Champagne Cake For New Year’s Eve

Posted: December 26, 2025 Last modified: December 27, 2025

This is the very first time I’m sharing a New Year’s Eve cake on the blog. I felt like making something truly spectacular: this gorgeous New Year’s Champagne Cake! Yep, I made the cake with real champagne, if that’s not festive, I don’t know what is.

The cake is made with three layers of champagne-flavored sponge. Between the layers, you’ll find Italian meringue with raspberries, and the whole cake is frosted with that same meringue.

The flavors already pair perfectly with New Year’s Eve, but the decoration brings it all together beautifully. On top of the cake, I created a chocolate clock!

Why This Recipe Works

If you’re looking for a spectacular cake for special occasions, this is the cake for you. It’s a bit of work to make, but it’s guaranteed to be the perfect ending of the year and served with a glass of champagne it’s delicious!

Perfect for New Year’s Eve parties!
Pretty easy to make and decorate
Wonderful combination of flavors: champagne cake, Italian meringue and fresh raspberries

Recipe Ingredients

As always you can find the full list of ingredients in the recipe card below. I’m highlighting a couple of special ingredients below.

champagne – now the flavor of the champagne in this cake is not overpowering. But it does help to pick a champagne you like (a lovely prosecco works too!). If you don’t want to use alcohol in the cake you can go for an alcohol-free version. Keep in mind that those tend to be sweeter in general.
Italian meringue – the entire cake is coated with Italian meringue, which gives it that snow white look.
raspberries – with all the sweetness, the raspberries add a hint of freshness to the cake
chocolate – I used a chocolate writing pen to make the numbers on the cake. You can also use melted chocolate in a piping bag, but the pen makes it a bit easier.

How To Make Champagne Cake

Making this New Years champagne cake is not difficult but there are a few steps to take into account. The good news is that you can prepare most of the cake in advance.

Start by making the cake layers. I use three cake pans for making this and divide the cake batter between the pans in equal measures. Let the baked cakes cool on a wire rack before moving on the next step.

Make the Italian meringue with egg whites according to the recipe.

Assemble

The last step is to assemble the cake. It helps if you have a cake turntable for decorating the cake. Not an absolute must but it does make it easier.

You first start by adding the first cake layer on a plate or cake stand and spread a layer of meringue on top of the cake. Add some raspberries and gently press them into the meringue.

Now repeat this with the next layer and finish with the third layer. Make sure that the third layer has the flat side of the cake on top. You do not add the raspberries to the top layer.

Add the meringue to the outside of the cake. Start with a thin layer first and add a second thicker layer after that. I used a decorative swirl on the sides which is optional but does make it look prettier.

Time to add the clock numbers! Finish with the fresh raspberries and that’s your Champagne Cake done.

Storing Champagne Cake

You can prepare part of the cake in advance. The cake layers can be baked a few days earlier and wrapped in plastic wrap and kept outside of the fridge.

The Italian meringue is best made fresh as it doesn’t keep all that well.

The finished cake is best eaten right away but if you need to store it, make sure to cover it and keep outside of the fridge. Preferably not more than a few hours before serving or at most one day in advance, that way the cake is the prettiest.

Leftover pieces can be stored for 1-2 days.

Can I freeze champagne cake?

You can freeze the cake layers, properly wrapped, once you’ve baked them. Defrost them before assembling. I would not recommend to freeze the decorated cake, that does not work well with the Italian meringue.

Can I replace the champagne with something else?

Yes, prosecco is a great alternative and gives a similar festive flavor. For a non-alcoholic version, use sparkling grape juice or a non-alcoholic sparkling wine.

Is there still alcohol in the cake after baking?

Most of the alcohol bakes off in the oven, but very small traces may remain. If you want it completely alcohol-free, use a non-alcoholic sparkling option.

Can I make the cake layers ahead of time?

Absolutely. Bake the layers up to 2-3 days ahead and wrap them tightly in plastic wrap. Store at room temperature until you assemble the cake.

Can I freeze the cake layers?

Yes. Freeze the unfilled cake layers for up to 3 months. Wrap them well and thaw at room temperature before using.

Can I use store-bought frosting instead of Italian meringue?

You can, but the texture and flavor will be different. If you prefer something more stable, use a Swiss meringue buttercream or a light whipped cream frosting.

Can I use frozen raspberries?

You can, but fresh raspberries work best because they won’t release extra moisture. Frozen raspberries tend to bleed into the meringue.

More New Years Recipes

Are you looking for more delicious recipes that are perfect for New Year? Check the below recipes as well, these are real Dutch classics for New Years Eve.

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New Year’s Champagne Cake

A stunning, party-worthy cake that’s guaranteed to impress: New Year’s Champagne Cake. Surprise your guests with this delicious showstopper!

Preparation30

Cooking50

Total1 20

Servings: people

Ingredients

US Customary | Metric

Cake

200 grams all-purpose flour
8 grams baking powder
225 grams white granulated sugar
Pinch of salt
1 medium egg
120 ml champagne
60 ml milk
60 ml sunflower oil
1 tbsp vanilla extract

Filling and Decoration

½ batch Italian meringue prepared according to recipe
225 grams raspberries
Chocolate writing pen one small tube

Instructions

Add the flour, baking powder, sugar, and salt to a bowl. Stir together with a spatula or whisk.
In a second bowl, combine the remaining ingredients: egg, champagne, milk, sunflower oil, and vanilla extract. Whisk until smooth, then pour into the dry ingredients. Use a spatula to fold everything into a smooth batter.
Divide the batter into three equal portions (or directly into three cake pans if you have them). Pour into a greased and floured cake pan.
Bake the cakes for 20 minutes at 160°C/320°F (conventional oven) or until done.
Let the cakes cool in the pan for a few minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, make the Italian meringue according to the recipe.
Time to assemble the cake! Place the first cake layer on a plate or cake stand and spread a layer of meringue on top. Tear or cut some raspberries in half and gently press them into the meringue. Place the second layer on top and repeat. Finish with the third layer, making sure the flat bottom of the cake becomes the top.
Frost the cake with a thin crumb coat of meringue first, then apply a smooth final coat.
As you can see, I added a decorative swirl pattern on the sides. To do this, place the cake on a turntable and gently press a small offset spatula (or even a spoon!) against the bottom edge. Slowly spin the cake while moving the spatula upward to create a spiral effect.
It’s not difficult, but it may take a little practice. If you’re not happy with it, simply smooth the cake again and try once more.
Now you can finish the top of the cake. Knead the chocolate writing tube slightly to soften it. Start by piping the main numbers on the clock: 12, 3, 6, and 9. Then add the dots in between so everything is evenly spaced. You can pipe all the numbers, but on such a small cake I found it too crowded. Finally, pipe the clock hands so it looks like a few minutes before midnight.
Place a raspberry in the center. Use the remaining raspberries to decorate the edge of the cake.

Tips

You can also melt chocolate yourself and pipe the decorations using a piping bag or parchment cone.

How to store

You can easily prepare parts of the cake ahead of time. The cake layers can be baked several days in advance and wrapped tightly in plastic wrap. I recommend making the meringue and decorating the cake on the day of serving. Store the finished cake (covered) outside the fridge.

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Champagne Cake For New Year’s Eve

Why This Recipe Works

Recipe Ingredients