champagne cake

Champagne Cake from Delish.com is perfect for an elegant celebration.

Best-Ever Champagne Cake

Cooking spray

c. all-purpose flour

cornstarch

baking powder

kosher salt

egg whites,

c. Champagne or Prosecco, at room temperature

pure vanilla extract

sugar

c. (1 1/2 sticks) butter, softened

lemon

Sanding sugar,

c. sugar

c. (3 sticks) butter, softened

sour cream

strawberries

Preheat oven to 350°. Grease two 8" cake pans with cooking spray then line with parchment rounds.&nbsp;

Make cake:&nbsp;In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. In another medium bowl, whisk to combine egg whites, champagne, and vanilla.

In a large bowl using a hand mixer, cream together sugar and butter until light and fluffy, 2 to 3 minutes. Alternate adding the flour mixture and the egg mixture, beginning and ending with the flour mixture. Fold in lemon zest and divide batter between prepared cake pans. Bake until sides of&nbsp;cakes begin to peel away from baking pans, about&nbsp;30 minutes. Let cool for 30 minutes, then turn out onto a cooling rack to cool completely.

Make frosting: In a large bowl using a hand mixer, combine powdered sugar, butter, sour cream, vanilla, and salt until smooth.&nbsp;Reserve 1 cup frosting in a medium bowl and gently fold in&nbsp;chopped strawberries to combine.

Place one layer on cake stand or serving platter, then top with the strawberry&nbsp;frosting and second cake layer. Frost top and sides of cake, then transfer remaining frosting into a piping bag fitted with a star tip. Pipe dollops of frosting all along the outside of the cake. Sprinkle with clear sanding sugar and serve.

I did a review, obviously the owner of this site didn't like it.  So, presume that the only reviews you're going to see will be positive.
The directions for making it were vague
This cake was dreadful.  All my tasters said it was chalky.
My original review had much more detail.  As I said above they obviously were not happy with the detailed negative review.

I would never put corn starch in with a cake mix..unless u want it dry and chalky.. it's baking soda... Follow the video and have a better turn out than following the recipe... At least that's what I did in mine turned out OK it wasn't the bomb but it was OK my kid still liked it.

Was worried about the cornstarch, but it turned out fine and no chalky taste. The cake almost had the taste and consistency of corn bread. Each layer was about 1/2” high. We halved the frosting recipe and it covered the entire cake. It turned out better than expected, but not one to make again.

i followed the directions to a T! I divided the batch and each cake turned out 1/4 thick. It looked like a darned tart instead of a cake. It didn’t taste bad.... but looked dreadful. The frosting, however was AMAZING!

https://streaming.hearstdigitalstudios.com/d2fe9188-3621-4fff-a618-00fceba1af19/video_rover_16x9_1080p_hd_1583276897_57084.mp4

This light and just-sweet-enough cake is perfect for celebrating birthdays, bridal showers, or maybe just making it through the week. The good news is that you can use the cheapest bubbly possible, and it'll still be delicious.

Pop Bottles And Celebrate With This Amazing Champagne Cake

This flavorful Pink Champagne Cake will make any occasion feel more special!

Pink Champagne Cake {Scratch Recipe}

Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans

(342 g) cake flour

(2 grams) salt

(242 grams) pink champagne, I used Andre Blush Champagne

(8 g) vanilla

Tablespoons vegetable oil (18 g)

(400 g) sugar

(2 sticks) (226 g) unsalted butter, softened slightly

(452 grams) unsalted butter, softened

vanilla

(6 grams) salt

(122 grams) pink champagne

In a medium size bowl whisk together the...

In a medium size bowl whisk together the flour, baking powder and salt. Set aside

In another bowl combine the egg whites, champagne,...

In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.

In the bowl of your mixer, cream the...

In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.

Pour into prepared pans and bake 25 to...

Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.

Cream the softened butter until smooth and lightened...

Cream the softened butter until smooth and lightened in color

Blend in the salt and vanilla

Gradually add the powdered sugar with the champagne...

Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.

This recipe makes approximately 8 cups of frosting.

This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday! A champagne infused cake with a classic vanilla buttercream.

Pink Champagne Cake

all-purpose flour

tsps baking powder

salt

unsalted butter (room temperature)

pink champagne (or sparkling wine, room temperature)

Fuschia color gel

unsalted butter (room temperature, cubed)

tsp clear vanilla extract

jars of cake sparkles (or 1 jar sanding sugar)

Wilton tip 1M

Wilton tip 12

Preheat oven to 350F and grease and flour three 6&quot; cake rounds, line with parchment.

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).

Reduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and champagne, beginning and ending with flour (3 additions of flour and 2 of champagne). Fully incorporating after each addition.

Add a small amount of Fuschia color gel using a toothpick. Mix to incorporate but try not to overmix.

Spread batter evenly into prepared pans. Smooth the tops with a spatula.

Bake for approx. 35 mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Pink Champagne Cake:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.**

Vanilla Buttercream:

Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.

Frost and smooth the sides. Chill for 20mins.

Using a toothpick, add a small amount of Fuschia color gel to the remaining frosting. Stir with a spatula to incorporate, or place back on the stand mixer to mix in the color.

Gently press cake sparkles or sanding sugar into the sides and top of the cake.***

Decorate with pink rosettes on top and beads along the bottom if desired.

Assembly:

This mimosa cake is layered with super moist champagne cake and a silky orange swiss meringue buttercream to taste just like a mimosa cocktail!

Mimosa Cake

cake flour

tbsp baking powder

tsp fine sea salt

11 tbsp cubed unsalted butter (room temperature)

canola oil

eggs (room temperature)

milk (room temperature)

+ 1 tbsp champagne

sour cream (room temperature)

tsp vanilla extract

orange juice

+ 2 tbsp unsalted butter (softened)

Orange juice reduction (from the recipe above)

tsp orange zest (preferably mandarin orange)

Line the bottoms of three, 6-inch cake pans with a round of parchment paper. Preheat the oven to 350 F/180 C.

In a stand mixing bowl, combine the flour, sugar, baking powder, and salt.

Add the cubed butter to the mixing bowl and mix on low until it looks similar to wet sand, about 2-3 minutes.

Mix in the oil, eggs, milk, champagne, sour cream, and vanilla extract until fully combined.

Evenly distribute into the cake pans. This is best done with a kitchen scale, each pan should hold about 448 g of batter.

Bake the layers on the middle rack of the oven for 28-33 minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out clean.

Let the pans cool on a wire rack for 15-20 minutes until cool enough to touch, then knock them out of the pans and let them cool completely on the rack.

Next, make the orange juice reduction. Cook the orange juice over medium heat, stirring frequently for 15-17 minutes or until reduced to about ¼ cup. Chill in the fridge until ready to use.

Orange Juice Reduction

Over a double boiler, whisk the egg whites and sugar frequently, until the sugar granules are dissolved, about 8-10 minutes.

Transfer the egg mixture to a stand mixing bowl. Using the whisk attachment, whisk on high speed for 7-8 minutes, or until the meringue feels room temperature and holds a stiff peak.

Decrease the speed to low, then add the butter one tablespoon at a time.

Increase the speed to medium-high and continue mixing. At first, it may look thin and curdled, but that's normal! Keep beating until it turns light and fluffy.

Mix in the reduced orange juice and orange zest until combined.

Swiss Meringue Buttercream

To assemble, use a serrated knife to cut a thin layer off the top of each cake layer to expose the crumb.

Place a dollop of buttercream on a serving platter or cake stand and place the first layer on top.

Evenly spread about ⅓-½ cup of the buttercream on top. Continue with the next layer the same way. For the last layer, place it upside so that the top is completely flat.

Set aside a few dollops of buttercream for decorating, then use the rest of it to frost the sides and top of the cake.

Tint the reserved buttercream with orange gel food coloring. Then use a spatula or scraper to scrape the orange buttercream randomly on the sides (like paint smears).

Enjoy!

Assembly

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Top 4 champagne cake recipes from across the web

The most viewed champagne cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Champagne Cake

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Mimosa Cake

The most viewed champagne cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine