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Fairly pink champagne cake is as effervescent and enjoyable as a freshly popped bottle of brut! It’s an ideal celebration cake for bridal showers, New Yr’s Eve or engagement events. Recipe features a how-to video!
Champagne Cake: The Excellent Celebration Cake
Simply in time for New Yr’s Eve, at the moment’s pink champagne cake recipe comes by viewer request from my YouTube channel. If I might solely use one phrase to explain this cake, I’d say it’s beautiful. The cake layers are completely sweetened and calmly flavored with pink champagne, and the gorgeous pink buttercream frosting has a vibrant champagne taste. Paired collectively, it’s unimaginable–mushy, not too candy, and easily put, beautiful!
What’s to Love about This Recipe
- Extremely gentle and fluffy cake layers based mostly on my white cake recipe. We obtain this texture by incorporating whipped egg whites into the batter–an additional step, sure, however properly price it for the tip outcome.
- Distinct champagne flavored frosting, because of a champagne discount. I do that with my champagne star cookies too, and it really works like a allure. Lowering the champagne additionally helps forestall the frosting from breaking whenever you add it.
- So celebratory and stylish! I image this cake being served at bridal showers, engagement events, on New Yr’s Eve, for Valentine’s Day (beautify with chocolate strawberries!), and a lot extra. It’s completely celebration-worthy!
Components
- Pink champagne. Also called rosé champagne or rosé glowing wine. When you can’t discover pink champagne, I like to recommend utilizing glowing rosé as a substitute. I don’t suggest moscato rosé; I discovered it was too candy and heavy for this recipe throughout my testing course of.
- Egg whites. I don’t suggest utilizing carton egg whites, as they supply inconsistent outcomes. As a substitute, separate your individual eggs and be sure to don’t permit even a drop of egg yolk to get into your whites, or they received’t whip correctly. When you don’t need to waste your egg yolks, save them for crème brûlée or chocolate pot de crème (two extra celebration-worthy desserts!).
- Vanilla. Whereas we’re largely flavoring our cake and frosting with champagne, we’re nonetheless including a little bit of vanilla extract too. It pairs properly with the berry notes of the pink champagne.
- Buttermilk. I attempted this recipe fairly just a few methods, and utilizing all champagne made the cake too dry and really much less flavorful. In the end, utilizing half champagne and half buttermilk was greatest for taste and texture!
- Pink meals coloring. Elective, however I like including this to the cake (simply the cake–not the frosting!) for a mushy pink shade. We get a pleasant shade within the frosting from the pink champagne discount, however the cake wants just a little increase from meals coloring. I linked to the precise meals coloring I used within the recipe card beneath.
Keep in mind, that is simply an summary of the substances I used and why. For the complete recipe please scroll all the way down to the underside of the submit!
SAM’S TIP: It’s necessary that you simply use a champagne you suppose tastes nice, since you will style it on this cake!
The best way to Make Pink Champagne Cake
Make the Cake Batter
- Step 1: Cream the fat and sugar. Beat the butter till creamy, then add your oil, sugar and vanilla and blend once more till every thing is properly mixed and lightened in shade.
- Step 2: Alternate the buttermilk and dry substances. Whisk the dry substances collectively in a separate bowl. We’ll add this combination to the batter in 5 components; begin with the flour, then add half the buttermilk. Repeat with one other half flour, and the remainder of the buttermilk.
- Step 3: Alternate the pink champagne and dry substances. Proceed alternating between the flour combination and your liquid, this time utilizing the pink champagne (I do the champagne in two components similar to the buttermilk). It is best to finish with the flour combination.
- Step 4: Add the meals coloring (if utilizing). Lastly, stir in your meals coloring, if utilizing. I decide so as to add it as a result of the cake might be just about white with out it. Set this bowl apart whilst you prep your egg whites.
Whip the Egg Whites
- Step 5: Whip to stiff peaks. In a separate clear, dry, and grease free (necessary!) bowl, whip your egg whites with an electrical mixer. Cease when the eggs attain stiff peaks; they are going to be fluffy, opaque, and maintain their form. I reveal this in my video beneath, should you need assistance with this course of.
