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.
Nutrition Facts
Ingredients
Instructions
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* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.*** It’s easiest to do this if the cake is on a cake board and you can place it on an upside-down glass or bowl so the edges hang over.
Adapted from My Cake School.
~Recipe revised Aug 4, 2019 – I increased volume to yield thicker layers. The recipe makes enough for three 6″ pans or two 8″ pans. Layers should be close to 2″ tall.~
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Reviews from the Original Source
I've been using this recipe for at least 3 birthdays in a row, it's so good! I love how gentle the sweetness is, and the texture is propbably my favorite of any cake. In the past I've used standard American Buttercream, but as of my attempt last year, I highly recommend Ermine Frosting with this cake, and raspberry filling between layers! Ermine frosting really complements the delicate flavor and texture of the cake, and is pretty easy compared to MBCs :)
I'm actually about to make it for my birthday again this year, but I have a few questions:
1. Is the carbonation important for the texture? I accidentally left my champagne open for a bit too long, so most of the fizz is gone. It's not the end of the world to go get a new bottle, but I'd rather use what I have if I can!
2. About how many cups of batter does the recipe make? I'm hoping to use my new 10"x3" round pan(s), but I don't want to make it too thick or thin to bake properly!
Again, this is an amazing recipe, definitely my go-to for cake :)
Unfortunately it tasted fermented like sourdough or beer, but that could be user error as opposed to the recipe being flawed. But good sponge texture - won't be making again though.
I was apprehensive about making this cake as sometimes, the recipes aren’t always on target. This recipe is the real deal! The only modification I made was to put the whipped meringue into the refrigerator for 5 minutes before adding the butter. I also made 24 large cupcakes instead of the 3 layers. Thankyou so much for sharing!
My friend raved about a pink champagne cake she had Tacoma Washington, challenge accepted. She said this recipe becomes really close I used a sweet pink champagne and 1 g of sparkling wine flavoring. It was absolutely perfect
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