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!
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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.
Yields
20 Servings
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