Table of Contents
Champagne Cake Recipe 1 2-1/2 cups flour 2 2 cups champagne or the sparkling wine of your choosing 3 1-3/4 cups sugar 4 3/4 cup butter, softened 5 3/4 cup milk 6 1/3 cup sour cream 7 6 egg whites 8 3-1/2 teaspoons baking powder 9 1 teaspoon vanilla 10 1/2 teaspoon salt
Preheat the oven to 325 degrees. Line a cupcake baking tray with paper liners and set aside. In a small saucepan over medium heat, add 2 cups Pink Champagne and simmer until it is reduced to 1 cup liquid, about 6-8 minutes. Set aside until room temperature. Reserve 1-2 Tablespoons to use in buttercream icing.
Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans. 3 cups (342 g) cake flour. 1 Tablespoon (15 g) baking powder. 1/2 teaspoon (2g) salt. 6 egg whites (194g) 1 cup (242g) pink champagne, I used Andre Blush Champagne. 2 teaspoons (8 g) vanilla.
Line a cupcake baking tray with paper liners and set aside. In a small saucepan over medium heat, add 2 cups Pink Champagne and simmer until it is reduced to 1 cup liquid, about 6-8 minutes. Set aside until room temperature.
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