I’m finally talking all things girly around here! It’s February, it’s time to enjoy some SERIOUS pink. It’s also time for a slice of this Pink Champagne Cake with White Chocolate Frosting! I cannot think of a better way to celebrate Valentine’s Day than with this cake and your loved one, or pet. Hey? Valentine’s Day needs to be celebrated by ONE and all.
I’m excited that February is here. It is all things pink, purple, and Karlee. Did I mention to you that it’s my birthday month? I happen to love my birthday. Growing old is such a privilege. Plus, when you’re me, you never really age. Sure, I’ve got a few grey hairs and a few back pains but I try my best to stay young at heart. I’ve already requested a Disney-Princess-themed birthday party from my mom. I’m talking purple and pink streamers, and sheet cake.
We have all month to talk about my birthday, but right now we are talking cake. This Pink Champagne Cake with White Chocolate Frosting is foolproof. It’s so very simple to make. It does require a little bit of time, like most cakes, but it is so delicate, only slightly sweet, and the white chocolate frosting pushes it over the edge to greatness.
I like to put a little drop of food coloring in the cake to color it pale pink, but you can choose to omit if you wish. I just think it adds such a lovely touch. I added the macaroons on top because when I think of sparkling, I think of French macaroons, don’t you? And seriously, how cute are they just perched up on the top of this cake? My heart be still!
I’m planning on making some sort of cake every year on Valentine’s Day for the blog. Here is last years Chocolate-Covered Strawberry Cake. Seriously cute, isn’t it? It requires a bit more time and effort but SO DELISH.
I’ve said this before and I’ll say it again, Valentine’s Day is for anyone. Even when I was single on Valentine’s Day, I loved making pasta with my friends or buying those little princess valentines and passing them out to family. Love doesn’t always have to be the romantic kind. SO, if you’re single this year, go out and buy yourself some roses, and watch The Way We Were, go out to dinner with your other single friend, and definitely go get yourself some chocolate on clearance Feb. 15th.
…Or, you could always make this cake.
Pink Champagne Cake with White Chocolate FrostingPrint Recipe
- -For the Cake-
- 4 eggs
- 1 cup vegetable oil
- 1 3/4 cups sugar
- 1 teaspoon vanilla
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pink champagne
- pink food coloring if desired
- -White Chocolate Ganache-
- 1 16-ounce bag white chocolate chips
- 1/2 cup half and half
- 1 tablespoon butter
- -For the Frosting-
- 2 cups butter, room temperature
- 5 cups powdered sugar
- 1 cup white chocolate ganache
Preheat the oven to 350 degrees. Butter three 8-inch cake rounds and set aside.
Whisk together the dry ingredients in a bowl. In a standing electric mixer with the paddle attachment, mix sugar, oil, vanilla, and eggs together. Pour in half the dry ingredients, then half the pink champagne, the rest of the dry ingredients, and the rest of the champagne. With a spatula, scrape down the sides, and stir the batter.
Disperse batter evenly throughout the pre-buttered pans.
Bake in the oven for 25-28 minutes. The cakes should look pale in color and not golden when it is done. If you are baking two 9-inch rounds, bake for 30-35 minutes.
For the ganache, in a saucepan on low heat, melt white chocolate chips, half and half, and butter together until smooth.
For the frosting, in a standing mixer with a whisk attachment, whisk room-temperature butter with 2 tablespoons water until the butter is almost white. Add in the powdered sugar one cup at a time until combined. Pour in one cup of the white chocolate ganache and whisk until combined and creamy.
Frost the cake on layer at a time with about 1/4 inch frosting between each layer.
Use the remaining ganache to drizzle on the cake.
Garnish with a of French macaroons and organic roses if desired.
Depending on the white chocolate chips you purchase, you may need more or less half and half. The ganache should be the consistency of a milk chocolate ganache.