Recipe: PRETTY IN PINK CHAMPAGNE CAKE

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pink-champagne-cake

Champagne is the epitome of decadence and celebration, and, well, cake is pretty much the best thing out there. So, it was only a matter of time before these two were combined, and let us tell you, they belong together. This cake is perfect for celebrating a special occasion and, if you’re feeling a little wild, it goes perfectly with a glass of champagne!

pink-champagne-frosting

We must warn you that you may be compelled taste test the frosting over and over, not because there will be anything wrong with it, but just because it’ll be far too good to resist!

PINK CHAMPAGNE CAKE
From Booze Cakes by Krystina Castella and Terry Lee Stone

PINK CHAMPAGNE CAKE INGREDIENTS:

—3 cups all-purpose flour
—3 teaspoons baking powder
—1/2 teaspoon sea salt
—1 cup unsalted butter
—2 cups sugar
—1 teaspoon vanilla extract
—6 egg whites
—2 cups champagne

STEP BY STEP CHAMPAGNE CAKE INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
  2. Sift together flour, baking powder, and salt in a bowl and set aside. In a mixing bowl, beat butter and sugar until light and fluffy, then add vanilla. Beat in egg whites one at a time, and then mix in red food coloring, if desired.
  3. Beat in half of the flour mixture, then the champagne, and then the last half of the flour mixture, thoroughly mixing in between each addition. It’s important to start and end with the dry ingredients to avoid curdling.
  4. Pour batter into pans and bake for 35 minutes, or until an inserted toothpick comes out clean. Remove from oven and let cakes cool completely on a cooling rack.

CHAMPAGNE FROSTING INGREDIENTS:

—3/4 cup unsalted butter
—4 cups powdered sugar
—1/2 cup champagne
—1/4 cup whole milk
—1 tablespoon vanilla extract
—A few drops red food coloring

STEP BY STEP CHAMPAGNE FROSTING INSTRUCTIONS:

  1. In a mixing bowl, beat butter until creamed. Gradually add powdered sugar, champagne, milk, vanilla, and food coloring. Beat until smooth and creamy.

STEP BY STEP STYLING INSTRUCTIONS:

  1. Once the cakes have completely cooled, cut off the tops to have straight edges. Use a spatula to spread a thin layer of frosting on the bottom layer. Crumbs will get mixed in, and that’s okay. You’re creating a crumb layer for a smoother finish afterward.
  2. Add a healthy spread of frosting on top of your bottom layer, and then place your next layer on top. Again, use a spatula to spread a thin layer of frosting on the top layer as well, letting the crumbs mix in.
  3. Freeze your cake for one hour. This will help keep everything in place and will make for the perfect frosting job.
  4. After one hour, continue to frost the rest of your cake (the more the better). Allow your cake to thaw before eating.

champagne-cake

It goes without saying, but this delectable treat is best for adult consumption only.

Do you have a favorite boozy dessert?

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    • dani

      i made this yesterday and my frosting curdled to the point of no return when i added the champagne :( but the cake os delicious!

      • Oh no. I am so sorry to hear this. This is great feedback overall. Thank you for sharing and so sorry again to hear about the frosting dilemma.