A delicious way to close out 2017!!! Champagne cake with Champagne Buttercream Frosting!!! Here’s to a Happy New Year!!!
I have a little confession. I love champagne more than wine!! I know some of you are avid wine lovers and you might think I’m crazy. And not that I don’t drink wine (Love me some “Prisoner”) but if I had to choose one, I would for sure choose the Champagne!!
Here are some fun facts about Champagne :
*Champagne can range from $4.99 (just a little bit for expensive than a gallon of milk) to $2.07 million!!! It has Swarovski crystal!
*It can help prevent memory loss. I need to drink more!!
*Before new ships go on the water, the tradition smash a bottle of champagne on its side to launch it. It a tradition to invite good luck to the ship.
*Fun way to open a champagne bottle? Sabrage or opening with saber!! They even sell champagne saber!!
Making the cake is the same as making any other cake. Prepare your dry ingredients. Cream you butter, sugar, eggs and vanilla. Now here comes the difference and yet the best part. Instead of adding flour and milk, you add flour and champagne! Once you have your yummy batter, evenly divide your batter into 2 9 inch pans.
Once the cakes are done and cooled, you can start frosting the cake with the champagne buttercream. You really can taste the champagne in the buttercream and it is deeeeelicious. Don’t forget to put your liner at the bottom of your cake for easy clean-up.
Here is what it looks like once you’ve frosted it. Now, when I was making this cake, I was debating of what I should do to decorate it. I wanted it to be glitzy and glamorous like the champagne itself. So I thought, Gold Sprinkles!!! Fancy!! It’s just what it needs!!
The cake is great to bring to parties because it looks like a million bucks!! I even added chocolate covered strawberries on top!!
It has been fun baking so many recipes in the year 2017 and I’m so glad that I get the chance to share my life and recipes with you. I hope you’ve enjoyed my bog and I can’t wait to share many more recipes in my Sweet Baking Adventures. So to close this last post in 2017, I just want to say from my family to yours :
HAPPY NEW YEAR 2018!!! MAY YOUR BAKING BRING YOU JOY!!
Tips for making this Champagne Cake :
You can make the cake the day before but it’s best to frost and serve on the same day so you can still taste the Champagne.
Happy Baking!!!
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- 3 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1 cup butter, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 2 tsps vanilla extract
- 1 1/2 cups champagne
- 1 1/2 cups butter, room temperature
- 6 cups powdered sugar
- 6 tbsp champagne
Ingredients
Champagne Cake
Champagne Buttercream
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- Preheat oven to 350 F. Grease 2 9 inch pan with magic release.
- In a medium bowl, combine butter, baking powder and salt.
- In a stand mixer bowl, beat butter for 2 minutes. Add sugar and beat again until it becomes light and fluffy.
- While the mixer is on low, add eggs one at a time and then the vanilla. Scrape the sides and beat again.
- Add the 1/3 of the flour and then 1/2 of the champagne. Add 1/3 of the flour and then 1/2 of the champagne. Add the rest of the flour. Mix until everything is combined.
- Divide batter evenly and smooth the top. Bake for 25-30 minutes until the tops are lightly golden and when toothpick is inserted, it comes out clean.
- Cool for 10 minutes and then cool completely on wire rack before frosting the cake.
- Beat butter for 2 minutes until it becomes light and smooth.
- Add 3 cups of the powdered sugar and then the champagne and then the rest of the powdered sugar.
- Add more sugar or champagne to reach the right consistency. Frost the cooled cake.
Adapted from : Nourish and Fete
