Champagne Cake For A Toast To 2014!

Record scratch.

You heard me right. Champagne cake.

What better way to ring in 2014? This cake combines two staples of all New Year’s celebrations (which also happen to be two of my favorite things): champagne and sparkles. Holiday fruitcake aside, boozy cakes are my jam, especially when they’re filled with things as delicious as red wine and champagne (and Guinness too!). This cake one-ups the others by adding a bit of champagne to the frosting. And then I had to one-up the original recipe by adding silver sprinkles, because of course.

New Year’s Eve is a weird holiday for me. Though I love the idea of it (see: champagne and sparkles), it’s always much more of a hassle than I’d like — possibly because I live far too close to Times Square for my liking (they’ve already started blocking off the streets near me ak;sd;faskf). I much prefer staying in and celebrating with family and friends, watching the ball drop from a safe distance. This year, I’ll be at a friend’s dinner party, armed with cake (hence why I cut so many pieces) and obviously, some bubbly. (Given that I’ll be in Brooklyn and getting back to my apartment might actually be Mission Impossible, this may be how my night ends.) (Are there enough parentheses in this paragraph?) (No, not yet.) (Ok, I’ve had enough.)

But I love the idea of taking a minute to look back on the year that’s ending and consider what lies ahead. 2013 was pretty exciting for me: I started a new job, traveled a lot, turned 25, achieved some goals (ran a half-marathon) and missed some others (going a full year without losing my wallet #mess). And in 2014, I’d like to work harder on this blog, run more, eat more green things and fewer sugary things, and hopefully travel somewhere new.

For now however, on the eve of the eve of the new year, allow me to toast to 2014. Hope your year is filled with laughter, love and plenty of cake!

Champagne Cake
Recipe from The Glitter Guide

For the cake:

– 1-1/2 cups all-purpose flour

– 1-1/2 teaspoons baking powder

– 1/4 teaspoon salt

– 1 stick (4 ounces) unsalted butter, softened

– 1 cup sugar

– 1/2 teaspoon vanilla extract

– 3 egg whites

– 1 cup champagne

1) Preheat the oven to 350F. Butter a 9-inch round or 11-x-7-inch baking dish.

2) In a medium bowl, mix together the flour, baking powder and salt. Set aside.

3) Using an electric mixer in a large bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Add in the vanilla extract and egg whites, and beat until just combined.

4) Mix in the champagne and flour in three alternating additions, starting and ending with the flour and beating only until just combined. Scrape the batter into the prepared baking pan.

5) Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely.

For the frosting:

– 3 tablespoons unsalted butter, at room temperature

– 1 cups powdered sugar

– 3 tablespoons champagne

– 1 teaspoon vanilla extract

1) In a large mixing bowl, beat the butter for 1 minute. Gradually add the powdered sugar, champagne and vanilla. Continue beating until smooth and creamy.

2) Once the cake has completely cooled, frost the top of the cake in a smooth, even layer. Decorate as desired.