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Pink Champagne Cake

4.9
(19)

Pink Champagne Cake

Servings - 5
Difficulty Level - Medium
Preparation Time - 2 Hours
Cook Time - 35 mins

Ingredients

  • 2 1/4 cups maida
  • 2 1/4 tsps baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 5 large egg whites room temperature
  • 1 1/2 tsp vanilla
  • 1 cup pink champagne or sparkling wine
  • Fuschia color gel
  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter room temperature, cubed
  • 1 tsp clear vanilla extract
Procedure
  • To prepare the Cake, preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
  • Whisk baking powder, flour, and salt in a medium bowl. Set aside.
  • Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat it till it become fluffy (2-3mins).
  • Reduce speed and add egg and whisk it. Add vanilla.
  • Alternate adding flour mixture and champagne, beginning and ending with flour (3 additions of flour and 2 of champagne).
  • Add a small amount of Fuschia color gel using a toothpick. Mix to incorporate
  • Spread batter evenly into prepared pans.
  • Smooth the tops with a spatula
  • Bake for approx. 35 mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely. The Cake is ready, now moving on to Vanilla Buttercream
  • Place egg whites and sugar into the bowl of a stand mixer,
  • Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot
  • Place bowl on your stand mixer and whisk
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth and add vanilla extract
  • To assemble the cake, Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
  • Frost and smooth the sides. Chill for 20mins.
  • Using a toothpick, add a small amount of Fuschia color gel to the remaining frosting. Stir with a spatula to incorporate, or place back on the stand mixer to mix in the color.
  • Gently press cake sparkles or sanding sugar into the sides and top of the cake

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