Pink Champagne Cake with Bavarian Cream
Elevate your dessert game with this show-stopping Pink Champagne Cake with Bavarian Cream—a celebration-worthy masterpiece that's as elegant as it is indulgent. Moist layers of subtly sweet, champagne-infused cake are kissed with a blush of pink, thanks to optional food coloring, and perfectly complemented by a luxurious Bavarian cream filling. The light, airy texture of the cake pairs beautifully with the creamy, custard-like filling made with real vanilla, fluffy whipped cream, and a hint of gelatin for a dreamy consistency. Whether adorned with a swirl of whipped cream or your favorite frosting, this dazzling cake is perfect for bridal showers, birthdays, or any festive occasion. With its unique ingredients, like pink champagne and silky Bavarian cream, this dessert is guaranteed to steal the spotlight and delight every guest.
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Recipe Information
Ingredients
- 2.5 cups cake flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1.5 cups pink champagne (room temperature)
- 3 drops red food coloring (optional)
- 0.5 cups whole milk
- 0.5 cups granulated sugar (for Bavarian cream)
- 1 packet unflavored gelatin
- 4 egg yolks
- 1 cup heavy cream
- 1 teaspoon vanilla extract (for Bavarian cream)
- 1 cup whipped cream or frosting (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
In a medium-sized bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Gradually add the egg whites to the butter-sugar mixture, one at a time, mixing thoroughly after each addition. Then, mix in the vanilla extract.
On low speed, alternate adding the dry flour mixture and pink champagne to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
If desired, add a few drops of red food coloring and mix for an even pink hue.
Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the Bavarian cream, sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.
In a saucepan, heat the milk over medium heat until it begins to steam but not boil. In a separate bowl, whisk together the egg yolks and granulated sugar until pale in color.
Gradually temper the hot milk into the egg mixture by adding it in a slow stream while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 3-5 minutes.
Remove from heat and stir in the bloomed gelatin until dissolved. Add the vanilla extract and transfer the mixture to a clean bowl. Let it cool to room temperature.
Whip the heavy cream to soft peaks and gently fold it into the cooled custard mixture to create the Bavarian cream. Refrigerate for at least 1 hour to thicken.
To assemble the cake, place one cake layer on a serving plate or cake stand. Spread an even layer of Bavarian cream on top. Repeat with the remaining cake layers and cream.
Frost the outside of the cake with whipped cream or your preferred frosting, if desired. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Slice and serve your Pink Champagne Cake with Bavarian Cream chilled. Enjoy!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 45.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
