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Champagne Cake recipe....

post #1 of 23
Thread Starter 
I was searching through the cake recipes, and ran across a picture of a Champagne Cake. It looked great!!

I would love to make one of these, but can anyone tell me if : A. You have tried one? and B. IF you have, what recipe did you use?? and C. Would you mind sharing the recipe???

Thanks everyone!! I am thinking about making this for my son's wedding rehearsal dinner. It would be something different, and my son personally asked me to make it, so I really want it to be FANSTASTIC!!!

Rhonda
post #2 of 23
I have made a champagne cake before but there was really no difference from a regular white cake.I just make a standard white cake mix and change out the water in the recipe with champagne.The alcohol bakes off so you really don't taste anything once it's baked.There may be other recipes but after I tried it I said "No big deal" and haven't made it since.

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #3 of 23
Thread Starter 
Oh GEE!! I was really wanting to try something different for the rehearsal dinner. Their wedding cake is going to be red velvet, or I would make that....

There were 2 recipes in the recipe forum for champange cake... I'll look at those again.

I was just wanting to see if anyone had made it and what it tasted like.

Thanks.....you answered my question!
post #4 of 23
For me, champagne cake is baked as white then soaked with champagne simple syrup (about half and half). Really delicious and distinctly champagne-y
post #5 of 23
KoryAK can you explain that a bit more icon_redface.gificon_confused.gif

half champagne and half ?

thank you
post #6 of 23
Hmm, I've seen some people use pink champagne....they raved about it, I'll look around and see if I can find it...
Mom of 3 busy boys:
Finn 7
Ronan 5
Eamon 3
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Mom of 3 busy boys:
Finn 7
Ronan 5
Eamon 3
Reply
post #7 of 23
I use a doctored mix recipe and it is very popular with my brides! Here it is...Good Luck!

(1) box Pillsbury White Cake Mix
1 1/4 cups Extra Dry Champagne (any brand)
1/4 cup oil
(4) Egg Whites
(1) Whole Egg
(2) Envelopes Dream Whip

I mix all of these together on Speed 6 (I have Kitchen Aid 6 quart) for 3 full minutes. The dream whip gives it a little more volume and makes it very moist & fluffy. This should be enough to fill (2) 8" pans. Bake at 325 degrees until done. It bakes pretty even though you will still need to level it. Good Luck!

Tammi

Also....You can use pink champagne but it's so light if you are looking for a pink champagne cake then you should add just a TOUCH of pink gel color to your batter while mixing. Don't use too much though - pink is so unforgiving and don't want it to be the color of Pepto!
post #8 of 23
sorry, i mean i give the cake a wash with a mix of half champagne and half simple syrup
post #9 of 23
I agree with kory...I have made the champagne cake and it doesn't have a super strong champagne taste, but the champagne simple syrup does work. Then you could put a orange curd in the middle for a mimosa type cake. and if you make champagne icing just use more champagne for the liquid. Lorann oils has a champagne oil also. If you put a little in that it should taste like a glass of champagne. HTH
post #10 of 23
I think it was the pink champagne recipe in the files.... icon_sad.gif sorry I couldn't help....that one from ThatsHowTcakesRolls sounds delicious!!
Mom of 3 busy boys:
Finn 7
Ronan 5
Eamon 3
Reply
Mom of 3 busy boys:
Finn 7
Ronan 5
Eamon 3
Reply
post #11 of 23
OMG mimosa cake icon_eek.gif pure genius.............

that's going to be my very next cake!

thanks all
post #12 of 23
Thread Starter 
That cake sounds wonderful!!! I am going to try one out tomorrow to see how it works out.


" ThatsHowTcakesRolls" ...do you have to level it even if you use the Wilton strips around the pan?...

Thanks for the recipe!
Rhonda
post #13 of 23
I grew up in southern ca. and a champagne cake there is a white cake filled with whipped cream and bavarian cream, iced with whipped cream and then covered in shaved white chocolate, which is usually colored pink. I'm not sure if they use any champagne when they bake it, maybe in the bavarian cream, but it is the best cake I've ever had.
post #14 of 23
I am working on a champagne cake for a wedding. I use a madeira cake recipe (butter cake). I add the champagne to the recipe at the end and let it bake in. Then I make champagne buttercream flavored with Loran champagne oil. It smells and tastes heavenly. I have also tried the mimosa cake also made from the madeira cake recipe, with orange curd and smbc flavord with champagne, white cream de coco and grand marnier. It is just awsome. Oh, there is also a syrup flavored the same as the bc.

In the butter cake the flavor gets more pronounced the longer it sits.
MYW
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MYW
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post #15 of 23
I don't use the bake even strips so I can't really answer that question...I would think that it could never bake completely level. I've always leveled all my cakes even the ones that bake "level"...
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