pink champagne

This pink champagne cake recipe combines champagne and orange juice in a soft and crumbly cake and is frosted with a silky orange swiss meringue buttercream for the perfect finish. These flavors together are incredible making this delicate cake a delight.

Pink Champagne Cake with Swiss Meringue Buttercream

¾ cup cake flour, sifted

baking powder

baking soda

salt

(2 sticks) unsalted butter,

sugar

orange

vanilla bean paste

vegetable oil

eggs,

orange juice

sparkling wine

(4 sticks) unsalted butter, softened

Preheat oven to 350 degrees F. Grease three...

Preheat oven to 350 degrees F. Grease three 8-inch round pans with baking spray and line with parchment rounds.

Sift together cake flour, baking powder, baking soda...

Sift together cake flour, baking powder, baking soda and salt into a large bowl.

In another large bowl, cream the butter, sugar...

In another large bowl, cream the butter, sugar and orange zest together with an electric mixer until light and fluffy, about 3 - 5 minutes on medium speed.

Beat in the vanilla bean paste and oil...

Beat in the vanilla bean paste and oil until combined. Beat in the eggs, one at a time, until each is combined.

Mix in half of the dry ingredients on low...

Mix in half of the dry ingredients on low speed for 1 minute. Stop the mixer and add the orange juice and champagne. Mix until combined. Add the rest of the dry ingredients and beat until combined.

Divide evenly among the prepared cake pans. Bake...

Divide evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out almost clean.

Let cakes cool in pans for at least...

Let cakes cool in pans for at least 10 minutes before turning onto wire racks to cool completely. Meanwhile, you could start on the frosting.

Whisk together sugar and egg whites in a...

Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.

With an electric mixer on medium speed, whisk...

With an electric mixer on medium speed, whisk egg white mixture 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of the bowl), about 6 minutes.

Reduce speed to medium and switch to the...

Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Keep beating until the buttercream comes together (IT WILL). Beat in orange zest and orange juice until smooth and silky.

Use immediately or store in an airtight container...

Use immediately or store in an airtight container in the fridge for up to a week.

Place one layer of cake on a cake...

Place one layer of cake on a cake stand or serving platter. Spread about ½ cup of frosting over the top using an offset spatula. Top with another layer of cake and repeat with another layer of frosting. Smooth with an offset spatula. Top with final layer of cake. Frost cake with a crumb coat of buttercream and refrigerate for at least 30 minutes. Finish frosting cake and decorate as desired.

Pink champagne cake with brown sugar easy buttercream, sugar bubbles and a gravity defying champagne bottle!

Pink Champagne Cake

oz cake flour

oz sugar

Tablespoon baking powder

tsp salt

unsalted butter (room temp)

buttermilk (room temp)

oz champagne (room temp)

egg whites (room temp)

tsp vanilla extract

tsp sparkling wine candy flavor (optional) (affiliate link: https://www.amazon.com/dp/B007BIDREU/?ref=exp_sugargeekshow_dp_vv_d)

oz vegetable oil

oz Pasteurized Egg Whites

oz Unsalted Butter

oz Powdered Sugar

Tablespoon Molasses

vanilla extract

Preheat oven to 335ºF. Make sure all of your ingredients (champagne, eggs, butter) are at room temperature

Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

Prepare three 6&quot;x2&quot; cake pans with cake goop or another preferred pan spray. Fill your pans about 3/4 of the way full of batter. 

Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. 

Combine the milk and the oil together and set aside. 

Combine egg whites, wine flavoring, champagne and vanilla together, whisk to break up the eggs, and set aside. Add in the pink food coloring now if you want your cake to be pink. Set aside.

Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). . 

Add in your milk/oil mixture and let it mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid, setting one on the bosch) and let it mix for 2 full minutes to develop the cakes structure. If you don&#039;t let your cake mix on this step your cake could collapse

Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. 

Divide into your cake pans and bake for 30-40 minutes or until a toothpick comes out of the center cleanly. Some shrinking is normal.

IMMEDIATELY TAP THE CAKE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking too much. 

Place egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment attached and whip on high for 5 minutes

Start adding in your butter (softened) in chunks while it&#039;s whipping until all the butter is added. Add in your salt, molasses, and vanilla.

Continue whipping until buttercream does not appear curdled and is fluffy and white. This can take up to 15-20 minutes depending on your mixer. If it tastes buttery, keep mixing.

(OPTIONAL) switch to the paddle attachment and mix on low for 10-15 minutes to remove bubbles from the frosting. Frosting will be soft and this is normal.

Easy Buttercream Instructions

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