Do you still keep asking yourself what does pink champagne cake tastes like? If you do, then it is best to know that it tastes like champagne. Also, keep in mind that it does have alcohol in it. For this reason, the cake retains about ten percent of the alcohol content. However, you can use champagne flavoring rather than real champagne if you do not prefer alcohol.
Table of Contents
What Does Pink Champagne Cake Tastes Like?
Essentially, pink champagne tastes like champagne. Not only that, but also it does have a distinct taste similar to the sweet vanilla flavor. In addition to that, it has a hint of tanginess mixed.
Moreover, keep in mind that the food coloring is only optional since it only gives color. So with that, it is up to you if you want to skip it. However, please remember that the cake will not have a distinct pink color because the champagne’s color is exceedingly subtle. Nevertheless, the pink champagne cake tastes like regular champagne.
Champagne Cake Filling
Remember, champagne and strawberry are the perfect pair for a champagne cake filling. However, because of this, it requires refrigeration for several hours. For this reason, make sure to plan accordingly. In addition to that, you can adapt your preferred frozen fruit.
What You Will Need
Ingredients For the Cake
- 2 1/4 cups of all-purpose flour
- 2 1/4 teaspoons of baking powder
- 3/4 teaspoon of salt
- 3/4 cup of unsalted butter left at room temp
- 1 1/2 cup of granulated sugar
- Egg whites from 5 pieces large eggs at room temperature
- 1 1/2 teaspoon of vanilla
- 1 cup of pink champagne
- gel food color (Fuschia pink)
For the Vanilla Buttercream
- Egg whites from 5pcs of large eggs
- 1 1/2 cups of granulated sugar
- 1 tsp of clear vanilla extract
- gel food color (Fuschia pink)
- 1 1/2 cups of cubed unsalted butter at room temperature
Equipment
- Mixing bowls
- 3pcs 6-inch round cake pans
- Measuring cups
- Measuring spoons
- Rubber spatula
- Stand mixer
- Wire rack
- Parchment paper
Aucma Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Dough Hook, Wire Whip & Beater
Step by Step Instructions
Pink Champagne Cake
Step 1
Before anything else, set your oven to 350 degrees Fahrenheit. Then, grease and flour three pieces of 6-inch round cake pans and line them with parchment paper.
Step 2
After that, whisk off the flour, baking powder, and salt in a medium-sized bowl. Then, set it aside.
Step 3
Afterward, attach your stand mixer with a paddle attachment. Then, beat the butter until it becomes smooth. After that, add the sugar. Then, beat the mixture for about 2 to 3 minutes on medium-high until it becomes fluffy and light.
Step 4
Then, lessen the speed and add the egg whites gradually, mixing well after each addition. After that, add the vanilla extract.
Step 5
Afterward, alternately add the flour mixture and champagne, starting and ending with the flour mixture. Then, three additions of flour and two champagne. Ensure to incorporate well after each addition.
Step 6
After that, add a bit of Fuschia gel food coloring and mix to combine. But, you should never overmix.
Step 7
Afterward, spread the batter evenly into the prepared round cake pans and smooth the top using a rubber spatula.
Step 8
Then, bake it inside the oven for about 35 minutes or until it cooks thoroughly.
Step 9
Finally, put the cakes on top of a wire rack. Then, let them cool for about 10 minutes.
For the Vanilla Buttercream
Step 1
Using a stand mixer, whisk the egg white and sugar until combined well. After that, place the bowl over a saucepan with boiling water on the stove. Then, constantly whisk until combined for about 3 minutes.
Step 2
Then, place the bowl to your stand mixer and whisk for about 5 to 10 minutes on medium-high. Do this until the meringue becomes stiff and no longer warm to the touch.
Step 3
Lastly, attach the paddle attachment and gradually add the cubed butter until it is smooth. Likewise, add the vanilla and continue to whip until the mixture is smooth.
Cake Assembly
Step 1
First of all, place one layer of cake on the cake board, top it with 2/3 cup of vanilla buttercream. After that, spread it evenly using an offset spatula. Then, repeat the process with the remaining layers. Likewise, make sure to crumb coat the whole cake and chill it for about 20 minutes.
Step 2
Afterward, frost the cake and chill for another 20 minutes.
Step 3
Then, add a small amount of Fuschia gel food coloring to the remaining frosting. Make sure to stir using a spatula.
Step 4
After that, decorate your cake however you want. For example, you can make rosettes on top of the cake using the leftover frosting colored in Fuschia. You can also add sparkles and beads to the bottom of the cake.
What Does Pink Champagne Cake Taste Like
Equipment
- Mixing bowls
- 3pcs 6-inch round cake pans
- Measuring cups
- Measuring Spoons
- Wire rack
- Parchment paper
Ingredients
For the Cake
- 2 1/4 cups of all-purpose flour
- 2 1/4 teaspoons of baking powder
- 3/4 teaspoon of salt
- 3/4 cup of unsalted butter left at room temp
- 1 1/2 cup of granulated sugar
- Egg whites from 5 pieces large eggs at room temperature
- 1 1/2 teaspoon of vanilla
- 1 cup of pink champagne
- gel food color Fuschia pink
For the Vanilla Buttercream
- Egg whites from 5pcs of large eggs
- 1 1/2 cups of granulated sugar
- 1 tsp of clear vanilla extract
- gel food color Fuschia pink
- 1 1/2 cups of cubed unsalted butter at room temperature
Instructions
Pink Champagne Cake
- Before anything else, set your oven to 350 degrees Fahrenheit. Then, grease and flour three pieces of 6-inch round cake pans and line them with parchment paper.
- After that, whisk off the flour, baking powder, and salt in a medium-sized bowl. Then, set it aside.
- Afterward, attach your stand mixer with a paddle attachment. Then, beat the butter until it becomes smooth. After that, add the sugar. Then, beat the mixture for about 2 to 3 minutes on medium-high until it becomes fluffy and light.
- Then, lessen the speed and add the egg whites gradually, mixing well after each addition. After that, add the vanilla extract.
- Afterward, alternately add the flour mixture and champagne, starting and ending with the flour mixture. Then, three additions of flour and two champagne. Ensure to incorporate well after each addition.
- After that, add a bit of Fuschia gel food coloring and mix to combine. But, you should never overmix.
- Afterward, spread the batter evenly into the prepared round cake pans and smooth the top using a rubber spatula.
- Then, bake it inside the oven for about 35 minutes or until it cooks thoroughly.
- Finally, put the cakes on top of a wire rack. Then, let them cool for about 10 minutes.
For the Vanilla Buttercream
- Using a stand mixer, whisk the egg white and sugar until combined well. After that, place the bowl over a saucepan with boiling water on the stove. Then, constantly whisk until combined for about 3 minutes.
- Then, place the bowl to your stand mixer and whisk for about 5 to 10 minutes on medium-high. Do this until the meringue becomes stiff and no longer warm to the touch.
- Lastly, attach the paddle attachment and gradually add the cubed butter until it is smooth. Likewise, add the vanilla and continue to whip until the mixture is smooth.
Cake Assembly
- First of all, place one layer of cake on the cake board, top it with 2/3 cup of vanilla buttercream. After that, spread it evenly using an offset spatula. Then, repeat the process with the remaining layers. Likewise, make sure to crumb coat the whole cake and chill it for about 20 minutes.
- Afterward, frost the cake and chill for another 20 minutes.
- Then, add a small amount of Fuschia gel food coloring to the remaining frosting. Make sure to stir using a spatula.
- After that, decorate your cake however you want. For example, you can make rosettes on top of the cake using the leftover frosting colored in Fuschia. You can also add sparkles and beads to the bottom of the cake.
