Desserts are not my thing, but there are exceptions. 😉
As a passionate foodie, I can’t say that the dessert course of a meal has been the driving force for my love of food. Though I do have an appreciation for certain sweets such as anything chocolate or a festively dressed cupcake. Personally, (I don’t know why) I see dessert as a treat for a long hard day, special occasions, or to simply curb my occasional sweet tooth craving.
Along my journeys of the palate, I have discovered a delectable recipe for Champagne cake. The sheer sexiness of it is what initially caught my attention. So I decided to search Google for restaurants in NYC that have it on their menu. No luck. It’s usually served as a wedding cake or on a Valentine’s day menu as the dessert course. Its okay, all this means is that I will have to bake it myself.
This is a sultry dessert to be savored, especially because its rarely found on an average menu. Different variations of the recipe contain strawberries, hazelnuts, and chocolate. You can also bake the pink version of champagne cake. Trust me, if you dessert is your thing, you must try it. Bake the cupcake version. Yummy!
- 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
- 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.
Recipe courtesy Sandra Lee.