Pink Champagne Cake Recipe

Introduction

Pink Champagne Cake is a light and festive dessert perfect for celebrations. Its delicate flavor combines pink champagne with a fluffy vanilla buttercream, creating a stunning and delicious treat.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 5 large egg whites, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup pink champagne (or sparkling wine), room temperature
• Fuschia color gel (small amount)
• 1 1/2 cups unsalted butter, room temperature, cubed (for buttercream)
• 1 1/2 cups granulated sugar (for buttercream)
• 1 teaspoon clear vanilla extract (for buttercream)
• 2 jars cake sparkles or 1 jar sanding sugar
• Wilton piping tips 1M and 12 (optional for decoration)

Instructions

1. Step 1: Preheat your oven to 350°F. Grease and flour three 6-inch cake rounds, then line the bottoms with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: Using a stand mixer fitted with the paddle attachment, beat the butter until smooth. Gradually add the sugar and beat on medium-high for 2-3 minutes until pale and fluffy.
4. Step 4: Reduce the mixer speed and add egg whites one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
5. Step 5: Alternate adding the flour mixture and pink champagne, beginning and ending with the flour. Incorporate fully after each addition (3 flour additions and 2 champagne additions).
6. Step 6: Add a small amount of fuschia color gel using a toothpick and mix carefully to incorporate without overmixing.
7. Step 7: Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
8. Step 8: Bake for about 35 minutes, or until a toothpick inserted in the center comes out mostly clean.
9. Step 9: Let the cakes cool in the pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely.
10. Step 10: To make the vanilla buttercream, combine egg whites and sugar in a stand mixer bowl. Whisk together until combined.
11. Step 11: Place the bowl over a hot water bath and whisk constantly until the sugar dissolves and the mixture feels no longer grainy (about 3 minutes).
12. Step 12: Move the bowl to the stand mixer and whip on medium-high until stiff peaks form and the mixture cools to room temperature (5-10 minutes).
13. Step 13: Switch to the paddle attachment and gradually add cubed butter, mixing until smooth. Add vanilla extract and continue whipping until the buttercream is silky.
14. Step 14: Assemble the cake by placing one layer on a serving plate. Spread about 2/3 cup of frosting evenly over the layer. Repeat with remaining layers.
15. Step 15: Apply a thin coat of frosting over the entire cake and chill for 20 minutes.
16. Step 16: Frost the cake completely and smooth the sides. Chill again for 20 minutes.
17. Step 17: Tint the remaining frosting with a small amount of fuschia color gel and mix thoroughly.
18. Step 18: Press cake sparkles or sanding sugar gently onto the sides and top of the cake.
19. Step 19: Use the pink-tinted frosting to pipe rosettes on top and beads along the bottom if desired, using Wilton tips 1M and 12.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and even baking.
• Adjust the amount of fuschia color gel depending on your desired shade of pink.
• Swap pink champagne for another sparkling wine if preferred, but avoid overly sweet varieties.
• For a non-alcoholic version, substitute champagne with sparkling white grape juice.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 30 minutes to soften. The cake can also be frozen, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, but it will take more effort. Use a hand mixer or whisk vigorously to achieve the fluffy texture in both batter and buttercream.

Why is it important to add egg whites one at a time?

Adding egg whites gradually helps incorporate them evenly, creating a light and airy batter essential for this cake’s texture.

Pink Champagne Cake Recipe

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★★★★★

4.7 from 73 reviews

• Author: lilan
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x

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Description

This elegant Pink Champagne Cake combines a tender, moist cake with the subtle sparkle and flavor of pink champagne, layered with smooth vanilla buttercream frosting. Perfect for celebrations, this three-layer cake features a light pink hue enhanced by fuschia color gel and a sparkling sugar decoration on the exterior.

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 1/4 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 5 large egg whites, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup pink champagne or sparkling wine, room temperature
• Fuschia color gel (small amount, to desired pink shade)

For the Vanilla Buttercream:

• 5 large egg whites
• 1 1/2 cups granulated sugar
• 1 1/2 cups unsalted butter, room temperature and cubed
• 1 teaspoon clear vanilla extract
• Fuschia color gel (small amount for tinting frosting)

For Decoration:

• 2 jars cake sparkles or 1 jar sanding sugar
• Wilton piping tips: 1M and 12 (for rosettes and bead decoration)

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Instructions

1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour three 6-inch cake rounds, then line the bottoms with parchment paper to ensure easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later.
3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter until smooth. Add the granulated sugar and beat on medium-high speed until the mixture is pale and fluffy, approximately 2 to 3 minutes.
4. Add Egg Whites and Vanilla: Reduce the mixer speed to low, then add the egg whites one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract thoroughly.
5. Alternate Adding Dry Mix and Champagne: Gradually add the flour mixture and pink champagne alternately into the batter, starting and ending with the flour mixture (three flour additions and two champagne additions). Mix well after each addition but avoid overmixing to keep the batter light.
6. Color the Batter: Add a small amount of fuschia color gel using a toothpick and gently mix to incorporate the color evenly, being careful not to overmix which can deflate the batter.
7. Fill Cake Pans and Bake: Evenly divide the batter among the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out mostly clean with minimal crumbs.
8. Cool the Cakes: Remove cakes from the oven and let them cool in the pans on wire racks for 10 minutes. Then turn the cakes out onto wire racks to cool completely before frosting.
9. Make the Meringue Base for Buttercream: In a heatproof bowl (preferably the stand mixer bowl), combine the egg whites and granulated sugar. Place the bowl over a simmering pot of water (double boiler) and whisk continuously until the mixture is warm to the touch and sugar is dissolved, about 3 minutes.
10. Whip Meringue: Transfer the bowl to the stand mixer and whip on medium-high speed until stiff peaks form and the mixture has cooled down (the bowl should no longer feel warm), about 5 to 10 minutes.
11. Add Butter and Vanilla: Switch to the paddle attachment and gradually add the cubed butter while mixing, continuing until the frosting is smooth and creamy. Stir in the clear vanilla extract and whip until combined and smooth.
12. Assemble the Cake Layers: Place one cake layer on a cake stand or serving plate. Spread approximately 2/3 cup of frosting evenly over the top. Repeat with the second and third layers. Apply a thin crumb coat of frosting over the entire cake, then chill for 20 minutes to set.
13. Final Frosting and Chill: Apply a final thick layer of frosting, smoothing the sides and top of the cake. Chill again for 20 minutes to set the frosting fully.
14. Color the Remaining Frosting: Add a small amount of fuschia color gel to the leftover frosting and mix gently until the color is evenly incorporated. This tinted frosting will be used for decorative piping.
15. Decorate with Sparkles and Piping: Gently press cake sparkles or sanding sugar onto the sides and top of the cake for a shimmering effect. Using piping tips 1M and 12, create pink rosettes on the top of the cake and bead borders along the bottom if desired.

Notes

• Use room temperature ingredients for best mixing results and to help the cake rise evenly.
• Be careful not to overmix the batter after adding the flour and champagne to avoid a dense cake texture.
• If pink champagne is unavailable, substitute with a dry sparkling wine or champagne.
• Ensure the butter for the frosting is very soft but not melted to achieve a smooth buttercream.
• The meringue for the buttercream must be fully cooled before adding the butter to avoid a runny consistency.
• The colored buttercream can be piped into various shapes to customize the cake decoration for different occasions.
• This cake keeps well refrigerated for up to 3 days, but bring to room temperature before serving for best flavor and texture.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pink Champagne Cake, vanilla buttercream, celebration cake, sparkling wine cake, layered cake, party cake, fancy cake, pink cake