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Pink Champagne Cake with Fluffy Champagne Buttercream and White Chocolate Drip Recipe

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★★★★★

4.5 from 138 reviews

This elegant Pink Champagne Cake is a moist and fluffy layered cake infused with pink champagne, offering a subtle fruity sparkle and a delicate hint of sophistication. Topped with a luscious pink champagne buttercream frosting and optional white chocolate drip with chocolate-covered strawberries, this show-stopping dessert is perfect for celebrations and special occasions.

Ingredients

Scale

Cake

  • 2 ¼ cups all-purpose flour (281 grams)
  • 2 ¼ tsp baking powder
  • 1 tsp salt
  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 5 large egg whites (150 grams, boxed or fresh)
  • 2 tsp vanilla extract
  • 1 cup pink champagne or sparkling wine
  • Pink gel food coloring (optional)

Champagne Buttercream Frosting

  • 1.5 cups unsalted butter (3 sticks), softened
  • 6 cups powdered sugar (1 ½ pounds)
  • 2/3 cup pink champagne or sparkling wine
  • Pinch of salt (omit if using salted butter)
  • 1 tsp vanilla extract (optional)
  • Pink gel food coloring (optional)

Decoration (Optional)

  • White chocolate drip
  • Chocolate covered strawberries
  • Champagne marshmallows

Instructions

  1. Prepare the champagne reduction: In a medium saucepan over medium-high heat, bring the pink champagne to a boil. Once boiling, reduce to a simmer and continue cooking for 5-8 minutes until the volume reduces by over half to about 1/4 cup. Remove from heat and allow to cool completely to prevent melting the frosting later.
  2. Make the frosting butter base: In a large bowl using a stand or hand mixer, beat the softened butter for 2-3 minutes on medium speed until light and fluffy.
  3. Add powdered sugar and mix: Gradually add powdered sugar while mixing on low speed until the mixture looks crumbly. Then add the cooled champagne reduction, vanilla extract, pinch of salt, and pink gel food coloring if using. Mix until combined.
  4. Whip the frosting: Increase mixer speed to medium or medium-high and beat the frosting for 3-5 minutes until it becomes light, fluffy, and spreadable. Cover and set aside until ready to frost the cake. This frosting can be made 1-2 days ahead and stored airtight in the refrigerator; bring to room temperature and remix before use.
  5. Preheat the oven and prepare pans: Preheat your oven to 350 ℉ (177 ℃). Line the bottoms of three 6-inch round cake pans with parchment paper and grease them well with baking spray, butter, and flour.
  6. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  7. Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  8. Add vanilla and egg whites: Mix in the vanilla extract and then add the egg whites one at a time, mixing on low speed. Scrape the bowl sides as needed to fully incorporate.
  9. Combine dry ingredients and champagne: Alternately add the flour mixture and champagne to the batter, starting and ending with flour (three additions of flour and two of champagne). Gently mix to just combine; do not overmix. If using pink gel food coloring, add it after the second addition of flour, mixing carefully to achieve desired color without overmixing.
  10. Divide batter and bake: Evenly divide the batter among the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs.
  11. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  12. Assemble and frost: Once cooled, frost the cake layers with the pink champagne buttercream. Optionally decorate with white chocolate drip, chocolate covered strawberries, and champagne marshmallows for an extra festive touch. Serve and enjoy!

Notes

  • Make sure the champagne reduction is completely cooled before adding to the frosting to avoid melting the butter.
  • Use boxed egg whites for convenience or fresh egg whites, ensuring they are at room temperature.
  • You can prepare the frosting 1-2 days in advance, keeping it refrigerated and remixing before use.
  • Adjust pink gel food coloring gradually to achieve your preferred shade without overmixing the batter.
  • Store finished cake refrigerated but bring to room temperature before serving for the best flavor and texture.
  • For a non-alcoholic version, substitute sparkling grape juice or non-alcoholic sparkling wine, but reduce the liquid properly.

Keywords: Pink Champagne Cake, champagne cake recipe, layered cake, champagne frosting, celebratory cake, pink cake, vanilla cake with champagne

Find it online: https://freshrecipehub.com/pink-champagne-cake-with-fluffy-champagne-buttercream-and-white-chocolate-drip-recipe/