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Tastee Recipe

Champagne Wishes and Caviar Dreams are Sure to Come With This Enchanting Cake!

29 March 2016
Grace
0 Comment
Bertolli, Champagne reduction, Domino, Egg-land's Best, Gold Medal, Hood, Kraft, Land O Lakes, McCormick, Ore-Ida, Perdue, Philadelphia, Pink Champagne Cake, Red Velvet Champagne, velvet layer cake, White Lily, White Lily Self-Rising Flour

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

 

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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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