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

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.

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!

For me, champagne cake is baked as white then soaked with champagne simple syrup (about half and half). Really delicious and distinctly champagne-y

KoryAK can you explain that a bit more

half champagne and half ?

thank you

Hmm, I've seen some people use pink champagne....they raved about it, I'll look around and see if I can find it...

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!

sorry, i mean i give the cake a wash with a mix of half champagne and half simple syrup

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

I think it was the pink champagne recipe in the files.... sorry I couldn't help....that one from ThatsHowTcakesRolls sounds delicious!!

OMG mimosa cake pure genius.............

that's going to be my very next cake!

thanks all

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

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.

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.

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"...

Could anyone give me the recipe for madeira butter cake?? I can't decide if I want to try that recipe or maybe just try the WASC cake and sub. champange for the water.

Thanks
Rhonda

can someone send me a picture of pink champagne cake and a tutorial with pictures? thanks...

I have a recipe using a doctored mix too...it is a little different than CakeRolls's recipe...
I will post it...hang on...

I just made the WASC cake and added champagne. It was great!! but it didn't taste too champangy ( not sure of that word ) L.O.L.!

What I did was, I made the WASC and took out the almond flavor. I didn't add as much sugar, because I was looking for something that wasn't too sweet. For the wet ingredients, I used 1/2 of the water it called for, and then the other half, champagne. It would probably have tasted more champagne, if I had used all champagne.. I was a little scared to do that, because I didn't want it to flop..

I also frosted with a recipe I found on this website, "Extra Special Buttercream Icing Recipe". Instead of the almond extract, I added 3 TBS.. of champagne. This is my NEW buttercream recipe too!!

Guys, I am a newbie and have tried many recipes for frosting... this one is TO DIE FOR!! its light, not as sweet... its just great. When I printed this recipe out, it cut off the member who posted it so I can't give her the credit due her. SO...if you know who you are " THANKS"

My cake baked up very high and I did use my leveling strips and so it baked up very level. I have a hubby who doesn't like cake. He LOVED this!!!

THANKS for all the help!!
Rhonda

Champagne Cake
(taken from Betty Crocker)

1 pkg BC white cake mix
1 1/3 champagne or nonalcoholic sparkling white grape juice
4 eggs
1 pkg. (4 serving size) vanilla pudding (instant)

Heat oven to 350. Grease and flour pan(s). Beat cake mix, champagne, eggs and pudding mix (dry) in a large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan(s).
Bake 30-45 minutes (depending on pan size) or until toothpick comes clean.

Optional - drizzle with Champagne Glaze
1 c. powdered sugar
3 TBSP champagne
Stir until smooth and pour over cake.

I use Loran champagne oil in my champagne buttercream. I use real champagne in the cake. I bake a madeira cake and add champagne until the batter thins out a bit but not too much. About a 1/2 cup of champagne for a 8 or 9 inch cake.

i have never seen a champagn cake before and never heard of it until now...that's why i was wondering what its all about...never taste it before either...i've done alot of banquet weddings but i never had nor seen one...