This recipe makes enough batter for both a 9-inch cake and a 9x13-inch red champagne cake decorated with edible flowers.

Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch pan and 1 - 9 inch round pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C), Grease and flour one 9 inch round and one 9x13 inch pan.

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  • In a very large bowl stir together flour, sugar, baking powder, soda, and salt.

  • Add milk, 1 cup shortening, 1/2 cup champagne, vanilla, and, if desired, red food coloring. Beat on low to medium speed about 30 seconds or just till combined, scraping bowl constantly. Beat on medium speed 2 minutes.

  • Add unbeaten egg whites and beat for 2 minutes (Batter may appear slightly curdled).

  • Spread 2 3/4 cups batter in 9inch round pan and remaining batter in 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes for round cake and 40 to 45 minutes for rectangular cake or until cake tests done. Cool cakes in pans on racks for 10 minutes, then remove from pans and cool completely.

  • To make the frosting: In a bowl beat 3/4 cup shortening and butter until combined. Beat in 1 tablespoon champagne. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne to make frosting spreading consistency. Makes 3-3/4 cups.

  • Using cardboard circle patterns 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 the top of each round cake layer. Place the 9-inch cake layer on a serving plate; frost sides and top. Lining up the backs of the layers, place the 6-inch cake on top of the 9-inch cake. Frost sides and top. Repeat with remaining 4-inch cake. If desired, tint any remaining frosting and decorate with tinted frosting and flowers. Serves 24.

Nutrition Facts

469 calories; protein 4g; carbohydrates 64.8g; fat 21.3g; cholesterol 16.6mg; sodium 219.6mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2006
WOW. This is one amazing cake! I made it for my fiance's birthday and it was a HUGE hit. I could have easily eaten it all myself! I'm not sure why others are having 'texture' issues as I found this to have the perfect texture! It has a great homemade taste and it's so moist. The champagne gives it such a great flavor. I made two 9" round cakes (with a little bit of batter left over) which made a double-layer round cake. Make sure to drizzle champagne on them - I poked holes in the cakes and drizzled a bit more than the recipe asked for. This really added flavor and moistness. I can't wait to make this again! Read More
(40)

Most helpful critical review

Rating: 1 stars
12/26/2007
This recipe is not for anyone who likes fluffy moist cakes. The consistency was heavy and almost tasted like a biscuit. Not enough sugar either. It wasn't what I expected at all. HOWEVER the icing was wonderful and I will be making that again. I also added a raspberry filling to the cake which did help but it wasn't enough to save this disaster. Read More
(16)
26 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
10/23/2006
WOW. This is one amazing cake! I made it for my fiance's birthday and it was a HUGE hit. I could have easily eaten it all myself! I'm not sure why others are having 'texture' issues as I found this to have the perfect texture! It has a great homemade taste and it's so moist. The champagne gives it such a great flavor. I made two 9" round cakes (with a little bit of batter left over) which made a double-layer round cake. Make sure to drizzle champagne on them - I poked holes in the cakes and drizzled a bit more than the recipe asked for. This really added flavor and moistness. I can't wait to make this again! Read More
(40)
Rating: 4 stars
09/11/2004
I didn't care for the texture of this cake however I did make another cake using a white boxed mix and it was FANTASTIC! I made this for my mother and she loved it. I made this version without the boxed cake for my mother in law and she really liked it but it just wasn't as good as the boxed version. I have been baking for quite a while I own my own cake decorating shop so I do know how to bake. The buttercream however was also delicious but I did have to use more champagne to make it a good consistency. Read More
(34)
Rating: 4 stars
05/18/2003
This is such a beautiful moist cake! I'm just learning how to make and decorate wedding cakes and it was a challenge but well worth the effort!!! Read More
(28)
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Rating: 1 stars
12/26/2007
This recipe is not for anyone who likes fluffy moist cakes. The consistency was heavy and almost tasted like a biscuit. Not enough sugar either. It wasn't what I expected at all. HOWEVER the icing was wonderful and I will be making that again. I also added a raspberry filling to the cake which did help but it wasn't enough to save this disaster. Read More
(16)
Rating: 5 stars
09/26/2003
This was the first cake I ever made from scratch and it was fantastic and easy! I have been searching and searching for a dense-crumb moist white cake and this was certainly it. No sifting easy mixing and perfect results. I will definitely make this cake again and again and again. Read More
(14)
Rating: 2 stars
06/16/2009
I am a baker and this recipe is not for me. I made it twice: once with regular AP flour - it came out very dense; again with cake flour just to lighten it up. Both times the cakes were tasteless and bready; no flavor at all and not very sweet. The buttercream icing was very tasty though and that recipe is a keeper! Read More
(12)
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Rating: 5 stars
05/06/2003
I have used this recipe many times. I always double it though. I also use a whipped cream topping called Bettercreme instead of the buttercream frosting. YUMMY Read More
(10)
Rating: 5 stars
05/06/2003
I made this cake and it was glorious. Everyone that had some of the cake simply loved it. I made one little change. I didn't add food coloring to the cake but I added strawberry flavoring to the icing which gave it a very unique and delicious taste. Read More
(9)
Rating: 3 stars
10/29/2005
The texture was very sponge-y and didn't have a lot of flavor. The frosting was really good though. Very good flavor and look. I did cut recipe in half so I don't know if that is what caused the texture or not. Read More
(9)
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