I just recently purchased champage flavoring, and I would like to use it in a cake.

Has anyone here ever replaced the champagne in a recipe with champagne flavoring? How did it turn out?

Also, does anyone out there know of a recipe that actually calls for champagne flavoring as an ingredient?


Any help or advice is much appreciated! Thanks!

- Kaci

I would just try it in a cake, replacing part of the vanilla. It is a wonderful flavoring even on its own.

Thanks for responding.

So, does it taste pretty close to an actual champagne cake? I'm so worried that I'm going to ruin the cake by putting too much, or too little in.

I'll half the vanilla and champagne. Thanks!

You know, I have never had a champaign cake, something I need to try. There was a discussion on it recently if you can find the post.

As far as flavorings, go for it. I have used up to 1 tablespoon of vanilla in cakes in the past and they were delicious, so 1 ot 2 tsps of pure or half one flavor/half another should be fine. Plus, then you will know for the future. I learn more from my mistakes and I make many, lol.