Wednesday, June 10, 2009

Pink Champagne Cake

The nice folks at Cuisine at Home magazine has generously given me permission to share their recipe for this fabulous Pink Champagne Cake. It's in their June issue, which by the way has several recipes that I have bookmarked to try.
I have made this cake twice in a week, once for a friend's birthday, and again for "girl's night". Yes, it was served with champagne... and it was delicious!

Pink Champagne Cake
with sparkling white frosting


2 1/2 cups sifted cake flour

1 Tbsp. baking powder

1/2 tsp. table salt

1 1/2 sticks unsalted butter, softened

2 cups granulated sugar

3/4 cup brut sparkling wine

1/4 cup milk

1 tsp. vanilla extract

6 drops red food coloring

6 egg whites


1/2 cup shortening

1/3 cup brut sparkling wine

5 cups sifted powdered sugar

1/2 tsp. unflavored gelatin

1 Tbsp. cold water

3/4 cup heavy cream

Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper and coat with nonstick spray. Sift together flour, baking powder, and salt; set aside.

Cream butter and granulated sugar in a stand mixer until mixture is light and fluffy, about 3 minutes. Combine 3/4 cup sparkling wine, milk, and vanilla.

Add flour and wine mixtures alternately to butter mixture, combining well after each addition. Tint batter with red food coloring.

Beat egg whites in a separate bowl with clean beaters until soft peaks form, about 2 minutes. Fold egg whites into cake batter in thirds, stopping as soon as whites are incorporated. Divide batter evenly between prepared pans.

Bake cakes until a toothpick inserted in the center has only or or two crumbs on it, about 30 minutes. Cool cakes in pans for 10 minutes, then turn cakes out onto a rack to cool completely.

Beat together shortening, 1/3 cup sparkling wine, and powdered sugar for frosting in a bowl until smooth. Spread 1 cup frosting on top of one cooled cake round. Place second cake round on top of the frosted round.

Sprinkle gelatin into water in a small saucepan. Let mixture sit for 5 minutes, then gently warm over low heat until gelatin dissolves. Cool to room temperature.

Beat heavy cream until soft peaks form, about 3 minutes. Add gelatin mixture to cream; continue to beat until stiff peaks form. Working in batches, gently fold whipped cream into remaining frosting.

Spread frosting onto top and sides of cake, being careful not to overwork. Refrigerate cake 1 hour with a large bowl over the top to protect frosting. Use a spatula to gently swirl frosting before serving.

Copyright: 1996- 2009 August Home Publishing. All rights reserved.

Don't you think this cake would be perfect on one of the cake stands shown on my last post???


  1. Wow, what a great cake! Birthday, baby or bridal shower...Love your blog. Just found it tonight. I too live in Northern Calif. Marin County. Now that you are comfy with pie crust, can't wait for you to jump into fresh fruit. I make sooo many pies in the summertime. Last summer was apricot. I have a tree in my yard. Sooo delicious!!!

  2. Hi, I'm glad you found me! And thanks for leaving such a sweet comment. Apricot pie sounds delicious. I've been wanting to make a cherry pie (it would be my first) hopefully I can get to it before all the cherries are gone. Also the peaches are starting to show up... I will definitely be making some fruit pies. You are so lucky to have an apricot tree, it's one of my favorite fruits.

  3. Great job Alice! This looks perfect for a girls get together & of course if you've already opened the bottle of Champers for the recipe, you will just have to finish it off.
    Millie ^_^

  4. Lucky you to have this twice in one week or I should say lucky friends:)

  5. This cake is fabulous! I know because I have the privilege of being one of the "Girls". Good job Alice, but I am still waiting for my Coconut Cream Pie. LOL

  6. I saw this cake in the latest issue and I am so glad to hear you had success with it. Yours looks so professional! I am going to try this one soon.

  7. Hi Millie, Thanks. Funny, one of the girls happened to bring champagne not even knowing about the cake, it was perfect.
    Hi Joyce! Luckily the birthday girl took the first cake home, but the second cake was left at my house, and it was very difficult staying out of it ;)

    Anonymous,I promise your cc pie is coming soon! Ha ha! I would have made it last week, but made 2 cakes instead ;)

    Hi Bridgett, Thanks! Let me know if you make it and how you like it.

  8. That looks beautiful! How fun, a champagne cake!!!

  9. I am also a subsciber to Cuisine at Home...and they never fail in their recipes! I have this cake tagged as well, but haven't had an occasion to make it for! Luckily, my mom's hosting a bridal shower for a childhood friend at the end of July. I was thinking of making this cake and decided to research other recipes. I'm so happy to find a review of the actual recipe that I have!!! I think that it will now have to be on the menu. Do you think that I can make it the night before for a shower that starts at noon the next day? I don't trust there to be enough time in the morning with all of the set up. Thanks for the review!

  10. Hi caitlin,
    You can definitely make the night before, in fact, the flavor seems to be a little more intense the next day. Even better!