The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 27, 2009
I used a brut champagne that gave the cake a strangely yeasty flavor and aroma. We liked it, but others may want to try to find a frutier champagne.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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Reviewed: Sep. 14, 2009
All I can say is that it was a hit with the family. :-) I had some trepidation about the egg whites, but they turned out very well. It was easier than I had anticipated. I paid attention to the person who said she added a whole cup of champagne. That worked out very well. The cake was very moist (and we didn't eat it 'til the next evening) and the flavor was lovely. This one is a definite keeper. I made it for my folks 50th wedding anniversary, but will use the recipe for other occasions in the future.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 10, 2009
this was a simple recipe, i've never baked a cake before, i've made this one twice. the first one i followed the recipe it came out great, with a cream cheese-coolwhip icing it was verry good. second time i used siera mist instead champagne and added 1 box strawberry jello which gave it a total different flaver. P.S. GIVE IT A TRY IT'S GREAT!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 8, 2009
Made cupcakes with the batter and they turned out great! Will make again. I used strawberry champagne.
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Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 5, 2009
I made this recipe twice and found that, although the flavor is very good, it works best as cupcakes. The finished product is more bread like and too heavy to layer.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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Reviewed: May 9, 2009
I had to bake this cake for almost a full hour, however it turned out perfectly. The time difference is the only reason I gave it 4 stars. I made it for a birthday party and there was not a scrap left. I used the " quick and almost professional butter cream icing" recipe from this site and served it with strawberries. Will definitely bake again, thanks!
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Photo by aDozenFlours

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 15, 2009
good cake texture, didn't care for the champagne taste, which was pronounced. but perhaps if I used better champagne. but I wouldn't be cause this cake is already labor intensive. good result though.
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 13, 2009
This is delicious moist cake. You can really taste the champagne (I increased the amount of champagne to a total of 1 cup) I frosted it with buttercream frosting and sprinkled it with sparkly white sprinkles. It was the perfect New Year's Eve dessert.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 11, 2009
Perfect! Used a sweet champagne and cut out a little white sugar - tastes amazing! Great for a special occasion like an engagment party or a just more sophisticated substitute to the ol' birthday cake. And since the bottle is already open, you might as well enjoy the rest, and really enjoy baking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 7, 2009
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 26, 2009
A big hit at a birthday party, this cake is for grown-ups! The concept isn't that scary, once you get your stiff peaks of egg whites. Just mix gently (folding doesn't seem so descriptive with the very thick batter you have to work with) and keep your cool. Cooks up very nicely in a bundt pan also.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 13, 2009
This was an interesting recipe. I followed it to the letter, and the batter was more like cookie dough before the egg whites, and not much better after. The taste was interesting- my fiance said they tasted like Jiffy muffins! Maybe there was too much baking powder? I don't know. The texture was dense and almost chewy, not what i expected in a cake. Either way, i don't think we'll be making this recipe again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 1, 2009
The portion of the cake that cooks is wonderful - moist, delicious, and a big hit (esp. at New Year's party). However, there must be something wrong in the directions, because 2 cakes in a row came out completely raw in the middle after cooking for an extra 15 minutes at 350!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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Reviewed: Dec. 29, 2008
Ding ding ding we have a winner!!! I'm not a huge cake fan, but this...is...awesome! You can really taste the champagne. Used star muffin tins for NYE. I used almost a full cup of spumante, and used Earth Balance margarine(didn't notice i ran out of real butter until i was all set to bake) and they came out superb. Maybe the reviewers who said it was bread-like overbeat it and toughened up the flour? Took only 20 minutes to bake in the tins. Subtly sweet with a nice texture. Like a cross between pound cake and angel food(if that's possible)
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Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 11, 2008
This was my first cake made from scratch. I made two changes to the recipe. 1. I added white chocolate chips. 2. On accident, I used Chardonnay! Oops! It turned out wonderful! I was pretty worried when my friend informed me that the bottle was Chardonnay, but it was wonderful! If it is good with Chardonnay, I am sure it is even better with Champagne! I went to my friends house, and my boyfriend took the cakes (2 mini-cakes and a batch of cupcakes) out of the oven. When I got home, 3 of the cupcakes were eaten, with no frosting. They actually taste great as muffins too. To my surprise, one of my little cakes was also missing! Looks like my dog also enjoyed this recipe! Bad dog! I will definitely make this recipe again, and I will make it with the Champagne this time!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 21, 2008
I really do like this cake. The texture is nice, but I think I'm not much of a champagne person. Next time I'll try adding in some lemon and strawberry extract and see if I like it better. This is a very lovely and easy cake to make.
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Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 7, 2008
I used a different preparation method which worked much better. My cake came out very well, but I only used her idea, not recipe.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Valdosta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 16, 2008
Made this for a formal family reception for my mom's Vegas wedding. It was great. I overcooked it thought :-) It had an interesting but distinct champagne taste. So great!
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Cooking Level: Expert

Home Town: Peoria, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 25, 2008
I really liked this cake. I'd like to try it next time with raspberry chanpagne as others did. I gave it four stars because I was actually looking for a lighter white cake from scratch. This cake is somewhat dense. I think it would make a great 'shortcake' for strawberry shortcake!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 5, 2008
I looked at all the "white cake" recipes on here and all the reviews and decided to try this one. I just happened to have a left over bottle of champagne from my New Year's Eve wedding(2007). Instead of using plain bubbly, my absolute favorite is Rosa Regale. It's a raspberry flavored champagne. I did use 1 cup of it instead of 3/4 and I use egg whites only for everything so I buy the cartons. I used 1 cup of egg whites. It didn't peak as stiffly as I wanted it to at all but this cake was MOIST. I baked it between the 350 and 325 mark for only 25 minutes. It was enough for 2 9in. cake pans. Because the champagne is a raspberry flavor, it also has a raspberry tint to it so the cake had a bit of a tint as well. My Husband loves this cake and next time I need to play with a complimenting "icing".
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Cooking Level: Expert

Living In: Newport News, Virginia, USA

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