Reviewed: May 15, 2012

This cake is awesome! I made it exactly to the recipe and it came out great. A terrific cake that I would make for any occasion. What annoys me is that a reviewer named Kim admitted to overbaking the cake and therefore gave this recipe a 3 rating. Hey, if you make a mistake, don't take it out on the recipe. Blame yourself, make it again the right way and then rate it! I think it's terrible to cut down a recipe because of the cook's error.

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Reviewer:

linn1229

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Seattle, Washington, USA

Reviewed: May 11, 2012

This came out way to bready. I'm a professional baker and I followed this to the tee. I believe that it needs more sugar to tenderize, possibly more fat and most likely needs cake flour vs. AP. I made this for my boyfriend's birthday and was very disappointed. I don't even have time to make another one now.

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Reviewer:

UUBird

Reviewed: Jan. 16, 2012

I have made this cake twice. The first time, I used a rose champagne, which was slightly sweet. The second, a drier plain champagne. My husband and I really preferred the rose champagne. I also used a whole cup, as suggested by other reviewers, and then also poured some (what I had left after drinking a couple of glasses) onto the cake after it came out of the oven. I frosted it with a rose flavored buttercream--just substitute rose extract instead of vanilla. It was delicious and everyone raved over it.

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Reviewer:

Cstan214

Reviewed: Jan. 10, 2012

I followed the recipe exactly and followed advice from other reviewers. However, my cake turned out dry and had more of a biscuit/muffin like texture rather than a cakey texture. I also could not taste much champagne. I added strawberry jam and white chocolate chips, that helped slightly. Don't think I will use this recipe again.

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Reviewer:

vishvadesai

Reviewed: Jan. 7, 2012

The cake was good along with the icing but the icing over powered the whole cake. My advice it do one or the other not both, cause it gave me kind of a headach and this is coming from a 22 year old!

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Reviewer:

DesireeAnn2011

Reviewed: Jan. 5, 2012

These cupcakes were incredible. They came out wonderfully light and fluffy. I made them a little more decadent for New Year's by adding a sabayon filling and an orange cream cheese frosting to create a mimosa cupcake.

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Reviewer:

tken85

Reviewed: Jan. 3, 2012

Excellent cake ~ very moist. Frosted with Champagne Buttercream frosting and served with Raspberry Sauce. Very nice for New Years!

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Reviewer:

susanb

Reviewed: Dec. 23, 2011

I made this for a 4oth birthday cake...everyone raved about it!...even my husband who doesn't usually like white cakes. The Champagne Cake II icing is a must with this cake!

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Reviewer:

aklinn

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Oct. 12, 2011

This is the second time I made a chamapgne cake and it turned out better than the first time. The texture was a little like steamed cake only a little heavier and the champagne taste was really special. I used castor sugar instead of granulated sugar and it a wise move because when I used granulated sugar the first time it did not turn out with the expected texture and was runny. I would use this recipe again.

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Reviewer:

Reviewed: Aug. 1, 2011

This wasn't great, but it wasn't bad either. I made 12 cupcakes and an 8x8 cake with it. Like other reviewers said, it seemed kind of heavy and had a different taste to it. Obviously the champagne. I will probably make this again just because I have to use up the rest of the champagne bottle. :) Otherwise, I wouldn't really bother as it's nothing special.

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