Preheat oven to 350F. Make sure all of your ingredients (champagne, eggs, butter) are at room temperature
Place butter in a stand mixer with the paddle attachment and mix on low until smooth and creamy. Sprinkle in sugar and turn up to medium and let mix until very light in color and fluffy (about 8-10 mins)
Combine your flour, salt, baking powder and sift. Set aside
Combine your champagne, oil, food color and flavorings. Whisk to combine and set aside
Once your sugar is ready, add in your eggs ONE AT A TIME. Letting mixture mix for one full minute after each egg is added before adding the next egg.
Add in 1/3 of your flour to your butter/egg mixture and once combined, add in 1/2 of your liquid, then flour, then liquid, then flour. Let mix just until everything is combined.
Divide into two 8" round pans. Bake for 25-30 mins until a toothpick comes out clean.
Let cakes cool in the pan for 15 minutes then flip out onto a cooling rack to cool another 15 minutes or so. Wrap in cling wrap and chill overnight before frosting or place in the freezer for about 1 hour before frosting and decorating your cake