Champagne Velvet Cake
"This Champagne Velvet Cake is ultra moist and soft with a light champagne flavor...."
INGREDIENTS
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8 oz (226g) package cream cheese, softened
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1 1/2 sticks (168g) unsalted butter, softened ((This is equivalent to 3/4 cup).)
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2 cups (400g) sugar
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4 large eggs (room temperature (In a hurry? Place in a bowl of warm water for 5 mintues))
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3 cups (342g) cake flour- see Notes for substitution
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 cup (242g) Champagne ((Use your favorite. We used Andre Brut))
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1/4 cup (54g) vegetable oil (we used canola oil)
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1 teaspoon (4g) vanilla extract
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1 cup heavy cream or whipping cream ((240g))
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¼ cup powdered sugar ((29g))
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1 teaspoon vanilla extract ((4g))
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3 sticks (339g) unsalted butter, softened.
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7 cups (690-805 grams) powdered sugar ((depending on desired consistency).)
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1 tsp. (4g) vanilla extract (8 grams, use clear imitation vanilla if you like a whiter frosting)
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1/4-1/3 cup champagne ((59g-72g)Adjust slightly up or down to your liking for consistency and flavor.)
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1/2 teaspoon (3g) salt
Comments & Reviews
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