Pink Champagne Cake Recipe
Why Make This Recipe
Pink Champagne Cake is a delightful dessert perfect for celebrations like birthdays, weddings, or anniversaries. Its soft and fluffy texture, combined with the subtle flavor of champagne, makes it a unique treat. The cake not only looks beautiful with its pink hue but also tastes amazing with a slight sweetness. This cake is a fantastic way to impress your guests with a special dessert that adds a touch of elegance to any occasion.
How to Make Pink Champagne Cake
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
- 1 cup pink champagne (or sparkling wine)
- Pink gel food coloring (optional)
- 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)
- White chocolate drip
- Chocolate covered strawberries
- Champagne marshmallows
Directions:
Frosting
- In a large bowl, beat the 1.5 cups of softened unsalted butter until creamy.
- Slowly add in the powdered sugar, mixing well.
- Pour in the 2/3 cup pink champagne, pinch of salt, and 1 tsp vanilla extract. Mix until smooth and fluffy.
- If you want a brighter color, add pink gel food coloring until you reach your desired shade.
Cake
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the flour, baking powder, and salt. Whisk together.
- In another large bowl, cream the ¾ cup unsalted butter with the 1 ½ cup granulated sugar until light and fluffy.
- Add the egg whites and 2 tsp vanilla to the butter mixture, mixing until combined.
- Gradually add the dry ingredients and the 1 cup of pink champagne alternately, mixing until just combined.
- If desired, add pink gel food coloring to enhance the color.
- Pour the batter into greased cake pans, filling them evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
How to Serve Pink Champagne Cake
Serve the Pink Champagne Cake chilled or at room temperature. You can decorate it with frosting and garnish it with white chocolate drips, chocolate-covered strawberries, and champagne marshmallows for an extra touch of indulgence. Cut into slices and enjoy with a glass of champagne or sparkling wine to enhance the flavor experience.
How to Store Pink Champagne Cake
To store your Pink Champagne Cake, keep it in an airtight container in the refrigerator. It can last for up to five days when stored properly. If you want to keep it longer, you can freeze the cake. Wrap each layer tightly in plastic wrap, then place it in a freezer-safe container. It can be frozen for up to three months. Just remember to let it thaw in the refrigerator before serving.
Tips to Make Pink Champagne Cake
- Ensure all your ingredients are at room temperature for better mixing and a fluffier cake.
- For a stronger champagne flavor, you can increase the amount of champagne in both the cake and frosting slightly.
- Make sure your cake pans are well-greased and floured to prevent sticking.
- If the cake domes while baking, level it with a serrated knife after cooling.
- Experiment with different decorations or add sprinkles for a fun twist.
Variation
You can easily make a variation of this cake by substituting the pink champagne with a flavored sparkling wine or even a fruit puree for a unique taste. You may also try chocolate cake layers instead while keeping the champagne frosting.
FAQs
1. Can I use regular champagne instead of pink champagne?
Yes, you can use regular champagne or any sparkling wine. The pink color can be achieved with food coloring or by using a rosé sparkling wine.
2. Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake layers ahead of time and refrigerate or freeze them. Frost the cake just before serving for the best results.
3. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. The edges will also start pulling away from the sides of the pan.
Pink Champagne Cake
Ingredients
Method
- In a large bowl, beat the 1.5 cups of softened unsalted butter until creamy.
- Slowly add in the powdered sugar, mixing well.
- Pour in the 2/3 cup pink champagne, pinch of salt, and 1 tsp vanilla extract. Mix until smooth and fluffy.
- If you want a brighter color, add pink gel food coloring until you reach your desired shade.
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the flour, baking powder, and salt. Whisk together.
- In another large bowl, cream the ¾ cup unsalted butter with the 1 ½ cup granulated sugar until light and fluffy.
- Add the egg whites and 2 tsp vanilla to the butter mixture, mixing until combined.
- Gradually add the dry ingredients and the 1 cup of pink champagne alternately, mixing until just combined.
- If desired, add pink gel food coloring to enhance the color.
- Pour the batter into greased cake pans, filling them evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.