Why You’ll Love This Pink Champagne Cake Recipe
If you’re looking for a show-stopping dessert, this Pink Champagne Cake is sure to delight!
I love how it combines elegance with a touch of fun, making it perfect for celebrations. The light, fluffy texture is heavenly, and the pink hue adds a charming visual appeal.
Each bite bursts with flavor, thanks to the champagne and coconut filling. Plus, the marshmallow topping creates a whimsical finish that impresses guests.
It’s not just a cake; it’s a statement piece that brings joy to any occasion. Trust me, once you try it, you’ll want to share this recipe with everyone!
Ingredients of Pink Champagne Cake
When it comes to baking a show-stopping cake, the ingredients you choose can make all the difference. For the Pink Champagne Cake, you’re going to need a delightful mix of sweet and fluffy elements. With a combination of champagne, coconut, and fluffy marshmallows, this cake isn’t just a treat for the taste buds but also a feast for the eyes.
So, let’s gather what you need to whip up this fabulous dessert.
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 into 1 cup and 1/2 cup)
- 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 (optional)
Now, before you jump into baking, let’s chat about these ingredients for a moment. You might be wondering if you can swap out the champagne for something else.
While I totally get the desire to keep things simple (who has champagne on hand all the time?), the bubbly does add a unique flavor that’s hard to replicate. If you need to, a sparkling apple cider could work in a pinch for a non-alcoholic version, but the taste will be different.
And don’t even think about skimping on the marshmallows. They’re not just for decoration; they add a delightful chewiness that pairs perfectly with the fluffy cake.
How to Make Pink Champagne Cake
Making a Pink Champagne Cake is a delightful adventure, and trust me, it’s worth every step. First things first, let’s talk about your ingredients. You’ll need to gather 2 3/4 cups of sifted flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Resift that flour with the baking powder and salt together. This little step helps guarantee your cake rises beautifully without any lumps.
Now, in a separate bowl, cream together 2/3 cup of shortening and 1 cup of sugar until it’s light and fluffy. You know you’ve nailed it when it feels airy and looks almost like whipped clouds. Then, add in your flour mixture and 3/4 cup of champagne alternately. This is where the magic begins, mixing until you have a smooth batter that smells like a celebration.
Now for the fun part—whipping 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 while you keep beating. It’s like making a fluffy cloud, and who doesn’t want that? Once your meringue is ready, gently fold in about half of it into the batter using a whisk, being careful not to deflate it. Then, fold in the rest of the meringue until it’s just combined. You want to maintain that lightness.
Now, pour the batter into two greased and floured 9-inch cake pans and bake at 350 degrees F for 25 to 30 minutes. When that timer goes off, the kitchen will smell heavenly, and your cake layers should pass the toothpick test. Let them cool for about 10 minutes before turning them out onto wire racks.
While your cake layers are cooling, let’s whip up that Coconut Filling that will take your cake to the next level. In a double boiler, combine 1/4 cup of butter, 6 large marshmallows, and 1 tablespoon of white wine. Stir occasionally until the marshmallows melt, and then mix in 1 cup of flaked coconut. You’ll need to let this cool until it’s thick enough to spread, but oh boy, it’s worth the wait.
Once your layers are cool, spread that luscious Coconut Filling in between them. Now for the frosting. Using 2/3 cup of Fondant Frosting, spread a thin layer over the top and sides to trap any pesky crumbs. Pour about 1/2 cup of the frosting over the top and spread it out evenly.
Finally, dip the remaining marshmallow quarters into the frosting, coating them well, and place them randomly all over the cake. It’s like a sweet little confetti party on your cake. And just like that, you’ve made a stunning Pink Champagne Cake that’s sure to impress anyone lucky enough to have a slice. Enjoy every bite, and maybe pour yourself a glass of champagne while you’re at it. You deserve it.
Pink Champagne Cake Substitutions & Variations
While the traditional Pink Champagne Cake is a delightful celebration of flavors, there’s always room for creativity in the kitchen.
You can swap out the champagne for sparkling cider or even a fruity soda for a non-alcoholic twist. If you’re not a fan of coconut, try using fresh berries or lemon zest for a revitalizing change.
For a richer flavor, consider substituting half the shortening with unsweetened applesauce. You can also experiment with different extracts, like lemon or orange, to give your cake a unique twist.
The possibilities are endless, so have fun and make it your own!
Additional Tips & Notes
Exploring substitutions for your Pink Champagne Cake can spark new ideas, and there are a few tips that can enhance your baking experience.
First, make sure your ingredients are at room temperature for a smoother batter. If you want a richer flavor, consider adding a splash of vanilla extract to your champagne.
I’ve found that using coconut milk instead of water in the frosting gives it a unique twist. Don’t rush the cooling process; letting the cake cool completely prevents sogginess.
Finally, decorating with fresh berries adds a pop of color and complements the cake beautifully. Enjoy your baking adventure!