Description
Celebrate the turn of the year with this stunning Pink Champagne Cake, featuring a tender crumb infused with the effervescence of sparkling wine and a bold pink hue. Topped with a revolutionary blue water ganache and silky-smooth buttercream, this cake is a masterclass in modern flavor and texture contrasts.
Ingredients
- 8 oz unsalted butter, softened
- 10 oz granulated sugar
- 2 tablespoons vegetable oil
- 12 oz all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 oz champagne or sparkling wine (Brut or Extra Dry), room temperature
- Electric pink gel food coloring
- 1 teaspoon sparkling wine candy flavoring
- 4 large eggs, room temperature
- 1 cup pasteurized carton egg whites
- 2 lbs powdered sugar
- 1 tablespoon vanilla extract
- 2 lbs unsalted butter, softened (for frosting)
- 4 oz blue candy melts
- 1 oz hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a stand mixer with a paddle attachment, beat 8 oz of softened butter and 10 oz of sugar on medium-high for 8-10 minutes until the mixture is white and fluffy.
- Whisk together the room temperature champagne, pink food color, and sparkling wine flavoring in a measuring cup. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Set the mixer to low and add eggs one at a time to the butter mixture, beating for one full minute after each addition to create a stable emulsion.
- Alternately add the flour mixture in three parts and the champagne mixture in two parts, starting and ending with the flour; mix only until the last streaks of flour disappear.
- Divide the batter between the pans and bake for 25-30 minutes, or until the tops spring back and a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
- For the buttercream, whip the egg whites, powdered sugar, vanilla, and a pinch of salt on high for 5 minutes. Gradually add 2 lbs of softened butter in chunks and whip for another 10 minutes until luscious and smooth.
- Frost the chilled cake, then melt the candy melts in 30-second bursts. Stir in 1 oz of hot water until glossy and pourable, then use a piping bag to create a drip effect around the edges.
Notes
For the best results, ensure your champagne is truly at room temperature to avoid breaking the batter’s emulsion. If your buttercream appears soupy or curdled while whipping, simply continue to beat it on high; the friction will eventually bring the temperature into balance for a perfect texture. Always chill your frosted cake for at least 30 minutes before applying the water ganache drip to ensure it sets properly without melting the frosting.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American