Champagne Cake With Buttercream Icing Recipes
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.
Provided by MARBALET
Categories Desserts Frostings and Icings Buttercream
Yield 24
Number Of Ingredients 17
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
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
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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