Champagne Butter Cake

    1 hour

    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.

    85 people made this

    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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    Reviews in English (85)


    I am a professional cake decorator and I know the person who came up with this recipe. It is sugggested to use a sweet champagne such as Moscoto or I use Asti when I can't find it. The recipe is a light cake with almost an angel food cake texture. I use simple syrup to keep it moist and add some red food coloring to make it "pink champagne cake". You can also add melted chocolate to 1/3 of the batter and swirl it through the cake. Any fruit filling or curds go really well with it. You can make a Mimosa cake by filling it with orange curd and frosting it with a champagne buttercream or vanilla Italian Meringue buttercream. When making scratch cakes make sure you whip your butter and sugar until light and fluffy. On low mix your dry and wet ingredients. Do not over mix. Gently fold your egg whites in by dividing the whites into thirds. You'll have a perfect cake!  -  07 Mar 2009  (Review from Allrecipes USA and Canada)


    This is an EXCELLENT white cake recipe! I used a little bit extra champagne (total of about a cup for the full recipe) because the batter seemed like it would be way too dry and thick without it, and I baked it in mini muffin tins for adorably bite-sized cupcakes to take to a buffet. They turned out to be a huge hit--not too sweet, slightly dense, not the least bit dry or crumbly, and with a subtle champagne flavor that I foiled with lime buttercream frosting (the Luscious Buttercream Frosting on this site). This recipe is definitely a keeper, and I'll absolutely be making it again!  -  12 May 2006  (Review from Allrecipes USA and Canada)


    Some great recipes aren't the "quickest" or the "easiest". However, I gave this cake an overall rating of 5 stars. It is a fabulous cake if made correctly. The batter is very thick prior to folding in the stiff egg whites. It's best to lighten with the 1/3 whites as instructed, but then fold the batter into the remaining whites. Make a very firm, but delicious cake, great for decorating, or just simply sift some powdered sugar on top. I highly recommend the coconut filling!  -  07 Nov 2001  (Review from Allrecipes USA and Canada)