Elderflower Champagne Cake

light and celebratory layer cake gently infused with champagne and elderflower flavors, filled with strawberry preserves and finished with an elderflower buttercream. Its tender crumb and subtle floral notes make it perfect for special occasions or any time you wish to elevate your dessert offering.

Why You’ll Love This Recipe

• Delicate flavor profile combining the subtle effervescence of champagne with the floral notes of elderflower.

• Exceptionally moist and tender crumb achieved by using oil and an elderflower simple syrup soak.

• Elegant presentation featuring layers of cake, vibrant strawberry preserves, and silky elderflower buttercream.

• Versatile celebration cake suitable for weddings, showers, anniversaries or any festive gathering.

ingredients

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

• Champagne Cake

  • 2⅔ cups cake flour (420 g)

  • 1½ cups granulated sugar

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • ¾ teaspoon baking soda

  • 1 cup neutral oil (such as vegetable oil)

  • 3 large eggs plus 2 egg whites, at room temperature

  • 1 teaspoon vanilla extract

  • 1½ cups dry champagne

• Elderflower Simple Syrup

  • ¼ cup water

  • ¼ cup granulated sugar

  • 2 tablespoons elderflower liqueur (for example, St. Germain)

• Elderflower Buttercream

  • ½ cup plus 3 tablespoons unsalted butter, at room temperature

  • 5 cups sifted powdered sugar

  • ⅓ cup elderflower liqueur

  • 3 tablespoons heavy whipping cream

  • ¼ teaspoon salt

  • ½ cup strawberry preserves (for assembling)

directions

1. Preheat and prepare pans. Preheat the oven to 350 °F (175 °C). Spray three 8-inch cake pans with nonstick spray and line the bottoms with parchment paper.

2. Combine dry ingredients. In a large bowl, sift together the cake flour, granulated sugar, salt, baking powder and baking soda.

3. Mix wet ingredients. In a separate bowl, whisk together the champagne, oil, eggs, egg whites and vanilla extract until blended.

4. Form the batter. Pour the wet ingredients into the dry ingredients and gently whisk until just combined; a few small lumps are acceptable.

5. Bake the layers. Divide the batter evenly among the prepared pans. Bake on the centre rack for 22 minutes or until a toothpick inserted in the centre comes out clean. Allow the cakes to cool completely in their pans.

6. Prepare the simple syrup. In a small saucepan over medium heat, combine the water and sugar, stirring until the sugar dissolves. Remove from heat, stir in the elderflower liqueur and set aside.

7. Make the buttercream. In a stand mixer fitted with the paddle attachment, beat the butter until creamy. On low speed, gradually add the sifted powdered sugar, elderflower liqueur and salt. Add the heavy cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency. Increase to high speed and beat for two minutes, until light and fluffy.

8. Assemble the cake.

   • Level each cake layer by trimming any dome with a serrated knife.

   • Place the first layer on a cake turntable and brush generously with simple syrup. Pipe a ring of buttercream around the edge to create a dam, then fill with half the strawberry preserves.

   • Repeat with the second layer. Place the final layer on top, brush with syrup and apply a thin crumb coat of buttercream. Refrigerate for one hour.

   • Finish with a final layer of buttercream, smoothing the sides and top.

9. Serve. Allow the assembled cake to come to room temperature before slicing.

Servings and timing

• Yield: One 8-inch, three-layer cake (serves approximately 12 to 16)

• Preparation time: 30 minutes

• Baking time: 22 minutes

• Chill time: 1 hour (for crumb coat)

• Total time: Approximately 2 hours (including cooling and assembly)

Variations

• Butter-based cake: Replace the oil with an equal amount of melted butter for a richer flavour, noting the texture will be slightly denser.

• Alternative fillings: Swap strawberry preserves for raspberry jam, blueberry compote or apricot preserves.

• Citrus zest: Add 1 tablespoon of finely grated lemon or orange zest to the cake batter for a bright citrus note.

• Non-alcoholic version: Use elderflower cordial instead of liqueur and substitute champagne with non-alcoholic sparkling wine or apple juice.

• Gluten-free option: Employ a 1:1 gluten-free flour blend; texture may vary slightly.

storage/reheating

• Storage: Cover and refrigerate leftover cake for up to three days. Bring to room temperature before serving for optimal texture.

• Freezing: Wrap individual slices tightly in plastic wrap and foil; freeze for up to one month. Thaw in the refrigerator overnight.

• Reheating: Warm slices in a 300 °F (150 °C) oven for 5–7 minutes or microwave briefly (10–15 seconds) to restore softness.

FAQs

What can I use if I don’t have cake flour?

You may substitute by replacing two tablespoons of each cup of all-purpose flour with cornstarch; sift the mixture thoroughly before measuring.

Can I make this cake ahead of time?

Yes. You may bake and frost the cake up to one day in advance, then refrigerate. Allow it to come to room temperature before serving.

Does the alcohol bake out of the cake?

Most of the alcohol evaporates during baking, leaving behind flavour rather than significant alcohol content.

Can I omit the strawberry preserves?

Yes. You may omit the preserves or replace them with fresh berries or lemon curd.

How can I prevent the cake from drying out?

Ensure you brush each layer liberally with the elderflower simple syrup to maintain moisture and enhance flavour.

What is the best way to level cake layers?

Use a serrated knife or a dedicated cake leveler, rotating the cake and trimming small amounts until the top is flat.

How should I transport the cake?

Place the cake on a flat base inside a cake carrier. Keep it chilled until just before serving to maintain its structure.

Can I incorporate champagne into the frosting?

You may add a tablespoon of champagne to the frosting, reducing the heavy cream accordingly to preserve consistency.

Why might my frosting become too thin?

Over-beating or overly warm ingredients can cause thinning. Chill the frosting briefly or add more powdered sugar to thicken.

How can I achieve clean frosting lines on the sides?

Use an offset spatula and bench scraper. Apply a crumb coat, chill the cake, then apply the final coat while rotating on a turntable.

Conclusion

This Elderflower Champagne Cake harmoniously combines refined flavours of champagne and elderflower with the bright sweetness of strawberry preserves. Its moist crumb, aromatic syrup soak and silky buttercream create an elegant dessert that is simple to prepare yet guaranteed to impress at any celebration. Enjoy every delicate, floral-infused slice.