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Pink Champagne Cake recipe

This light and fluffy confection will stealyour heart; cherry juice and optional red food coloring givethe cake a sweetheart-pink tinge. Delicate whipped cream frostingmakes this a showy confection.

Recipe: Pink Champagne Cake

1 (18.25-ounce) package white cake mix
2 large egg whites
2/3 cup pink champagne*
2/3 cup cherry juice
1 cup heavy cream
1/3 cup vegetable shortening
1/3 cup milk
1 pound powdered sugar
1/8 teaspoon red food coloring (optional)

  • Preheat oven to 350°F (175°C).Generously grease and flour two 8-inch round cake pans; set aside.
  • Combine cake mix, egg whites, champagneand cherry juice in a large mixing bowl; beat for 4 minutes usingan electric mixer.
  • Pour into prepared cake pans; bake for20 minutes or until cake is done and a clean wooden pick insertedin center comes out dry. Remove from oven; cool cake in panson two wire racks for 10 minutes. Loosen cakes around edges ofpan, tap bottoms lightly and remove from pans. Cool completelyon two racks.
  • Meanwhile, beat cream until stiff in adeep bowl; set aside. Combine shortening, milk, powdered sugarand red food coloring (optional). Mix well. Spread half of mixtureatop one cake layer. Fold whipped cream into remaining filling;place unfrosted layer atop frosted layer. Frost entire cake withwhipped cream-filling mixture. Refrigerate cake until ready toserve. Refrigerate leftover cake.

    Makes 12 servings.

    *White wine can be substituted.

    Pink Champagne Cake Recipe

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