- Step 6: Gently fold into the batter. Use a spatula (not a mixer) to softly fold the egg whites into your ready cake batter. Watch out to not deflate the egg whites whereas additionally ensuring you incorporate them evenly.
Bake the Truffles
- Step 7: Divide the batter. Evenly portion the batter into your greased, floured, and parchment-lined cake pans. I’ll generally use a kitchen scale for this so I do know every pan has the identical quantity (on this case, that’s 470g per pan).
- Step 8: Bake and funky fully. Switch the cake pans to the oven and bake till a toothpick inserted within the facilities comes out clear or with just a few moist crumbs, about 25 minutes. Take away the truffles from their pans after 10-Quarter-hour and allow them to cool fully on cooling racks.
Make the Frosting & Enhance
- Step 9: Make the pink champagne discount. Prepare dinner the champagne in a skillet over medium warmth till considerably diminished to about 6 tablespoons. It ought to simmer the entire time; I test it periodically by pouring the liquid into my measuring cup and returning it to the pan till I’ve the correct quantity. Be sure to let this cool fully earlier than including it to your frosting.
- Step 10: Make the buttercream. Beat the butter till creamy, then step by step add the powdered sugar till totally integrated. Stir within the vanilla.
- Step 11: Add the pink champagne discount. Progressively add the champagne to the frosting, working with only a tablespoon at a time (including it might make the frosting separate!). Give the bowl a great scrape to ensure every thing is properly mixed.
- Step 12: Frost and beautify as desired. Degree your truffles if wanted, then frost as desired. I’ve a full tutorial on find out how to beautify a cake, should you need assistance with this step. If I’ve further frosting, I’ll use it to pipe some rosettes on prime–so fairly!
SAM’S TIP: Don’t panic should you scale back your champagne an excessive amount of! It’s fantastic; the flavour will simply be further concentrated. You might simply want a splash extra liquid to make your frosting spreadable–I often add a little bit of milk or cream if this occurs to me.
Regularly Requested Questions
Nicely, like pink champagne! Pink champagne is like common champagne however has fruity notes to it (suppose berries or citrus). Pink champagne cake doesn’t in any respect style alcoholic, however reasonably has an effervescent, gentle, and really delicate fruity taste with further notes of vanilla and butter.
Personally, I feel the frosting used right here is an ideal alternative and no filling is required. When you insist on including one although, I feel my raspberry cake filling would pair properly!
The alcohol ought to largely prepare dinner out in each the cake and the frosting, however I don’t give this to my youngsters and suggest you employ your individual discretion.
When you want one thing that’s 100% alcohol-free for teenagers, you may all the time add some pink meals coloring to my white cake recipe or white cupcakes, or simply use my strawberry cake recipe as a substitute!
I can’t wait to hear what you think of this one! 🍾💕
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
For the pink champagne frosting
For the cake layers
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Preheat your oven to 350F (175C) and lightly grease and flour 3 8-inch round cake pans (tap out excess flour) and line the bottoms with parchment paper.
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In a large bowl (or the bowl of your stand mixer fitted with a paddle attachment), use an electric mixer to beat butter until creamy.
6 Tablespoons (85 g) unsalted butter
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Add sugar, oil, and vanilla extract and stir well until creamy and well combined.
2 cups (400 g) granulated sugar, ⅔ cup (160 ml) neutral cooking oil, ¾ teaspoon vanilla extract
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In a separate, medium-sized mixing bowl, whisk together flour, baking powder, and salt.
2 ¾ cups (345 g) all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon table salt
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Alternate adding flour and buttermilk: With mixer on low-speed, stir in a portion (about ½ cup/70g) of the flour mixture until just barely combined. Follow with half of the buttermilk. Repeat with another portion of flour and the remaining half of the buttermilk.
