Why You’ll Love This Champagne Cake Recipe
When you take a bite of this Champagne Cake, you’ll immediately understand why it’s a showstopper at any celebration. The light, airy texture paired with the subtle sweetness is simply irresistible.
Each slice embodies elegance, making it perfect for weddings, anniversaries, or birthdays. The unique champagne flavor adds a festive touch that elevates your dessert game.
Plus, the gorgeous frosting with its delicate pink hue creates a stunning presentation that impresses guests. You’ll love how it brings joy and smiles all around, making every occasion feel even more special.
Trust me, this cake will become a cherished favorite.
Ingredients of Champagne Cake
Let’s talk about the ingredients for this delightful Champagne Cake. If you’re gearing up to bake this beauty, you’ll want to gather everything beforehand. Trust me, there’s nothing worse than getting halfway through a recipe only to realize you’re missing a key ingredient.
So, grab your apron and let’s check off the list of what you’ll need to create this showstopper.
Ingredients for Champagne Cake:
- 2 3/4 cups flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup shortening
- 1 1/2 cups sugar (divided into two parts)
- 3/4 cup champagne
- 6 egg whites
- 1/4 cup butter
- 1 tablespoon white wine (not champagne!)
- 16 marshmallows
- 1 cup flaked coconut
- 1 lb powdered sugar
- 1/4 cup light corn syrup (not dark)
- 1/4 cup water
- 1 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 1/2 teaspoon almond extract
- 6 large marshmallows (for decoration)
- 3 drops red food coloring (to achieve that lovely pink hue!)
Now that we’ve our shopping list, let’s chat about a few things. First, the champagne you choose can really impact the flavor of the cake. Go for something that you enjoy drinking because if it tastes good in a glass, it’ll taste even better in your cake.
And don’t skimp on the butter; it adds richness that balances the sweetness. Oh, and that white wine? Don’t be tempted to swap it for champagne—trust me, I’ve tried, and the results were… less than stellar.
Finally, if you’re not a fan of coconut, feel free to leave it out, but I’d recommend giving it a shot. It adds a nice texture and a hint of flavor that complements the cake beautifully.
Happy baking!
How to Make Champagne Cake
Alright, let’s plunge into the delightful process of making this Champagne Cake. First things first, you’ll want to prepare your baking environment. So, grab your two 9-inch cake pans and grease and flour them. This step is essential—nobody wants a cake that sticks to the pan like an unwanted ex.
Now, in a bowl, sift together 2 3/4 cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. Set that aside; we’ll come back to it later.
Next, in a mixing bowl, cream together 2/3 cup of shortening with 1 cup of sugar until it’s fluffy. Think cloud-like—light and airy. Then, gradually blend in your flour mixture along with 3/4 cup of champagne. Yes, you heard that right; we’re making cake, not just any old cake, but a cake that’s ready to party.
Once you’ve got a smooth batter, it’s time to bring in the egg whites. Beat 6 egg whites until stiff peaks form. Remember, we want these guys to stand tall, not droop like a sad balloon. Gently fold half of the meringue into your batter using a whisk, and then, with the utmost care, fold in the rest. This is where the magic happens; it’s what makes your cake light and fluffy.
Now, pour your batter evenly into the prepared pans and pop them into a preheated oven at 350 degrees. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. When it’s done, let the cakes rest for about 10 minutes before turning them out to cool completely.
While those layers are cooling, we can whip up that fabulous coconut filling. Over a double boiler, melt together 16 marshmallows, 1/4 cup of butter, and 1 tablespoon of white wine. Once melted, remove from heat and stir in 1 cup of flaked coconut. This filling is going to add a nice texture and sweetness that pairs perfectly with the champagne flavor.
Now, for the pièce de résistance—the frosting. In the same double boiler, sift in 1 lb of powdered sugar, then add 1/4 cup of light corn syrup and 1/4 cup of water. Stir over the boiling water until it’s smooth and glossy.
Add in your 1 1/2 teaspoons of vanilla, 1/8 teaspoon of salt, and 1/2 teaspoon of almond extract for that extra flavor punch. If you want to give your cake that lovely pink hue, add 3 drops of red food coloring. Keep this frosting warm so it spreads easily over your cooled cake layers.
Once frosted, slice 6 large marshmallows into rounds, dip them in the fondant, and place them on top of your cake for a fun and festive touch. And there you have it—a Champagne Cake that’s sure to impress, even if you’re just baking it for yourself—because you deserve a slice of cake, too.
Champagne Cake Substitutions & Variations
If you’re looking to mix things up with your Champagne Cake, there are plenty of substitutions and variations to contemplate.
For a lighter cake, you could swap in a gluten-free flour blend. If you don’t have champagne on hand, sparkling cider or prosecco works beautifully.
I love adding a splash of orange or raspberry liqueur for an extra flavor kick. For a richer frosting, consider using cream cheese instead of the traditional fondant.
Finally, try adding fresh fruit or edible flowers for decoration—they elevate the cake’s presentation and add a burst of freshness that’s simply delightful!
Additional Tips & Notes
When making your Champagne Cake, keep in mind a few essential tips to guarantee it turns out perfectly every time.
First, make sure your ingredients are at room temperature for better mixing. Don’t skip sifting the flour; it helps create a lighter cake.
When folding in the egg whites, be gentle to maintain that airy texture. For the fondant, keep it warm to achieve a smooth pour.
If you want a stronger champagne flavor, consider using a good quality bubbly.
Finally, let your cake cool completely before frosting; this prevents melting.
Enjoy the process, and your cake will shine!