Champagne Cake II

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"This version of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two 9 inch layers."
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servings 282 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 85 mg
  • 3%

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.


  1. Prepare Champagne Cake I as directed, but bake in two 9 inch round pans. Allow to cool. When cool, put together with coconut filling.
  2. Coconut Filling: Over boiling water in double boiler, melt 16 marshmallows, butter and wine. Remove from heat and add coconut.
  3. Fondant Frosting: Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond flavoring. For pink champagne effect, add 2 or 3 drops red food coloring.
  4. Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant over top and sides of cake. Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.


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The coconut filling to the champagne cake was a great touch which was even more exquisit when I made champagne cake petit fours.

This is one of the best cakes I have ever made. It does make a lot of icing so be sure to use an extra deep pan. The disposible ones work well.

My review is only for the Filling (as I haven't made "this" actual cake yet), but WOW. I made the "filling" part of the recipe to top a German Chocolate cake because I was wanting to use up Mars...

This was the first time I made fondant and it was VERY easy!! I made a 40th birthday cake and everyone raved about it!

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