Pink Champagne Cake Recipe
Have you ever thought about how a cake can elevate a celebration? The Pink Champagne Cake is not just a dessert; it’s a dazzling centerpiece that adds a touch of sparkle to any occasion. Imagine fluffy layers infused with the effervescence of champagne and a velvety frosting that melts in your mouth. This is the cake that will leave your guests gushing, whether it’s a wedding, a birthday party, or a simple afternoon tea. As someone who loves hosting, I can attest to how this whimsical cake can turn an ordinary gathering into an extraordinary one!
Why you’ll love this dish
The Pink Champagne Cake is special for many reasons. First, it combines the lightness of a sponge cake with the decadent richness of buttercream frosting, making each bite a delightful contrast. Plus, who wouldn’t want to enjoy a slice of something that looks as glamorous as it tastes? This cake is perfect for celebrations, be it a wedding, anniversary, or New Year’s Eve party.
Here’s what one delighted baker had to say about it:
“This Pink Champagne Cake not only tasted divine, but it also made our celebration feel so much more special. It’s definitely a crowd-pleaser!”
Preparing Pink Champagne Cake Recipe
Making this cake is simpler than you might imagine! It begins with whipping up a light batter using fresh ingredients and, of course, pink champagne. You’ll then torte the cakes and slather them with a buttery frosting that takes delicious to a new level. This recipe is all about the layers—both in flavor and texture.
What you’ll need
To recreate this stunning cake, you’ll need the following ingredients:
- 2 ¼ cups all-purpose flour (281 grams)
- 2 ¼ tsp baking powder
- 1 tsp salt
- ¾ cup unsalted butter (softened)
- 1 ½ cup granulated sugar
- 5 large egg whites (150 grams, boxed or fresh)
- 2 tsp vanilla extract
- 1 cup pink champagne (or sparkling wine)
- Pink gel food coloring (optional)
For the frosting:
- 1.5 cups unsalted butter (3 sticks)
- 6 cups powdered sugar (1 ½ pounds)
- 2/3 cup pink champagne (or sparkling wine)
- Pinch salt (omit if using salted butter)
- Pink gel food coloring (optional)
- 1 tsp vanilla extract (optional)
Additionally, you can enhance the presentation with white chocolate drips, chocolate-covered strawberries, or champagne marshmallows if you’re feeling creative.
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a mixer, beat the softened butter and granulated sugar until light and fluffy.
- Incorporate egg whites: Gradually add the egg whites one at a time, mixing well after each addition.
- Flavor and color: Stir in the vanilla and the pink champagne. If desired, add a few drops of gel food coloring for that vibrant hue.
- Combine dry with wet: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Bake: Evenly distribute the batter between the prepared pans and bake for about 25-30 minutes or until a toothpick comes out clean.
- Cool: Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.
For the frosting:
- Beat the unsalted butter until creamy, then gradually add the powdered sugar.
- Slowly mix in the pink champagne, adding the optional vanilla and food coloring.
- Frost the cooled cake layers as desired.
How to serve Pink Champagne Cake Recipe
For an impressive presentation, consider placing each slice of Pink Champagne Cake on elegant plates garnished with fresh berries. A drizzle of chocolate or a beautiful white chocolate drip can elevate the look. This cake pairs wonderfully with a refreshing glass of bubbly or a fruit-forward cocktail, making it the perfect treat for brunch or a festive gathering.
Keeping leftovers fresh
To preserve the delicate flavors and texture of your Pink Champagne Cake, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider wrapping individual slices tightly in plastic wrap and storing them in the freezer for up to a month. Just let it thaw at room temperature before serving!
Pro chef tips
- For a lighter cake, use whipped egg whites instead of whole eggs.
- Ensure your butter is softened properly for a smoother frosting.
- Experiment with different flavored sparkling wines for unique variations.
Creative twists
If you’re feeling adventurous, try adding different flavored extracts, like almond or strawberry, to personalize the cake. You could also incorporate fresh fruit layers between the cake for a delightful twist. For a non-alcoholic version, sparkling grape juice works wonderfully!
Common questions
How long does this cake take to prepare and bake?
Expect the entire process, including baking and cooling, to take about 2.5 to 3 hours.
Can I use regular champagne instead of pink champagne?
Absolutely! Any sparkling wine will work, but pink adds an elegant touch.
Is there a way to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend for a great alternative.
In summary, the Pink Champagne Cake is an enchanting dessert that not only captivates with its looks but also delivers on flavor. Perfect for making any occasion feel celebratory, this recipe is sure to become a favorite in your baking repertoire.
Pink Champagne Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a mixer, beat the softened butter and granulated sugar until light and fluffy.
- Gradually add the egg whites one at a time, mixing well after each addition.
- Stir in the vanilla and pink champagne. If desired, add a few drops of gel food coloring.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Evenly distribute the batter between the prepared pans and bake for about 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.
- Beat the unsalted butter until creamy, then gradually add the powdered sugar.
- Slowly mix in the pink champagne, adding the optional vanilla and food coloring.
- Frost the cooled cake layers as desired.
