Easy Pink Champagne Cake (With Strawberry)

5 from 2 ratings

Easy Pink Champagne Cake (With Strawberry)

Easy pink champagne cake recipe, homemade with simple ingredients from scratch. This soft and moist layer cake is flavored with hints of strawberry too. Great for New Year's Eve parties and Valentine's Day.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 569kcal

Author: Abeer Rizvi

Ingredients

6 Egg whites From large eggs, Room temperature
1 cup Champagne
1 tbsp Sour cream Full fat
1.5 teaspoon Strawberry extract Or strawberry emulsion oil
3 cups Cake flour
2.5 teaspoon Baking powder
1 cup Butter Unsalted, Room temperature
1 ¾ cups Granulated sugar
Pink gel food coloring
3 cups Whipped cream Can be flavored with your choice of strawberry extract or champagne extract
2-3 tablespoon Sprinkles Pink and white colors look the best

Instructions

In a medium size mixing bowl, add egg whites, champagne, sour cream and strawberry extract and mix until combined and bubbly. This will be your champagne mixture.
In another medium size mixing bowl, whisk together cake flour and baking powder. This will be your flour mixture.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add the flour mixture and and champagne mixture in an alternating pattern, while continuing to mix until batter is mostly smooth. There will be a few lumps but don't worry about them.
Mix in a little bit of pink gel food coloring to create a blush pink cake batter.
Pour batter in two greased and floured round cake pans (Dimensions 8x3).
Bake for about 40 minutes at 350 degrees F or until an inserted toothpick in the center comes out clean.
Allow the cakes to cool completely.
While the cakes are baking and cooling, prepare the whipped cream. You can flavor it with either vanilla extract or strawberry extract or champagne extract. I used champagne extract.
Trim the dome and sides of the cake, using a serrated knife.
Place one cake on a cake stand.
Fill a piping bag with icing and attach round Wilton Tip 10 or 12. Pipe dots of icing on top of the cake. Start piping from the outside and work your way inwards.
Place the other cake on top of the icing and press gently to secure it in place.
Pipe dots of icing on top of this cake too. Start piping from the outside and work your way inwards.
Toss some pink and white sprinkles on top and around the base of the cake for a pop of color. Enjoy.

Notes

If you want a stronger champagne flavor, omit the strawberry extract altogether and replace that with champagne extract.
I like the rustic style of this cake with the sides exposed. You are more than welcome to ice the entire cake and cover the sides too, if you like that classic style more.
Use gel food coloring rather than liquid food coloring because it's more concentrated and doesn't affect the consistency of the batter. Also, a small amount goes a long way.
Don't replace cake flour with all-purpose flour.
Use full fat ingredients.
All ingredients should be at room temperature.
Read additional tips and variations above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition