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Best Fluffy & Moist Pink Champagne Cake Recipe - Easy | TASTE BAKERY
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- เผยแพร่เมื่อ 6 มิ.ย. 2021
- This cake is DELICIOUS! This delicately sweet cake is fun, festive, elegant and a popular flavor for wedding cakes. What does pink champagne cake taste like? Pink champagne cake is basically a vanilla cake with champagne substituted in for some of the whole milk. The champagne gives the cake a pop of tang that cuts through the sweet a bit giving it depth and makes the cake extra light and fluffy. The simple answer is pink champagne cake tastes like pink champagne. 😊
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Best Moist & Fluffy Pink Champagne Cake Recipe - Easy:
*makes 2 - 8 inch round cakes
1/2 cup whole milk
1/2 cup dry champagne (I used Andre Extra Dry)
3 large eggs
1/4 cup & 2 teaspoons vegetable oil
2 teaspoons pure vanilla extract
1 & 1/4 cup granulated sugar
2 cups & 3 Tablespoons cake flour
1 Tablespoons & 1 teaspoon baking powder
1/4 teaspoon salt
6 ounces (1 & 1/2 sticks) unsalted butter, room temperature
pink icing color ( I used Wilton)
1. Preheat oven to 335 degrees Fahrenheit.
2. Measure out dry ingredients and put them in your mixing bowl.
3. Slowly add chunks of room temperature butter into the mixing bowl, mixing on lowest speed with the paddle attachment. Mix until batter looks similar to coarse sand.
4. Measure out your liquid ingredients and put them into a liquid measuring cup. Add 1/3 of your liquid ingredients while mixing on low until just moistened. Do not add more than 1/3 at this time. It is better to add too little than too much.
5. Mix on medium until batter becomes thicker and lighter in color for about 2 minutes but keep an eye on it as it is important not to undermix or overmix your batter.
6. Scrape your bowl and then SLOWLY add the rest of your liquid ingredients on medium speed. Mix on medium until well combined, scraping halfway through. Batter should be the consistency of yogurt. Add pink icing color until you reach your desired color.
7. Grease your cake pans with cake goop (equal parts flour, vegetable oil & vegetable shortening. Since this cake is so delicate I also recommend placing parchment circles on the bottoms of the pans as well. Fill pans 1/2 full and tap the batter to level it out and get out air bubbles.
8. Put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center with just a few crumbs.
9. When cakes are done if they are domed up at all place a towel over them and push down with an oven mitt until level. This is to help with building the cake layers.
10. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a spatula around cakes before flipping them for reassurance if you would like.
11. Let cakes cool to room temperature before wrapping them in plastic wrap, placing them in a freezer bag and freezing them. Make sure they are in a FREEZER bag. I freeze my cakes because freezing cakes makes them even more moist and makes them much easier to frost as well. Do not store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. Can can be frozen for up to 2 months.
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I’m trying this cake today but instead of the dye I’m going to soak a few frozen strawberries in the champagne and make a purée. Fingers crossed 🤞. PS this is the 1st I’ve come across your channel. I love your even passed voice but the best part is you speak to us like we actually have a brain that has been functioning beyond the age of 2. Thank you. You truly earned my like and subscription.
Thank you so much for the nice compliments! I love that you are going for a natural dye, let me know how it goes.👍 Thank you so much for liking and subscribing!
Hi what kind of buttercream will go good with this?
Hi! I love a light strawberry buttercream with this cake! 🥰
@@tastebakery Thank you sooo much for responding bk 🤗❤I am definitely going to try to do this within 2 weeks.
You are so very welcome! Let me know how it goes or if you have any questions.👍😃
@@tastebakery I sure will❤❤❤
I know you said to mix for about 2 minutes on about 4, but how much is the total mixing time? Is it 2 minutes of full mixing time or more? Thank you
I thnk you are talking about the part of the recipe when you add 1/3 of wet ingredients. So you add 1/3 of wet ingredients until just moistened which will happen very quickly. Then that step is over then the next step is to mix on medium (4 on stand mixer) for about 2 minutes until thicker and lighter in color. So the 2 minute mixing time is only for this step in the recipe. Does that make sense and does that answer your question? ☺
@@tastebakery Yes, thank you very much for clarifying this for me
@@Mistyvalentine You are so very welcome! ☺
Can I use butter stand of oil ?
Yes you can use butter instead of oil; however, the cake will be more dense and less moist without the oil. Melting the butter so it is liquid but not hot will help (just for the portion you are substituting) but this cake with a mixture of butter and oil will be more fluffy and moist. Let me know how it turns out. 👍😃
You should also check out my Almond Cake Recipe th-cam.com/video/ercsUdgnqNA/w-d-xo.html or my Lemon Almond Cake Recipe th-cam.com/video/f50L1cE3M4g/w-d-xo.html which only contain 4 ingredients (almond flour, eggs, sugar and lemon zest). They are simply delicious! You may also like my French Apple Cake recipe th-cam.com/video/urr6T5IIiQk/w-d-xo.html which is an all butter recipe. It’s like apple pie and cake mixed together...I love it!
Cake Goop? From Sugar Geek Show?
I don't remember where I first heard about cake goop because I've been using it so long but it is a very common homemade cake release. Look up cake goop recipes and you'll see a ton of them.👍😊
I did this recipe, the flavor and texture the first day is really good, after that it turns really dry, even with a syrup. If you need it for the same day, go for it, if not look for another recipe.
Is not fair to put a lot of effort and money in something that is not going to work for you.
Thank you. Is this alcoholic or non alcoholic ?
You’re welcome! 😊There is alcohol in this cake recipe.
@@tastebakery Thank you. Can this cake be made with non alcoholic sparking wine?
@@elizabethmohammed9417 Yes, I don’t see any reason why that would not work. Try to get a non-alcoholic sparkling wine that is not too sweet though as this recipe calls for extra dry champagne preferably brut. If you can only find super sweet non-alcoholic sparkling wine I would try taking out 1 Tablespoon of sugar to offset the sweetness. I know Sutter Home has a brut non-alcoholic champagne wine & St. Regis has a brut non alcoholic sparkling wine. Please let me know how it turns out and I will try it out as well when I get a chance so I can confidently offer a non-alcoholic alternative to this recipe. 👍😊 Thank you!
@@tastebakery ok. Will do.