Pink Champagne cake is a fun two-layer cake that’s easy to pull off and striking to look at.
Raise your glass and toast to this pink Champagne cake!
It’s a super-fun, two-layer dessert that is easier to pull off than it might appear.
Credit:Antonis Achilleos; Food Styling: Ali Ramee; Prop Styling: Christine Kelly
That’s a recipe we want in our back pocket fordinner partiesand showers and teas of all sort.
You’ll definitely want to pop someChampagnefor this recipe; we included it in both the cake and icing.
We chose to use a box cake mix as the base and doctor it up for ease.
Credit:ANTONIS ACHILLEOS; FOOD STYLING: ALI RAMEE; PROP STYLING: CHRISTINE KELLY
Then, decorate with generous swoops and swirls of frosting.
Nonpareils are sprinkled over the top along with a light dusting of freeze-dried strawberry powder to complete the look.
Serve withfresh strawberries, and everyone will be feeling happy and festive.
Learn how to make a pink Champagne cake.
The flavor does bake off slightly.
Light, fruity, and tender, pink Champagne cake is an elegant treat for special occasions.
Thaw in the refrigerator overnight if frozen before frosting.
The frosting can also be prepared ahead.
Make and store in an airtight container in the refrigerator for up to three days before using.
Let stand at room temperature until spreadable, or whip lightly before using if needed.
Bring to room temperature before serving.
Want a fun party favor idea?
Lightly grease 2 (8-inch) round cake pans with cooking spray, and line bottoms with parchment rounds.
Lightly grease parchment with cooking spray.
Increase speed to medium, and beat 2 minutes.
Divide batter between prepared pans.
Remove from pans to wire racks, and cool completely, about 1 hour.
Remove 1 tablespoon of the powder, and set aside for garnish.
Make buttercream:
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.
Increase speed to medium, and beat until light and fluffy.
Add additional Champagne, 1 teaspoon at a time, if frosting is too thick.
Stack cake layers:
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.
Remove from refrigerator, and spread remaining frosting evenly over top and sides of cake.
Decorate with remaining 1 tablespoon strawberry powder and nonpareils.
