How to Make a Naked Cake With Champagne Buttercream Frosting

#### Ingredients

For the Cake:

- 1 1/2 cups cake flour

- 3/4 cup granulated sugar

- 3/4 cup light brown sugar, packed

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1 teaspoon salt

- 2 sticks (1 cup) unsalted butter, at room temperature

- 3 large eggs, at room temperature

- 1 1/4 cups full fat sour cream

- 2 teaspoons vanilla extract

- 1 cup Champagne or Prosecco

For the Champagne Buttercream Frosting:

- 2 cups granulated sugar

- 2/3 cup water

- 1/4 cup corn syrup

- 6 large egg whites

- 2 cups (4 sticks) unsalted butter, cold, cut into 1/2 inch pieces

- 2 tablespoons dry Champagne or Prosecco

- 2 tablespoons vanilla extract

- Pinch salt

#### Instructions:

For the Cake:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.

2. Sift together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. Gradually add the granulated and brown sugars and beat until combined.

4. Add the eggs one at a time, then stir in the sour cream and vanilla.

5. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the Champagne, beginning and ending with the dry ingredients.

6. Divide the batter evenly between the prepared pans. Bake in the preheated oven for approximately 24 to 26 minutes, or until the centers spring back when lightly touched.

7. Allow the cakes to cool for 10 minutes in the pans before inverting onto racks to cool completely.

For the Champagne Buttercream Frosting:

1. In a medium saucepan over medium heat, combine the granulated sugar, water, and corn syrup. Stir constantly until the sugar dissolves and the mixture begins to thicken. Reduce heat to low and simmer for 5 minutes while whisking regularly.

2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until stiff peaks form.

3. With the mixer running on medium speed, slowly add the hot sugar mixture to the whipped egg whites. Continue beating until the meringue is glossy, stiff, and the bottom of the bowl is cool to the touch, 3 to 5 minutes.

4. Switch to the paddle attachment. Reduce the mixer speed to low and add the butter, one piece at a time, until fully incorporated. Increase the speed to medium and beat until light and fluffy, about 2 minutes.

5. Add the Champagne and vanilla and beat until combined. Add the salt and beat for an additional minute.

Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.

2. Repeat with the second cake layer.

3. Frost the top and sides of the cake with the remaining frosting.

4. Decorate with additional Champagne bubbles, if desired.

5. Serve the cake chilled or at room temperature.