½ cup (118 ml) buttermilk
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Alternate adding flour and pink champagne: With mixer still on low-speed, stir in another portion of flour until just combined. Stir in half the pink champagne, followed by another portion of flour, the remaining pink champagne, and then the remaining flour.
½ cup (118 ml) pink champagne
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Food coloring: If you are using food coloring, add this here and gently stir in to combine. Set aside.
Pink food coloring
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Whip the egg whites. Add the egg whites to a large, clean, dry, grease-free mixing bowl. Use an electric mixer (with clean, dry, grease-free beaters) to beat the egg whites on low speed until foamy, then gradually increase speed to high and continue to beat until you reach stiff peaks (opaque white, thick, voluminous, and hold their peak when the beater is lifted).
6 large egg whites
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Fold egg whites into batter. Add the egg whites to the cake batter and use a spatula (NOT your electric mixer!) to gently fold the egg whites into batter until completely combined and well-distributed through the batter (batter should be uniform).
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Bake. Divide evenly into prepared cake pans (about 470 grams per pan) and transfer to center rack of 350F (175C) preheated oven and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool. Allow cakes to cool in their pans for 10-15 minutes before carefully running a knife along the edge to loosen from the pan and then carefully inverting onto a cooling rack to cool completely. Allow cakes to cool completely before frosting (prepare your pink champagne reduction, below, while they cool).
Pink champagne reduction
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In a small skillet or saucepan, heat pink champagne over medium heat until it is simmering and reduced to 6 Tablespoons (this typically takes around 10 minutes, I just pour into a measuring cup to ensure it’s reduced properly (just above the ⅓ cup line/88ml), then pour it back to continue cooking if it’s not reduced enough).
2 ¼ cups (532 ml) pink champagne
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Transfer reduced champagne to a heatproof bowl and allow to cool completely before proceeding (you can place the reduction in the refrigerator to cool faster).
Prepare the frosting
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Place butter in a large bowl and use an electric mixer to beat until smooth and creamy.
1 ½ cups (339 g) salted butter
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Gradually add powdered sugar (about a cup/125g) at a time to the butter, stirring well after each addition. Be sure to scrape the sides and bottom of the bowl to ensure all ingredients are well mixed.
6 cups (750 g) powdered sugar
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Stir in vanilla extract.
¼ teaspoon vanilla extract
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Gradually, only a Tablespoon at a time, stir in the cooled, reduced champagne, stir until smooth and completely combined.
Assemble
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Once cakes are cooled completely, level the tops if necessary.
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Transfer first cake layer to a serving platter and spread an even layer of frosting over the cake. Repeat with remaining layers and apply an even layer of frosting around the cake. If desired, use extra frosting for decorative swirls on top (I used a small closed-star tip). Add sprinkles, if desired, and enjoy!
Pink champagne (What to buy, substitutes, and notes)
Pink champagne is often sold as “rose champagne” and can be found in the wine or champagne section of most liquor stores. Look for bottles labeled “rosé champagne” or “rosé sparkling wine”. If you cannot find pink champagne, sparkling rosé is the best substitute. I suspect this cake would work well with regular champagne or prosecco but haven’t tried it, and you will miss some of the more fruity/citrusy undertones that you find in pink champagne.
Food coloring
Without food coloring in the cake batter the cake will stay a pale “vanilla” color. This is fine and quite pretty, but if you want you can color this with gel or liquid food coloring. I used a single drop of Americolor “soft pink” gel food coloring (click for my affiliate link) for the cake in the video and photos. In the frosting I did not use any additional color, as the concentrated pink champagne adds a lovely rosy color.
Storing
Cover tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, I recommend letting the cake sit at room temperature for 10-20 minutes before enjoying (cakes usually taste better and are softer when closer to room temperature!).
Sprinkles:
The sprinkles are optional, but I used a blend of these: (all affiliate links)
Serving: 1slice | Calories: 872kcal | Carbohydrates: 116g | Protein: 5g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 497mg | Potassium: 127mg | Fiber: 1g | Sugar: 93g | Vitamin A: 901IU | Calcium: 105mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
