Recipe by MARBALET
"Makes one 9 inch and one 9x13 inch pan."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This delicious, creamy frosting makes any cake grand.
See how to make a warm German cake frosting with pecans and coconut.
Make this creamy frosting for your favorite cake recipe.