Champagne Cake

The name says it all.

Apparently, this was my Aunt Deb's favorite cake that she would order from a bakery near her. I had no idea such a cake existed until last Thursday morning when my cousin posted something about it on Facebook. I thought it was a typo and she meant "champagne and cake" at which point I thought "I'M IN! How have I not thought of this on my own birthday?!?!" BUT.....there really is such a cake! So I knew I had to try baking my own version immediately. I added strawberries to the finished result because the only thing better than cake and champagne is champagne and strawberries so I knew combining them would be incredible.

(I think the humidity has affected my brain and is exhibiting itself by continuous run-on thoughts and sentences. Sorry.)


Here are the 3 main items you will need. The champagne replaces the water in the cake mix recipe, and I upped the eggs from three to four. I baked mine in a bundt pan, but you could do a layer cake if you prefer....you would just need to double your frosting to have enough to fill and ice the sides.


I added these 2 pictures just for all the bubbly fun.....



Frosting:
2 cups powdered sugar
1 stick softened butter
1 tsp vanilla
4 TBSP Champagne

P.S. The alcohol bakes out of the cake but you might want to use a regular buttercream icing for your under 21 guests - or use this as an excuse to make a second "for the kids" dessert.

P.S.S. Every time I make a bundt cake, I think of this scene.....