I’ll hopefully be back to blogging regularly in January, and I’m excited to announce that I’ll be adding some healthy recipes and lifestyle content to balance out all the sugar. Yes! I really need this. I’ve been in such a blogging/baking funk and have been in need of some major change. A refresh button! And just more balance in my life in general. But don’t worry, there will still be plenty of sweet recipes in the new year because they’re still the most fun things to make, imo.
So today we are ending 2017 with cake!
about this cake:
- This cake bakes in three 6-inch pans or two 8-inch pans. (Baking times will vary slightly.)
- No matter what champagne you use, it will likely not be enough to tint the cake pink, so I did use a couple drops of liquid food coloring.
- You can use whatever champagne you like, but I suggest definitely going with a sweet one!
- I topped my little cake with pink roses, macarons from Whole Foods, and sparkly toppers I found at the Target.
I’ve gotta say, 2017 was not my favorite year. Plenty of great things happened, but overall, I’m glad to see it go. And I’m feeling strangely positive about 2018. It’s gonna be the year I finally let go of things that no longer bring me joy. The year I stop caring what other people think. The year I focus more on myself and what I love. Things that I always say I’m going to do, but never do. Change is hard, but I’m really ready for it!
Pink Champagne Cake
- CHAMPAGNE REDUCTION
- 2 ½ cups pink champagne
- CHAMPAGNE CAKE
- 3 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 ½ cups sugar
- 1 cup vegetable oil
- 1 tsp vanilla
- 3 large eggs
- 1 cup champagne reduction
- ¼ cup milk
- liquid pink food coloring
- CHAMPAGNE BUTTERCREAM
- 1 cup butter, softened
- 1 cup vegetable shortening
- 3 tbsp pink champagne
- 6 cups powdered sugar
- CHAMPAGNE REDUCTION: bring champagne to a simmer over medium heat and let simmer until reduced to 1 cup. Let cool completely before using.
- CHAMPAGNE CAKE: Preheat oven to 350°F and spray three 6-inch cake pans with baking spray.
- Whisk together flour, baking powder, and salt. Set aside. Combine sugar, oil, and vanilla in a large bowl and mix on medium speed with an electric mixer until smooth. Add eggs and mix well. Add half of flour mixture and half of champagne. Mix until just combined. Add remaining flour, champagne, and the milk. Mix well. Stir in a couple drops of food coloring, or until desired color is reached.
- Divide batter evenly among cake pans. Bake 20-25 minutes or until a toothpick inserted into the center of each cake layer comes out clean. Let cakes cool in pans for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.
- CHAMPAGNE BUTTERCREAM: Cream butter on medium-high speed until smooth and creamy. Add shortening and mix well. Add champagne and half of powdered sugar. Mix on low speed until just combined, and then medium-high speed until completely combined. Repeat with remaining powdered sugar. Spread frosting over and around cake. Decorate with macarons and fresh flowers, if desired.