Are you planning a bridal shower for your best friend and cannot decide on the cake’s flavor? Do you celebrate festive occasions like New Year’s Eve inside your cozy home but want to kick the celebrations up a notch? If yes, then, this fluffy, boozy, and tangibly sweet strawberry champagne cake recipe will make the perfect dessert for the party. Be it a massive moment of your life like your wedding or celebrating your promotion at work, champagne’s addition in the cake makes it a perfect celebratory dessert.
Champagne Cake: Ingredients
Apart from bubbly champagne, you will need a few ingredients for this sweet and super light cake.
- Flour 2.5 cups
- Champagne 2 cups
- Sugar 1.5 cups
- Butter(softened) ¾ cup
- Milk ¾ cup
- Sour cream 1/3 cup
- Egg whites 6
- Baking powder 3.5 tsp
- Vanilla 1 tsp
- Salt half tsp
These will make 3cakes of 8 inches.
Baking a Champagne Cake
- Start as you would for any ordinary cake by mixing up all the dry ingredients together.
- Next up, combine butter and sugar using a hand or stand mixer.
- Then mix sour cream and vanilla extract.
- Once they are well incorporated, add in the egg whites and beat until fluffy.
Now alternatively add the dry mixture with champagne and milk. First, add one-third of dry mix, then half of the milk, and half of champagne. Beat until everything is well combined and repeat until all the ingredients are in the mixing bowl.
Baking: Champagne Cake
- Preheat the oven at 350 degrees.
- Grease your pans with soft butter and dust with flours.
- Evenly pour the batter into three pans and also bake for about 22 to 25 minutes.
Before taking out of the oven, insert a toothpick inside each cake, and if it comes out clean, then the cake is baked to perfection.
Sometimes people increase the quantity of champagne moreover its taste can be easily dominated by other ingredients. This will result in a crumbly cake that is prone to falling apart quickly. To avoid this and to retain the taste of alcohol, concentrate it before adding into the batter. In a pan pour in the required amount of champagne, cook until it starts to simmer and then reduce it to half the initial amount. Just don’t forget to cool it to room temperature before using it.
If you are using a pink wine, then adding a few drops of food coloring will punch it.
If your taste lies towards the sweeter end of the taste spectrum, then replace the regular champagne with a Prosecco or Moscato.
Frosting a Champagne Cake
For all the alcohol services are always looking for ways to sneaking some wine in everything, then replace regular buttercream frosting with this champagne frosting.
- Butter 1 cup
- Confectioners’ sugar 9 cups
- Vanilla extract 1tsp
- Champagne 2tbsp
- Cup milk 1 cup
Blend all the ingredients in a container minus the milk. When everything is mixed together, pour in milk gradually and stop adding it until the frosting is of the right consistency.