White Chocolate Champagne Cake…
Great for a “Girly” grown up birthday!

by Patty Limatola-Tanenbaum on June 2, 2012

in Cakes / Cupcakes, Desserts

Yep, it’s my birthday so I thought I’d make myself a “girly” cake as I so deserved it…lol!

I found this recipe for White Chocolate Champagne Cake on line, it sounded lovely.  I read through the recipe and took suggestions from what others said to make it my own. You can use a sweet champagne but I opt to use a Moscoto champagne which worked out great for me.  This is not a hard recipe but it does have a lot of steps so because of that, it may be more of an intermediate cake then a beginner cake.

I found the champagne cake to be a dense cake with lots of flavor.  My kids thought the flavor of the champagne was a little bit much, especially with the buttercream frosting so you can always modify it to your tastes and I guess if you wanted to omit the champagne, you can use milk instead for both the cake and frosting.

Let me know what you think..and enjoy!






White Chocolate Champagne Cake, great for a birthday!


  • 2 3/4 cups Flour, sifted
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 2/3 cup Butter
  • 1 1/2 cups Sugar
  • 3/4 cup Moscoto
  • 1/2 cup White chocolate chips
  • 6 large Egg whites
  • 1/8 teaspoon Cream of tartar
  • 1/8 teaspoon Red food dye (more or less or you can omit)


  1. Preheat your oven to 350 degrees and prepare 2 8" baking pans by spraying with pam and line the bottom with parchment paper.
  2. Sift your flour, baking powder and salt and put aside. I measured out my Moscoto and put in my red food dye directly into the Moscoto and I put it aside.
  3. In a large bowl cream together your butter and sugar until it's light and fluffy.
  4. While your mixture is mixing, melt your white chocolate chips (either in the microwave or on the stove top in a double boiler) put aside until needed. I started on my egg whites by separating my egg whites from yolks. I added the cream of tartar and began to beat the egg whites until stiff peaks formed. Once the egg whites were done, I moved back to my batter.
  5. With the mixture running on low, add the dry ingredients to the butter/sugar mixture, alternating with the Moscoto (now pink)...keep alternating adding the dry/wet/dry/wet and end on dry.
  6. Take about 1/2 cup of the mixture and put it in a separate bowl...add the melted white chocolate and about a cup of the egg whites...mix well. Add remaining egg whites and fold in. Pour into the prepared pans.
  7. Bake for 28 minutes or until a toothpick inserted into the cake comes out clean. Let cool for 30 minutes before removing from your pans.
  8. For the Buttercream Frosting
  9. 3 cups butter, softened
  10. 3 cups Powdered sugar
  11. 1/4 cup Moscoto
  12. Food coloring (use as much as you like for a color you are trying to achieve)
  13. In a mixing bowl add your butter and beat on high until it's fluffy. Add your powdered sugar slowly and let it beat periodically in between to really mix thoroughly. Add your Moscoto and food coloring, mix well and you are done!
  14. Now it's time to decorate your cake...have fun with that!

If you liked that post, then try these...

Amazing Lemon Pound Cake by Patty Limatola-Tanenbaum on March 3rd, 2013

Amazing Lemon, Blueberry and Walnut Cake (bread) by Patty Limatola-Tanenbaum on September 20th, 2014

  • Lorna Davidson

    What is moscoto? Can I get it in South Africa

Previous post:

Next post:

Copyright © 2016 Mm Good. All Rights Reserved.