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Champagne Cake Bites

  • Prep Time: 45 minutes
  • Cook Time: 40 minutes, chill for at least 1 hour
  • Servings: 36 cake bites
  • Course: Dessert

These delicious little treats have cake, frosting and champagne in each delectable bite.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For best results, freeze cake bites over night before dipping in white chocolate.


For the Cake

  • 3 cups flour
  • 1 1/4 tablespoon of baking powder
  • Pinch of salt
  • 1 1/2 cups of unsalted butter
  • 1 3/4 cups sugar
  • 4 eggs
  • 1 1/2 tablespoons of vanilla
  • 1 cup champagne

For the Frosting

  • 8 ounces of softened unsalted butter
  • 6 ounces of softened cream cheese
  • 1 pound of sifted powdered sugar
  • 1/4 cup champagne

For the Coating

  • 2 pounds white chocolate
  • Gold and silver sprinkles for decoration


Step 1

PREHEAT the oven to 350°.

Step 2

STIR together flour, baking powder and salt in a medium bowl; set aside.

Step 3

BEAT butter and sugar together with an electric mixer until light and fluffy. Scrape the sides of the bowl and continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla.

Step 4

ADD the flour mixture and champagne to the beaten mixture, alternating them and beating on low speed just until combined after each addition. Beat on high speed for 20 seconds more.

Step 5

POUR the cake batter into a Reynolds® 13x9 Bakeware pan.

Step 6

BAKE the cake in the oven on 350° for 40 minutes or until golden brown and firm in the center.

Step 7

COOL the cake on a cooling rack for 10 minutes.

Step 8

Champagne Frosting: BEAT the butter and cream cheese with an electric mixer on high speed until light and fluffy.

Step 9

Champagne Frosting: ADD in the powdered sugar and champagne and mix on low speed until incorporated and then mix on high speed for 2 minutes.

Step 10

Cake Bite Assembly: CRUMBLE cake. Transfer to a large bowl and add prepared icing. Mix together until fully combined.

Step 11

ROLL into 1-inch balls and freeze at least 1 hour or overnight.

Step 12

MELT white chocolate.

Step 13

DIP each of the cake bites into melted chocolate. Transfer to Reynolds® Parchment Paper. Add decoration if desired. Refrigerate until chocolate has hardened.

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