Spectacular Pink Champagne Cake Recipes

image from Princeton Properties Blog

Another recipe I found was listed on the Princeton Properties Blog and was posted by Jenilee Provencal. She shares that she made the following recipe for her birthday and she also includes some notes after the recipe. Hop on over and read all that she has to say!

Pink Champagne Cake

Ingredients

3 cups (360 g/12 oz) cake flour
1 1/2 teaspoon (7.5 g) baking powder
3/4 teaspoon (5 g) baking soda
3/4 teaspoon (6 g) salt
1 1/2 sticks (3/4 cup/ 170 g/ 6 oz) unsalted butter, softened
2 cups (400 g/13.5 oz) sugar
6 (~180 g/6 oz) egg whites, room temperature
1 teaspoon (5 mL) pure vanilla extract
2 cups (475 mL) champagne, room temperature
Red food coloring (optional)

Method

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy on medium speed, about 5 minutes.

2. While the butter and sugar are blending, sift all dry ingredients (flour, baking powder, baking soda and salt) together and set aside.

3. Gradually add egg whites to creamed mixture with mixer on medium speed, followed by the vanilla.

4. Add and alternate dry ingredients and champagne, beginning and ending with dry (3 dry additions and 2 wet) and mix until fully incorporated, but be sure to not over mix.

5. Even distribute batter between the two prepared pans (use a digital kitchen scale for perfectly even layers), and smooth tops with an offset palette knife.

6. Bake at 350°F until a toothpick or cake tester inserted comes out clean (don't open the oven door before 25 minutes)-approximately 35 minutes, but ovens vary greatly, so be sure to keep a close eye. The top of the cake should bounce back when gently touched. Let sit in pan on wire rack for 10 minutes before gently removing from pan. Let cakes rest on wire rack until completely cool.

For the frosting I also used the champagne recipe

Whipped Champagne Frosting

Ingredients

3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes
3 cups sifted (480 grams/1 lb + 1 ounce) confectioners' sugar (icing, powdered)
1/4 cup champagne
1 teaspoon (5 mL) pure vanilla extract
pinch of salt
few drops of red food coloring (optional)

Method

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4%u2033 on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

image courtesy of Betty Crocker

Who doesn't love cupcakes? Once you have Pink Champagne Cake I'm sure you will love this recipe for Pink Champagne Cupcakes just as much if not more!

Cupcakes make for better portion control if you wish to watch your weight or sugar intake. You can keep out a few cupcakes and freeze the rest so that you aren't tempted to eat too many.

This recipe comes to us via the Betty Crocker site.

Pink Champagne Cupcakes Recipe

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color

Champagne Frosting

1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color

Garnishes

Betty Crocker® pink decorating sugar
Edible pink pearls

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

Makes 24 cupcakes