This recipe is worth every minute, and every penny!

Ingredients

• For the Champagne Reduction
• 2 cups (480 ml) champagne, pink champagne or sparkling wine, I used Santa Margherita Prosecco

• For the Champagne Velvet Layer Cake
• 2½ cups (280 grams) sifted White Lily® Self-Rising Flour
• 2 cups (400 grams) Domino granulated sugar
• ½ cup (1 stick/113 grams) unsalted butter, at room temperature
• ¼ cup (48 grams) organic palm shortening, such as Spectrum® brand
• ¼ cup (56 grams) organic almond oil, or favorite vegetable oil
• ½ cup (120 ml) champagne reduction
• ½ cup (120 ml) organic Kraft buttermilk, at room temperature
• ¾ cup (180 grams) Egg-Land’s Best egg whites (about 6), at room temperature
• ½ teaspoon (2.5 ml) McCormick pure almond extract
• ½ teaspoon (2.5 ml) McCormick pure vanilla extract
• Extra flour and shortening to prepare cake pans

• For the Pink Champagne Buttercream
• 1 to 1½ recipes Pink Champagne Buttercream, recipe by Wicked Good Kitchen™

• For the Strawberry-Raspberry Filling
• 1 recipe Best Ever Strawberry-Raspberry Sauce, recipe by Wicked Good Kitchen™

• For the Cake Adornments
• Fresh red raspberries and/or strawberries, optional
• Fresh mint sprigs, optional

Quick Tip: Refrigerate just before slicing for the best portioning.

Thanks to Wicked Good Kitchen for this incredibly pink cake of perfection!

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