Me, me, me!!!
It is my top sellerâ¦I loveeee it! And the smell is to die for.
Just substitute ½ or ¾ of the water on the WASC recipe for pink champagne +1 teaspoon (I usually put more) of Lorannâs Champagne flavored oil+ a tiny amount of red food coloring until the batter turns light pink.
Nahhh! I use the cheap $5.00 bottle from the liquor store, not sure about the brand, I will let you know when I get home, I have some left from my last cake...hmmmhhh... maybe I'll take a sip or two 
The original (scratch) recipe indicates to use it right out of the bottle...so no flat.
Ok... I'm back home now, it says: Andre-California-Pink Champagne.
Does anyone have a scratch recipe for pink champagne cake?
Pink Champagne Cake With Bavarian Cream Recipe
Ingredients:
Champagne Cake:
1 cup egg whites (7 to 8 eggs)
2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 egg yolks
1/2 cup water
1/2 teaspoon cream of tartar
1/2 teaspoon coconut extract
1/2 teaspoon vanilla
Frosting:
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup half-and-half
1 cup whipping cream
1 tablespoon brandy (see below for option)
3 tablespoons champagne
1 teaspoon clear vanilla
Bavarian Cream:
1 (1/3 ounce) envelope unflavored gelatin
1 pinch salt
6 tablespoons granulated sugar
2 eggs, separated
1 1/4 cups milk
1 cup heavy cream
1 teaspoon vanilla
1/2 teaspoon almond extract or rum extract, to taste
Directions:
In a large bowl of an electric mixer, let egg white warm to room temperature about 1 hour.
Preheat oven to 325 degrees F.
Sift flour with sugar, baking powder and salt into another bowl. Make a well in the centre.
Add in order: oil, egg yolks, 1/2 cup water, vanilla and coconut extract. Beat with a spoon until smooth.
In the large bowl of an electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is lifted.
With a wire whisk or rubber scraper, using an over and motion, gently fold egg yolks into egg white mixture until just blended.
Pour into two 8-inch round cake pans which have been greased and floured. Bake 30 to 35 minutes or until top springs back when lightly touched. You can split each of these layers to make 4 layers, if desired.
Champagne Icing:
Mix all ingredients together; beat with mixer until thickened. Split cake and spread between layers and all over cake. Grate pink, chocolate or tinted coconut over top of cake. Refrigerate.
Bavarian Cream - Optional
The day before making cake, or early in the day, in a double boiler combine gelatin, salt, 2 tablespoons sugar. Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once. Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla. Leave in bowl until ready to use.
HTH!
Terrier: OMG - I was looking for a good recipe last spring for a Bavarian Cheesecake filling. After reading your recipe for the Bavarian Cream filling I think I can actually add some creamcheese and get what I originally wanted. Thank you for posting the recipe including the cake recipe. 
Does this recipe for champagne cake work well for cupcakes? I always assumed a cake recipe and a cuppie recipe were the same, just different size pans right? But lately I've not had the greatest luck with using the same one for a cake as for cupcakes. Does that make sense? I think I'm rambling again...... 
Just a question, you add raw egg whites to the bavarian cream?
sorry, I forgot about the almond!
Nope, only Champagne flavored oil and 1/2 teaspoon of Creme bouquet.
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