Pink Champagne Cake — Again!

Last month I made a cake for a coworker’s wedding. Instead of having centerpieces at the reception the couple had friends make cakes for each table. It was a brilliant idea. And it got a lot of my coworkers craving more of my pink champagne cake.

It seems we have a lot of August birthdays around the office, so I decided to make another champagne cake. Instead of using brut style I opted for spumante. It’s sweeter and it gave the cake a slightly different flavor.

I also opted for a different kind of icing. I had been making a butter cream cheese frosting, but I decided it was a little heavy so I made a whipped cream/cream cheese frosting. It was fantastic and it used less sugar.

Oh, also I crafted my own cake stand out of a thrift store plate and a porcelain cup.  A glue gun did the trick!


3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 sticks of butter, softened
2 cups sugar
1 teaspoon vanilla extract
6 egg whites
four drops red food coloring
2 cups Champagne

For the frosting:
1, 8 oz. block of cream cheese, softened
1/2 cup sugar
one pint of heavy whipping cream
fresh strawberries

Preheat the oven to 350 degrees. Grease and flour two cake pans. Line the bottoms with parchment paper.
For the cake, mix together the flour, baking powder and salt in a medium bowl. Set aside. In a large mixing bowl, beat the butter and sugar for several minutes till fluffy. Mix in the vanilla. Add the egg whites one at a time then mix in the food coloring. Incorporate the flour and champagne in alternating batches of three, starting and ending the flour. This way the champagne won’t curdle. Pour into the cake pans and bake for 35 minutes or till a knife runs clean when stuck in the cake.
Let cake cool completely before removing from pans.

For the frosting, whip together the sugar and cream cheese. When fully combined, add the whipping cream and beat till you get stiff peaks. Slice up fresh strawberries for garnish.

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