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READY IN ABOUT 1¼ hrs

Champagne Cake I

Read Reviews (70)

"A moist cake made with champagne." — Krissyp

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Original recipe makes 1 10-inch round cake Change Servings

2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter

1 1/2 cups white sugar
3/4 cup champagne
6 egg whites

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

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PREP 40 mins
COOK 30 mins
READY IN 1 hr 10 mins

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I am a professional cake decorator and I know the person who came up with this recipe. It is sugggested to use a sweet champagne such as Moscoto or I use Asti when I can't find it. The recipe is a light cake with almost an angel food cake texture. I use simple syrup to keep it moist and add some red food coloring to make it "pink champagne cake". You can also add melted chocolate to 1/3 of the batter and swirl it through the cake. Any fruit filling or curds go really well with it. You can make a Mimosa cake by filling it with orange curd and frosting it with a champagne buttercream or vanilla Italian Meringue buttercream. When making scratch cakes make sure you whip your butter and sugar until light and fluffy. On low mix your dry and wet ingredients. Do not over mix. Gently fold your egg whites in by dividing the whites into thirds. You'll have a perfect cake!

—Jacqui

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Most Helpful Critical Review

Feb 16, 2003

I found this to be more breadlike.Batter was too thick and flavor a little bland.I may try it again and add some vanilla & or almond flavoring

—BETTI OWENS

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78 Ratings

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May 12, 2006

This is an EXCELLENT white cake recipe! I used a little bit extra champagne (total of about a cup for the full recipe) because the batter seemed like it would be way too dry and thick without it, and I baked it in mini muffin tins for adorably bite-sized cupcakes to take to a buffet. They turned out to be a huge hit--not too sweet, slightly dense, not the least bit dry or crumbly, and with a subtle champagne flavor that I foiled with lime buttercream frosting (the Luscious Buttercream Frosting on this site). This recipe is definitely a keeper, and I'll absolutely be making it again!

—Melody

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Oct 29, 2003

Some great recipes aren't the "quickest" or the "easiest". However, I gave this cake an overall rating of 5 stars. It is a fabulous cake if made correctly. The batter is very thick prior to folding in the stiff egg whites. It's best to lighten with the 1/3 whites as instructed, but then fold the batter into the remaining whites. Make a very firm, but delicious cake, great for decorating, or just simply sift some powdered sugar on top. I highly recommend the coconut filling!

—INDYDIVERS

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Mar 09, 2010

This is a great cake. Reading the reviews the reason you got a “crumbly” cake is because you didn’t make the egg whites into stiff peaks. Bowl and beater must be clean and free of water to make the stiff peaks. Also increase the champagne to 1 cup and add 1 teaspoon of vanilla. I topped with whipped cream and fresh berries. Everyone loved it!!

—Irene

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Nov 27, 2007

So, although born and raised in Los Angeles, I live in Rome, Italy. And somehow came to this country without a measuring cup, etc. None the less, a little of this and that was actually able to make this unbelievable cake for a colleagues birthday at my Piazza Navona restaurant. I even got compliments to the extent of, "We should totally st6art serving this at the restaurant!" I thought it would be a disaster, but it was absolutely delicious! You could definately taste the champagne. I was weary of the comment below saying that it would taste like bread, so to add vanilla. I only added a few sprinles of vanilla sugar and it came out just amazingly! I highly reccomend this cake to all. This was the 1st cake I ever made, and it was a HIT!

—Alex in the Kitchen!

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Jan 03, 2005

I don't know what the complaints were for this cake, but I found it to be delicious! I made it for New Years with a raspberry/RazzM'Tazz filling and the whipped sweet cream cheese frosting. The champagne I used was Martini and Rossi Asti, and the result was a decadent, pound cake-like treat. Wonderful!

—CdFlecha

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Jan 23, 2003

Once adjusted to the high altitude here, this was a fairly easy cake to bake. The flavor is exquisite and made a wonderful wedding cake for my brother and his bride! It was a hit! This cake lends itself well to creative and impressive cakes and is definitely a keeper in the recipe file!

—LORILOU

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Nutrition

Calories
313 kcal
16%

Carbohydrates
47.7 g
15%

Cholesterol
27 mg
9%

Fat
10.5 g
16%

Fiber
0.8 g
3%

Protein
4.9 g
10%

Sodium
417 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Champagne Cake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 313
Calories from Fat: 95

% Daily Value *
Total Fat 10.5g 16 %
Saturated Fat 6.5g 33 %
Cholesterol 27mg 9 %
Sodium 417mg 17 %
Potassium 77mg 2 %
Total Carbohydrates 47.7g 15 %
Dietary Fiber 0.8g 3 %
Protein 4.9g 10 %
Sugars 25.3g
Vitamin A 6 %
Vitamin C 0 %
Calcium 10 %
Iron 15 %
Thiamin 23 %
Niacin 21 %
Vitamin B6 1 %
Magnesium 4 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.