Ingredients for Pink Champagne Cake
- Sifted Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup pink champagne
- 4 large egg whites
- 1 cup mini marshmallows (for garnish) and 10 ounces marshmallows (for filling)
- 1/2 cup (1 stick) unsalted butter (for filling)
- White Wine
- Flaked Coconut
- Powdered Sugar
- Light Corn Syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Red Food Coloring
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How to Make Pink Champagne Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Gradually add the dry ingredients and 1/2 cup pink champagne to the creamed butter mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, beat 4 large egg whites until stiff peaks form.
- Gradually add 1/2 cup granulated sugar to the beaten egg whites, continuing to beat until stiff, glossy peaks form.
- Gently fold about half of the meringue into the batter, mixing until just combined.
- Gently fold in the remaining meringue until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- **Prepare Coconut Filling:** In a double boiler or heat-safe bowl set over a pot of simmering water, combine 1/2 cup (1 stick) unsalted butter, 10 ounces marshmallows, and 1/4 cup pink champagne. Stir occasionally until marshmallows are melted and smooth.
- Remove from heat and stir in 1 cup sweetened shredded coconut. Cool until thickened enough to spread.
- **Prepare Fondant Frosting:** In a double boiler or heat-safe bowl set over a pot of simmering water, combine 2 cups powdered sugar, 1/4 cup light corn syrup, and 2 tablespoons water. Stir until smooth.
- Remove from heat and stir in 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 teaspoon almond extract, and a few drops of pink food coloring (optional).
- Once cakes are completely cool, frost the top of one layer with a thin layer of the coconut filling. Top with the second cake layer.
- Frost the entire cake with 2/3 cup of the warm fondant frosting to seal in crumbs.
- Pour 1/2 cup of the remaining fondant frosting over the top and spread smoothly.
- Frost the sides of the cake with the remaining fondant frosting.
- Dip 1 cup of marshmallow quarters in the remaining frosting to coat, and arrange randomly over the top and sides of the cake.
- Refrigerate for at least 30 minutes before serving. Makes 10-12 servings.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
356g
Fat
43g
Carbs
42g
