Reviewed: May 22, 2012

This is the best cake I have ever tried in my life... I can assure you I will be making my wedding cake from this recipe - its fantastic!

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Reviewer:

Eat.Sleep.Bake

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Reviewed: Jul. 1, 2011

This cake was the BEST! I made it for my friend's birthday. I did make two changes. I used 1 cup of creamed butter instead of shortening. I also added 1 tablespoon of almond extract. Cake was moist, fluffy and just sweet enough!

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3 users found this review helpful

Reviewer:

Micki515

Cooking Level: Expert

Reviewed: Nov. 6, 2010

I have made this cake for several special occasions, one being a wedding. It was a HIT!! I did end up putting more champagne in both the cake and the frosting, and didn't use shortening, substituted with butter, and it turned out great.

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4 users found this review helpful

Reviewer:

Carrie

Reviewed: Jun. 14, 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!

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9 users found this review helpful

Reviewer:

Lisa Marv'sWife

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Reviewed: 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.

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14 users found this review helpful

Reviewer:

baconbutterwino

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Lewisville, Texas, USA

Reviewed: Aug. 11, 2007

Good recipe, but it dries out quickly.

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5 users found this review helpful

Reviewer:

SaraPete

Reviewed: Jun. 14, 2007

This cake is now a family favorite. My sister-in-law and I make it for all the birthdays that require a decorated cake. It is dense enough to hold up well with different shaped pans and the buttercream is easy to pipe. We love it! So delicious!

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4 users found this review helpful

Reviewer:

LWINCHESTER

Cooking Level: Intermediate

Home Town: Vernon, Texas, USA

Living In: Choctaw, Oklahoma, USA

Reviewed: Jan. 3, 2006

I am not sure what I expected but it was nothing like what I got. I was expecting a nice champagne cake and got something way different.

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3 users found this review helpful

Reviewer:

Martha

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Nov. 1, 2005

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!

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28 users found this review helpful

Reviewer:

LilSnoo

Cooking Level: Expert

Home Town: Terrace Bay, Ontario, Canada

Living In: Aurora, Illinois, USA

Reviewed: 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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8 users found this review helpful