Champagne Butter Cake

Champagne Butter Cake


81 people made this

I like this easy to make cake that uses champagne. It is my standard cake recipe when I need to bake something a little bit more special.


Serves: 14 

  • 2 3/4 cups (340g) plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 170g butter
  • 1 1/2 cups (345g) white sugar
  • 3/4 cup (185ml) champagne
  • 6 egg whites

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Preheat oven to 180 degrees C. Butter a 25cm round cake tin.
  2. In a large bowl cream together butter and sugar until very light and fluffy. Sift flour, baking powder and salt together then blend into creamed mixture alternately with champagne.
  3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it then fold in remaining egg whites. Pour into prepared cake tin.
  4. Bake at 180 degrees C for 25 to 30 minutes or until a toothpick inserted into the cake comes out clean.

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