Happy 2017! I’m back and ready to bake! Sorry I’ve been gone for so long. I’ve busy with my new job and I didn’t have time to post anything. For my New Years resolution, I vowed to make time for my blog and YouTube channel. I really want to share more of my recipes and make many for you guys. My main goal is to post at least 2 times a week for the blog. To start off the New Year 2017, I made a Champagne cake to celebrate new beginnings and experiences.

Prep time: 40 min

Cook time: 30min

Total Time: 1 h 10 m  

12 servings

• 2 3/4 cups all-purpose flour
• 3 teaspoons baking powder
•  2/3 cup soften butter
• 1 teaspoon salt
• 1 1/2 cups white sugar
• 3/4 cup champagne *Sweet Champagne
• 6 egg whites

Champagne Syrup:

• 2/3 cup champagne
• 1/4 cup sugar

Vanilla Buttercream:

• 3 cups confectioners sugar
• 1 cup soften butter
• 3 tbp. milk
• 2 tsp. Vanilla

Instructions:

1. Preheat oven to 350 degrees . Grease a 6-inch round cake pan.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
4. Bake at 350 degrees F  for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
5. Cool cakes on cooling rack.
6. Stir the champagne and sugar to make the syrup. Pour over the cakes.
7. Whisk the confectioners sugar and butter together .
8. Add the milk and vanilla into the mixture.
9. Ice and layer the cakes. Serve and Enjoy!