Pink Champagne Cake With Bavarian Cream Recipes

CLASSIC PINK CHAMPAGNE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a bowl, whisk together the flour, baking powder and salt.
• In a separate bowl, cream the butter with sugar until fluffy. Add the egg whites and beat until foamy. Add the flour mixture and 1 cup champagne into the batter alternately, about ¼ of each at a time, and mix until smooth. Add 1 to 2 drops of red food coloring and mix until desired color is reached.
• Pour the batter into three greased 8-inch cake pans or two 9-inch pans. Bake 25 to 30 minutes, until cakes spring back when lightly touched and a toothpick inserted in the center of the cake comes out with only cake crumbs. Let stand 10 minutes, then turn out onto wire racks to cool. Cool completely before assembling.
• While the cake is cooling, make the Bavarian-style cream by adding cold whipping cream and pudding mix to a mixing bowl. Beat until the mixture becomes stiff. Slowly add in the vanilla extract, followed by the milk, a tablespoon at a time, until you reach the desired consistency. Refrigerate filling until ready to use.
• For the champagne buttercream frosting, begin by beating the butter on high speed until is creamy. Add the confectioner's sugar 1 cup at a time, and beat on low until combined. Add 1/4 cup champagne to the frosting, and continue to beat until frosting is creamy.
• To assemble the cake, place a layer of cake on a plate. Pipe a ring of frosting just on the inside of the cake layer to create a dam that prevents the filling from coming out. Add Bavarian-style cream to the center of the layer, and spread evenly. Place the next layer on top, and repeat. When you get to the top layer, spread a light layer of frosting on the top and sides of the cake to create a crumb coat. Refrigerate the cake for at least 30 minutes.
• Once the frosting is set, add a second layer of frosting to the cake, and smooth the top and sides of cake. Decorate as desired, and serve.

PINK CHAMPAGNE CAKE

Steps:

• Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
• Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
• Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
• Creamy champagne frosting:.
• Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
• Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
• Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
• Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
• This is excellent served the next day after being refrigerated all night so the flavors can blend!