Star's Favorite Things: Pink Champagne Cake

Today I'd like to share with you one of my new favorite recipes: Pink Champagne Cake.  This cake has quickly become one the most delicious and beautiful cakes I've ever had... I don't know if it is the light fluffy texture, the beautiful pink color, or the amazing aroma with just a hint of Champagne. This beautiful cake is It is both elegant and unexpected.  Any way you slice it, Pink Champagne Cake is the perfect dessert for a bridal shower, anniversary, Valentine's Day or New Year's Eve!

Photo courtesy of Booze Cakes by Krystina Castella and Terry Lee Stone

This recipe comes from the book "Booze Cakes" by Krystina Castell and Terry Lee Stone which was given to me by a friend for my last birthday.  This fun book is filled with unique dessert recipes and "booze" is incorporate in every single one!  Who knew the hard stuff could liven up so many different baked goods!?!

Photo courtesy of Booze Cakes by Krystina Castella and Terry Lee Stone

You can buy this book on Amazon

Each recipe incorporates a different type of alcohol to create a mouth watering dessert... from Tipsy Tiramisu, to Strawberry Daiquiri Shortcakes, to Blue Hawaii Pineapple Upside-Down Cupcakes to Rum-and-Coke Whoopie Pies!  ... But, the Pink Champagne Cake happens to be my favorite! According to the authors of the book, "Traditionally, a Champagne Cake is a white cake layered with rum, Bavarian or whipped cream filling, pink buttercream icing - and not an ounce of Champagne! This recipe lightens the crumb by including a splash of bubbly".  

Champagne is appropriate at any celebration, whether in a glass or in a cake!  This is a recipe you must try (with a glass of Champagne in your hand of course)!

RECIPE

INGREDIENTS:

PINK CHAMPAGNE CAKE

3 cups all-purpose flour

3 tsp. baking powder

1/2 tsp. salt

1 cup (2 American sticks) unsalted butter

2 cups sugar

1 tsp. vanilla extract

6 egg whites

A few drops of red food coloring (the cake doesn't appear to be colored in the photo, so I would consider this to be optional)

2 cups Champagne

PINK CHAMPAGNE FROSTING

3/4 cup (1-1/2 American sticks) unsalted butter

4 cups confectioners' (icing) sugar

1/2 cup Champagne

1/4 cup whole milk

1 Tblsp. vanilla extract

A few drops of red food coloring

INSTRUCTIONS:

• Preheat oven to 350 F/ 180 C.  Grease and flour two 9-inch round cake pans.
• In a bowl, combine flour, baking powder, and salt; set aside.  In a mixing bowl, beat butter and sugar 3-5 minutes, or until light and fluffy.  Add vanilla and beat in egg whites one at a time.
• Mix in food coloring.  Beat in flour mixture and Champagne in three alternating additions, starting and ending with flour to prevent curdling.  Pour batter into pans and bake 35 minutes, or until a knife inserted in the center comes out clean.
• For the frosting: In a mixing bowl, beat butter 1 minute.  Gradually add the confectioners' sugar, Champagne, milk, vanilla, and food coloring; beat until smooth and creamy.
• Once cake has cooled completely, place bottom layer on a cake plate and spread half the frosting over the top.  Add top layer and cover with frosting. 

Happy Baking,

Star