Description
This celebration-worthy pink champagne cake features three tender layers infused with champagne or sparkling rosé, a luscious vanilla pastry cream filling, silky Swiss meringue buttercream, and delicate pink chocolate curls. Make the pastry cream up to 2 days ahead for an easy assembly day.
Ingredients
Units
Scale
Luscious Pastry Cream
- 5 large egg yolks
- 1/2 cup granulated sugar (divided) (about 99 g)
- 3 Tbsp cornstarch
- 2 cups whole milk
- 1 pinch salt
- 4 Tbsp unsalted butter (chilled) (cut into pieces)
- 1 1/2 tsp vanilla extract (use pure vanilla extract)
Pink Champagne Cake Layers
- 6 large egg whites (room temperature)
- 1 cup champagne or sparkling rosé (room temperature)
- 2 tsp vanilla extract
- 6 drops red food coloring
- 2 1/4 cups cake flour (about 255 g; low protein for a fine crumb)
- 1 3/4 cups granulated sugar (about 347 g)
- 4 tsp baking powder
- 1 tsp table salt
- 12 Tbsp unsalted butter (softened but still cool)
Silky Vanilla Buttercream
- 4 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter (softened; 3 sticks)
- 1 tsp vanilla extract
- 1 pinch salt
Pink Chocolate Curls
- 12 oz pink candy melts (1 bag)
Instructions
- Part 1: Make the Luscious Pastry Cream (can be made up to 2 days ahead)
- Step 1: Prepare the egg yolk mixture — In a medium bowl, whisk 5 egg yolks, 2 Tbsp of the sugar, and the cornstarch for about 1 minute until pale and thick. Set aside.
- Step 2: Heat the milk — In a saucepan, combine milk, salt, and the remaining 6 Tbsp sugar. Heat over medium until just simmering.
- Step 3: Temper and thicken — Slowly whisk half the hot milk into the yolks, then return the mixture to the saucepan. Cook, whisking constantly, until thick and large bubbles burst (about 1 minute).
- Step 4: Finish and chill — Off heat, whisk in cold butter and vanilla until silky. Transfer to a bowl; press parchment or plastic directly on the surface. Chill at least 3 hours until fully set.
- Part 2: Bake the Delicate Pink Champagne Cake
- Step 5: Prep pans + wet mix — Preheat to 350°F (175°C). Grease/flour three 8-inch pans; line bottoms with parchment. In a bowl, whisk egg whites, champagne, vanilla, and food coloring.
- Step 6: Mix the batter — In the mixer bowl, combine cake flour, sugar, baking powder, and salt on low. With mixer running, add butter a piece at a time until it resembles moist crumbs. Add all but 1/2 cup of the champagne mix; beat until just combined, then on medium-high for 1 minute. Stream in the remaining 1/2 cup on low, scrape bowl, and beat 15 seconds more.
- Step 7: Bake & cool — Divide batter evenly among pans; bake 21–25 minutes, rotating halfway, until a toothpick tests clean. Cool in pans 10 minutes, then invert to a rack and cool completely (~2 hours).
- Part 3: Prepare Garnishes & Frosting
- Step 8: Pink chocolate curls — Melt candy melts at 50% power, stirring often. Pour into a 4×4-inch container to at least 1-inch depth. Refrigerate 15–30 minutes until just set. Soften 5 minutes at room temp, then use a vegetable peeler along the width to create curls.
- Step 9: Start the Swiss meringue — In the mixer bowl, combine egg whites, sugar, vanilla, and salt. Set over simmering water (double boiler) without touching the water. Whisk constantly until thin, foamy, and 160°F (71°C).
- Step 10: Whip the buttercream — Transfer to the stand mixer (whisk). Beat on medium-high ~5 minutes until a stiff, glossy meringue forms and the bowl is room temp. On medium, add butter a piece at a time; it may look curdled—keep beating. Increase to high for 1 minute until light and smooth.
- Part 4: Assemble Your Masterpiece
- Step 11: Layer & frost — Place one cake layer on a pedestal. Spread half the chilled pastry cream. Add the second layer and the remaining pastry cream. Top with the third layer. Frost the top and sides with vanilla buttercream.
- Step 12: Decorate & serve — Press or sprinkle pink curls over the top and sides. Rest 30 minutes before slicing for best texture. Enjoy!
Notes
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Make Ahead: Pastry cream can be prepared up to 2 days in advance.
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Ingredient Tip: Cake flour is essential for a fine, tender crumb.
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Storage: Store covered in refrigerator for up to 3 days; bring to room temperature before serving.
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Variation: Swap champagne for sparkling juice for an alcohol-free version.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Celebration Cakes, Dessert
- Cuisine: American, Celebration Baking
Nutrition
- Calories: 650
- Fat: 35
- Carbohydrates: 75
- Protein: 8
