten-free adaptations, see substitution tips.

Nutrition

Keywords: champagne cake, vanilla bean, Swiss meringue, layer cake, celebration cake, easy cake recipe, party dessert

Find it online: https://bakebelle.com/perfect-golden-champagne-layer-cake-recipe-easy-vanilla-bean-swiss-meringue-tutorial/