Champagne Cake With Buttercream Icing Recipes

CHAMPAGNE CAKE WITH BUTTERCREAM ICING

Champagne Cake With Buttercream Icing image

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

Provided by MARBALET

Categories Desserts Frostings and Icings Buttercream

Yield 24

Number Of Ingredients 17

Ingredients

4 cups all-purpose flour
3 cups white sugar
5 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅔ cups milk
1 cup shortening
½ cup champagne
1 tablespoon vanilla extract
12 drops red food coloring
8 egg whites
9 tablespoons champagne
¾ cup shortening
¾ cup butter, softened
1 tablespoon champagne
4 ½ cups confectioners' sugar
edible carnations, for garnish

Steps:

Preheat oven to 350 degrees F (175 degrees C), Grease and flour one 9 inch round and one 9x13 inch pan.
In a very large bowl stir together flour, sugar, baking powder, soda, and salt.
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.
Add unbeaten egg whites and beat for 2 minutes (Batter may appear slightly curdled).
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.
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.
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.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 64.8 g, Cholesterol 16.6 mg, Fat 21.3 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 7.6 g, Sodium 219.6 mg, Sugar 48.1 g

CHAMPAGNE CAKE I

Champagne Cake I image

A moist cake made with champagne.

Provided by Krissyp

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

Ingredients

2 ¾ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
⅔ cup butter
1 ½ cups white sugar
¾ cup champagne
6 egg whites

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
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.
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.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 47.7 g, Cholesterol 27.1 mg, Fat 10.5 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 6.5 g, Sodium 417.4 mg, Sugar 25.3 g

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