Champagne Cake

Total Time:
55 min
20 min
35 min

6 servings

  • 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.

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    My family and friends love this cake. I get requests to make all the time. I have found that 2 8 inch cake pans or baking in a 13X9X2 also work just fine.
    delicious :  
    i make this cake every thanksgiving and christmas. my family loves it, so much so i double the receipe when i make it. i find the extract in many available stores. ac moore, michaels or even a local candy store carries it. any store that carries wilton cake products more than likely will have the extract. i have also used pink champagne and the cake was a wonderful pink color.
    You can buy Champagne Flavoring/Extract at online bakery shops. I got mine at at Layer Cake Shop, and there are others.
    I had to call all over to find it myself. Not sure what stores you have around you, but try your nearest specialty shop. In our area its called 'The Party Store' and it carries wedding invitations, costumes, specialty cake items, chocolate molds, melting chocolates and things of that nature.
    Where did you all find the champagne extract?? What store?
    This cake is AWESOME. I made 75 cakes, decorated each one differently and they were the hit of the baby shower. I had a difficult time locating the champagne flavoring, but when I found them, I purchased 8 bottles. Friends are requesting these cakes for baby showers, bridal parties and I charge them $4.50 a cake.

    Herndon, VA
    I've made this cake twice now and loved it even more the second time. It's worth the effort to find the champagne really changes the taste of the icing. I also followed the suggestion of using strawberry filling. Strawberries and champagne...perfect combo! Also...use champagne you'd normally drink...I didn't use extra dry. I've made it a full size three-layer cake, cupcakes with a dallop of the preserves under the icing, and as mini cakes and all came out wonderful. I dust them all with edible silver glitter and have even topped it with silver roses and about a centerpiece. Try it exactly as the recipe calls and you'll love it!
    I have had champagne cake before and never was a fan. But my fiance begged me to make a cake like the one we had a his cousins wedding. After a long debate, I gave in. I told him we would not have this disgusting cake at our wedding. It was a surprise for him. I am a pastry chef by trade, and I even found it rather hard to find champagne extract, so I thought hard and decided to make a champagne concentrate instead. I told the white cake mix and added lemon zest and lemon extract, then I toold raspberry preserves and folded it with whipped cream for the filling. And the frosting was where the champagne came in. I boiled the champagne to nearly half it orignal quantity and added it to white store-bought frosting, then thicken it back up with 10X sugar. What a wonderful surprise. My husband absolutley loved it, and the guests that didn't like the champange flavoring(myself included) could still enjoy the cake without the frosting. In all a fantastic success. Thank you for the ideas Sandra and keep them coming.
    I made this cake for my dad for his birthday and he loved it! It felt so good to make something that was more homemade than store-bought.
    This is a great recipe - but I couldn't find the champagne extract. So I substituted strawberry extract. It worked well with the champagne!
    I made cupcakes for Easter instead of cutting rounds from the 13X9 pan. We colored the frosting in 4 different pastel colors and they were a hit. Everyone raved about how moist and tender the cupcakes were. Thanks so much for this recipe.
    Followed the recipe,had a strange flavor.
    The champagne did not enhance the cake for the better. My family normally loves cake, no one wanted seconds. Won't make again. Would have been better just to make the white cake mix and use regular frosting, not a fan of the whipped.
    Easy recipe. Huge compliments. Great taste and texture.
    I had champagne cake at a high end specialty store in St. Louis. Since I moved to another city I wanted my friends to try this cake, so I looked everywhere for a copycat recipe to this cake. Thank you Sarah for this recipe, it tastes just like the one I purchased in my home town. Very Moist.
    Dissapointing. Tasted like a boring old cake mix. Didn't taste anything like chapagne. Too dry.
    Love, love this cake. But you must use Betty Crockers Super Moist New Butter Recipe White. It's so moist.

    Then in between the layers put the frosting and a half container of raspberries. Frost and trim the bottom of the cake with a row of the remaining raspberries.

    Also, I had none of the champagne flavoring so I used some more actual champagne just a tablespoon added enough flavor. I made my own frosting with butter, powdered sugar champagne, vanilla and milk to taste.

    Lovely to bake and finish off the rest of the bottle. =)
    This was no more impressive than regular cake mix cake. Big let down
    not special like I had expected
    This was such a disappointment! I expected a delicious elegant cake but it was boring and ordinary. DISAPPOINTING!!
    My cousin made this last weekend and it was terrible. A tad bit dry and it tasted similar to a cardboard box covered with frosting.
    I thought the presentation would be great for a party but I skipped the champagne flavoring. Obviously Sandra Lee's mother never lectured her about wasting food. I cut circles out of one sheet cake and then gave up - I couldn't waste that much perfectly good cake. I just frosted my other 2 cakes - piped borders on them and used the sanding sugar - and skipped a lecture from my mom in the process.
    I'm glad I tried these out on family before serving them to friends.
    Save the champagne for drinking and cook up a boxed brownie mix instead.
    I tried making this cake for New Years day but I had to make some changes being there were things I wanted like the silver balls and the flavoring that aren't available here in WA state. But after e-mailing your website I ordered the flavoring on the internet & it made a big differance in the taste. I made a few since then & have actually sold them & everybody that I've made them for love them.
    I really enjoy your recipes & being able to cut my time in half.
    I made a few changes(minor) for Valentine's Day. Instead of frosting between the layers I used strawberry (any red will do) all fruit preserves and dusted the top with red decorating sugar. I also was unable t find champagne flavoring so used a plain white frosting. Delicious!
    I made this for my daughter's 21st birthday. (Seemed appropriate) Everyone loved it! My nephew, who usually passes up the cake in favor of ice cream, loved it. This recipe is definitely a keeper!
    came out yummy!
    I thought this would be wonderful to serve for my New Year's Eve party. I was incredibly disapointed. As far as plain white cake goes, it was good - the champagne made it really light and fluffy. But where was the champagne flavor? She said that the champagne extract was optional - which is good, since it is almost impossible to find - but the cake itself had no champagne flavor whatsoever. Also, cutting the rounds with a cookie cutter caused it's own problem. The cakes practically fell apart without anything binding them on the sides. I'm just glad I made fortune cookies as a back-up!
    Great use for champagne. I was skeptical because I had a piece of "champagne cake" at a high end establishment one time it was really dry and tasteless. This was so much better! Moist and the champagne added a distinct but light flavor. Better than the St. Francis for sure!!! This proves boxed cakes can taste better than scratch..if you add the right ingredients :)
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