Three Words: Pink Champagne Cake

Three Words: Pink Champagne Cake

1st Jun 2017

Be prepared to fall hard for this cake. If not for its soft-pink hues, then for the moist, tender crumb lightly spiked with Champagne and wells of strawberry syrup. Or maybe it will be the rosé buttercream that really does it for you — a dessert primed for celebration and yet surprising easy to pull together.

The Fun Twist on a Classic Cake

Our riff on this classic keeps the pink-tinted white cake (the hue can be as pale or vibrant as you like) and pale pink buttercream frosting slathered on top. The big update is turning this into a single-layer poke cake. After the cake is baked and cooled, narrow holes are poked all over the surface with a sturdy straw or wooden skewers, before being filled with a sweet strawberry syrup. What goes better with Champagne than strawberries?

For the cake:
Cooking spray or unsalted butter, for the baking dish
8 tablespoons (4 ounces) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large egg whites, at room temperature
2 1/4 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup pink Champagne or sparkling wine, at room temperature
1 teaspoon vanilla extract
Pink gel food coloring

For the syrup:
1 1/2 cups coarsely chopped strawberries
1/2 cup granulated sugar

For the frosting:8 tablespoons (4 ounces) unsalted butter, at room temperature
1 3/4 to 2 cups powdered sugar, divided
1/2 teaspoon vanilla extract
1 tablespoon pink Champagne or sparkling wine
Pink gel food coloring
Pearl sugar, for garnish (optional)