Comments

1. Irina February 12, 2017 at 4:48 pm
   

   Hi. Thanks for recepi. Made this gor first time, but it’s came not as expected. It’s too moist and heavy. What can be a reason? I did use cream cheese on heavy cream.
2. BeBe February 12, 2017 at 7:36 pm

   Hi Irina, Your cake is perfectly beautiful!! I am sorry there was a problem. In the picture I see dark red above the bottom layer and a thinner red streaks above that. Is that a raspberry filling? If it is I think that the filling or the cream cheese frosting, if it was very wet must have seeped into the cake layer making it too moist and heavy. That is what I think happened because if the layers came out of the oven and were nice and light something that came into contact with them must have caused the change. Let me know what you think.
3. Irina February 13, 2017 at 12:09 am

   Thank you for the answer. Yes, the red layer is raspberry jelly. I think the reason was cream and jelly. Butter cream is better for this sort of cake,but we don’t really like buttercream,that’s why decided to change it on other one. Next time will do with buttercream. Anyway, it was delicious…
4. BeBe February 13, 2017 at 11:13 am

   Hi Irina, I think possibly the raspberry puree was not thick enough and seeped into the layer. Bakers use raspberry filling often without a problem so if you cook it a bit longer to reduce the liquid and thicken it, the problem could be solved. I’m sure next time will be better. I’m happy you liked the flavor.
5. Rachel February 13, 2017 at 3:28 pm
   

   Success with this lovely recipe everyone loved it❤
6. Rachel February 13, 2017 at 3:36 pm
   

   Also made cupcakes delish but I only wish they had more crown, otherwise perfection.
7. BeBe February 13, 2017 at 11:38 pm

   Hi Rachel, Thank you for the pictures, your cake and cupcakes look fantastic!! I find that often cupcakes baked from a scratch recipe are more level or have only a slight dome. To get more of a dome on your cupcakes, preheat the oven to 400 degrees. As soon as you put the cupcakes into the oven, reduce the temperature to 350 degrees.
8. Kelly O'Connor March 3, 2017 at 12:38 pm
   

   I made a 6″ double layer cake using half a recipe to test this after a couple failed recipes for strawberries and champagne cake. This recipe was great! Just sweet enough to pair well with the cream cheese buttercream strawberry champagne frosting i made. I was originally looking for a strawberry champagne cake. Is there a way to incorporate some strawberry puree into this recipe? Either way, thank you for this lovely cake recipe. I will definitely be making this one again! Please ignore the decorating skills or lack there of. I’m still figuring that part out! My warm hands keep melting the frosting through the piping bag :(

   Cheers!
9. Jen March 16, 2017 at 9:51 am

   I used your recipe to make cupcakes last night. Such a light and fluffy cake! Mine were not at all dry and I baked them for almost 20 minutes at 325 in the convection oven. I did substitute raspberry flavored sparkling ICE water. This added plenty of coloring so I didn’t add any more. I do think i would cut the sugar back as I believe the flavored water added too much sweetness. My cakes didn’t dome, which doesn’t bother me, but I did find that the batter rose nicely and I nearly overfilled a few cups! This was my test run for a bridal shower and I will be making this batter again! Thanks so much!
10. BeBe March 16, 2017 at 2:48 pm

    Hi Kelly, Thank you for posting your thoughts on the recipe. One solution to “hot hands” when piping is to prepare two piping bags and when one bag becomes too warm, place it in the refrigerator for a few minutes and piped with the second bag. You can keep alternating bags this way until the piping is complete…..so happy you like the recipe.

    Hi Jen, Thank you for trying the recipe and posting your thoughts. It is good to know about substitutions that can be used. I am trilled that you will be using the recipe for the bridal shower!!.
11. JoAnna March 18, 2017 at 12:21 pm

    If I multiplied the recipe by 1.5 would it be enough for a 3 layer 9-inch cake, and the layers not be thin? Or would I need to double it?

