New Year's Champagne Cake

Name: New Year's Champagne Cake
Ingredients: 1 cup granulated sugar; 1 tablespoon Meyer lemon zest; 1 tablespoon orange zest; 1 tablespoon blood orange zest; 3 large eggs; 1/3 cup fresh Meyer lemon juice; 1/3 cup fresh orange juice; 1/3 cup fresh blood orange juice; salt, to taste; 4 tablespoons unsalted butter, diced; butter, to taste, for greasing the cake pans; 2 cups all-purpose flour, plus more, to taste, for dusting the cake pans; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 cups granulated sugar; 1 tablespoon orange or blood orange zest; 1/2 cup vegetable oil; 1 teaspoon lemon extract; 1 teaspoon butter flavoring, optional; 3/4 cup milk; 4 ounces Champagne (from a 750ml bottle); 21 1/4 ounces Champagne (the remaining Champagne from the bottle used for the cake); 1 cup butter, room temperature; 1 cup shortening; 2 tablespoons heavy cream; 4 cups powdered sugar; orange slices, optional, to taste, for garnish

bigrecipe.com

Elevate your New Year's celebration with the luxurious New Year's Champagne Cake! Fluffy Champagne buttercream and a tender cake infused with citrus flavors make this dessert truly magical. Perfect...

View full recipe on bigrecipe.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bigrecipe.com.

Share this recipe:

Cooking tools:

Stand mixer
Hand mixer
Kitchen scale
Saucepan
Mixing bowl
Whisk
Wooden spoon
Plastic wrap
Oven
Cake pan
Pastry brush
Sifter
Cooling rack
Cake saw
Bread knife
Piping bag
Measuring spoon
Measuring cup
Stove
Plate
Cake stand
Spatula
Grater
Chef's knife
Cutting board
Refrigerator
Parchment paper
Citrus press

Ingredients

1 cup granulated sugar
1 tablespoon Meyer lemon zest
1 tablespoon orange zest
1 tablespoon blood orange zest
3 large eggs
1/3 cup fresh Meyer lemon juice
1/3 cup fresh orange juice
1/3 cup fresh blood orange juice
salt, to taste
4 tablespoons unsalted butter, diced
butter, to taste, for greasing the cake pans
2 cups all-purpose flour, plus more, to taste, for dusting the cake pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 tablespoon orange or blood orange zest
1/2 cup vegetable oil
1 teaspoon lemon extract
1 teaspoon butter flavoring, optional
3/4 cup milk
4 ounces Champagne (from a 750ml bottle)
21 1/4 ounces Champagne (the remaining Champagne from the bottle used for the cake)
1 cup butter, room temperature
1 cup shortening
2 tablespoons heavy cream
4 cups powdered sugar
orange slices, optional, to taste, for garnish