Champagne Cake
A light and fluffy two-layer cake flavored with champagne.
Servings: 10 slices
Calories: 704kcal
Equipment
- 2 9" round cake pan
- Mixing bowl
Ingredients
Champagne Cake
- 1 ¼ cup champagne
- ½ cup vegetable oil
- 3 eggs beaten
- 2 cups flour
- ½ teaspoon salt
- 1 ½ cups sugar
- 1 tablespoon baking powder
Champagne Frosting
- 1 stick butter
- 6 cups powdered sugar
- ½ cup champagne
Instructions
Champagne Cake
- Grease two cake pans, line with a circle of parchment paper, and grease the parchment paper. Preheat oven to 350℉.
- Combine the champagne, vegetable oil, and eggs in a mixing bowl.
- Add flour, salt, sugar, and baking powder, and mix until combined.
- Pour into prepared pans and bake for 27-30 minutes.
- Cool in pan for about 10 minutes, then flip out onto wire racks and cool completely.
Champagne Frosting
- Beat butter until soft.
- Add the remaining frosting ingredients and beat until smooth.
- If the frosting is too thick, add a little bit more champagne. If it's too thin, add a bit more powdered sugar.
Assembly
- Once the cakes have cooled, spread icing on top of one of the cake layers, then put the other cake layer on top of the frosting layer.
- If desired, frost the outside of the two-layer cake.
- Slice and enjoy!
Notes
Pink champagne will not make this cake pink in color. Add a bit of pink or red food coloring for a pink cake.
This makes a perfect naked cake, topped with fruit if desire, but also makes enough frosting if you prefer to frost the sides.
Nutrition
Calories: 704kcal | Carbohydrates: 122g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 340mg | Potassium: 86mg | Fiber: 1g | Sugar: 101g | Vitamin A: 354IU | Calcium: 89mg | Iron: 2mg