pink champagne cake

This flavorful Pink Champagne Cake will make any occasion feel more special!

Pink Champagne Cake {Scratch Recipe}

Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans

(342 g) cake flour

baking powder

(2 grams) salt

(242 grams) pink champagne, I used Andre Blush Champagne

(8 g) vanilla

Tablespoons vegetable oil (18 g)

(400 g) sugar

(2 sticks) (226 g) unsalted butter, softened slightly

(452 grams) unsalted butter, softened

sugar

vanilla

(6 grams) salt

(122 grams) pink champagne

In a medium size bowl whisk together the...

In a medium size bowl whisk together the flour, baking powder and salt. Set aside

In another bowl combine the egg whites, champagne,...

In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.

In the bowl of your mixer, cream the...

In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.

Pour into prepared pans and bake 25 to...

Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.

Cream the softened butter until smooth and lightened...

Cream the softened butter until smooth and lightened in color

Blend in the salt and vanilla

Gradually add the powdered sugar with the champagne...

Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.

This recipe makes approximately 8 cups of frosting.

This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday! A champagne infused cake with a classic vanilla buttercream.

Pink Champagne Cake

all-purpose flour

tsps baking powder

salt

unsalted butter (room temperature)

pink champagne (or sparkling wine, room temperature)

Fuschia color gel

unsalted butter (room temperature, cubed)

tsp clear vanilla extract

jars of cake sparkles (or 1 jar sanding sugar)

Wilton tip 1M

Wilton tip 12

Preheat oven to 350F and grease and flour three 6&quot; cake rounds, line with parchment.

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).

Reduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and champagne, beginning and ending with flour (3 additions of flour and 2 of champagne). Fully incorporating after each addition.

Add a small amount of Fuschia color gel using a toothpick. Mix to incorporate but try not to overmix.

Spread batter evenly into prepared pans. Smooth the tops with a spatula.

Bake for approx. 35 mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Pink Champagne Cake:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.**

Vanilla Buttercream:

Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.

Frost and smooth the sides. Chill for 20mins.

Using a toothpick, add a small amount of Fuschia color gel to the remaining frosting. Stir with a spatula to incorporate, or place back on the stand mixer to mix in the color.

Gently press cake sparkles or sanding sugar into the sides and top of the cake.***

Decorate with pink rosettes on top and beads along the bottom if desired.

Assembly:

The ultimate celebration cake, this Pink Champagne Cake is simple to make with pantry ingredients!

Pink Champagne Cake Recipe

cake flour

egg whites (room temperature)

egg (room temperature)

Pink champagne

sour cream

Magenta color gel

confectioners' sugar

pink champagne

Magenta color gel (if desired)

Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans. Set aside.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, beat the butter and sugar together until fluffy. Add the egg whites, one at a time, fully incorporating after each addition. Add the egg and vanilla, mix to combine.

Alternate adding the flour mixture and champagne, starting and ending with the flour. Stir in the sour cream until well combined.

Add 1-2 drops of Magenta color gel until the desired color is achieved.

Divide the batter evenly between the two cake pans and smooth the tops with a spatula.

Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Transfer to a wire rack to cool for 10 minutes, then turn the cakes out onto the rack to cool completely.

To make the buttercream, add the butter to the bowl of a stand mixer and beat until fluffy.

Add vanilla and 1 cup confectioners' sugar beating on medium speed until well combined.

Slowly add 1 cup more confectioners' sugar to the frosting and beat until smooth.

Turn the mixer to low and stir in the champagne.

Begin adding remaining sugar to the frosting one cup at a time at medium speed, beating well until the desired consistency is achieved.

Add 1-2 drops color gel if you'd like pink frosting.

Transfer to an airtight container and store at room temperature for 2 hours or overnight.

To frost the cake, place one cake layer on a cake stand or serving plate.

Top with approximately 2/3 cup of frosting. Spread evenly to coat the top and sides of the cake. Place the remaining cake layer on top and apply a thin coat of frosting all over the cake. Chill for 20mins.

Top the cake with another 2/3 cup frosting. Smooth the top and sides of the cake with the frosting.

Decorate with rosettes and sprinkles, if desired.

Serve immediately or chill overnight.

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Pink Champagne Cake {Scratch Recipe...

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Top 3 pink champagne cake recipes from across the web

The most viewed pink champagne cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pink Champagne Cake {Scratch Recipe...

Pink Champagne Cake

Pink Champagne Cake Recipe

The most viewed pink champagne cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine