Champagne Cake I

Champagne Cake I

72

"A moist cake made with champagne."
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Ingredients

1 h 10 m servings 313 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
  2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
  3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Reviews

72
  1. 80 Ratings

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Most helpful positive review

I am a professional cake decorator and I know the person who came up with this recipe. It is sugggested to use a sweet champagne such as Moscoto or I use Asti when I can't find it. The recip...

Most helpful critical review

I found this to be more breadlike.Batter was too thick and flavor a little bland.I may try it again and add some vanilla & or almond flavoring

I am a professional cake decorator and I know the person who came up with this recipe. It is sugggested to use a sweet champagne such as Moscoto or I use Asti when I can't find it. The recip...

This is an EXCELLENT white cake recipe! I used a little bit extra champagne (total of about a cup for the full recipe) because the batter seemed like it would be way too dry and thick without i...

Some great recipes aren't the "quickest" or the "easiest". However, I gave this cake an overall rating of 5 stars. It is a fabulous cake if made correctly. The batter is very thick prior to f...

This is a great cake. Reading the reviews the reason you got a “crumbly” cake is because you didn’t make the egg whites into stiff peaks. Bowl and beater must be clean and free of water to mak...

So, although born and raised in Los Angeles, I live in Rome, Italy. And somehow came to this country without a measuring cup, etc. None the less, a little of this and that was actually able to...

I found this to be more breadlike.Batter was too thick and flavor a little bland.I may try it again and add some vanilla & or almond flavoring

I don't know what the complaints were for this cake, but I found it to be delicious! I made it for New Years with a raspberry/RazzM'Tazz filling and the whipped sweet cream cheese frosting. The ...

Once adjusted to the high altitude here, this was a fairly easy cake to bake. The flavor is exquisite and made a wonderful wedding cake for my brother and his bride! It was a hit! This cake lend...

This is DEE-LITEFUL. It is light and flavourful and I could easily gain 20 pounds if my kitchen didn't get so hot while I cook!