Celebrate in Style With This Pink Champagne Cake Recipe
Are you looking for a special kind of cake to impress your guests at your next celebration? Look no further than this pink champagne cake with Bavarian cream recipe. It’s a classic that has been enjoyed at the iconic Madonna Inn located in San Luis Obispo for decades. This elegant and flavorful cake is the perfect dessert for any occasion.
Made from layers of moist and fluffy white cake flavored with pink champagne, this cake is filled with creamy Bavarian cream, which makes it irresistible. The texture of the Bavarian cream is light and creamy, as if floating on clouds. The cloud-like whipped cream topping instead of traditional buttercream gives this cake its distinct, yet luxurious taste.
One of the interesting things about this recipe is that it uses actual pink champagne in both the cake layers and the Bavarian cream filling, making it unique amongst other pink champagne cakes. The flavor of the pink champagne is subtle, but noticeable enough to distinguish it from a classic white cake.
This pink champagne cake with Bavarian cream recipe can be found online and easily adapted from scratch. Unlike many other pink champagne cake recipes, this one has enough density to qualify as a layer cake, making it perfect for special occasions like birthdays or weddings. So why settle for an ordinary cake when you can have something extraordinary? Give this recipe a try and see why it’s been such a popular dessert for so long at the Madonna Inn Bakery.
Why You’ll Love This Recipe
Are you someone who enjoys decadent desserts? If so, you simply must try this Pink Champagne Cake with Bavarian Cream recipe. Not only does this cake feature a delicious champagne flavor, but it also boasts a luscious bavarian cream filling and topping that will leave your taste buds singing.
Not convinced yet? Well, let me tell you about the ingredients. This recipe calls for classic cake ingredients such as eggs, sugar, milk, and flour, but it also incorporates pink champagne as a key ingredient in both the cake and the bavarian cream. And who doesn’t love a hint of boozy flavor in their desserts? Plus, the addition of whipped cream helps to balance out the sweetness and create a light and airy texture.
This recipe is perfect for any occasion. Whether you’re making it for a birthday cake, wedding cake or just want to indulge in a dessert after dinner at home, this pink champagne cake is sure to impress your guests. The delicate pink hue makes it an ideal choice for Valentine’s Day, Mother’s Day or any other special occasion that calls for a beautiful and delicious dessert.
And let us not forget about the presentation. The beautiful layers of pink champagne cake sandwiched between fluffy bavarian cream filling and topped with cloud-like whipped cream creates a stunning visual statement that will make your mouth water before you even take your first bite.
So why not give this recipe a try? You won’t regret indulging in this decadent dessert that is sure to become one of your go-to recipes for special occasions or even just when you want to treat yourself to something sweet.
Ingredient List
Here are all the ingredients you’ll need for this Pink Champagne Cake with Bavarian Cream Recipe:
For the Champagne Cake:
- 1 cup of unsalted butter, at room temperature
- 2 cups of granulated sugar
- 3 cups of cake flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 6 large egg whites, at room temperature
- 2 teaspoons of pure vanilla extract
- 1 and 1/2 cups of pink champagne
For the Bavarian Cream:
- 4 teaspoons of unflavored gelatin
- 1/4 cup of water
- 4 cups of half-and-half
- 1 cup of granulated sugar
- 1 (3.9 ounce) package of vanilla instant pudding mix
- 2 teaspoons of pure vanilla extract
- 2 tablespoons of brandy
For the Cloud Whipped Cream Topping Instead Of Buttercream:
- 4 cups of heavy cream, chilled
- 4 tablespoons powdered sugar or more to taste
-Very carefully stir in the cold whipped cream when everything else is ready.
The Recipe How-To
Preparing the Cake Batter
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Mixing the Dry Ingredients: To make the cake batter, mix 2 cups of cake flour, 1 teaspoon of baking powder, and ½ teaspoon of salt in a large bowl.
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Mixing the Wet Ingredients: In a separate bowl, beat 4 eggs with a handheld mixer until fluffy. Gradually add 1 cup of granulated sugar and continue to beat until fully combined. Add ½ cup of whole milk, ½ cup of pink champagne, and 1 tablespoon of vanilla extract. Beat again until combined.
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Combining the Ingredients: In batches, mix the dry ingredients into the wet ingredients until the batter is fully combined.
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Baking the Cake Layers: Grease two 9-inch cake pans with butter or cooking spray, then add parchment paper to the bottom of each pan. Divide the batter evenly between the two pans and bake at 350°F for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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Cooling the Cake Layers: Remove the cakes from the oven and let them cool completely on a wire rack before removing them from their pans.
Preparing the Champagne Bavarian Cream
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Mixing Unflavored Gelatin: Mix 2 teaspoons of unflavored gelatin and ⅓ cup of cold water in a small saucepan and let it sit for about five minutes to soften.
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Warming up Half-and-Half: In another saucepan, heat up 2 cups of half-and-half over medium heat until steam begins to rise from it. Do not boil.
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Mixing Gelatin into Half-and-Half: Add the gelatin mixture to the half-and-half and stir until fully dissolved.
