Traditionally, a Champagne Cake is a white cake layered with rum, Bavarian or whipped cream filling, pink butter cream icing—and not an ounce of Champagne! This recipe lightens the crumb by including a splash of bubbly. It can be made into a chocolate champagne cake or a fluffy white champagne cake (page 39). Any way you slice it, it’s a light dessert perfect for Valentine’s Day, anniversaries, and especially New Year’s Eve.
Courtesy of "Booze Cakes" by Krystina Castella & Terry Lee Stone. Quirk Books.
|3 cups all purpose flour||A few drops of red food coloring each, for cake and frosting|
|3 tsp baking powder||2 cups champagne|
|1/2 tsp salt||3/4 cup (1.5 sticks) unsalted butter (for frosting)|
|1 cup (2 sticks) unsalted butter||4 cups confectioner's sugar (for frosting)|
|2 cups sugar||1/2 cup champagne (for frosting)|
|1 tsp vanilla extract||1/4 cup whole milk (for frosting)|
|6 egg whites||1 tbsp vanilla extract (for frosting)|
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
In a bowl, combine flour, baking powder, and salt; set aside. In a mixing bowl, beat butter and sugar 3 to 5 minutes, or until light and fluffy. Add vanilla and beat in egg whites one at a time.
Mix in food coloring. Beat in flour mixture and Champagne in three alternating additions, starting and ending with flour to prevent curdling. Pour batter into pans and bake 35 minutes, or until a knife inserted in the center comes out clean.
For the frosting: In a mixing bowl, beat butter 1 minute. Gradually add the confectioners’ sugar, Champagne, milk, vanilla, and a few drops of food coloring; beat until smooth and creamy.
Once cake has cooled completely, place bottom layer on a cake plate and spread half the frosting overtop. Add top layer and cover with frosting.
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