    Thanks, JoAnna
12. BeBe March 18, 2017 at 3:33 pm

    Hi JoAnna, This recipe makes 7 1/2 cups batter, multiplying it by half will give you 11 cups batter. This is a link to the Wilton chart, link to wilton.com. For a 9 inch pan Wilton uses 5 cups cake batter. I don’t usually use quite that much. Going by the Wilton chart you will need to double the recipe and you will have some leftover. How many cups of batter do you usually put in your 9″ pans. That will help you make your decision.
13. Susan March 30, 2017 at 10:10 pm

    Hi. This looks lovely and I’m looking forward to baking it tomorrow! Just wondering what your thoughts are on using whole eggs instead of egg whites. I prefer the yolk in cakes and cookies for the richness in flavor and binding the moisture in. Can you let me know how this would alter the consistency of the cake if I were to use the whole egg? Thank you!
14. BeBe March 30, 2017 at 11:27 pm

    Hi Susan, Using egg whites in this recipe give it a light and fluffy consistency and this fits with the idea of a champagne cake. It would be a bit more dense using whole eggs. I hope you like the recipe.
15. anna April 15, 2017 at 3:05 pm

    Hi!

    I’d like to incorporate some fresh strawberries or a strawberry puree into this cake. I have looked and looked and cannot find a recipe! Someone else asked earlier.
16. Karen Smith April 15, 2017 at 9:48 pm

    Hello I am making this cake for an engagement party! I need to make it a little bigger to accommodate the crowd! I am planning on using three 10 inch pans. I baked a single from scratch recipe for the cake this evening to try it out using 9 inch pans and they came out a bit thinner and a crispier edge than I was expecting. Do you think doubling the recipe is enough or should I triple it to make the cakes thicker and accommodate for the bigger pans?
17. Sandra April 25, 2017 at 4:11 am

    hi! I am
    Going to make this for a child’s cake. Could I substitute champagne for pink soda? Thanks Sandra
18. BeBe April 25, 2017 at 10:53 pm

    Hi Sandra, I am not sure if the pink soda would add too much sugar. Some have used a sparkling white grape juice instead of champagne for a non-alcoholic version. The taste would not be quite the same but it would work. A small amount to pink coloring will give you the look you want.
19. elena April 30, 2017 at 2:07 am
    

    ik bak deze taart eerste keer. Ik was heel geinteresserd door dit recept. ik kan niet zeggen dat het me lukt op 100%. da taar was stevig niet zo zacht als ik op de foto kan zien.
    maar heel erg lekker
20. Bethany May 5, 2017 at 1:12 pm

    Hey! I made this cake and found it was really dense. I followed the recipe, do you think maybe I folded the egg whites in wrong?
    Also this may be a silly question but does the champagne need to be sparkling or will that effect the cake as well?
21. Sarah May 6, 2017 at 9:43 am

    I have just made this but am not sure I have done it right. Do the eggs whites need to be whisked to stiff peaks before combining with champagne or do you whisk altogether.
    You don’t mention folding in at all. Should flour and wet ingredients be folded?
22. BeBe May 6, 2017 at 10:53 am

    Hi Sarah, I an glad you posted. When I answered the question above I must have been thinking about another cake with folded in egg whites. I hope you followed the recipe as written in the instructions. Egg whites are not whisked to stiff peaks and folded in. They are whisked with the champagne as written. I’m sorry for the confusion. I will be deleting the other post.
23. Lee May 20, 2017 at 11:41 am

    Do I need to use clear vanilla to get a true pink colour in the sponge ?
24. BeBe May 20, 2017 at 1:10 pm

    Hi Lee, Yes, if you have clear vanilla on hand that is a good idea.
25. Susan June 17, 2017 at 10:34 pm

    I think this is beautiful! I’d like to make it as a wedding cake. I’m just wondering how long it will stay fresh? Does it need to be eaten the same day or can it be frosted and decorated beforehand?
26. Jennifer July 30, 2017 at 12:39 am

    I made this cake following the directly exactly, and it failed…twice. It didn’t rise, didn’t seem to be enough batter for three layers, and isn’t light and fluffy but kind of dense and chewy. Are there any tips or techniques left out of the directions? I’ve made some complicated cake recipes and never had a cake not turn out. I was really disappointed.
27. BeBe July 30, 2017 at 11:53 am

