Reviewed: Dec. 9, 2004

This champagne cake is wonderful!! I made it last year for my Daughter's wedding, and it was moist, tasty and beautiful. It has become my husband's second favorite cake.(his Mom made one he liked better.)

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Reviewer:

NANDERLAW

Living In: Louisville, Kentucky, USA

Reviewed: Feb. 16, 2005

Delicious ... I made this for my family, and gave leftovers to friends. They all raved. It was quite easy to make (I made mine in a spring form pan) and used canned cream cheese frosting. I also used asti spimante for the champagne. Enjoyed sipping a glass while preparing the cake!

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2 users found this review helpful

Reviewer:

MRSVANDY

Reviewed: Jun. 2, 2006

Unbelievably wonderfull. I followed the recipe exactly. I wish I could eat this cake all the time!

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4 users found this review helpful

Reviewer:

Peg

Reviewed: Aug. 10, 2005

This recipe makes a very moist delicious cake. It was way heavier than expected but it worked out fine, I made strawberry champagne jelly and strawberry champagne butter creme icing to accompany it. I had many compliments on it at my friends 25 birthday party.

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3 users found this review helpful

Reviewer:

EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Reviewed: Jun. 20, 2000

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!

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12 users found this review helpful

Reviewer:

Alouette

Reviewed: Oct. 12, 2000

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 lends itself well to creative and impressive cakes and is definitely a keeper in the recipe file!

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17 users found this review helpful

Reviewer:

LORILOU

Reviewed: Nov. 7, 2001

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 folding in the stiff egg whites. It's best to lighten with the 1/3 whites as instructed, but then fold the batter into the remaining whites. Make a very firm, but delicious cake, great for decorating, or just simply sift some powdered sugar on top. I highly recommend the coconut filling!

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58 users found this review helpful

Reviewer:

INDYDIVERS

Reviewed: Jan. 3, 2005

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 champagne I used was Martini and Rossi Asti, and the result was a decadent, pound cake-like treat. Wonderful!

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18 users found this review helpful

Reviewer:

CdFlecha

Reviewed: May 12, 2006

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 it, and I baked it in mini muffin tins for adorably bite-sized cupcakes to take to a buffet. They turned out to be a huge hit--not too sweet, slightly dense, not the least bit dry or crumbly, and with a subtle champagne flavor that I foiled with lime buttercream frosting (the Luscious Buttercream Frosting on this site). This recipe is definitely a keeper, and I'll absolutely be making it again!

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120 users found this review helpful

Reviewer:

Melody

Cooking Level: Intermediate

Home Town: North Babylon, New York, USA

Living In: San Francisco, California, USA

Reviewed: Sep. 23, 2007

Not too sweet and nice, dense cake. Just a hint of champagne flavor not overwhelming. I frosted with store-bought DH white chocolate almond frosting. Yummy!

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0 users found this review helpful