Holiday Pink Champagne Cake Recipes

PINK CHAMPAGNE CAKE {SCRATCH RECIPE}

Steps:

• In a medium size bowl whisk together the flour, baking powder and salt. Set aside
• In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.
• In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.
• Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
• Cream the softened butter until smooth and lightened in color
• Blend in the salt and vanilla
• Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
• This recipe makes approximately 8 cups of frosting.

HOLIDAY PINK CHAMPAGNE CAKE

Steps:

• Use a box of white cake mix (NO pudding) and substitute champagne to replace some or all of the liquid called for in the cake mix. The kind of champagne (pink, white, sweet, dry) used will determine the flavor. Tint with red food coloring to a soft pink. Bake cake as instructed on box. Frost with your favorite butter cream icing, adding up to 3 Tbsp champagne for part of the liquid called for. Also tint frosting pink. Some people like to fill the layers with a strawberry or raspberry puree or jam. The cake is moist and somewhat denser than a plain box white cake.

PINK CHAMPAGNE CAKE

Steps:

• Preheat oven to 350°F. Lightly grease 2 (8-inch) round cake pans with cooking spray, and line bottoms with parchment rounds. Lightly grease parchment with cooking spray.
• Add cake mix to the bowl of a stand mixer fitted with a whisk attachment. Add eggs, sour cream, and 1 cup of the champagne; mix on low speed until combined, about 30 seconds. Increase speed to medium, and beat 2 minutes. Divide batter between prepared pans. Bake in preheated oven until edges begin to pull away from sides of pan and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven, and let cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
• Place freeze-dried strawberries in a food processor, and process until a fine powder, about 30 seconds. Remove 1 tablespoon of the powder, and set aside for garnish.
• Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add powdered sugar, vanilla, salt, remaining strawberry powder, and remaining ¼ cup champagne; mix on low until incorporated. Increase speed to medium, and beat until light and fluffy. Add additional champagne, 1 teaspoon at a time, if frosting is too thick.
• Remove parchment rounds from cakes. Place one cake layer on cake plate, and spread with about 1 cup of the buttercream. Top with second layer, and press gently.
• Spread a very thin layer of frosting over top and sides of cake (crumb coat). Chill 15 minutes. Remove from refrigerator, and spread remaining frosting evenly over top and sides of cake. Decorate with remaining 1 tablespoon strawberry powder and nonpareils.

PINK CHAMPAGNE CAKE

Steps:

• For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray.
• Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
• Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside.
• Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites.
• Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
• For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.)
• For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.)
• Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes.
• Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together.
• Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.)
• To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream.