Pink Champagne Velvet Layer Cake

Champagne Velvet Layer Cake is flavored with a champagne reduction and hints of pure almond and vanilla extracts. It is iced with a billowy and ethereal buttercream frosting.

A spectacular celebration cake makes the day just a bit more special and memorable. Although this lovely cake looks impressive, it is incredibly easy to prepare and decorate. And, the flavor is truly divine. Family, loved ones, friends and guests will surely be enchanted by it.

You will need:

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) 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 buttermilk, at room temperature

¾ cup (180 grams) egg whites (about 6), at room temperature

½ teaspoon (2.5 ml) pure almond extract

½ teaspoon (2.5 ml) pure vanilla extract

Extra flour and shortening to prepare cake pans

 

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