Why You’ll Love this Champagne Cake Recipe
If you’re looking for a show-stopping dessert, this Champagne Cake recipe is sure to impress. I love how its light, airy texture pairs perfectly with the subtle champagne flavor, making it feel truly special.
The coconut filling adds a delightful twist, elevating each bite. It’s not just about taste; the cake’s stunning presentation, with its glossy fondant and playful marshmallow accents, makes it a centerpiece at any celebration.
Plus, it’s surprisingly easy to make! Whether it’s a birthday, anniversary, or any festive occasion, this cake always brings smiles and compliments.
Trust me, you’ll want to share this recipe with everyone!
Ingredients of Champagne Cake
Making a Champagne Cake is like throwing a little party in your kitchen. The ingredients come together to create a light, airy texture that’s just delightful. Plus, let’s be real – who doesn’t want a cake that has champagne in it? It feels fancy, but it’s really pretty straightforward to whip up. So, gather your supplies, and let’s take a look at what you’ll need to create this stunning dessert that will have everyone oohing and aahing.
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)
- 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
- 1/8 teaspoon salt
- 1/2 teaspoon almond extract
- 6 large marshmallows
- 3 drops red food coloring (to make it pink!)
Now, let’s chat about the ingredients a bit. You’ll notice that we’ve some classic cake staples here, like flour and sugar, but also a couple of fun twists – champagne and coconut, anyone?
The champagne is what makes this cake feel really special, but don’t stress if you don’t have any on hand. You can replace it with sparkling grape juice for a non-alcoholic version, and it’ll still taste fabulous.
Also, while you’re at it, make sure to grab light corn syrup instead of dark; it keeps the frosting looking pristine and sweet without adding any weird flavors.
And if you want that pretty pink hue, just a few drops of red food coloring will do the trick.
How to Make Champagne Cake
Making a Champagne Cake is a fun adventure in baking, and trust me, your kitchen will smell heavenly. To start, preheat your oven to 350 degrees – that’s the magic number for this cake.
Grab 2 3/4 cups of sifted flour, 2 teaspoons of baking powder, and 1 teaspoon of salt, and give them a good mix in a bowl. Set that aside for now; we’ll come back to it.
In another large mixing bowl, cream together 2/3 cup of shortening with 1 cup of sugar until it’s fluffy and light. This is where the cake starts to feel fancy!
Next, it’s time to add some pizzazz with flavor. Gradually blend in your flour mixture, alternating with 3/4 cup of champagne, mixing until you have a smooth batter. Fun fact: the champagne is what gives the cake its special flair.
Now, let’s whip those egg whites – you’ll need 6 of them. Beat them until stiff peaks form, and then, carefully fold about half of that meringue into your batter with a whisk. Gently fold in the remaining meringue until everything is well combined. This is where the cake gets its light, airy texture.
Pour the batter into two greased and floured 9-inch cake pans, and pop them in the oven for 25-30 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean.
Once baked, let the cakes cool for about 10 minutes before turning them out onto a wire rack.
While they’re cooling, let’s whip up that delicious coconut filling. In a double boiler over boiling water, melt 16 marshmallows along with 1/4 cup of butter and 1 tablespoon of white wine. Stir in 1 cup of flaked coconut until it’s all combined and gooey.
Assemble your cake by layering the coconut filling between the two layers. Now, for the pièce de résistance: the fondant frosting.
In that same double boiler, sift in 1 lb of powdered sugar along with 1/4 cup of light corn syrup, 1/4 cup of water, 1 1/2 teaspoons of vanilla, 1/8 teaspoon of salt, and 1/2 teaspoon of almond extract. Stir it all together until it’s smooth and glossy.
Add a few drops of red food coloring for that pretty pink hue, and keep the frosting warm so it spreads easily. Finally, pour the fondant over the top and sides of your cake, and for a fun finishing touch, slice 6 large marshmallows into rounds, dip them in the fondant, and place them on top.
There you have it – a stunning Champagne Cake that’s sure to impress!
Champagne Cake Substitutions & Variations
While preparing a Champagne Cake can be a delightful experience, there’s always room for creativity through substitutions and variations.
For a lighter cake, I sometimes swap half the flour for almond flour. If you’re looking to infuse a different flavor, try using prosecco or sparkling cider instead of champagne.
I’ve even added citrus zest for a fresh twist! To make it gluten-free, opt for a gluten-free flour blend.
If you want a richer frosting, cream cheese works beautifully.
Experimenting with these substitutions can lead to a unique cake that suits your taste, making each celebration truly special. Enjoy!
What to Serve with Champagne Cake
When it comes to serving Champagne Cake, pairing it with complementary flavors can elevate your dessert experience.
I love to serve it alongside fresh berries, like strawberries or raspberries, which add a vibrant color and tartness that contrasts beautifully with the sweetness of the cake. A dollop of whipped cream infused with a hint of vanilla or almond also enhances each bite.
For drinks, a glass of bubbly champagne or a light sparkling wine perfectly complements the cake’s flavors. If you’re feeling adventurous, consider a citrus sorbet for a revitalizing palate cleanser between bites.
It’s a delightful combination!
Additional Tips & Notes
To guarantee your Champagne Cake turns out perfectly, I recommend measuring your ingredients carefully and sifting the flour mixture thoroughly.
It’s essential to beat the egg whites until stiff peaks form—this adds lightness to your cake. Don’t rush the folding process; gently mix in the meringue to keep the batter airy.
Also, using room temperature ingredients can help the batter come together smoothly. When it comes to frosting, keep it warm for an even spread.
If you want a twist, feel free to add a splash more champagne to the batter for an extra flavor boost. Enjoy your baking!