Pink Champagne Cake

An elegant multi-tiered pink champagne cake with layers of moist cake, white buttercream, and fresh berry spread, finished with intricate buttercream roses for a show-stopping dessert.

Recipe Information

Total Time:

Yield:

24 servings

Ingredients

10 egg whites

1⅔ cups butter

¾ cup sliced fresh strawberries

¾ cup fresh raspberries

½ cup plus 3⅓ cups granulated sugar, divided

Nonstick cooking spray

All-purpose flour

5 cups cake flour

1½ tablespoons baking powder

1⅔ cups Champagne

3 tablespoons vegetable oil

4 teaspoons vanilla extract

12 drops red food coloring

1 recipe Champagne Buttercream

Directions

Let egg whites and butter stand at room temperature for 30 minutes.
For berry spread, place strawberries and raspberries in a blender or food processor. Cover and blend or process until pureed. Strain berry mixture through a fine-mesh strainer into a small saucepan. Stir in ½ cup granulated sugar. Bring mixture to boiling; reduce heat. Gently boil mixture until reduced to ¾ cup. Remove from heat and cool to room temperature.
Spray two 8×2-inch round baking pans and two 6×2-inch round baking pans with nonstick spray. Line pans with parchment paper. Spray parchment with nonstick spray. Lightly flour pans with all-purpose flour; set pans aside.
Preheat oven to 350°F. In a bowl, stir together cake flour and baking powder; set aside. In another bowl, combine champagne and oil; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add 3⅓ cups granulated sugar, vanilla and food coloring; beat until well combined. Gradually add egg whites, beating well after each addition. Alternately add flour mixture and champagne mixture to beaten mixture, starting and ending with flour mixture and beating on low after each addition just until combined. (Batter will appear curdled after champagne additions, but smooth after all of the flour mixture has been added.)
Spread 3 cups batter in each prepared 8-inch pan and 2 cups batter in each prepared 6-inch pan.
Bake for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Remove parchment paper from cakes. Cool thoroughly on racks.
Meanwhile, prepare Champagne Buttercream.
To assemble, cut each cake horizontally in half; set layers aside. Place an 8-inch cake layer on a pedestal server. Spread with ½ cup white buttercream. Spread 2 tablespoons berry spread on top. Add two more 8-inch cake layers, spreading each with white buttercream and berry spread. Add remaining 8-inch cake layer. Frost top and sides with some of the coral buttercream. If necessary, add additional milk to remaining coral buttercream for piping consistency.
Place the buttercream in a decorating bag fitted with a large star tip. Starting at the bottom and using a circular motion, pipe rows of decorative roses on sides of tier.
Place a 6-inch cake layer on a work surface. Spread with ¼ cup white buttercream. Spread 1 tablespoon berry spread on top. Add two more 6-inch cake layers, spreading each with white buttercream and berry spread. Add remaining 6-inch cake layer. Frost top and sides with remaining white buttercream. If necessary, add additional milk to pink buttercream for piping consistency.
Place pink buttercream in a decorating bag fitted with a large star tip. Starting at the bottom and using a circular motion, pipe rows of decorative roses on sides and top of tier.
Using a wide spatula, place the 6-inch tier on top of the 8-inch tier. Touch up frosting as needed to finish cake. Cover and store frosted cake in the refrigerator.