Elderflower Champagne Cake

Short Description

The Elderflower Champagne Cake is a delicate and sophisticated dessert that brings together the light floral essence of elderflower with the subtle sparkle of champagne. With layers of fluffy champagne cake, sweet strawberry preserves, and a smooth elderflower buttercream frosting, this cake is an elegant centerpiece perfect for weddings, showers, or any celebratory gathering.

Why You’ll Love This Recipe

This cake is a true showstopper, not just in appearance but also in flavor. The champagne adds a slight tang and richness to the soft cake layers, while the elderflower liqueur brings a gentle floral note that elevates the entire dessert. The strawberry preserves provide a burst of fruitiness that complements the buttercream perfectly. Whether you’re baking for a special occasion or simply want to try something different, this recipe offers a beautiful blend of flavors that’s both light and indulgent.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Champagne Cake

• Cake flour
• Granulated sugar
• Salt
• Baking powder
• Baking soda
• Neutral oil (such as vegetable or canola oil)
• Large eggs
• Egg whites
• Vanilla extract
• Dry champagne

For the Elderflower Simple Syrup

• Water
• Granulated sugar
• Elderflower liqueur (such as St. Germain)

For the Elderflower Frosting

• Unsalted butter, at room temperature
• Powdered sugar, sifted
• Elderflower liqueur
• Heavy whipping cream
• Salt
• Strawberry preserves (for the filling between layers)

Directions

1. Make the Cake Batter
   Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, mix together the oil, eggs, egg whites, vanilla extract, and champagne. Combine the wet and dry ingredients until smooth. Divide the batter evenly into the prepared pans.
2. Bake the Cakes
   Bake for about 22–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and let cool completely on wire racks.
3. Prepare the Elderflower Syrup
   In a small saucepan, combine water and sugar over medium heat until the sugar has dissolved. Remove from heat and stir in the elderflower liqueur. Let the syrup cool before using.
4. Make the Frosting
   In a stand mixer, beat the butter on medium speed until creamy. Slowly add in the sifted powdered sugar and continue beating until combined. Add the elderflower liqueur, salt, and cream, and mix until the frosting is smooth and fluffy.
5. Assemble the Cake
   Level the cake layers if needed. Place one cake layer on a serving plate and brush with the elderflower syrup. Spread a thin layer of frosting around the edge to create a barrier, then fill the center with strawberry preserves. Repeat for the second layer. Top with the final cake layer and brush with syrup. Apply a crumb coat and refrigerate for 30–60 minutes. Finish with a final layer of frosting and decorate as desired.

Servings and Timing

• Servings: 12 to 16 slices
• Prep Time: 30 minutes
• Bake Time: 22–25 minutes
• Cooling and Assembly Time: 2 hours
• Total Time: About 3 hours

Variations

• Lemon Twist: Add lemon zest to the batter and a lemon curd filling for a citrusy version.
• Raspberry Filling: Replace strawberry preserves with raspberry jam for a tart contrast.
• Gluten-Free: Use a gluten-free baking flour blend in place of the cake flour.
• Non-Alcoholic: Use sparkling white grape juice instead of champagne and elderflower cordial instead of liqueur.
• Mini Cakes: Use cupcake tins or mini cake pans for individual servings.

Storage/Reheating

• Storage: Store the cake in the refrigerator in an airtight container for up to 3 days.
• Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before using.
• Reheating: This cake is best served chilled or at room temperature. Reheating is not recommended as it can affect the texture of the frosting.

FAQs

What champagne should I use for this cake?

Use a dry (brut) champagne or sparkling wine for the best balance of flavor without adding extra sweetness.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature or in the fridge. Frost the cake the day you plan to serve it.

Can I use elderflower cordial instead of liqueur?

Yes, elderflower cordial is a great non-alcoholic substitute for elderflower liqueur.

Is the champagne flavor strong in the cake?

The champagne flavor is subtle and blends into the cake for a light, slightly tangy taste.

How do I keep the cake moist?

Brushing each layer with elderflower syrup before frosting helps lock in moisture and enhances flavor.

Can I use a different fruit preserve?

Yes, raspberry, blackberry, or apricot preserves can be used instead of strawberry.

Can I use boxed cake mix?

While homemade batter offers the best texture and flavor, you can use a white or vanilla boxed mix and substitute champagne for the liquid.

How do I get smooth frosting?

Use a bench scraper and an offset spatula. Chilling the cake between crumb coating and final frosting helps achieve a smooth finish.

Is this cake suitable for kids?

The alcohol mostly bakes out during baking, but for a kid-friendly version, use non-alcoholic substitutes for both champagne and elderflower liqueur.

Can I make cupcakes instead?

Yes, the batter can be used for cupcakes. Adjust baking time to 15–18 minutes or until a toothpick comes out clean.

Conclusion

The Elderflower Champagne Cake is a refined and memorable dessert ideal for celebrating life’s special moments. Its unique flavor profile—combining champagne, elderflower, and strawberries—offers elegance and taste in every bite. Whether you’re baking for a party or simply want to elevate your dessert game, this cake is sure to leave a lasting impression.

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