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Champagne Cake With Buttercream Icing
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This recipe yields batter for a 9-inch cake and a 9x13-inch red champagne cake with edible flower decorations.
Ingredients:
  • 4 cups all-purpose flour
  • 3 cups white sugar
  • 5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1.6666667461395 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:
  • Preheat your oven to 350 degrees F (175 degrees C), and generously grease and flour a 9-inch round pan and a 9x13-inch pan.
  • Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Combine milk, 1 cup of shortening, 1/2 cup of champagne, vanilla extract, and optional red food coloring in a bowl. Mix on low to medium speed for about 30 seconds, scraping the bowl constantly. Then, beat on medium speed for 2 minutes.
  • Beating unbeaten egg whites for 2 minutes until slightly curdled.
  • Divide the batter, spreading 2 3/4 cups in a 9-inch round pan and the rest in a 9x13 inch pan. Bake at 350°F for 30-35 minutes for the round cake and 40-45 minutes for the rectangular cake until a toothpick comes out clean. Let the cakes cool in the pans on wire racks for 10 minutes, then remove from pans and cool completely.
  • Prepare the frosting by mixing 3/4 cup of shortening and butter in a bowl until well combined. Add 1 tablespoon of champagne and incorporate. Mix in sifted powdered sugar and a few drops of red food coloring. If needed, drizzle in more champagne until the frosting reaches a smooth spreading consistency. Yields 3-3/4 cups of frosting.
  • Cut one 4-inch and one 6-inch cake layer from the 9x13 inch cake using cardboard circle patterns. Drizzle 3 tablespoons of champagne over each round cake layer, if desired. Place the 9-inch cake layer on a serving plate, frost the sides and top. Stack the 6-inch cake on top of the 9-inch cake, aligning the backs. Frost the sides and top. Repeat with the remaining 4-inch cake. Decorate with tinted frosting and flowers if desired. Serves 24.

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