CHAMPAGNE CAKE WITH CHAMPAGNE ITALIAN MERINGUE BUTTERCREAM
This delicate, moist Champagne Cake is packed with flavor, filled with strawberries, & iced with Champagne Italian Meringue Buttercream.
Provided by Rebecca Blackwell
Categories All Cake Recipes
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F (176 degrees C). Grease and flour three or four 8 or 9-inch round cake pans and line the bottoms with a round of parchment paper that is also slathered with a bit of butter or shortening.
- Separate the 4 whole eggs, placing the yolks in a small bowl and the whites in the bowl of a standing mixer fitted with the whisk attachment, along with the 4 additional egg whites. Beat the egg whites until stiff peaks form when you lift the whisk from the beaten egg whites. Scrape the egg whites into another bowl. Rinse and dry the standing mixer bowl.
- Fit the mixer with the paddle attachment and cream the butter and sugar until light and fluffy, about 6 minutes. Stop the mixer to scrape down the sides of the bowl a time or two.
- Add two of the egg yolks and beat until incorporated, about 20 seconds. Scrape down the sides of the bowl. Add the remaining two egg yolks, beat until incorporated, about 20 seconds, and scrape down the sides of the bowl again.
- Add the flour, baking powder, baking soda, and salt to a bowl and mix with a wire whisk just to combine.
- In a large measuring cup, stir together the champagne, buttermilk, and vanilla.
- Beating on low speed, add the dry ingredients, alternating with the liquid, in 4 additions, beginning and ending with the flour. Beat on low to medium speed, just long enough to incorporate each new addition. Scrape down the sides of the bowl as necessary.
- With a rubber spatula, gently fold the beaten egg whites into the batter just until incorporated.
- Pour the batter into your prepared pans. If baking 3 layers, bake for 30-40 min. If baking four layers, bake for 25-30 minutes. The cakes will be golden brown, be pulling away from the sides of the pan, and will not jiggle in the center when you shake the pan slightly. To check for doneness, stick a toothpick into the center of one of the layers. Remove the toothpick and look for signs of raw batter. If only cake crumbs stick to the toothpick, the cake is done. You can also scoop a tiny amount of cake from the center of one of the layers to check for doneness. (You'll be covering the cake with frosting anyway.)
- Let the cakes cool on wire racks for 5 minutes in the pan, then gently turn them out of the pans onto the wire racks to cool completely. If you don't plan on frosting the layers immediately, wrap each tightly with plastic wrap. The layers can be stored at room temperature for 1 day, or frozen for up to 2 months.
- Pour 1 cup (240ml) champagne into a small sauce pan and bring to a boil. Simmer until the champagne is reduced to ½ cup (120ml). Allow to cool completely and then slowly beat into a prepared batch of Italian Meringue Buttercream.
- Remove about 2/3 of the buttercream from the mixing bowl. Add the pureed strawberries to the remaining buttercream and beat until completely incorporated.
Nutrition Facts : Calories 615 calories, Carbohydrate 82 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 365 milligrams sodium, Sugar 63 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
PINK CHAMPAGNE CAKE
Steps:
- For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray.
- Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
- Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside.
- Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites.
- Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
- For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.)
- For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.)
- Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes.
- Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together.
- Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.)
- To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream.
DOUBLE DIABLO CAKE
This cake recipe is adapted from "Martha Stewart Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-inch cake
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Line a 12-inch-round cake pan with parchment paper; spray pan and parchment with nonstick cooking spray with flour; set aside.
- Place raisins and whisky in a small bowl; cover and let soak overnight. Melt 14 ounces chocolate with 1/4 cup water in a heatproof bowl set over (but not touching) simmering water. Add butter, a few pieces at a time, stirring until melted. Remove bowl from heat and set aside.
- In a separate bowl, beat egg yolks and sugar until thick and creamy. Add yolk mixture to chocolate mixture along with cake flour, ground almonds, raisins, and their soaking liquid; stir to combine.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until stiff. Gently fold egg whites, one third at a time, into chocolate mixture. Pour into prepared cake pan, spreading evenly with a spatula. Transfer to oven and bake until cake just begins to shrink from sides of the pan, about 25 minutes.
- Set a wire rack over a parchment paper-lined baking sheet. Remove cake from oven and let stand in cake pan for 10 minutes before turning out onto a wire rack to cook completely.
- In a small saucepan, bring heavy cream to a boil over medium heat. Add remaining 8 ounces chocolate and whisk until smooth. Pour over cooled cake, spreading evenly with a spatula; let stand until set. Garnish with fruits, flowers, and macarons, as desired.
CHAMPAGNE CAKE WITH BUTTERCREAM ICING
This recipe makes enough batter for both a 9-inch cake and a 9x13-inch red champagne cake decorated with edible flowers.
Provided by MARBALET
Categories Desserts Frostings and Icings Buttercream
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C), Grease and flour one 9 inch round and one 9x13 inch pan.
- In a very large bowl stir together flour, sugar, baking powder, soda, and salt.
- Add milk, 1 cup shortening, 1/2 cup champagne, vanilla, and, if desired, red food coloring. Beat on low to medium speed about 30 seconds or just till combined, scraping bowl constantly. Beat on medium speed 2 minutes.
