Why You’ll Love This Champagne Cake Recipe
Have you ever tasted a cake that feels like a celebration in every bite? That’s exactly what you get with this Champagne Cake! The light, fluffy texture combined with the subtle notes of champagne creates a delightful experience.
Each slice transports you to a joyous occasion, whether it’s a birthday, anniversary, or even just a Tuesday. I love how the cake’s sweetness perfectly balances the richness of the frosting, making each bite irresistible.
Plus, the stunning presentation with its glossy fondant and whimsical marshmallow decorations adds a touch of elegance to any gathering. Trust me, you’ll want to share this joy!
Ingredients of Champagne Cake
When it comes to baking a cake that’s as celebratory as a glass of bubbly, the ingredients you choose can make all the difference. This Champagne Cake recipe calls for a variety of delightful components that come together to create a fluffy, flavorful treat.
From the lightness of the cake batter to the richness of the frosting, every ingredient has a role to play in crafting your masterpiece. So, let’s explore what you’ll need to gather before you start mixing and baking.
Ingredients for Champagne Cake:
- 2 3/4 cups flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup shortening
- 1 1/2 cups sugar (divided into 1 cup and 1/2 cup)
- 3/4 cup champagne
- 6 egg whites
- 1/4 cup butter
- 1 tablespoon white wine (not champagne!)
- 16 marshmallows
- 1 cup flaked coconut
- 1 lb powdered sugar
- 1/4 cup light corn syrup (not dark)
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon almond extract
- 6 large marshmallows (for decoration)
- 3 drops red food coloring (for a pink tint)
Now that you have your list, let’s think about a few things. Choosing high-quality champagne can elevate your cake from good to absolutely fantastic. You don’t need to go for the most expensive bottle, but a decent one will add a lovely hint of flavor.
And while we’re on the topic of ingredients, don’t forget that the white wine is essential for the filling, so stick to that and avoid champagne for this part—trust me, it makes a difference.
Also, if you’re not a fan of coconut, you can leave it out, but I’ve to say, it adds a fun texture that contrasts beautifully with the soft cake.
Just remember, baking is all about experimenting and finding what you love. So, are you ready to get your bake on?
How to Make Champagne Cake
To make this delightful Champagne Cake, you’ll want to start by preheating your oven to 350 degrees. While that’s warming up, grab a mixing bowl and sift together 2 3/4 cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. It’s important to sift—think of it as giving your flour a little spa day; it makes for a fluffier cake.
In another bowl, cream 2/3 cup of shortening with 1 cup of sugar until it’s light and fluffy. Seriously, like the clouds on a sunny day. Once that’s done, you’ll alternate adding the flour mixture with 3/4 cup of champagne, mixing until you have a smooth batter.
Now, let’s talk egg whites. You’ll need 6 of them, and you’re going to beat them until stiff peaks form. This is where it gets a bit tricky; you want them to be fluffy but not overworked, or else they might turn into a sad, watery mess.
Once you’ve got your egg whites all whipped up, gently fold about half of them into your cake batter. This is where the magic happens. You want to mix thoroughly but be gentle—think of it like folding a delicate piece of origami. After you’ve incorporated that half, fold in the remaining meringue, and voilà! Your batter is ready.
Pour this beautiful mixture into two greased and floured 9-inch cake pans, and bake for 25-30 minutes or until a toothpick comes out clean. Once they’re done, let them cool for about 10 minutes in the pan before flipping them out onto a cooling rack.
Now, while those cakes are cooling, you can whip up the coconut filling. Over boiling water in a double boiler, melt 16 marshmallows, 1/4 cup of butter, and 1 tablespoon of white wine. Once melted, stir in 1 cup of flaked coconut. This filling is like a sweet hug for your cake.
After the cakes are cool, stack them with the coconut filling in between. For the frosting, melt more marshmallows, mix in powdered sugar, corn syrup, and water, and don’t forget those 3 drops of red food coloring for that lovely pink hue.
Pour this fondant over your cake and decorate with sliced marshmallows. And there you have it—your Champagne Cake is all dressed up and ready to celebrate!
Champagne Cake Substitutions & Variations
Making a Champagne Cake doesn’t mean you have to stick rigidly to the recipe; there are plenty of substitutions and variations to explore.
For instance, if you don’t have champagne, sparkling cider or prosecco works beautifully. You can swap shortening for unsalted butter for a richer flavor.
Want a gluten-free option? Use a gluten-free flour blend instead. For added depth, consider incorporating lemon zest or almond extract in the batter.
If you’re feeling adventurous, try adding fresh berries between the layers or mixing in chocolate chips. The possibilities are endless, so let your creativity shine while baking!
What to Serve with Champagne Cake
What should you serve alongside your delightful Champagne Cake to enhance the experience?
I love pairing it with fresh berries, like strawberries or raspberries, which add a vibrant contrast. A dollop of lightly whipped cream complements the cake’s sweetness beautifully.
If you’re feeling adventurous, a citrus sorbet can provide a revitalizing palate cleanser. For drinks, a sparkling wine or a fruity mocktail can elevate the celebration.
Finally, consider serving it with a light cheese platter featuring brie or goat cheese for an unexpected twist.
These accompaniments make each bite of your Champagne Cake even more enjoyable!
Additional Tips & Notes
While baking your Champagne Cake, keep in mind a few helpful tips to guarantee the best results.
First, make sure your egg whites are at room temperature for better volume. Also, sift your dry ingredients to create a lighter texture.
When folding in the meringue, be gentle to maintain that airy consistency. To enhance the champagne flavor, use a high-quality brand.
If you want a more vibrant pink hue, adjust the food coloring to your liking.
Finally, serving the cake chilled can elevate its flavor, making it a delightful treat for any occasion. Enjoy every bite!