Recipe by MARBALET
"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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1 2/3 cups
red food coloring
4 1/2 cups
edible carnations, for garnish
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!
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.
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.
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!!!
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.
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!
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Champagne Cake With Buttercream Icing
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 469
** Calories from Fat: 191
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