Champagne & Luxardo Cherry Cake

The perfect cake for celebrations or just a cheeky treat. This recipe shows off the delicious flavours of your favourite bubbles complimented by the tart sweetness of gourmet cherries.

Prep Time: 20 minutes

Bake Time: 25 minutes

Total Time: 1.5 hours

Special Equipment: 6in cake tins, stand or hand mixer, piping bag and star piping tip.


282g plain flour

1 tsp baking powder

1/4 tsp salt

170g unsalted butter, softened

300g caster sugar

5 ea large egg whites

1 tsp vanilla extract

235g champagne or prosecco, at room temperature

400g Luxardo Cherries

Swiss Buttercream recipe found here


  1. Preheat oven to fan 170C.

  2. Grease and line three 6" round baking tins with parchment paper.

  3. Combine the flour, baking powder and salt in a medium bowl. set aside

  4. Using a stand or a hand mixer with the paddle attachment, beat the butter until smooth then add the sugar and continue beating on medium-high until pale and fluffy.

  5. Reduce the mixer speed and add in the egg whites one at a time, incorporating fully between each addition. Add the vanilla.

  6. Use a rubber spatula to scrape down the bowl.

  7. Alternate adding the flour and the champagne. Begin and end with the flour (3 additions of flour and 2 additions of champagne).

  8. Transfer the batter evenly into the prepared cake tins and bake for 25-30 minutes. Until a toothpick inserted in the centre comes out clean.

  9. Leave the sponges out to cool while you make your buttercream.

  10. Once the buttercream is prepared, take 1/3 of the buttercream and mix it with half of the jar of Luxardo Cherries, liquid too.

  11. Take a cooled sponge cover the top in an even layer of the Luxardo cherry juice. Then spread half of the cherry buttercream over the top of the sponge in an even layer.

  12. Place a second sponge on top of the first and repeat the process with the second half of the cherry buttercream.

  13. Place the final sponge on top of the cake and make sure everything is straight and flat.

  14. Fill a piping bag with the remaining buttercream and pipe it over the outside of the 3-tier cake. Using a cake scraper or palette knife, scrap off the excess frosting gradually until you get a thin layer, through which you can see the cake on the sides and have a thicker opaque layer on top. Make sure to save some buttercream for decoration.

  15. Place any remaining buttercream into another piping bag with a star tip and pipe small dollops around the top of the cake so you have a place to put the Luxardo Cherries.

  16. Serve at room temperature.


  1. To make your cake extra special, grab some edible gold dust and paint it over the shilled buttercream.

  2. If you want more of a cherry flavour, feel free to chop up some of the Luxardo Cherries and mix them into the cake batter. Be careful not to add too much of the liquid!

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