New This Month

Champagne Cake with Black-Currant Swiss Meringue Buttercream and Red-Currant Swiss Meringue

Raise a glass (or a slice) to our Champagne tower upgrade: a three-tier kir royale cake inspired by the champers and creme de cassis cocktail. Developed by contributing editor and pastry chef Jason Schreiber, the confection involves mixing bubbly into the batter and black-currant jam into the Swiss meringue buttercream. Cheers!

Photography: Linda Pugliese

Source: Martha Stewart Weddings


  1. Trim domes from cakes, then split each cake into two even layers.

  2. Spread about 1 cup of buttercream over the first layer and top with another layer of cake. Repeat with next cake layer, but this time, evenly spread the 1/2 cup of jam on top of the buttercream.

  3. Continue with remaining cake layers and buttercream, then crumb coat. Let cake set in the refrigerator for at least 1 hour, or overnight (well-wrapped).

  4. Use the Swiss meringue frosting to frost with decorative swoops and swirls.

Cook's Notes

It's best to make the Swiss meringue and frost the cake as close to service as possible, but the completed cake can be stored in the refrigerator for 4 to 6 hours if necessary.


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