Imagine crafting a Pink Champagne Cake that balances elegance with simplicity, perfect for any celebration.
You’ll blend all-purpose flour, unsalted butter, and delicate pink champagne into a masterpiece that’s light and airy.
This isn’t just any dessert; it’s a canvas for artistic expression, adorned with fresh berries or a dusting of edible gold.
Intrigued by how such a creation comes to life? Let’s commence on this culinary journey together.
Kitchen Tools Required
- 2 x 9-inch round cake pans
- 1 x mixing bowl
- 1 x electric mixer
- 1 x spatula
- 1 x wire rack
- 1 x measuring cups
- 1 x measuring spoons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup pink champagne
- 2-3 drops pink food coloring (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Pink Champagne Cake, follow this timeline:
- Reading & Preparation (10 minutes)
- Spend the first 10 minutes reading through the entire recipe and gathering all your ingredients and equipment. This includes measuring out your ingredients and ensuring everything is at room temperature.
- Preheat & Prep Pans (5 minutes)
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Mixing Dry Ingredients (5 minutes)
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- Creaming Butter & Sugar (5 minutes)
- In another bowl, cream the softened butter and sugar until light and fluffy using an electric mixer.
- Adding Eggs & Vanilla (5 minutes)
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the vanilla extract.
- Combining Wet & Dry Ingredients (10 minutes)
- Gradually add the flour mixture to the wet mixture, alternating with the pink champagne, beginning and ending with flour.
- If desired, add a few drops of pink food coloring.
- Dividing & Baking (5 minutes)
- Divide the batter evenly between the prepared cake pans and place them in the oven.
- Baking (25-30 minutes)
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes in pans, then on a wire rack)
- Allow the cakes to cool in the pans for 10 minutes.
- Turn them out onto a wire rack to cool completely.
- Resting & Decoration (1 hour)
- Let the cakes rest and cool completely for about 1 hour before frosting with your favorite frosting or buttercream.
Total active time (Prep + Cook) is approximately 50-55 minutes, with an additional 1 hour for resting and cooling before serving.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract.
Gradually add the flour mixture to the wet mixture, alternating with the pink champagne, beginning and ending with flour.
If desired, add a few drops of pink food coloring to enhance the color.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, frost with your favorite frosting or buttercream.
Serving Tips
- Fresh Berries: Serve slices of the pink champagne cake with a side of fresh strawberries or raspberries for a burst of fruity freshness.
- Whipped Cream: Top each slice with a dollop of whipped cream for a light and airy complement to the cake’s texture.
- Vanilla Ice Cream: Add a scoop of vanilla ice cream on the side for a creamy and cool contrast to the cake.
- Edible Flowers: Garnish with edible flowers like pansies or violets for an elegant and visually appealing touch.
- Sprinkle of Edible Gold Dust: Lightly dust the cake with edible gold dust to enhance the celebration feel and add a touch of sparkle.
Storage
To store Pink Champagne Cake, wrap it tightly in plastic wrap or aluminum foil.
Store in an airtight container.
It can be refrigerated for up to 4 days.
For longer storage, it can be frozen.
Freezing
To freeze Pink Champagne Cake, wrap individual cake layers tightly in plastic wrap.
Then, cover them with aluminum foil.
Store in an airtight container.
Thaw at room temperature before frosting and serving.
Reheating
For reheating Pink Champagne Cake, use a microwave at a low setting to prevent drying.
Alternatively, cover with foil and heat in an oven at 300°F for 10-15 minutes.
Final Thoughts
Pink Champagne Cake is a delightful dessert that combines the elegance of champagne with the sweetness of cake.
Its subtle pink hue and light, airy texture make it a perfect choice for celebrations or special occasions.
With simple ingredients and straightforward instructions, this cake isn’t only easy to make but also a showstopper on any dessert table.
Whether you choose to frost it with a traditional buttercream or your favorite frosting, Pink Champagne Cake is sure to impress your guests.
Enjoy the light and bubbly flavor profile that makes this cake truly unique.
Frequently Asked Questions
Can I Use a Different Type of Flour for This Cake?
You can substitute all-purpose flour with cake flour for a lighter texture, but guarantee you measure accurately. If using almond flour, adjust liquids slightly for moisture balance. Experiment with artistic flair, but maintain technical precision for best results.
How Can I Make This Cake Gluten-Free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Confirm it’s one with xanthan gum for structure. Mix thoroughly, and watch for your desired batter consistency, adjusting as needed.
What Frosting Pairs Well With Pink Champagne Cake?
You should try a vanilla buttercream or cream cheese frosting for your cake. Beat butter or cream cheese with powdered sugar and a splash of vanilla. Adjust consistency with milk. It’s rich, enhancing the cake’s delicate champagne notes.
Can I Make This Cake Without Eggs?
Yes, you can substitute eggs with applesauce or mashed bananas. Use 1/4 cup of either per egg. This adds moisture and a hint of flavor. Guarantee thorough mixing for a consistent, delightful texture.
Is There a Non-Alcoholic Substitute for Pink Champagne?
You can substitute pink champagne with a non-alcoholic sparkling drink like sparkling cider or a pink lemonade. Use the same amount to maintain the cake’s texture. Adjust food coloring to achieve your desired pink hue.
Pink Champagne Cake Recipe
Equipment
- 2 9-inch round cake pans
- 1 Mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 Wire rack
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup pink champagne
- 2-3 drops pink food coloring optional
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the flour mixture to the wet mixture, alternating with the pink champagne, beginning and ending with flour.
- If desired, add a few drops of pink food coloring to enhance the color.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, frost with your favorite frosting or buttercream.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
