Champagne Cake with Buttercream Icing

Ingredients and Weight:

For the Cake: * All-purpose flour: 2 1/4 cups (281g) * Granulated sugar: 2 cups (400g) * Baking powder: 2 teaspoons (10g) * Baking soda: 1 teaspoon (5g) * Salt: 1/2 teaspoon (2.5g) * Unsalted butter, softened: 1 cup (2 sticks) (227g) * Eggs: 3 large * buttermilk: 1 cup (240ml) * Champagne: 1/2 cup (120ml)

For the Buttercream Icing: * Unsalted butter, softened: 1 cup (2 sticks) (227g) * Powdered sugar: 3 cups (360g) * Heavy cream: 2 tablespoons (30ml) * Champagne extract: 1 teaspoon (5ml) * Pink food coloring (optional): a few drops

Preparation Time:

• 30 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2/5 (Simple)

Preparation Method Steps:

For the Cake: 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. 4. Beat in the eggs one at a time, then stir in the buttermilk and champagne. 5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and beginning and ending with the dry ingredients. 6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

For the Buttercream Icing: 1. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. 2. Stir in the heavy cream and champagne extract. 3. If desired, add a few drops of pink food coloring and mix until combined.

To Assemble the Cake: 1. Place one cake layer on a serving platter and spread with half of the buttercream icing. 2. Top with the second cake layer and spread with the remaining buttercream icing. 3. Decorate as desired, such as with fresh berries, sprinkles, or edible gold leaf.

Nutritional Information:

Per serving (1/8th of the cake): * Calories: 450 * Fat: 20g * Cholesterol: 75mg * Sodium: 200mg * Carbohydrates: 60g * Protein: 5g

Dish Characteristics:

• Moist and fluffy cake with a hint of champagne flavor
• Rich and creamy buttercream icing with a subtle champagne extract
• Visually appealing and elegant presentation
• Suitable for special occasions or as an indulgent treat

User Comments:

• "This cake was absolutely delicious! The champagne flavor was present but not overpowering."
• "The buttercream icing was the perfect complement to the cake, and it made the cake extra special."
• "I made this cake for my husband's birthday and he loved it! It was easy to make and turned out beautifully."
• "I would definitely recommend this cake to anyone looking for a showstopping dessert."
• "This cake is perfect for celebrating any special occasion."

Special Precautions and Tips:

• Make sure to use cold butter and heavy cream to achieve the best texture for the icing.
• If you don't have champagne extract, you can substitute 1/2 teaspoon of champagne vinegar.
• To prevent the frosting from becoming too runny, add more powdered sugar as needed.
• If the frosting is too thick, add more heavy cream as needed.
• Store the cake in the refrigerator for up to 3 days.