Why You’ll Love this Pink Champagne Cake Recipe
If you’re looking for a show-stopping dessert that combines elegance with delightful flavors, you’ll love this Pink Champagne Cake recipe. It’s perfect for celebrating special occasions or just treating yourself.
The light, airy texture of the cake paired with the subtle champagne flavor creates an indulgent experience. Plus, the visual appeal of the pink hue and coconut topping makes it a feast for the eyes.
I can’t help but smile when I see it on the table. This cake not only tastes amazing, but it also adds a touch of sophistication to any gathering, making it truly unforgettable.
Ingredients of Pink Champagne Cake
When it comes to baking something truly special, the ingredients can make all the difference. For this Pink Champagne Cake, you’ll want to gather a few key components that blend together to create that delightful, celebratory flavor.
Whether you’re preparing for a wedding, a birthday, or just a Tuesday that feels a bit dreary, the ingredients you choose can elevate your baking game. Let’s explore what you need to create this stunning cake that’s sure to impress your family and friends.
Ingredients for Pink Champagne Cake
- 2 3/4 cups sifted flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup shortening
- 1 1/2 cups sugar (divided)
- 3/4 cup champagne
- 6 egg whites
- 6 large marshmallows, quartered
- 1/4 cup butter
- 16 large marshmallows, quartered
- 1 tablespoon white wine
- 1 cup flaked coconut
- 1 lb powdered sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 1/2 teaspoons vanilla
- 1 dash salt
- 3 drops almond extract
- 2-3 drops red food coloring
Now, you might be thinking, “Wow, that’s a lot of marshmallows!” And yes, it is, but trust me, they add a fantastic chewy texture that complements the cake perfectly.
Plus, who doesn’t love marshmallows? It’s like a sweet hug in cake form. When picking out your champagne, remember that you don’t need to splurge on the expensive stuff. A decent bottle will work just fine, and it’s a great excuse to sip on a little while you bake.
And if you’re feeling a bit adventurous, try tweaking the flavors with different extracts or even a splash of fruit juice. Just be careful not to get too carried away, or you might end up with a cake that resembles a science experiment gone wrong.
Happy baking!
How to Make Pink Champagne Cake
So, you’ve gathered all your ingredients for this fabulous Pink Champagne Cake, and now it’s time to put them together. First things first, let’s tackle that flour. Take 2 3/4 cups of sifted flour and mix it with 1 tablespoon of baking powder and 1 teaspoon of salt in a bowl. Resifting is key here, folks—think of it as giving your flour a little spa day. It helps to aerate it, which is super important for that fluffy cake texture we’re aiming for.
Next, grab a mixing bowl and cream together 2/3 cup of shortening and 1 1/2 cups of sugar until it’s light and fluffy. Seriously, you want this to be airy, as if it could float away. Once you’ve achieved that dreamy consistency, start blending in the flour mixture and 3/4 cup of champagne alternately. This is where the magic begins—mix until your batter is smooth and slightly bubbly.
Now, let’s whip those egg whites. Take 6 egg whites and beat them until they form stiff peaks. Gradually add in the remaining 1/2 cup of sugar, and keep beating until you have a meringue that stands tall and proud. Gently fold about half of this meringue into your batter, and then the rest. You want to be gentle here; think of it like folding a delicate origami crane, not a wrestling match.
Once your batter is ready, pour it evenly into two greased and floured 9-inch cake pans. Bake them at 350 degrees F for about 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let those beauties cool for about 10 minutes before turning them out onto wire racks.
While they cool, you can whip up the Coconut Filling. In the top of a double boiler, combine 1/4 cup of butter, 6 quartered large marshmallows, and 1 tablespoon of white wine. Stir until everything melts together and then fold in 1 cup of flaked coconut. This filling will ooze deliciousness between your cake layers, trust me.
Now for the fun part—frosting! You’ll create a Fondant Frosting by sifting 1 lb of powdered sugar into your double boiler, adding 1/4 cup of light corn syrup and 1/4 cup of water. Stir it over simmering water until it’s smooth, and then mix in 1 1/2 teaspoons of vanilla, a dash of salt, and 3 drops of almond extract. If you’re feeling fancy, add a couple of drops of red food coloring to give it that signature pink hue.
Keep it warm while you spread a thin layer over the top and sides of your cooled cake to seal in those crumbs. Finally, dip the quartered marshmallows in the remaining frosting and scatter them over the top and sides of the cake for that extra touch of whimsy. There you have it—your Pink Champagne Cake is ready to dazzle at your next gathering! Enjoy every bite.
Pink Champagne Cake Substitutions & Variations
While I adore the classic Pink Champagne Cake, there are plenty of substitutions and variations you can try to make it your own. Instead of champagne, you might use sparkling cider for a non-alcoholic twist.
If you’re looking for a different flavor, try adding orange or raspberry extract to the batter. For a richer cake, substitute buttermilk for the champagne.
You can also experiment with fillings—lemon curd or chocolate ganache can be delightful alternatives.
And if you want a more colorful presentation, use different food coloring shades to create a fun ombre effect. The possibilities are endless!
What to Serve with Pink Champagne Cake
What pairs well with a slice of Pink Champagne Cake? I love serving it with fresh berries, like strawberries or raspberries, which enhance the cake’s sweetness and add a revitalizing touch.
A dollop of whipped cream can elevate the experience, providing a creamy contrast to the cake’s texture. For a delightful drink, a glass of chilled rosé or sparkling water with a twist of lemon complements the flavors beautifully.
If you’re feeling adventurous, consider a light fruit sorbet on the side; it’s a perfect palate cleanser. Trust me, these pairings make the cake even more enjoyable!
Additional Tips & Notes
Pairing your Pink Champagne Cake with fresh berries and whipped cream is a delightful choice, but there are a few additional tips to guarantee your cake turns out perfectly every time.
First, make sure your ingredients are at room temperature for better mixing. I recommend sifting the flour again before adding it to the batter for a lighter texture.
When folding in the egg whites, be gentle; this keeps the cake airy. For the frosting, keep it warm for easy spreading.
Finally, if you have leftover frosting, it makes a delicious dip for fruit. Enjoy your baking adventure!