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Adding Vanilla Instant Pudding Mix: Add 1 box of vanilla instant pudding mix and continue to stir for about 2-3 minutes, or until fully combined.
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Adding Pink Champagne, Brandy, and Vanilla: Remove the mixture from the heat and let it cool. Once cool, stir in 1 cup of pink champagne, ½ cup of brandy, and 2 teaspoons of vanilla extract.
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Whipping Heavy Cream: In a separate bowl, whisk 2 cups of heavy cream with a handheld mixer until stiff peaks form.
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Mixing Heavy Cream into Half-and-Half Mixture: Once stiff peaks have formed, gently fold in the whipped cream into the half-and-half mixture until fully combined.
Assembling the Cake
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Cutting Cake Layers in Half: Use a sharp knife to cut each cake layer in half horizontally, so that you end up with four layers.
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Building the Cake: Place one cake layer on a cake plate or stand and spread ⅓
Substitutions and Variations
There’s always room for experimentation in the kitchen, and this Pink Champagne Cake with Bavarian Cream recipe is no exception to that rule. While the recipe calls for specific ingredients, there are plenty of substitutions and variations you can try to make it your own.
For example, if you don’t have champagne readily available, you can use a different sparkling wine or grape juice as a substitute. Similarly, if you’re not a fan of brandy, feel free to use another type of alcohol or skip it altogether.
To make the cake more decadent, swap out some of the milk for heavy cream or add a splash of vanilla extract for extra flavor. If you want to reduce the sugar content slightly, consider using a sugar substitute like stevia or monk fruit sweetener.
In terms of variations, one option is to turn this layer cake into cupcakes or petite cakes. Another option is to switch up the frosting – instead of Bavarian cream, try buttercream or whipped cream with fresh strawberries. You could even top it off with pink chocolate shavings for added visual appeal.
The Madonna Inn in San Luis Obispo offers its own twist on this classic pink champagne cake recipe called the “Madonna Cake,” which features cloud-like whipped cream topping instead of Bavarian cream filling. The bakery also makes variations like Strawberry Champagne cake and other desserts for every occasion from birthdays to weddings.
So go ahead and experiment with different substitutions and variations to create your perfect Pink Champagne Cake masterpiece!
Serving and Pairing
This Pink Champagne Cake with Bavarian Cream recipe is a showstopper of a dessert and deserves to be served at celebrations like birthdays, weddings, or any special occasion. This elegant cake is best served chilled, with a dollop of whipped cream or freshly sliced strawberries.
The delicate and complex flavors of this Pink Champagne Cake make it a perfect complement to light dishes such as fish, salads, or pasta. The cake’s subtle vanilla taste and champagne flavor pair well with seafood, like shrimp cocktail appetizers or smoked salmon hors d’oeuvres.
If you’re serving this Pink Champagne Cake for dessert, pairing it with other light desserts can enhance the flavors. Fruit tarts, angel food cake, or lemon sorbet are all excellent options that will complement the cake’s airy and refreshing taste.
For wine pairing options, you can’t go wrong with a fruity rose wine like a sparkling rosé or Lambrusco. The bubbly rosé flavors match perfectly with the cake’s pink champagne flavor notes, enhancing both the wine and the dessert.
Overall, this beautiful Pink Champagne Cake with Bavarian Cream is a splendid way to celebrate special occasions or add flair to your dessert plates. With its delicious flavor profile and elegant presentation, this dessert will undoubtedly impress your guests.
Make-Ahead, Storing and Reheating
One of the great things about this Pink Champagne Cake with Bavarian Cream recipe is that it can be made ahead of time and stored for later. This is especially helpful if you’re planning to serve it for a special occasion or event.
To make ahead, bake the cake layers and let them cool completely before wrapping them in plastic wrap and storing them in the fridge. Make the Bavarian cream and store it in an airtight container in the fridge. When ready to assemble the cake, layer the cake with the cream and refrigerate until ready to serve.
Storing leftover cake is also easy, as long as you keep it refrigerated. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container to keep it fresh. The cake will keep for up to four days in the fridge.
If you need to reheat your cake, let it come to room temperature first before reheating. You can microwave individual slices for 10-15 seconds or pop the entire cake in a preheated oven at 325°F for 10-15 minutes.
Remember to keep any leftover Bavarian cream separate from the cake when storing or reheating as it can become watery when reheated. Re-whip the cream topping if needed before serving.
Overall, this Pink Champagne Cake with Bavarian Cream recipe is not only delicious but also convenient for those who want to make their dessert ahead of time or store leftovers for later.
Tips for Perfect Results
For a perfect Pink Champagne Cake with Bavarian Cream Recipe, here are a few tips to keep in mind while baking.
Firstly, ensure you use room temperature ingredients like milk, eggs and heavy cream. When ingredients are at the same temperature, they bind together smoothly, and it will make your baking easier.
Secondly, sift your cake flour before adding it to the mixture. This ensures it’s light and free of lumps. Some cake recipes might get away with using all-purpose flour often, but cake flour guarantees light and airy bakes.
Thirdly, remember that baking powder is not the same as baking soda. Make sure you don’t interchange them since they work differently.
