The best delicious Champagne Celebration Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Champagne Celebration Cake recipe today!
Hello my friends, this Champagne Celebration Cake recipe will not disappoint, I promise! Made with simple ingredients, our Champagne Celebration Cake is amazingly delicious, and addictive, everyone will be asking for more Champagne Celebration Cake.
What Makes This Champagne Celebration Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Champagne Celebration Cake.
Ready to make this Champagne Celebration Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
4 c Flour
3 c Sugar
5 ts Baking powder
1/2 ts Baking soda
1 2/3 c Milk
1 c Shortening
1/2 c Champagne
1 tb Vanilla
12 Red food coloring (optional)
8 Egg whites
9 tb Champagne
Edible carnations
-CHAMPAGNE BUTTERCREAM-
3/4 c Shortening
3/4 c Butter or margarine
1 tb Champagne
4 1/2 c Powdered sugar
Red food color
Grease and lightly flour one 9″ round pan and one 13x9x2 pan; set aside. In
a very large bowl stir together flour, sugar, baking powder, soda, and 1/4
teaspoon salt. Add milk, shortening, 1/2 cup champagne, vanilla, and, if
desired, red food coloring. Beat on low to medium speed about 30 seconds or
just till combined, scraping bowl constantly. Beat on medium speed 2
minutes. Add unbeaten egg whites; beat 2 minutes. (Batter may appear
slightly curdled.) Spread 2-3/4 cups batter in 9″ pan and remaining batter
in 13x9x2 pan. Bake at 350~F 30-35 minutes for round cake and 40-45 minutes
for rectangular cake or until cake tests done. Cool cakes in pans on racks
10 minutes. Remove from pans and cool completely. Using cardboard circle
patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from
the 13x9x2 cake. If desired, drizzle 3 tablespoons of champagne over the
top of each round cake layer. Place the 9-inch cake layer on a serving
plate; frost sides and top. Lining up the backs of the layers, place the
6-inch cake on top of the 9-inch cake; frost sides and top. Repeat with
remainging 4-inch cake. If desired, tint any remaining frosting; decorate
with tinted frosting and flowers. Serves 24.
CHAMPAGNE BUTTERCREAM FROSTING: In a bowl beat shortening and butter or
margarine until combined. Beat in champagne or cream sherry. Beat in sifted
powdered sugar and a few drops red food coloring. If necessary, beat in
additional champagne or cream sherry to make frosting spreading
consistency. Makes 3-3/4 cups.
From
Yields
20 Servings
Leave a Reply