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Pink champagne cake with white chocolate drip, topped with chocolate covered strawberries and champagne marshmallows.

Pink Champagne Cake with White Chocolate Drip

Light, fluffy pink champagne cake layers with silky champagne buttercream, white chocolate drip, and strawberries. Ready in 108 minutes and serves 12.
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Prep Time 1 hour
Cook Time 38 minutes
Rest Time 10 minutes
Total Time 1 hour 48 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 740
Ingredients Method

Ingredients
  

Frosting
  • 1 ½ cups unsalted butter 3 sticks / 340 g, softened
  • 6 cups powdered sugar 1 ½ lb / 680 g
  • ⅔ cup pink champagne or sparkling wine
  • pinch salt omit if using salted butter
  • pink gel food coloring optional
  • 1 tsp vanilla extract optional
Cake
  • 2 ¼ cups all-purpose flour 281 g
  • 2 ¼ tsp baking powder
  • 1 tsp salt
  • ¾ cup unsalted butter 170 g, softened
  • 1 ½ cups granulated sugar 300 g
  • 5 large egg whites 150 g, boxed or fresh
  • 2 tsp vanilla extract
  • 1 cup pink champagne or sparkling wine
  • pink gel food coloring optional
Assembly and Decorations
  • white chocolate drip
  • chocolate covered strawberries
  • champagne marshmallows

Method
 

Frosting
  1. Pour the champagne into a medium saucepan and place over medium-high heat until it reaches a boil. Keep a close eye; once boiling, lower to a simmer and cook 5–8 minutes until reduced by more than half.
  2. After you have about ¼ cup reduced champagne, let it cool completely before continuing, or it will melt the frosting.
  3. After the champagne has cooled, put the softened butter into the bowl of a stand mixer or hand mixer and beat 2–3 minutes until light and fluffy.
  4. Add the powdered sugar and mix on low until crumbly. Add the vanilla, champagne, and salt; mix until combined.
  5. Cover and set aside until ready to frost the cake. Can be made 1–2 days ahead and stored in an airtight container in the fridge; bring to room temperature and remix before using.
  6. When crumbly, increase speed to medium/medium-high and mix 3–5 minutes until light and fluffy. Add the champagne, vanilla, salt, and food coloring; mix until combined.
  7. Cover until ready to frost the cake.
Cake
  1. Preheat oven to 350°F (175°C).
  2. Line the bottoms of three 6-inch round cake pans with parchment paper and spray with baking spray or coat with butter and flour. Set aside.
  3. Whisk the flour, salt, and baking powder in a medium bowl; set aside.
  4. In a bowl, cream the softened butter and sugar on medium speed 2–3 minutes until light and fluffy.
  5. Mix in the vanilla and egg whites one at a time, or slowly add boxed egg whites while mixing on low speed. Scrape down the sides of the bowl as needed to ensure everything is fully mixed.
  6. Alternate adding the dry flour mixture and the champagne, starting and ending with the flour (three additions of flour and two of champagne). Do not over-mix; stop as soon as all the flour is incorporated.
  7. If adding pink food coloring, start adding after the second addition of flour so you can add more if needed without overmixing the batter.
  8. Divide the batter evenly between the 3 prepared cake pans and smooth with an offset or regular spatula.
  9. Bake 25–30 minutes, or until a toothpick inserted in the middle comes out mostly clean with only a few crumbs.
  10. Let cool in the pan for 10 minutes, then cool completely on a wire rack before frosting.
  11. Frost the layer cake and add any decorations. Enjoy!
Assembly and Decorations