Champagne Cake 1

Pink Champagne Velvet Cake

This was my 22nd birthday cake and OMG was it tasty! With reduced champagne in the batter and the buttercream frosting, this cake looks fab on the outside and spectacular on the inside thanks to the raspberry-strawberry filling between layers.

AuthorCarley KnutsenDifficultyAdvanced

Cake
 ½ cup Champagne Reduction
 2 ½ cups Self-rising Flour (can substitute with 2 1/2 cups flour, 2 tsp baking powder, 1 tsp salt, and 3/4 tsp baking soda)
 2 cups Sugar
 1 stick Unsalted Butter (room temperature)
 ¼ cup Shortening
 ¼ cup Vegetable Oil
 ½ cup Buttermilk (room temperature)
 ¾ cup Egg Whites (about 6 eggs)
 ½ tsp Almond Extract
 ½ tsp Vanilla
Filling
 1 ½ cups Raspberries
 1 ½ cups Strawberries (quartered)
 ½ cup Sugar
 1 tsp Lemon Juice
Frosting
 4 cups Confectionery Sugar
 1 cup Champagne (which will be reduced)
 ¼ tsp Almond Extract
 ½ cup Unsalted Butter (room temperature)
 1 cup Shortening
 1 drop Red Food Coloring (for pink color)

Champagne Reduction
1

2 c champagne (or sparkling wine or sparkling apple cider for nonalcoholic)
In a saucepan, bring champagne to a boil. Boil until reduced to 1/2 c, about 15 minutes. Remove from heat and set aside to cool completely.

Cake
2

Mix flour and sugar on low speed until well combined and aerated, about 1 minute. Add butter, shortening, and oil, mix on low speed until thoroughly combined. Mixture will be thick. In a separate bowl, whisk together champagne reduction, buttermilk, egg whites, almond extract, and vanilla. Pour half of the liquid mixture into the batter and beat until thoroughly combined, about 2 minutes. Add the second half of the liquid mixture to the batter and beat until well combined, about 1 minute. Grease 3, 8" spring form pans and divide batter evenly between the pans. Level the top of the batter with a spatula and tap a few time on the table to release any air bubbles. Bake at 350 degrees for 25-30 minutes. Cool cakes on a wire rack for 10 minutes then remove from pans. Allow to cool completely before frosting.

Filling
3

Puree the berries in a food processor, then press the berry puree through a fine sieve into a saucepan. Discard the seeds. Add sugar and lemon juice, then bring to a boil. Reduce heat to medium and cook for 5 minutes, stirring frequently, skimming foam from the sides of the saucepan using a slotted spoon. Next, reduce heat to low and continue cooking until bright in color, thickened and reduced by half, about 10 minutes. There should be 3/4 c of sauce left when it's done. Cool completely.

Frosting
4

Put the confectionery sugar in a medium mixing bowl, set aside. Pour the champagne into a saucepan and bring to a boil. Reduce by half so 1/2 c remains, about 8-10 minutes. Remove from heat and immediately pour boiling champagne over confectionery sugar. Mix on low speed until combined, then increase speed until sugar is dissolved and mixture is smooth, about 4 minutes. Add almond extract and food coloring; mix. Add butter and shortening, beating on low for about 2 minutes until mixture is almost fully incorporated. Increase mixer speed to medium and beat for 10 minutes, until frosting is light and fluffy.

Assembly
5

Start with a layer of cake. Frost a ring around the top edge of the cake to act as a frosting dam. Pour half of the raspberry-strawberry filling in the middle of the cake and spread evenly. Repeat with the second cake layer and the last of the fruit filling. Top with the third layer of cake and frost the entire cake. Using a star tip, decorate the cake with rose swirls.

Ingredients

Cake
 ½ cup Champagne Reduction
 2 ½ cups Self-rising Flour (can substitute with 2 1/2 cups flour, 2 tsp baking powder, 1 tsp salt, and 3/4 tsp baking soda)
 2 cups Sugar
 1 stick Unsalted Butter (room temperature)
 ¼ cup Shortening
 ¼ cup Vegetable Oil
 ½ cup Buttermilk (room temperature)
 ¾ cup Egg Whites (about 6 eggs)
 ½ tsp Almond Extract
 ½ tsp Vanilla
Filling
 1 ½ cups Raspberries
 1 ½ cups Strawberries (quartered)
 ½ cup Sugar
 1 tsp Lemon Juice
Frosting
 4 cups Confectionery Sugar
 1 cup Champagne (which will be reduced)
 ¼ tsp Almond Extract
 ½ cup Unsalted Butter (room temperature)
 1 cup Shortening
 1 drop Red Food Coloring (for pink color)

Directions

Champagne Reduction
1

2 c champagne (or sparkling wine or sparkling apple cider for nonalcoholic)
In a saucepan, bring champagne to a boil. Boil until reduced to 1/2 c, about 15 minutes. Remove from heat and set aside to cool completely.

Cake
2

Mix flour and sugar on low speed until well combined and aerated, about 1 minute. Add butter, shortening, and oil, mix on low speed until thoroughly combined. Mixture will be thick. In a separate bowl, whisk together champagne reduction, buttermilk, egg whites, almond extract, and vanilla. Pour half of the liquid mixture into the batter and beat until thoroughly combined, about 2 minutes. Add the second half of the liquid mixture to the batter and beat until well combined, about 1 minute. Grease 3, 8" spring form pans and divide batter evenly between the pans. Level the top of the batter with a spatula and tap a few time on the table to release any air bubbles. Bake at 350 degrees for 25-30 minutes. Cool cakes on a wire rack for 10 minutes then remove from pans. Allow to cool completely before frosting.

Filling
3

Puree the berries in a food processor, then press the berry puree through a fine sieve into a saucepan. Discard the seeds. Add sugar and lemon juice, then bring to a boil. Reduce heat to medium and cook for 5 minutes, stirring frequently, skimming foam from the sides of the saucepan using a slotted spoon. Next, reduce heat to low and continue cooking until bright in color, thickened and reduced by half, about 10 minutes. There should be 3/4 c of sauce left when it's done. Cool completely.

Frosting
4

Put the confectionery sugar in a medium mixing bowl, set aside. Pour the champagne into a saucepan and bring to a boil. Reduce by half so 1/2 c remains, about 8-10 minutes. Remove from heat and immediately pour boiling champagne over confectionery sugar. Mix on low speed until combined, then increase speed until sugar is dissolved and mixture is smooth, about 4 minutes. Add almond extract and food coloring; mix. Add butter and shortening, beating on low for about 2 minutes until mixture is almost fully incorporated. Increase mixer speed to medium and beat for 10 minutes, until frosting is light and fluffy.

Assembly
5

Start with a layer of cake. Frost a ring around the top edge of the cake to act as a frosting dam. Pour half of the raspberry-strawberry filling in the middle of the cake and spread evenly. Repeat with the second cake layer and the last of the fruit filling. Top with the third layer of cake and frost the entire cake. Using a star tip, decorate the cake with rose swirls.

Pink Champagne Velvet Cake

Thanks to Wicked Good Kitchen for the recipe!

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