Champagne Cake

    Champagne Cake


    97 people made this

    About this recipe: This is a very simple cake made with a very special ingredient: champagne. Of course, you can use sparkling wine of any sort. This is a lovely cake to make into layers for a special occasion - works well as a wedding or anniversary cake.

    Serves: 14 

    • 350g plain flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 150g butter
    • 300g caster sugar
    • 180ml champagne
    • 6 egg whites

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Butter a 25cm round cake tin.
    2. In a large bowl, cream together 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. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into cake mixture to lighten it, then fold in remaining egg whites. Pour into prepared tin.
    4. Bake at 180 C / Gas 4 for 25 to 30 minutes, or until a skewer inserted into the cake comes out clean.
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    Reviews in English (87)


    Easy cake tastes delicious every time. I use the rest of the wine in butter cream filling adds bubbles to make it even more special  -  14 Dec 2015


    I am a professional cake decorator and I know the person who came up with this recipe. It is sugggested to use a sweet champagne such as Moscoto or I use Asti when I can't find it. The recipe is a light cake with almost an angel food cake texture. I use simple syrup to keep it moist and add some red food coloring to make it "pink champagne cake". You can also add melted chocolate to 1/3 of the batter and swirl it through the cake. Any fruit filling or curds go really well with it. You can make a Mimosa cake by filling it with orange curd and frosting it with a champagne buttercream or vanilla Italian Meringue buttercream. When making scratch cakes make sure you whip your butter and sugar until light and fluffy. On low mix your dry and wet ingredients. Do not over mix. Gently fold your egg whites in by dividing the whites into thirds. You'll have a perfect cake!  -  07 Mar 2009  (Review from Allrecipes US | Canada)


    This is an EXCELLENT white cake recipe! I used a little bit extra champagne (total of about a cup for the full recipe) because the batter seemed like it would be way too dry and thick without it, and I baked it in mini muffin tins for adorably bite-sized cupcakes to take to a buffet. They turned out to be a huge hit--not too sweet, slightly dense, not the least bit dry or crumbly, and with a subtle champagne flavor that I foiled with lime buttercream frosting (the Luscious Buttercream Frosting on this site). This recipe is definitely a keeper, and I'll absolutely be making it again!  -  12 May 2006  (Review from Allrecipes US | Canada)

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