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Pink Champagne Buttercream Cake

Cheeky Kitchen Recipe by
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Pink Champagne Buttercream Cake
  • Prep Time 2 hr 0 min
  • Total Time 5 hr 0 min
  • Servings 10
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Pink Champagne Buttercream Cake

This pink champagne polk cake is layered with rich, bubbly spiked buttercream frosting. What's not to love about this pink, pearly, perfect layer cake?

Ingredients

1
box Betty Crocker™ white cake mix
3
egg whites
1/3
cup vegetable oil
1 1/4
cup cold water
1
packet strawberry gelatin
1/4
cup boiling water
2
cups pink champagne, chilled and divided
2
(2-pound) bags powdered sugar
2
cups butter, softened
1
tube Betty Crocker™ pink or red gel food color
1
tablespoon edible pearl dust, pink
Nonstick baking spray

Directions

  • 1 Preheat oven to 350° F. Spray two 7-inch round cake pans generously with nonstick baking spray. Set aside.
  • 2 In a large bowl, mix together Betty Crocker cake mix, egg whites, oil, and cold water. Stir until mixture is well combined, it’s okay if a few lumps remain in the batter. Spoon batter into prepared cake pans. Bake for 22-27 minutes, or just until the center of each cake springs back when touched lightly. Allow cakes to cool completely, then remove from cake pans and place on a parchment-lined baking sheet.
  • 3 In a medium bowl, whisk together strawberry gelatin and boiling water until gelatin completely dissolves. Whisk in 1-1/4 cup of pink champagne. Place mixture in fridge for 7-10 minutes.
  • 4 While the gelatin mixture is cooling, use a paper or plastic straw to poke 12-15 holes in the top of each cake round. Drizzle the champagne gelatin into the holes. Place in fridge until gelatin is set—about 1 hour.
  • 5 While the cake is cooling in the fridge, prepare the buttercream icing. In a stand mixer or large bowl, beat together butter, powdered sugar, and remaining pink champagne. Add just enough champagne to make the frosting about the texture of soft butter. It should be fluffy, with firm peaks. Tint frosting to your desired shade of pink.
  • 6 Remove cake from fridge. Gently arrange one layer on a cake stand. Spread the top of the cake with a thick layer of icing, then place the second layer of cake on top. Fill a large decorators icing bag with the remaining frosting. Snip the bottom of the frosting bag off, so the frosting is piped through a 1/2-inch-wide opening. Pipe the frosting onto the cake in large, swirling circles to give the cake a “bubbly” look. Sprinkle with edible pearl dust or edible glitter.
  • 7 Refrigerate for 2-3 hours before serving. Remove cake from fridge 30 minutes before serving to allow cake to warm to room temperature.
See Step By Step

Step By Step  

Yes, there's really pink champagne in this gorgeously delicious cake!

As prepared by Cheeky Kitchen,

Perfect for New Year's or any celebration that requires pink, this cake is a showstopper of a centerpiece dessert.

Happy New Year! Break out the bubbly—and the buttercream—and prepare to ring in your most delightful year yet!

 

Pink Champagne Buttercream Cake

Because this, dear humans, is going straight into a pink poke cake. Bubbly champagne. Buttery buttercream. Sparkly sparklers.

All you need is a party horn and a stolen kiss, and you’ve officially sealed up the most delicious day ever.

 

Pink Champagne Buttercream Cake

It all starts here: A simple box of white cake mix.

 

Pink Champagne Buttercream Cake

Bake according to package directions. Then let your cakes cool.

 

Pink Champagne Buttercream Cake

Poke your cakes with a pink paper straw. (Okay, you can use any color. And technically you can use plastic. But the alliterative poetry of ‘pink paper straw’ was irresistible).

 

Pink Champagne Buttercream Cake

A little splash of champagne-spiked strawberry gelatin, and you’re nearly there.

Now, let’s take a moment for a Poke Cake PSA.

See in the photo up there? See how I’m pouring the gelatin over the cakes, which are sitting in the cake pans? Yeah. Don’t do that. It may seem brilliant because it keeps the gelatin from spilling all over the world. But, it also makes it plum impossible to get the cakes out of the pan, on account of the supermoist stuckedness of the gelatin.

I’ve walked you through how to do it better that I did the first time around in the recipe instructions. Follow ‘em to a “T” and you’ll be a-ok, with two purty cakes ready for frosting.

 

Pink Champagne Buttercream Cake

And speaking of frosting, how about we just pipe pink boozy buttercream in bubbly little rounds all over the outside of our cake.

A zip-top bag or icing bag makes this a snap. Just cut the top to create a 1/2-inch hole, and then pipe the icing round and round.

 

Pink Champagne Buttercream Cake

Then, sprinkle with edible pink pearl dust. You can find this stuff in the cake decorating section of most craft stores.

The piece de la resistance? Pink sparkler candles. Because, Happy New Year.

To get giant, perfect slices, this cake works best when refrigerated all along the way. Keep it in the fridge to keep the moist and tender cake from melting underneath the weight of your buttercream. Slice the pieces with a super-sharp knife to ensure a gorgeous cut. Then, grab a fork.

Because, Happy New Year!

 

Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!

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Tips  

Expert Tips

2 - 7-inch round cake pans Decorators icing bag straw

Nutrition Information 
No nutrition information available for this recipe
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