    Hi Jennifer, I am sorry you had a problem. I am not sure why you would not have enough batter. I think this is the first comment about not enough batter so I am a bit stumped. Did you weigh the ingredients? If so, did you zero out the weight of the bowl before weighing? Were you using 8 x 2 inch cake pans? When a cake doesn’t rise I always suggest checking to see if the baking powder of out of date. Look forward to hearing from you.
28. Ann-Marie Youngblood August 20, 2017 at 3:30 pm

    Delish! Made this cake for a tasting…. the Bride fell in love with it! My family… even the picky eaters are head over heels for this cake. I added my fresh strawberry filling to it! Yummo❤️
29. BeBe August 20, 2017 at 4:32 pm

    Hi Ann-Marie, I am delighted that the Bride and your family enjoyed the cake!!!! A strawberry filling sounds divine with this recipe!! Thank you so much for posting your review!!
30. nancy September 1, 2017 at 8:11 am

    hi
    does it matter if the champagne has gone flat?
31. BeBe September 1, 2017 at 12:46 pm

    I’m sorry, Nancy, but I don’t know how the result would be.
32. Anne B. February 19, 2018 at 10:14 pm

    strawberry filling sounds great, what recipe do we use for filling?
33. BeBe February 19, 2018 at 11:03 pm

    Hi Anne, For a strawberry filling:

    2 to 2 1/2 cups strawberries
    1/2 cup sugar
    3 Tablespoons cornstarch
    Thinly slice the strawberries, add to a saucepan with the sugar and cornstarch. Slowly heat the strawberries and sugar, pressing the strawberries against the side of the pan to crush. Gradually increase the heat, stir constantly until the mixture begins to thicken. Remove from the heat. The mixture will continue to thicken a bit more as it cools. Cool completely before using as a filling. Don’t spread all the way to the edge of the cake layers, stop about 1 inch from the edge. As a cake layer covers it, it will spread closer to the edge.
34. Victoria March 13, 2018 at 8:06 pm

    Best champagne cake recipe ive found! I halved this recipe and made 12 cupcake instead of a full cake and made a vanilla bean champagne butter cream frosting and they were the bomb! You can taste the champagne in the cake and theyre light and fluffy. Most recipes ive tried come out heavy and dense or you cant taste champagne at all. This was perfect thank you so much!
35. BeBe March 13, 2018 at 9:48 pm

    Hi Victoria, Thank you so much for your nice review of the recipe, so happy you gave it a try.
36. Brenda May 7, 2018 at 5:43 pm

    I just make the cake. It was soft, moist and so good. Will be making it again and again.
37. Melissa Diamond May 7, 2018 at 5:55 pm

    Hi Brenda! I’m so happy that you loved the recipe! Thanks so much for your feedback. xoxo
38. Jackie Ritchie May 9, 2018 at 10:31 am

    Hi, thanks for sharing this recipe it seemed really easy to do, although all 3 of my cakes sank in the middle 🙁 before I’d even opened the oven, any advice would be welcome, as I have to now re do it again, as it’s my my Nieces communion after party. I used caster sugar instead of granulated, (I’m in the UK) but I did increase the sugar amount accordingly, thank you X
39. BeBe May 9, 2018 at 12:00 pm

    Hi Jackie, I’m sorry your cakes sank. I think the problem was with the extra sugar added. Sugar is considered to be as a liquid in a recipe. Use the measurement listed in the recipe for your caster sugar. Granulated sugar in the UK is a much larger grain than our granulated sugar in the US. Our granulated sugar is actually closer to your caster sugar than. For this reason you can use the same measurement as we do. All will go well the next time you try the recipe.
40. Jackie May 9, 2018 at 1:06 pm

    Thanks for replying so quickly! Ok cool, I’ll give it another go with the same sugar amount. I did think maybe it was for that reason, as the top went very crusty as well. I only bought a small bottle of fizz, so I’m off to get another bottle 🍾😊 x