Today you will get a pink champagne raspberry cake, with no artificial food coloring, but a lot of alcohol. You may also use your favorite rose wine. I decided to use a traditional white cake as the base and put a lot of reduced champagne in it. These cake layers are then brushed in reduced champagne for extra flavor and also to keep the cake moist. The filling, on the other hand, is prepared with raspberries as I find their tart and acid flavor to combine nicely with the alcohol. Let’s celebrate with this pink champagne raspberry cake!