Description
Elegant and aromatic, this Elderflower Champagne Cake is a show-stopping dessert perfect for celebrations. Delicately flavored with floral elderflower and sparkling champagne, this light and fluffy cake is layered with silky buttercream and topped with a subtle drizzle of elderflower syrup. It’s the ultimate sophisticated sweet treat for weddings, brunches, or spring gatherings. Keywords: elderflower cake, champagne cake, celebration cake, floral layer cake, spring dessert recipe
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/4 cup elderflower cordial
- 1 cup champagne or sparkling wine
- 1/2 cup whole milk
- For the Elderflower Syrup:
- 1/4 cup elderflower cordial
- 1/4 cup champagne
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons elderflower cordial
- 1–2 tablespoons champagne (as needed)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each. Mix in vanilla and elderflower cordial.
- Combine champagne and milk. Add dry ingredients and champagne mixture to the batter alternately, beginning and ending with the dry ingredients.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the syrup, mix elderflower cordial and champagne. Brush over each cooled cake layer.
- To make the frosting, beat butter until fluffy. Gradually add powdered sugar, then elderflower cordial and champagne until smooth and spreadable.
- Assemble and frost the cake. Decorate with edible flowers or a champagne drizzle if desired.
Notes
- Make sure all ingredients are at room temperature for best results.
- Cake layers can be baked ahead and frozen; thaw before assembling.
- Use a dry or semi-sweet champagne for balanced flavor.
Nutrition
- Calories: 410
- Sugar: 40g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
