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Good Housekeeping's Champagne Cake

Re: Good Housekeeping's Champagne Cake Recipe
From: Terry
Date: 1/28/2022, 1:51 PM

On 1/28/2022 12:51 PM, Terry wrote:

Good Day!

I am looking for the Good Housekeeping Champagne Cake Recipe, it came out 
in the late 70's, early 80's, possibly mid-late 80's. It may also have 
come with a pink frosting as well.

I'd made it several times (weddings, special events) delightful recipe, 
but lent it to someone years ago and NEVER got it back (they lost it).  
(AND fool that was, likely still am, forgot to copy it first.)

May even have been presented as a Champagne Pound or Wedding Cake Recipe.


Hi Terry,

The only Good Housekeeping Cookbook that I have access to is from 2007, and there is no cake like that in it.

Searching online, I had no success finding a recipe for "Champagne Cake" or "Champagne Pound Cake" or "Champagne Wedding Cake" with any connection to Good Housekeeping Magazine.

I will post this for reader input.


Subject: Champagne Cake
From: Sandy
Date: 5/22/2022, 2:54 PM

On 5/21/2022 5:38 PM, Sandy wrote:

Hi Phaedrus,

Found a recipe for Champagne Cake that I hope is the recipe the lady wanted. 
I'm not sure if its from Good Housekeeping and no date on it. I hope it will 
enlarge enough to read.


Hi Sandy,

Thanks for sending this. I wrote to her and asked if her champagne cake had coconut filling. If she says yes, then I'll send it to her.


Re: Good Housekeeping's Champagne Cake Recipe
From: Terry
Date: 5/23/2022, 2:12 PM

On 5/23/2022 1:19 PM, Terry wrote:

No, but that would have been good.

AND, i never found it in one of their cookbooks, but had pulled it from one 
of their magazines.  


Hi Terry,

One of my readers sent the below recipe. It's not right, because it does have coconut filling and marshmallows, and no obvious connection to Good Housekeeping. Since you expressed interest, I'm sending it anyway.


Champagne Cake

2-3/4     cups        sifted cake flour
3         tsp        baking powder
1    tsp        salt
1-1/2    cups        sugar
2/3    cups        shortening
6            egg whites
1    bottle (2/5 pt)    California champagne
Coconut filling (below)
Fondant Frosting (below)
6    large         marshmallows, quartered

Re-sift flour with baking powder and salt. Cream shortening
with 1 cup sugar until light and fluffy. Blend in flour mixture
and champagne alternately mixing to a smooth batter. Beat egg
whites until stiff. Gradually beat in the 1/2 cup sugar and
keep beating to a stiff meringue. Fold about half the meringue
into batter with a wire whisk. Gently fold in remainder. Turn
into two greased and floured 9-inch layer cake pans. Bake at 350º
for 25 to 30 minutes or until it tests done. Let stand 10 minutes,
turn onto wire racks to cool. When layers are cold, put together
with Coconut Filling between layers. Take out 2/3 cup of the
Fondant Frosting and spread a thin layer smoothly over top and
sides to seal crumbs. Pour about one half the remaining frosting
over the top of the cake and spread. Cover the sides of the cake
with a second layer of frosting. Dip marshmallow slices in the
rest of the frosting to coat both sides. Set at random over top
and sides of cake.

Coconut Filling

1/4     cup     butter
16     large    marshmallows, quartered
1     T    white wine
1    cup    flaked coconut

Combine first three ingredients in top of double boiler. Set over
boiling water. Stir occasionally until marshmallows are melted.
Remove from heat, stir in coconut. Cool until thick enough to spread.

Fondant Frosting

1     lb.    confectioner's sugar
1/4     cup    light corn syrup
1/4    cup    water
dash    of     salt
almond extract
1/2    tsp.    vanilla
3    drops    red food coloring

Combine sugar, syrup and water in top of double boiler. Stir over
boiling water until smooth. Blend in vanilla, salt and almond extract.
Stir in red food coloring, just enough to make a delicate pink.

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