Pink champagne cake recipes are nothing new, the earliest dating back to the 1950s. I like to believe that the pink champagne cake was developed during a time filled with glamour, exuberance, and opulence after years of war-time rationing. From my research, I can tell you that the pink champagne cake served up during those years was most likely a champagne infused chiffon cake, filled with 7-minute frosting, and coated with a pourable pink fondant icing. Some of the recipes that I stumbled upon also included a sherry infused pastry cream or were filled with a sweet coconut filling (reminiscent of another treat commonly found in the snack cake aisles of a grocery store.) With all of this research on the classic pink champagne cake recipe, I wanted to recreate this vintage classic with my own modern and elegant twist.
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