Champagne Cake With Buttercream Icing

Champagne Cake With Buttercream Icing


"This recipe makes enough batter for both a 9-inch cake and a 9x13-inch red champagne cake decorated with edible flowers."

Ingredients {{adjustedServings}} servings 469 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 64.8g
  • 21%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C), Grease and flour one 9 inch round and one 9x13 inch pan.
  2. In a very large bowl stir together flour, sugar, baking powder, soda, and salt.
  3. Add milk, 1 cup 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.
  4. Add unbeaten egg whites and beat for 2 minutes (Batter may appear slightly curdled).
  5. Spread 2 3/4 cups batter in 9inch round pan and remaining batter in 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes for round cake and 40 to 45 minutes for rectangular cake or until cake tests done. Cool cakes in pans on racks for 10 minutes, then remove from pans and cool completely.
  6. To make the frosting: In a bowl beat 3/4 cup shortening and butter until combined. Beat in 1 tablespoon champagne. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne to make frosting spreading consistency. Makes 3-3/4 cups.
  7. Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 9x13 inch 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 remaining 4-inch cake. If desired, tint any remaining frosting and decorate with tinted frosting and flowers. Serves 24.
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Reviews 19

  1. 21 Ratings


WOW. This is one amazing cake! I made it for my fiance's birthday and it was a HUGE hit. I could have easily eaten it all myself! I'm not sure why others are having 'texture' issues, as I found this to have the perfect texture! It has a great homemade taste and it's so moist. The champagne gives it such a great flavor. I made two 9" round cakes (with a little bit of batter left over) which made a double-layer round cake. Make sure to drizzle champagne on them - I poked holes in the cakes and drizzled a bit more than the recipe asked for. This really added flavor and moistness. I can't wait to make this again!


I didn't care for the texture of this cake, however I did make another cake using a white boxed mix and it was FANTASTIC! I made this for my mother and she loved it. I made this version without the boxed cake for my mother in law, and she really liked it, but it just wasn't as good as the boxed version. I have been baking for quite a while, I own my own cake decorating shop, so I do know how to bake. The buttercream however was also delicious, but I did have to use more champagne to make it a good consistency.


This is such a beautiful, moist cake! I'm just learning how to make and decorate wedding cakes, and it was a challenge, but well worth the effort!!!