I love to bake, especially during the holidays. I started making Pink Champagne Cake about ten years ago when one of my dear friends gave me the Booze Cakes cook book as a birthday gift. When I saw this recipe in the book I knew I had to try it out – it is made with Champagne, it is pink, and it is beautiful – pretty much perfection on a plate! I have made this cake over the years for many different celebrations including milestone birthdays, New Years Eve, and of course, Valentine’s Day!
My hubby is traveling for work this Valentine’s Day but I’d been craving this cake and decided to make it for a gal pal and I to enjoy. It is quite convenient when your “Galentine” is the talented photographer Katrina Jayne of Katrina Jayne Photography and she offers to shoot you baking and decorating the cake. Thanks Katrina, I am able to share the step-by-step process with all of you! I am no professional when it comes to baking but I do enjoy it, as well as the end result no matter how perfectly imperfect it can sometimes be! While I baked, Katrina and I had so much fun sipping Champagne and chatting about weddings, blogging, and Kitchen Aid mixers!
Using the recipe below I was able to bake up a small three tiered cake as well a a dozen cupcakes. Katrina and I noshed on the boozy cake and I whipped up a batch of pink tinted frosting (sans Champagne) for the cupcakes so I could share them with my kiddos. Daxton and Heidi enjoyed them and Dax pointed out that since Daddy isn’t home, he is my Valentine! I think he is the perfect stand in while my husband is away. I’m so grateful for my little loves, my husband, and for all of the sweet “Galentines” in my life. Happy Valentine’s Day all!
There is quite a bit of Champagne in this cake (almost a whole bottle) but thankfully there is enough for a couple glasses of Champagne to enjoy with the cake… or while you are baking it! Cheers to that!
Sip some Champagne while your cakes are in the oven – then make the frosting!
I topped my cake and cupcakes with my absolute favorite brand of sprinkles – Sweetapolita!
Photos Courtesy of Katrina Jayne Photography
Pink Champagne Cake Recipe
From Booze Cakes by Krystina Castella and Terry Lee Stone
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 1 teaspoon vanilla extract
- 6 egg whites
- red food coloring
- 2 cups Champagne
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Alternative use three 6-inch round cake pans and a dozen cup cake liners. In a bowl, combine flour, baking powder, and salt; set aside. In a mixing bowl, beat butter and sugar 3 to 5 minutes, or until light and fluffy. Add vanilla and beat in egg whites one at a time. Mix in food coloring (until it is your desired shade of pink). Beat in flour mixture and Champagne in three alternating additions, starting and ending with flour to prevent curdling. Pour batter into pans and bake appx. 35 minutes (rotating pans half way through cooking time), until a toothpick inserted in the center comes out clean.
- 3/4 cup (1 1/2 sticks) unsalted butter
- 4 cups confectioners’ sugar
- 1/2 cup Champagne
- 1/4 cup whole milk
- 1 tablespoon vanilla extract
- red food coloring
In a mixing bowl, beat butter 1 minute. Gradually add the confectioners’ sugar, Champagne, milk, vanilla, and food coloring (until it is your desired pinkness); beat until smooth and creamy.