Pink Champagne Cake

Happy seven-year blogiversary to Vegetarian and Cooking! This year saw several domestic and international trips, our first year cooking with a CSA (which we're planning to order again this year), and some new kitchen tools added to my arsenal. I always love to see how our adventures during the year influence my cooking and I'm looking forward to seeing where the next year takes this blog. In addition to letting our travels and CSA influence the food we cook, I'm hoping to visit more farmer's markets this year to pick-up local and interesting ingredients.

As a twenty-one-year-old college student starting this blog in my college kitchen I never imagined that I would see it through for seven years and I can't wait to see what happens during the next seven. Thank you for coming back post after post and year after year, as always I strive for bigger and better things as I move into year eight. I am humbled by the amount of interaction my project receives and so happy to be able to combine all of the things that I love into one place.

This cake was a hit at our annual Wine & Chocolate party, everyone loved the pink color and the champagne flavor. One thing that this cake isn't lacking is sweetness, if you don't like overly sweet desserts this might not be the cake for you. Overall, I was thrilled with how it turned out and that the flavor of the champagne came through.

Past Milestones:
Year One: S'mores Cake
Year Two: Whopper Cake
Year Three: Chocolate Turtle Cake
Year Four: Red Velvet Oreo Truffle Cake
Year Five: Almond Pear Cake
Year Six: Mulled Wine Chocolate Cake with Orange Mascarpone Cream

Pink Champagne Cake recipe from Beth Cakes.

Champagne Reduction
-2½ cups pink champagne

Champagne Cake
-3 cups all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 1/2 cups sugar
-1 cup vegetable oil
-2 teaspoons vanilla
-3 large eggs
-1 cup champagne reduction
-1/4 cup milk
-liquid pink food coloring

Champagne Buttercream
-1 cup butter, softened
-1 cup vegetable shortening
-3 tablespoons pink champagne
-6 cups powdered sugar

-Decorations, I bought a mix of macaroons and Italian wedding cookies
-Pink frosting

To make the champagne reduction, bring the champagne to a simmer until it has reduced to approximately one cup. Let cool before using.

To make the champagne cake, preheat the oven to 325° and spray your cake pans with cooking spray, I used a set of six-inch cake pans from Wilton that has five cake pans. Whisk together the flour, baking powder, and salt. In the bowl of a stand mixer, combine the sugar, vegetable oil, and vanilla on medium speed until smooth. Add the eggs and continue to mix until combined. With the mixer on low, add in half of the flour mixture and half of the champagne reduction until just combined, then add the remaining flour mixture and champagne reduction as well as the milk. Once the batter is fully combined, remove the bowl of the stand mixer and fold in the pink food coloring if desired. Divide the cake batter between the cake pans and bake at 325° for 21-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes and then transfer each layer to a cooling rack to cool completely.

To make the champagne frosting, cream the room temperature butter on medium-high speed until smooth and then add the shortening. Beat until combined. Add the champagne (I had 1 tablespoon of reduction leftover so I added that and then an additional two tablespoons of pink champagne) and half of the powdered sugar, mix on medium-high speed until just combined. Add the rest of the powdered sugar and beat until combined.

Frost the top of each layer and then spread the frosting over the rest of the cake. Top with decorations if desired.





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