Sour Black Cherry Champagne Cake Recipe

Baking Instructions

1. 1

   Preheat the Oven

   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   Mix Dry Ingredients

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

3. 3

   Cream Butter and Sugar

   In another bowl, beat the softened butter until creamy, then gradually add the sugar mixture, beating until light and fluffy.

4. 4

   Add Eggs and Flavorings

   Add the eggs one at a time, mixing well after each addition. Stir in the sour black cherry juice, lemon zest, and vanilla extract.

5. 5

   Combine Mixtures

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the champagne gently.

6. 6

   Bake the Cake

   Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

7. 7

   Cool the Cakes

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

8. 8

   Serve

   Once cooled, frost and serve the cake as desired or enjoy it plain.