Make your New Year’s Eve celebration extra special with our Bubbly New Years Eve Birthday Cake, a delightful dessert perfect for ringing in another year and celebrating those born on this festive occasion. This recipe offers a straightforward guide to creating a memorable cake that will impress your guests.
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Key Ingredients for Bubbly New Years Eve Birthday Cake
- For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- ½ cup (120ml) sparkling wine or champagne (plus extra for brushing, optional)
- For the Sparkling Wine Buttercream Frosting:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup milk or heavy cream
- 2 tablespoons sparkling wine or champagne
- 1 teaspoon vanilla extract
- Pinch of salt
- For Decoration:
- Silver or gold edible glitter or sprinkles
- Edible gold or silver leaf (optional)
- Fresh berries (e.g., raspberries, blueberries)
- Sparkling wine or champagne bottle toppers (for aesthetic, not consumption)
How to Make Bubbly New Years Eve Birthday Cake
This Bubbly New Years Eve Birthday Cake is surprisingly simple to create, yielding a moist, tender crumb and a delicate, effervescent flavor. The preparation time for this showstopper is approximately 30 minutes, with an additional 30-35 minutes for baking, making it an achievable yet impressive centerpiece for any festive gathering. Its delightful flavor profile and festive appearance are sure to make it a crowd-pleaser.
Step-by-Step Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can line the bottoms with parchment paper for extra security.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: In a separate small bowl, whisk together the buttermilk and ½ cup of sparkling wine. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans.
- Bake the Cakes: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Brush with Sparkling Wine (Optional): Once the cakes are slightly warm, you can brush the tops lightly with a little extra sparkling wine for an enhanced flavor.
- Prepare the Buttercream: While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.
- Add Powdered Sugar and Liquids: Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, mixing on low speed until combined. Increase the speed to medium-high and beat until light and fluffy.
- Flavor the Frosting: Stir in the 2 tablespoons of sparkling wine, vanilla extract, and a pinch of salt. Beat until well combined and smooth. If the frosting is too thick, add a little more milk or cream, a teaspoon at a time. If it’s too thin, add more powdered sugar.
- Assemble and Frost the Cake: Once the cakes are completely cool, place one cake layer on your serving platter or cake stand. Spread a generous layer of frosting over the top.
- Add Second Layer: Carefully place the second cake layer on top.
- Crumb Coat: Apply a thin, even layer of frosting all over the cake – this is called a crumb coat and will help trap any loose crumbs. Refrigerate the cake for about 30 minutes to firm up this layer.
- Final Frosting: Apply the remaining frosting to the cake, creating smooth sides and a finished top. You can use an offset spatula or frosting comb for desired texture.
- Decorate: Decorate your Bubbly New Years Eve Birthday Cake with edible glitter, sprinkles, edible gold or silver leaf, and fresh berries. You can also strategically place champagne bottle toppers for a festive visual.
Why You’ll Love This Bubbly New Years Eve Birthday Cake
You’ll fall head over heels for this show-stopping Bubbly New Years Eve Birthday Cake because its magic lies in its delightful, subtly effervescent flavor infused by the sparkling wine, transforming a classic cake into a sophisticated treat. Unlike a plain vanilla cake, this recipe adds a touch of celebratory fizz that complements both sweet and tart flavors, making every bite a festive occasion. Plus, imagine the savings compared to buying a specialty cake from a bakery; this homemade version offers incredible value without compromising on taste or presentation.
The vibrant decorations, from shimmering edible glitter to plump fresh berries, add a touch of sparkle and freshness that’s simply irresistible, making it a feast for the eyes as well as the palate. This delightful creation is far more interactive and personalized than a store-bought alternative, ensuring your New Year’s Eve birthday celebration is truly unforgettable. So why wait? Gather your ingredients and bake this stunning Bubbly New Years Eve Birthday Cake for a celebration that’s as sweet as it is sparkling!
Storing and Reheating Tips
Storing:
- Refrigeration: Cover the frosted cake loosely with plastic wrap or place it in an airtight cake carrier. It can be stored in the refrigerator for up to 3-4 days. The frosting will firm up in the fridge, so allow it to sit at room temperature for about 30 minutes before serving for optimal texture.
- Freezing (Unfrosted Layers): If you want to prepare the cake layers ahead of time, allow them to cool completely, wrap them tightly in plastic wrap, and then place them in a freezer-safe bag or container. Unfrosted cake layers will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before frosting.
- Freezing (Frosted Cake): While not ideal for maintaining the pristine frosting appearance, you can freeze a frosted cake. Ensure it’s well-covered to prevent freezer burn. Thaw overnight in the refrigerator. Some minor condensation might occur.
Reheating (for stored cake):
- The cake is best served at room temperature. If it’s been refrigerated, simply let it sit out for about 30 minutes to an hour before serving to allow the frosting and cake to soften. Avoid direct reheating like in a microwave, as this can dry out the cake and melt the frosting.
Final Thoughts
This Bubbly New Years Eve Birthday Cake is the perfect way to add sparkle and flavor to any New Year’s Eve celebration for a birthday honoree. We encourage you to try this recipe to create a truly memorable and delicious dessert that will have everyone toasting to another sweet year.
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- Our Pinterest
Bubbly New Years Eve Birthday Cake
Make your New Year’s Eve celebration extra special with our Bubbly New Years Eve Birthday Cake, a delightful dessert perfect for ringing in another year and celebrating those born on this festive occasion. This recipe offers a straightforward guide to creating a memorable cake that will impress your guests.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can line the bottoms with parchment paper for extra security.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt
- In a large bowl, cream the softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 2 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the buttermilk and ½ cup of sparkling wine. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.1 cup buttermilk, at room temperature, 0.5 cup sparkling wine or champagne
- Evenly divide the batter between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are slightly warm, you can brush the tops lightly with a little extra sparkling wine for an enhanced flavor.0.5 cup sparkling wine or champagne
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.1.5 cups unsalted butter, softened
- Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, mixing on low speed until combined. Increase the speed to medium-high and beat until light and fluffy.4 cups powdered sugar, sifted, 0.25 cup milk or heavy cream
- Stir in the 2 tablespoons of sparkling wine, vanilla extract, and a pinch of salt. Beat until well combined and smooth. If the frosting is too thick, add a little more milk or cream, a teaspoon at a time. If it’s too thin, add more powdered sugar.2 tablespoons sparkling wine or champagne, 1 teaspoon vanilla extract, 1 pinch salt
- Once the cakes are completely cool, place one cake layer on your serving platter or cake stand. Spread a generous layer of frosting over the top.4 cups powdered sugar, sifted, 0.25 cup milk or heavy cream, 2 tablespoons sparkling wine or champagne, 1 teaspoon vanilla extract, 1 pinch salt
- Carefully place the second cake layer on top.
- Apply a thin, even layer of frosting all over the cake – this is called a crumb coat and will help trap any loose crumbs. Refrigerate the cake for about 30 minutes to firm up this layer.
- Apply the remaining frosting to the cake, creating smooth sides and a finished top. You can use an offset spatula or frosting comb for desired texture.
- Decorate your Bubbly New Years Eve Birthday Cake with editable glitter, sprinkles, edible gold or silver leaf, and fresh berries. You can also strategically place champagne bottle toppers for a festive visual.silver or gold edible glitter or sprinkles, edible gold or silver leaf, fresh berries, sparkling wine or champagne bottle toppers
Notes
For best results, ensure all ingredients for the cake layers (butter, eggs, buttermilk, sparkling wine) are at room temperature. If the frosting is too thick, add more milk or cream; if too thin, add more powdered sugar.