Ingredients:

  • 500 ml Brut Champagne
  • 1 stick Cinnamon
  • 375 g cake flour, sifted
  • 350 g granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp fine sea salt
  • 225 g unsalted butter, room temperature and cubed
  • 120 ml Champagne reduction
  • 120 ml whole milk
  • 1 tsp pure vanilla bean paste
  • 5 large egg whites
  • 150 g large egg whites (for buttercream)
  • 250 g granulated sugar (for buttercream)
  • 340 g unsalted butter, softened but cool
  • 170 g white chocolate, melted and cooled
  • 1 tsp clear vanilla extract
  • 1 tbsp vodka
  • 1 tsp edible gold luster dust

Instructions:

  1. In a small saucepan over medium heat, simmer the 500ml Champagne with the cinnamon stick until it reduces to exactly 120ml (1/2 cup). This takes approximately 15–20 minutes. Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  3. In a stand mixer bowl, combine sifted cake flour, 350g sugar, baking powder, and salt. Using the paddle attachment, add 225g cubed butter piece by piece on low speed until the mixture resembles fine, damp sand.
  4. Whisk together the cooled Champagne reduction, milk, vanilla bean paste, and 5 egg whites. Gradually pour half of this into the flour mixture and beat on medium-high for 90 seconds. Add the remaining liquid in two batches, scraping the bowl often.
  5. Divide batter equally among the three pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  6. To make the buttercream, whisk 150g egg whites and 250g sugar over a double boiler until it reaches 160°F. Transfer to a mixer and whisk until stiff, cool peaks form. Gradually add 340g butter, then fold in the melted white chocolate and clear vanilla.
  7. Stack cake layers with buttercream. Frost the exterior and finish by painting or dusting with gold luster dust mixed with vodka.