| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- Cooking spray
- 1 box (1-pound 2 1/4-ounce) moist white cake mix
- 1 1/4 cups extra dry Champagne
- 1/3 cup vegetable oil
- 3 large egg whites
- 1 can whipped white frosting
- 1/4 teaspoon Champagne flavoring
- Silver mini disco balls, optional
- Silver Dragees, optional, if available in your area
- Silver edible glitter, optional
Instructions
- Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
- In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.
- Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.
- To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.
- Cook’s notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 828 |
| Total Fat | 36 g |
| Saturated Fat | 4 g |
| Carbohydrates | 113 g |
| Dietary Fiber | 1 g |
| Sugar | 90 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 675 mg |
Reviews
I make this each year for a New Years Eve party. I make cupcakes in silver foil liners and decorate with editable silver and gold sprinkles. It’s a huge hit and very delicious and easy! People always ask for the recipe. This recipe has aged well. Thank you Sandra!
Sandra, you knocked this cake out of the park! I made this cake for my parents anniversary a couple of years ago and everyone raved over it. Everyone wanted the recipe and said it tasted as good as, if not better than most wedding cakes they had tasted through out the years. It continues to be the cake my family most request me to make them for all the special occasions. I love all home made everything but, this one won my family and I over hands down.
My family and friends love this cake. I get requests to make all the time. I have found that 2 8 inch cake pans or baking in a 13X9X2 also work just fine.
delicious :
i make this cake every thanksgiving and christmas. my family loves it, so much so i double the receipe when i make it. i find the extract in many available stores. ac moore, michaels or even a local candy store carries it. any store that carries wilton cake products more than likely will have the extract. i have also used pink champagne and the cake was a wonderful pink color.
You can buy Champagne Flavoring/Extract at online bakery shops. I got mine at http://www.layercakeshop.com/index.php/Shop/Baking/Champagne-Flavoring-Oil.html at Layer Cake Shop, and there are others.
I had to call all over to find it myself. Not sure what stores you have around you, but try your nearest specialty shop. In our area its called ‘The Party Store’ and it carries wedding invitations, costumes, specialty cake items, chocolate molds, melting chocolates and things of that nature.
Where did you all find the champagne extract?? What store?
This cake is AWESOME. I made 75 cakes, decorated each one differently and they were the hit of the baby shower. I had a difficult time locating the champagne flavoring, but when I found them, I purchased 8 bottles. Friends are requesting these cakes for baby showers, bridal parties and I charge them $4.50 a cake.
Angie
Herndon, VA
I’ve made this cake twice now and loved it even more the second time. It’s worth the effort to find the champagne flavoring…it really changes the taste of the icing. I also followed the suggestion of using strawberry filling. Strawberries and champagne…perfect combo! Also…use champagne you’d normally drink…I didn’t use extra dry. I’ve made it a full size three-layer cake, cupcakes with a dallop of the preserves under the icing, and as mini cakes and all came out wonderful. I dust them all with edible silver glitter and have even topped it with silver roses and ribbon…talk about a centerpiece. Try it exactly as the recipe calls and you’ll love it!