Champagne Cake

Name: Champagne Cake
Prep time: 35 min
Cook time: 22 min
Total time: 57 min
Yield: 16 servings
Ingredients: 2 cups champagne; CAKE:; 2-1/2 cups all-purpose flour; 3-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1-3/4 cups sugar; 3/4 cup butter, softened; 1/3 cup sour cream; 6 egg whites, room temperature; 1 teaspoon vanilla extract; 3/4 cup whole milk; FROSTING:; 1 cup butter, softened; 9 cups confectioners' sugar; 1 teaspoon vanilla extract; 2 tablespoons champagne; 2/3 to 3/4 cup whole milk; White, silver or gold sprinkles, for decorating

Total Time Prep: 35 mins. Bake: 22 mins. + cooling

Yield 16 servings

Test Kitchen Approved

There's no better way to add sparkle to holidays and special occasions than with a bubbly champagne cake.

Ingredients

2 cups champagne
CAKE:
2-1/2 cups all-purpose flour
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1-3/4 cups sugar
3/4 cup butter, softened
1/3 cup sour cream
6 egg whites, room temperature
1 teaspoon vanilla extract
3/4 cup whole milk
FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons champagne
2/3 to 3/4 cup whole milk
White, silver or gold sprinkles, for decorating

Directions

Preheat oven to 350°. In a small saucepan, simmer champagne until liquid has reduced by half, about 10 minutes. Cool completely.
In a large bowl, combine flour, baking powder and salt; set aside.
In a stand mixer fitted with a paddle attachment, cream sugar and butter until light and fluffy, 5-7 minutes. Add sour cream and vanilla extract; mix until combined. Add egg whites, 1 at a time; beat until fluffy, 3-4 minutes. Alternate adding dry ingredients, milk and reduced champagne into stand mixer until just combined, scraping the sides of the bowl as needed.
Pour batter evenly into 3 parchment-lined 8-in. cake pans. Bake until a toothpick inserted into the center comes out clean, 22-25 minutes. Cool cakes in pans 5 minutes. Invert cakes onto a wire rack; cool completely.
To make frosting, beat butter, confectioners' sugar, vanilla extract and champagne in a bowl until smooth. Beat in milk until fluffy, 2-3 minutes.
Place 1 cake layer on a serving plate; spread with 1/2 cup of frosting. Repeat layers. Top with remaining cake layer. Frost top and side of cake with remaining frosting. If desired, decorate with white, silver, gold or sparkly sprinkles or sugar pearls.

Nutrition Facts

1 piece: 650 calories, 22g fat (14g saturated fat), 59mg cholesterol, 372mg sodium, 106g carbohydrate (89g sugars, 1g fiber), 4g protein.

This champagne cake recipe combines two celebratory treats into one, and we'll cheers to that. Concentrated champagne brings a subtly sweet flavor and added moisture to the cake. —Lisa Kaminski, Wauwatosa, Wisconsin

Recipe Creator