Decadent Champagne Cake Recipe with Buttercream Icing

Ingredients

• 4 cups all-purpose flour
• 3 cups white sugar
• 5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1.67 cups milk
• 1 cup shortening
• 0.5 cup champagne
• 1 tablespoon vanilla extract
• 12 drops red food coloring
• 8 egg whites
• 9 tablespoons champagne
• 0.75 cup shortening
• 0.75 cup butter, softened
• 1 tablespoon champagne
• 4.5 cups confectioners' sugar
• edible carnations, for garnish

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour one 9-inch round cake pan and one 9x13-inch rectangular cake pan to prevent sticking.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Ensure all dry ingredients are well distributed.
3. Add the milk, 1 cup of shortening, 1/2 cup of champagne, vanilla extract, and red food coloring (if using). Mix on low speed for about 30 seconds until just combined, scraping the bowl regularly. Then, beat on medium speed for 2 minutes to incorporate air.
4. Add the unbeaten egg whites and continue to beat for another 2 minutes. Note that the batter might appear slightly curdled at this stage, which is normal.
5. Divide the batter, spreading 2 3/4 cups into the 9-inch round pan and the rest into the 9x13-inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes for the round cake and 40 to 45 minutes for the rectangular cake, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on wire racks for 10 minutes before removing them to cool completely.
6. For the buttercream frosting: In a separate bowl, beat together the 3/4 cup of shortening and butter until creamy. Beat in 1 tablespoon of champagne. Gradually add the sifted powdered sugar, along with a few drops of red food coloring for desired tint. If needed, add more champagne to achieve a smooth, spreadable consistency. This recipe yields approximately 3-3/4 cups of frosting.
7. Using cardboard templates of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 9x13-inch cake. If desired, drizzle 3 tablespoons of champagne over each round cake layer to add moisture and flavor. Place the 9-inch cake layer on your serving plate and frost the top and sides. Carefully align and stack the 6-inch cake on top, frosting as you go. Repeat with the remaining 4-inch cake layer. Tint the remaining frosting as desired and decorate with frosting and edible flowers for an elegant finish. This cake serves 24.

Nutrition

• Calories: 469 kcal
• Fat Content: 21 g
• Serving Size: 1 - 9x13 inch pan and 1 - 9 inch round pan
• Fiber Content: 1 g
• Sugar Content: 48 g
• Sodium Content: 220 mg
• Protein Content: 4 g
• Cholesterol Content: 17 mg
• Carbohydrate Content: 65 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g