Champagne Cake I

Champagne Cake I

72

"A moist cake made with champagne."

Ingredients

1 h 10 m {{adjustedServings}} servings 313 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
  2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
  3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
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Reviews

72
  1. 80 Ratings

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I am a professional cake decorator and I know the person who came up with this recipe. It is sugggested to use a sweet champagne such as Moscoto or I use Asti when I can't find it. The recip...

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 i...

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 f...