Champagne Celebration Cake
Submitted by dapaulchris
A stunning three-tiered champagne cake soaked in bubbly and frosted with champagne buttercream. Built from two pans and cut into graduated layers, this is the centerpiece for weddings, New Year’s, and any excuse to celebrate.
YIELD
1 cakePREP
10 minCOOK
30 minREADY
40 minWhen the occasion calls for something truly show-stopping, this is the cake you bake.
A light, egg-white batter infused with real champagne gets split across two pans, then carved into three graduated tiers: 9-inch, 6-inch, and 4-inch.
Stack them up, drizzle each layer with more champagne for extra moisture, and blanket the whole tower in a silky champagne buttercream.
A hint of pink food coloring and crystallized flowers on top turn it into something that looks like it came from a professional bakery.
Pro Tips
- Use cardboard circle templates to cut the 4-inch and 6-inch layers from the rectangular cake. A sharp serrated knife gives the cleanest edges.
- Drizzling champagne over each layer before frosting keeps the cake moist and adds a subtle fizzy sweetness you can’t get any other way.
- Chill each tier for 15 minutes after frosting before stacking. This firms up the buttercream and prevents sliding.
- Flat champagne works just as well as fresh. Pop the bottle the night before and leave it open.
Ingredients
Directions
Grease and lightly flour one 9 inch round pan and one 13×9×2 pan; set aside.
In a very large bowl stir together flour, sugar, baking powder, soda, and ¼ teaspoon salt.
Add milk, shortening, ½ cup champagne, vanilla, and, if desired, red food coloring.
Beat on low to medium speed about 30 seconds or just until combined, scraping bowl constantly.
Beat on medium speed 2 minutes.
Add unbeaten egg whites; beat 2 minutes. (Batter may appear slightly curdled. ) Spread 2¾ cups batter in 9 inch pan and remaining batter in 13×9×2 pan. Bake at 350~F 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 10 minutes. Remove from pans and cool completely. Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 13×9×2 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 remainging 4-inch cake. If desired, tint any remaining frosting; decorate with tinted frosting and flowers. Serves 24. CHAMPAGNE BUTTERCREAM FROSTING: In a bowl beat shortening and butter or margarine until combined. Beat in champagne or cream sherry. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne or cream sherry to make frosting spreading consistency. Makes 3¾ cups.
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