Champagne Cake Recipe
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Cooking tools:
- Stand mixer
- Cake pan
- Cooling rack
- Piping bag
- Pastry brush
- Bread knife
- Cake board
- Instant-read thermometer
- Toothpick
- Parchment paper
- Freezer
- Oven
- Stove
- Pot
- Saucepan
- Measuring cup
- Measuring spoon
- Whisk
Ingredients
- 3 cup(s) cake flour (360 g)
- 2 cup(s) granulated sugar (400 g)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup(s) unsalted butter, room temperature
- 3/4 cup(s) buttermilk, room temperature
- 1/2 cup(s) vegetable oil
- 1/2 cup(s) champagne, room temperature
- 4 large egg whites
- 2 tsp vanilla extract
- 1 batch of champagne buttercream, see below
- gold sprinkles, to decorate
- sparklers, to decorate
- 3 cup(s) champagne
- 8 egg whites
- 1 3/4 cup(s) granulated sugar (350 g)
- 1/4 tsp salt
- 24 oz unsalted butter, cut into tablespoons
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