There’s nothing prettier than a pink cake decorated with roses.
What’s amazing about this cake, though, is what’s inside.
With a champagne reduction and a layer of velvet cake, this is a do-it-yourself recipe of sheer elegance.
This recipe takes about 90 minutes from start to finish, but it is so worth it, especially when there is a special occasion.
The yield: Makes one 3-layer, 8-inch layer cake; 10 to 12 servings or 24 to 30 cupcakes.
This is such an elegant cake, and it’s easy enough to make for any special occasion.
As our friends at Wicked Good Kitchen state:
“Traditionally, Champagne Cake is a white cake layered with rum, Bavarian or whipped cream as a filling, and iced with pink buttercream frosting—without even a drop of champagne! Imagine that. Nowadays, bakers like adding a splash of bubbly into their cake batters as well as their buttercreams.
For my rendition of champagne cake, Champagne Velvet Layer Cake, I combined buttermilk from traditional Red Velvet Cake for a tender crumb and champagne, actually Santa Margherita Prosecco, from modern champagne cake recipes. However, instead of using the champagne straight, I went for concentrated flavor versus bubbly in a champagne reduction. This decision really paid off for a more intense flavor profile.”
Recipe and photo courtesy of Wicked Good Kitchen.
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