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