Valentine's Day Red Velvet Champagne Shake

Name: Valentine's Day Red Velvet Champagne Shake
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup (140 g) red velvet cake, crumbled, crumbled into bite-sized pieces, no frosting; 4 oz (115 g) cream cheese, softened to room temperature, cut into chunks; 1 cup (240 ml) whole milk, cold, cold; ¾ cup (180 ml) champagne or prosecco, chilled, very cold, added last to preserve bubbles; ½ tsp (2½ ml) vanilla extract; 2 tbsp (16 g) powdered sugar; 1½ cups (225 g) ice cubes; ¼ cup (60 ml) whipped cream, for topping (optional); 2 whole candied cherry or fresh raspberry, for garnish (optional)

From the MyKitchenBank Kitchen

A decadent Valentine's Day milkshake featuring layers of red velvet cake flavor, silky cream cheese, and sparkling champagne. Creamy, elegant, and just sweet enough with a subtle effervescence and tangy cream cheese finish. Topped with whipped cream and a candied cherry for an extra romantic touch.

Prep: 10 min
Cook: —
Wait: 5 min
Total: 15 min
Makes: 2 shakes (about 12 oz each)

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Steps

Before you start

Chill the champagne or prosecco for at least 2 hours
Chill your blender or glasses in the freezer for 15 minutes
Cut or crumble the red velvet cake into bite-sized pieces

1
Blend base ingredients
- In the blender, combine the crumbled red velvet cake (about 1 cup or 140 g), softened cream cheese chunks (4 oz or 115 g), cold whole milk (1 cup or 240 ml), vanilla extract (½ tsp or 2.5 ml), powdered sugar (2 tbsp or 16 g), and ice cubes (1½ cups or 225 g).
- Blend on high speed for 60–90 seconds until smooth and creamy, stopping to scrape down the sides if needed.
- The mixture should be thick but pourable.
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Ready when: Smooth, creamy shake consistency with no visible cake chunks or cream cheese lumps
Tip: Don't overblend after adding the cake; blend just until combined so it doesn't become overly liquidy and lose texture.
2
Pour into chilled glasses
- Divide the shake base evenly between two chilled 12–14 oz glasses, filling them about three-quarters full.
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Tip: Chilled glasses keep the shake cold longer and add to the elegant presentation.
3
Add champagne gently
- Slowly pour the chilled champagne or prosecco (¾ cup or 180 ml total, about 6 oz per glass) down the side of each glass, tilting slightly and pouring slowly to preserve the carbonation.
- Stir very gently with a long spoon 2–3 times to combine without deflating the bubbles too much.
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Ready when: Champagne integrated into shake with visible bubbles and slight foam on top
Tip: Add the champagne right before serving to maintain fizz. Pour gently to keep those romantic bubbles alive.
4
Top and garnish
- If desired, crown each shake with a generous dollop of whipped cream (about 2 tbsp or 30 ml per glass) and top with a candied cherry or fresh raspberry for an elegant Valentine's touch.
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Tip: Serve immediately so the champagne stays bubbly and the whipped cream doesn't start to melt into the shake.
5
Serve immediately
- Serve right away with a long spoon or straw.
- The effervescence and cold texture are best enjoyed within 2–3 minutes of assembly.
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Tip: If sipping takes longer, the shake will separate slightly—stir gently with a spoon to recombine before each sip.

Good to know

Tips

For a non-alcoholic version, replace the champagne with the same amount of ginger ale or sparkling cider for effervescence and Valentine's warmth.
Red velvet cake without frosting is crucial—thick frosting will make the shake too sweet and grainy. Crumble plain cake layers or use unfrosted cupcakes.
Blend the base shake thoroughly but stop before adding the champagne; any small cream cheese lumps will add pleasant texture and mouthfeel.
Serve in elegant glassware—a champagne coupe, martini glass, or tall soda glass turns this into a showstopper dessert or Valentine's celebration drink.

Make ahead

You can prepare the red velvet cake crumbles and measure all non-liquid ingredients up to 2 days ahead. Chill the champagne and milk at least 2 hours in advance. Assemble the shake just before serving to preserve carbonation.

Storage & reheating

This shake is best enjoyed immediately and does not store well. If you must make it ahead, blend the base (without champagne) and refrigerate for up to 1 hour; add the champagne just before serving. Leftovers will lose carbonation and separate within 30 minutes.

Substitutions

champagne or prosecco, chilled → prosecco, cava, or sparkling rosé. Any dry sparkling wine works beautifully. Prosecco is slightly sweeter and more budget-friendly; rosé adds color drama.
red velvet cake, crumbled → 1 cup (140 g) store-bought red velvet cupcakes (without frosting) or 1 cup (85 g) red velvet cake mix prepared and cooled. Homemade is ideal for texture, but quality store-bought cake works in a pinch. Avoid overly frosted versions.
cream cheese → mascarpone or Greek yogurt (full-fat, plain). Mascarpone gives a richer, more luxurious flavor; Greek yogurt lightens the shake and adds tang.
powdered sugar → 1½ tbsp (12 g) granulated sugar or 1 tbsp (10 g) honey. Granulated sugar won't dissolve as smoothly; honey adds slight depth. Reduce by ½ tbsp if the cake is already sweet.