Pink Champagne Cake
This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday! A champagne infused cake with a classic vanilla buttercream.
- Prep time
- 2 hr
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 2+1/4 cup all-purpose flour
- 2+1/4 tsps baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 1+1/2 cup granulated sugar
- 5 large egg whites (room temperature)
- 1+1/2 tsp vanilla extract
- 1 cup pink champagne (or sparkling wine, room temperature)
- Fuschia color gel
- 5 large egg whites
- 1+1/2 cup granulated sugar
- 1+1/2 cup unsalted butter (room temperature, cubed)
- 1 tsp clear vanilla extract
- Fuschia color gel
- 2 jars of cake sparkles (or 1 jar sanding sugar)
- Wilton tip 1M
- Wilton tip 12
Instructions
- 1
Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
- 2
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- 3
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).
- 4
Reduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.
- 5
Alternate adding flour mixture and champagne, beginning and ending with flour (3 additions of flour and 2 of champagne). Fully incorporating after each addition.
- 6
Add a small amount of Fuschia color gel using a toothpick. Mix to incorporate but try not to overmix.
- 7
Spread batter evenly into prepared pans. Smooth the tops with a spatula.
- 8
Bake for approx. 35 mins or until a toothpick inserted into the center comes out mostly clean.
- 9
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
- 10
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- 11
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).
- 12
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)).
- 13
Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.**
- 14
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.
- 15
Frost and smooth the sides. Chill for 20mins.
- 16
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.
- 17
Gently press cake sparkles or sanding sugar into the sides and top of the cake.***
- 18
Decorate with pink rosettes on top and beads along the bottom if desired.