Why You’ll Love This Pink Champagne Cake Recipe
When you take a bite of this Pink Champagne Cake, you’ll immediately understand why it’s a showstopper at any celebration. The light, fluffy texture combined with a hint of champagne creates an irresistible delight that dances on your palate.
Each slice is beautifully adorned with luscious coconut and playful marshmallows, making it not just a treat, but a feast for the eyes. Plus, it’s perfect for birthdays, weddings, or any festive gathering.
I love how it brings people together, sparking joy and laughter as everyone savors its unique flavor. Trust me, you won’t want to miss this delightful experience!
Ingredients of Pink Champagne Cake
If you’re ready to whip up an unforgettable Pink Champagne Cake, gathering the ingredients is your first step. This cake is a delightful blend of flavors and textures, so it’s important to have everything on hand before you start. Trust me, you don’t want to be halfway through mixing and realize you’re missing a key ingredient.
So, let’s break it down and make sure you have all the essentials for this fabulous dessert.
Ingredients:
- 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 extract
- 1 dash salt
- 3 drops almond extract
- 2-3 drops red food coloring (optional)
Now, let’s chat about the ingredients a bit. You might be wondering, “Can I swap out the champagne for something else?” Well, if you’re not into bubbles, you can use sparkling cider for a non-alcoholic twist.
And about those marshmallows—oh boy, they really do elevate this cake. If you’re feeling adventurous, you could even toast the coconut for a richer flavor. Just picture it: a beautiful pink cake topped with slightly crispy toasted coconut. Yum!
Remember to have fun with it, and don’t stress too much about making it perfect. After all, baking is all about experimenting and enjoying the process, right?
How to Make Pink Champagne Cake
Making a Pink Champagne Cake is like throwing a little party in your kitchen. First off, grab your 2 3/4 cups of sifted flour, and mix it with 1 tablespoon of baking powder and a teaspoon of salt. This is the base of your cake, so let’s make sure it’s all well combined.
In another bowl, cream together 2/3 cup of shortening and 1 1/2 cups of sugar until it’s light and fluffy. This is where the magic starts to happen, and you can already smell the sweetness filling the air. Once that’s ready, alternate adding your flour mixture and 3/4 cup of champagne into the creamed mixture, stirring until you have a smooth batter.
Now comes the fun part—whipping up the egg whites. Take 6 egg whites and beat them until they’re stiff. Gradually add in the remaining 1/2 cup of sugar while you continue to beat. You want those whites to stand tall like they just won a baking competition.
Gently fold about half of your fluffy meringue into the batter, and then the rest. Take your time here; this is where you get that light, airy texture we all love in cakes. Pour the batter into two greased and floured 9-inch cake pans and pop them into a preheated oven at 350 degrees F. Bake for about 25 to 30 minutes, but keep an eye on them. A toothpick should come out clean when they’re done.
While your cakes are cooling—because patience is a virtue, right?—let’s whip up the Coconut Filling. Combine 1/4 cup of butter, 6 quartered large marshmallows, and 1 tablespoon of white wine in a double boiler over simmering water. Stir occasionally until those marshmallows melt into a gooey goodness, then remove from heat and fold in 1 cup of flaked coconut.
This filling is going to add that extra layer of deliciousness between your cake layers. Once the cakes are cool, spread that Coconut Filling between the layers. For the frosting, you’ll need 2/3 cup of Fondant Frosting. Spread a thin layer over the top and sides to seal in any crumbs, and then pour 1/2 cup more frosting on top, smoothing it out.
You’re about to make this cake look stunning, so don’t be shy. Finally, dip those marshmallow quarters in any remaining frosting and set them on top of the cake however you like. Just remember, the more, the merrier when it comes to marshmallows. Enjoy the journey, and don’t forget to taste along the way!
Pink Champagne Cake Substitutions & Variations
After enjoying the delightful process of baking the Pink Champagne Cake, you might find yourself wanting to experiment with different ingredients or flavors.
You can swap the champagne for sparkling cider or prosecco for a unique twist. If you’re looking to enhance the flavor, try adding a splash of orange or raspberry juice.
For a different texture, substitute half the flour with almond flour. If you prefer a richer taste, use butter instead of shortening.
Finally, don’t hesitate to play with the frosting—adding a hint of lemon zest or swapping out coconut for crushed strawberries can create an exciting variation!
What to Serve with Pink Champagne Cake
When it comes to serving Pink Champagne Cake, the right accompaniments can elevate the experience.
I love pairing this cake with fresh berries, like strawberries or raspberries, which add a vibrant contrast and enhance the cake’s flavors. A dollop of whipped cream drizzled with a hint of vanilla complements the sweetness perfectly.
For a more festive touch, I sometimes serve it alongside a glass of bubbly champagne, creating a delightful harmony.
If you’re feeling adventurous, a scoop of coconut ice cream ties in beautifully with the cake’s coconut filling.
Trust me, these pairings will impress your guests!
Additional Tips & Notes
To guarantee your Pink Champagne Cake turns out perfectly, I’ve got a few helpful tips. First, make sure your egg whites are at room temperature; they’ll whip up fluffier.
Don’t rush the folding process; gently combine the meringue to keep the batter airy. When baking, keep an eye on the cakes—ovens vary, and you want them just done.
For an extra touch, use a quality champagne for a richer flavor. Finally, let the cake cool completely before frosting; this prevents melting.
Enjoy the process, and your cake will be a delightful centerpiece for any celebration!