2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup unsalted butter, 1 1/2 cups granulated sugar, 4 large eggs, 1 tsp vanilla extract, 1/2 cup milk, 1/2 cup champagne

For the frosting

1/2 cup unsalted butter, softened, 4 cups powdered sugar, 1/4 cup milk, 1 tsp vanilla extract, 2-3 tbsp champagne


Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans. In a medium mixing bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, until well combined. Add the vanilla extract and mix to combine.

Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk and champagne, beginning and ending with the dry ingredients.

Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 5-10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.

While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the butter until light and fluffy.

Gradually add the powdered sugar, milk, and vanilla extract, mixing well after each addition. Add the champagne, one tablespoon at a time, until the frosting reaches the desired consistency.

Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of frosting on top of the cake.

Place the second cake layer on top of the frosting, creating a sandwich. Frost the top and sides of the cake with the remaining frosting. Enjoy your Drake cake !