I remember the days when I was only around the adults all the time and I could drink Wine in a fancy wine glass instead of tea cup. Now, if any of the people who are less than 4 feet tall, take a look at the golden or red liquid in my hand, they keep a constant watch on me to see if I mistakenly put it down within their reach. A friend of mine requested couple of weeks ago that I make a cake for her first Marriage Anniversary. Since they are still in the mode of adult only parties, I was looking to see what kind of cake I should make. Something boozy perhaps?? That’s when I came across Champagne cake. This is just a slightly modified version of Champagne cake.
- Cake Flour 3 cups
- Baking powder 1 Tb
- Salt 1/2 tsp
- Egg whites 6
- 1 cup Moscato wine
- Vanilla essence 2 tsp
- Vegetable oil 2 Tbsp
- Sugar 2 cups
- Unsalted butter 1 Cup or 2 sticks at room temperature
For the Buttercream
- Unsalted butter at room temperature 2 cups
- Confectioners’ sugar 8 cups
- Moscato or other sweet red wine 5 Tbsp
- Vanilla 1 tsp
The original version of the cake suggested using 3 pans of 8 inches. because of the particular buttercream design I wanted to use, I made 2, 6 inch cakes for stacking and 1, 8 inch cake for taste testing. As per your preference, use either 3 pans of 8 inch or whatever combination you like.
Preheat the oven to 375 degrees. spray the pans with non stick spray and line the bottom with parchment paper. I used to just spray and flour the pans originally but then I always worried if the bottom of the cake won’t come out properly. Parchment paper solves that problem.
Mix the dry ingredients, Flour, baking powder and salt, in a separate bowl and keep aside. In a stand mixer, using paddle attachment, start mixing the butter at a slow speed first and then at medium speed. After couple of minutes, add granulated sugar and mix at medium speed until fully mixed about 3 to 5 minutes. Make sure to scrape the bowl couple of times in between.
While butter and sugar are mixing, in a another separate bowl, mix Egg whites, Vanilla essence, Vegetable oil and Wine with a spoon and keep aside.
When Butter and Sugar are mixed together, add 1 cup of dry mixture and mix for 30 seconds. Then add 1/2 cup of wet mixture, mix for a minute. Repeat as many times as necessary until both mixtures are fully mixed in. Usually I make 3 batches.
Pour the prepared mixture in cake pans and bake for 27 to 30 minutes. Insert a tooth pick in the center of the cake and if it comes out clean, cake is done. Immediately take it out and leave on the counter for 10 minutes to cool. Once cooled, take out the cake from cake pans and leave on cooling racks for about 20 minutes or so. Proceed to ice as per your usual method.
For the buttercream, cream the butter in a stand mixer. Add the sugar and mix at high speed for 5 to 7 minutes. Add Vanilla and Wine as per needed consistency. If you live in humid climate, you will need less Wine than if you live in dry climate. add color if desired and ice.
For icing, I created crumb coat for the cake first after layering. Then I used the closed star tip to create the design by going back and forth and still drawing the design upward. Once all the design was complete, I smoothed the top and placed 3 handmade sugar roses and some leaves.
recipe adapted from The Cakeblog.