Fourthly, for classic pink champagne cakes use only three egg whites with a pinch of cream of tartar to stabilize the meringue. And for variation recipes like Madonna Inn’s variation that features Cloud Whipped Cream Topping instead of classic buttercream frosting or any other kind of toppings in mind like strawberry champagne buttercream frosting or pink chocolate ganache frosting on top also requires the same whipping egg whites with a pinch of cream of tartar.
Fifthly, It is essential to keep an eye on your oven temperatures to avoid your cakes getting too dry or too burnt. Use an oven thermometer to guarantee an accurate reading.
Finally, once your Pink Champagne Cake with Bavarian Cream is baked to perfection sprinkle some powdered sugar on top or garnish it with some fresh fruits and edible flowers such as raspberries and pansies. This will add a hint of vibrancy to your dessert presentation seeing as we first eat with our eyes before our taste buds.
FAQ
Now, let’s move to the FAQ section of this pink champagne cake with Bavarian cream recipe. Here we will answer some of the most asked questions regarding the recipe, such as substitutions, variations, and troubleshooting tips to help you achieve perfect results when baking this delicious cake.
What is pink champagne cake made of?
A delectable dessert, the Pink Champagne Cake is a vanilla cake enriched with rose champagne and finished with a creamy champagne buttercream frosting. The cake has a pleasantly buttery and sweet taste alongside a subtle hint of champagne flavor.
Is there alcohol in pink champagne cake?
It is true that a pink champagne cake does contain alcohol, but the amount that remains depends on the size of the cake. Smaller cakes, such as 6″ or 8″ layers, will retain roughly 10% of the alcohol content, while larger cakes like 10″ or above will not have any remaining alcohol after baking.
Why is it called pink champagne cake?
This delectable dessert is known as pink champagne cake, owing to its unique flavor that comes from the use of pink champagne. It is a dessert that perfectly suits any and every occasion, be it a gathering with loved ones or a casual get-together. The soft pink color of the cake also makes it an ideal treat for special days such as Valentine’s Day, Mother’s Day or even a bachelorette party.
What does champagne do in baking?
For a unique twist on a classic dessert, try substituting milk with champagne or sparkling wine when baking a cake. This substitution adds a refreshing and airy quality to the cake, but be sure to use a champagne or sparkling wine that still has its fizz to achieve the desired effect.
Bottom Line
In conclusion, this Pink Champagne Cake with Bavarian Cream recipe is a delicious dessert that will impress your family and friends. This cake is perfect for any celebration or special occasion, whether it’s a birthday or a wedding. The moist and fluffy cake layers are flavored with pink champagne, making it unique and flavorful.
The Bavarian cream filling is light, creamy, and adds the perfect balance to the cake’s sweetness. You can even make this dessert in advance and store it in the fridge for up to three days without losing its texture or flavor.
By following the recipe instructions and tips provided in this article, you can easily create a perfect Pink Champagne Cake with Bavarian Cream at home. You can also modify the recipe to suit your preferences by adding different toppings or flavors like strawberry champagne.
Finally, if you’re ever in San Luis Obispo, consider visiting the Madonna Inn Bakery to indulge in their famous Pink Champagne cake. It’s been their signature dessert since 1958 and has received rave reviews from customers worldwide.
So go ahead and try this decadent recipe today for an unforgettable dining experience that will leave your taste buds craving for more!
Pink Champagne Cake With Bavarian Cream Recipe
Ingredients
Champagne Cake
- 1 cup egg white (7 to 8 eggs)
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup salad oil
- 5 egg yolks
- 1/2 cup water
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla
Frosting
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 1 cup half-and-half
- 1 cup whipping cream
- 1 tablespoon brandy (see below for option)
- 3 tablespoons champagne
- 1 teaspoon clear vanilla
Bavarian Cream
- 1 (1/3 ounce) envelope unflavored gelatin
- 1 pinch salt
- 6 tablespoons granulated sugar
- 2 eggs, separated
- 1 1/4 cups milk
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract or 1/2 teaspoon rum extract, to taste
Instructions
- In a large bowl of an electric mixer, let egg white warm to room temperature about 1 hour.
- Preheat oven to 325°F.
- Sift flour with sugar, baking powder and salt into another bowl. Make a well in the center.
- Add in order: oil, egg yolks, 1/2 cup water, vanilla and coconut extract. Beat with a spoon until smooth.
- In the large bowl of an electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is lifted.
- With a wire whisk or rubber scraper, using an over and motion, gently fold egg yolks/flour batter mixture into egg white mixture until just blended.
- Pour into two 8-inch round cake pans which have been greased and floured. Bake 30 to 35 minutes or until top springs back when lightly touched. You can split each of these layers to make 4 layers, if desired.
- Ice with the following recipe.
- Champagne Icing.
- Mix all ingredients together; beat with mixer until thickened. Split cake and spread between layers and all over cake. Grate pink, chocolate or tinted coconut over top of cake. Refrigerate.
- Bavarian Cream - Optional.
- The day before making cake, or early in the day, in a double boiler combine gelatin, salt, 2 tablespoons sugar. Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once.
- Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla. Leave in bowl until ready to use.
Add Your Own Notes
Nutrition
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