Tuesday, October 8, 2013

Recipe: Champagne Cake

As usual, this morning I woke up and read through my daily emails. I always enjoy a quick click through of my Glitter Guide email and today was no exception. This time of year, I somehow always develop a baking habit. So, this morning's Glitter Guide email satisfied my baking craze because I'm newly inspired to bake the naked champagne cake that the lifestyle site profiled. It isn't a particularly fall recipe but it is perfect for a ladies brunch or a girlfriend's birthday.

Recipe for cake:


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • 2 cups champagne


  • Preheat oven to 350 degrees.
  • Grease and flour two 9-inch cake pans (or cut and use parchment paper to fit the pans).
  • In a bowl, combine flour, baking powder, and salt.
  • In a mixing bowl, beat butter and sugar for 3-5 minutes until light and fluffy. Add vanilla and beat in the eggs one at a time.
  • Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling. 
  • Pour batter into pans and bake 35 minutes or until a knife inserted in the center comes out clean. 
  • Let cool and then frost the middle and top layer only with Champagne Buttercream Frosting.

Recipe for Champagne Buttercream Frosting:

  • Beat butter for 1 minute in a mixing bowl.
  • Gradually add powdered sugar, champagne, milk, and vanilla. 
  • Continue beating until smooth and creamy.

I'm toasting to a happy Tuesday for everyone!


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