Champagne Cake Recipe
Champagne extract can add an unexpected and pleasing taste to yellow cakes. The champagne flavoring will give the cake a slightly more adult taste, while still keeping all the fun of having a piece of cake. For persons who really enjoy the champagne taste of the extract, a few drops mixed into the white icing will reinforce the taste without allowing the combination to be too overpowering. As a flavoring created to enhance the taste of all sorts of baked goods and sweet treats, champagne extract can be used in most of the same ways that persons use vanilla and other types of extracts. The units of measure will be the same, so if a recipe calls for one tablespoon of vanilla extract, simply use one tablespoon of champagne extract instead.
- 2 and 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup butter
- 1 1/2 cups white sugar
- 1 1/2 cups champagne
- 1/2 teaspoon champagne extract
- 1/8 teaspoon almond extract
- 6 egg whites
1. Preheat oven to 350 degrees. Butter the pan(s) you are using. For my cake, I multiplied this recipe by six, and used one 14 inch cake pan, one 12 inch cake pan, and one 10 inch cake pan.
2. In a large bowl, cream the butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. Next, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in the remaining egg whites. Pour into prepared pan(s). Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
Champagne Buttercream Frosting:
- 1 pound unsalted butter, room temperature
- 6 cups powdered sugar
- 1 tablespoon Champagne flavoring
In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.