Pink Champagne Cake

Name: Pink Champagne Cake
Yield: Serves 8 to 10
Ingredients: 6 , egg whites, room temperature; 1 cup, Champagne, room temperature; 2 teaspoons, vanilla extract; 6 drops, red food coloring; 2 1/4 cups (9 ounces), cake flour; 1 3/4 cups (12 1/4 ounces), sugar; 4 teaspoons, baking powder; 1 teaspoon, salt; 12 tablespoons, unsalted butter, softened but still cool; 12 ounces, pink candy melts; 3 cups, pastry cream; 3 cups, vanilla buttercream frosting

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Appears in Cook's Country April/May 2017

Desserts or Baked Goods

Cakes

SERVES8 to 10

TIME2¼ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

Our version of this California classic features rich pastry cream sandwiched between pink-tinted white cake layers with an easy-to-make vanilla buttercream frosting and pink chocolate curls piled on top. As the name implies, we add a full c...

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