- Add unbeaten egg whites and beat for 2 minutes (Batter may appear slightly curdled).
- Spread 2 3/4 cups batter in 9inch round pan and remaining batter in 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes for round cake and 40 to 45 minutes for rectangular cake or until cake tests done. Cool cakes in pans on racks for 10 minutes, then remove from pans and cool completely.
- To make the frosting: In a bowl beat 3/4 cup shortening and butter until combined. Beat in 1 tablespoon champagne. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne to make frosting spreading consistency. Makes 3-3/4 cups.
- Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 9x13 inch cake. If desired, drizzle 3 tablespoons of champagne over the top of each round cake layer. Place the 9-inch cake layer on a serving plate; frost sides and top. Lining up the backs of the layers, place the 6-inch cake on top of the 9-inch cake. Frost sides and top. Repeat with remaining 4-inch cake. If desired, tint any remaining frosting and decorate with tinted frosting and flowers. Serves 24.
Nutrition Facts : Calories 468.8 calories, Carbohydrate 64.8 g, Cholesterol 16.6 mg, Fat 21.3 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 7.6 g, Sodium 219.6 mg, Sugar 48.1 g
ANGEL FOOD CAKE
The secret behind this classic, light-as-air cake is one dozen egg whites. Place the finished cake in a bed of white cotton candy for an angelic presentation. Serve slices of the confection with fluffy dollops of whipped cream and glasses of Champagne for a dessert that's truly heavenly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degress, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.
- Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.
- Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.
- Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.
- Arrange cotton candy in a ring shape on a serving platter. Lay cake on top of cotton candy "cloud." Serve with caramel whipped cream, if desired.
People also searched
More about "martha stewart champagne cake recipes"
MARTHA STEWART'S MOST POPULAR CAKE RECIPES
From marthastewart.com
- No-Bake Cheesecake. Instead of baking cheesecake in a water bath in the oven, this no-bake version is much easier and just as delicious. It's made with a combination of cream cheese and sweetened condensed milk for the filling and a simple graham cracker crust.
- Vanilla Pound Cake. While the original recipe for pound cake called for a pound each of flour, sugar, butter, and eggs, our food editors have tweaked the recipe for 21st-century baking—but we promise it's just as delicious.
- Rainbow Cake. Kids will fall head over heels for this six-layer stunner that includes cake dyed in every color of the rainbow. It's frosted with a Lemony Swiss Meringue Buttercream, which offsets some of the sweetness.
- Hummingbird Cake. There's a reason why this Southern cake recipe is one of our most popular of all time. It's loaded with texture from chopped pecans, mashed bananas, and pineapple, before it's topped with homemade cream cheese frosting.
- Lemon Cake. Perk up your dessert course with this tart cake that calls for lemon juice in the batter, plus slices of lemon as a garnish on top. View Recipe.
CHAMPAGNE CAKE RECIPE | HOW TO MAKE A CHAMPAGNE CAKE …
From tasteofhome.com
Author Lisa KaminskiUploaded Jul 23, 2023Estimated Reading Time 5 minsPublished Dec 6, 2018
KRANSEKAKE: THE WHIMSICAL CAKE YOU CAN HIDE A BOTTLE OF …
From tastingtable.com
MARTHA STEWART’S CHAMPAGNE HACK TURNS YOUR NYE BUBBLY INTO …
From sheknows.com
CHAMPAGNE COCKTAIL RECIPES - MARTHA STEWART
From marthastewart.com
PINK CHAMPAGNE CAKE | CREATIVE CAKE DESIGN
From creativecakedesign.com
MARTHA STEWART'S 12 BEST TIPS FOR BAKING CAKES - TASTING TABLE
From tastingtable.com
HOW TO MAKE A CHAMPAGNE CAKE WITH CUSTARD FILLING
From abigailalbers.com
MARTHA STEWART'S 8 CAKE RECIPES PT. 2 | COOKING SCHOOL - YOUTUBE
From youtube.com
CHAMPAGNE CAKE WITH CHAMPAGNE BUTTERCREAM - FRESH APRIL FLOURS
From freshaprilflours.com
MARTHA STEWART CHAMPAGNE CAKE RECIPES
From tfrecipes.com
PINK CHAMPAGNE CAKE - LIV FOR CAKE
From livforcake.com
MARTHA'S STRAWBERRY, CHAMPAGNE & ROSE CAKE RECIPE
From waitrose.com
MARTHA STEWART CAKES - PARTY CAKES FROM MARTHA STEWART - DELISH
From delish.com
BEST CHAMPAGNE CUPCAKES RECIPE - HOW TO MAKE …
From thepioneerwoman.com
BEST CHAMPAGNE CAKE RECIPE - HOW TO MAKE …
From delish.com
MARTHA STEWART MAKES SPONGE CAKE 3 WAYS - YOUTUBE
From youtube.com
"MARTHA STEWART'S CAKE PERFECTION: 100+ RECIPES FOR THE SWEET …
From themarthablog.com
INDULGE IN DELICIOUS MARTHA STEWART RUM CAKE RECIPE
From bluegrasswv.com
CAKE RECIPES - MARTHA STEWART
From marthastewart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love