Champagne Cake With Buttercream Icing Recipe -
Champagne Cake With Buttercream Icing Recipe

Champagne Cake With Buttercream Icing

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"This recipe makes enough batter for both a 9-inch cake and a 9x13-inch red champagne cake decorated with edible flowers."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan and 1 - 9 inch round pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C), Grease and flour one 9 inch round and one 9x13 inch pan.
  2. In a very large bowl stir together flour, sugar, baking powder, soda, and salt.
  3. Add milk, 1 cup shortening, 1/2 cup champagne, vanilla, and, if desired, red food coloring. Beat on low to medium speed about 30 seconds or just till combined, scraping bowl constantly. Beat on medium speed 2 minutes.
  4. Add unbeaten egg whites and beat for 2 minutes (Batter may appear slightly curdled).
  5. Spread 2 3/4 cups batter in 9inch round pan and remaining batter in 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes for round cake and 40 to 45 minutes for rectangular cake or until cake tests done. Cool cakes in pans on racks for 10 minutes, then remove from pans and cool completely.
  6. To make the frosting: In a bowl beat 3/4 cup shortening and butter until combined. Beat in 1 tablespoon champagne. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne to make frosting spreading consistency. Makes 3-3/4 cups.
  7. Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 9x13 inch cake. If desired, drizzle 3 tablespoons of champagne over the top of each round cake layer. Place the 9-inch cake layer on a serving plate; frost sides and top. Lining up the backs of the layers, place the 6-inch cake on top of the 9-inch cake. Frost sides and top. Repeat with remaining 4-inch cake. If desired, tint any remaining frosting and decorate with tinted frosting and flowers. Serves 24.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2006

WOW. This is one amazing cake! I made it for my fiance's birthday and it was a HUGE hit. I could have easily eaten it all myself! I'm not sure why others are having 'texture' issues, as I found this to have the perfect texture! It has a great homemade taste and it's so moist. The champagne gives it such a great flavor. I made two 9" round cakes (with a little bit of batter left over) which made a double-layer round cake. Make sure to drizzle champagne on them - I poked holes in the cakes and drizzled a bit more than the recipe asked for. This really added flavor and moistness. I can't wait to make this again!

Most Helpful Critical Review
Dec 26, 2007

This recipe is not for anyone who likes fluffy, moist cakes. The consistency was heavy, and almost tasted like a biscuit. Not enough sugar,either. It wasn't what I expected at all. HOWEVER, the icing was wonderful, and I will be making that again. I also added a raspberry filling to the cake, which did help, but it wasn't enough to save this disaster.

Sep 11, 2004

I didn't care for the texture of this cake, however I did make another cake using a white boxed mix and it was FANTASTIC! I made this for my mother and she loved it. I made this version without the boxed cake for my mother in law, and she really liked it, but it just wasn't as good as the boxed version. I have been baking for quite a while, I own my own cake decorating shop, so I do know how to bake. The buttercream however was also delicious, but I did have to use more champagne to make it a good consistency.

May 18, 2003

This is such a beautiful, moist cake! I'm just learning how to make and decorate wedding cakes, and it was a challenge, but well worth the effort!!!

Sep 26, 2003

This was the first cake I ever made from scratch and it was fantastic and easy! I have been searching and searching for a dense-crumb, moist, white cake and this was certainly it. No sifting, easy mixing, and perfect results. I will definitely make this cake again and again and again.

Jun 16, 2009

I am a baker and this recipe is not for me. I made it twice: once with regular AP flour - it came out very dense; again with cake flour just to lighten it up. Both times the cakes were tasteless and bready; no flavor at all and not very sweet. The buttercream icing was very tasty though and that recipe is a keeper!

May 06, 2003

I have used this recipe many times. I always double it though. I also use a whipped cream topping called Bettercreme instead of the buttercream frosting. YUMMY

Oct 29, 2005

The texture was very sponge-y and didn't have a lot of flavor. The frosting was really good though. Very good flavor and look. I did cut recipe in half, so I don't know if that is what caused the texture or not.


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  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 64.8 g
  • 21%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 220 mg
  • 9%

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

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