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Perfect Pink Ombre Champagne Cake Recipe with Rosé Swiss Meringue Buttercream

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A celebration-worthy pink ombre champagne cake layered with silky rosé Swiss meringue buttercream, perfect for special occasions and easy to make with pantry staples.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180 ml) champagne or sparkling rosé (dry variety)
  • 2 teaspoons vanilla extract
  • Pink gel food coloring, a few drops (adjust for desired ombre effect)
  • 4 large egg whites
  • 1 cup (200 g) granulated sugar
  • 1 ½ cups (340 g) unsalted butter, softened and cubed
  • 2 tablespoons rosé wine
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans or line them with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter with sugar on medium-high speed until fluffy and pale, about 4-5 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and champagne. The batter will be slightly thinner than usual.
  6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  7. Divide the batter evenly into three bowls. Add pink gel food coloring in increasing amounts to create a gradient: light pink, medium pink, and deep pink. Stir each gently until uniform.
  8. Pour each colored batter into the prepared pans and smooth the tops with a spatula.
  9. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Rotate pans halfway through baking.
  10. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  11. To make the rosé Swiss meringue buttercream, whisk egg whites and sugar in a heatproof bowl over simmering water until sugar dissolves and mixture reaches 160°F (71°C).
  12. Transfer to a mixer and whip on high until stiff peaks form and meringue cools to room temperature, about 10 minutes.
  13. With mixer on medium speed, gradually add softened butter cubes until smooth and creamy.
  14. Mix in rosé wine and a pinch of salt. If frosting looks curdled, keep mixing until it comes together.
  15. Assemble the cake by placing the darkest pink layer on a serving plate. Spread a generous layer of buttercream on top, then add the medium pink layer. Repeat frosting and top with the lightest pink layer.
  16. Cover the entire cake with a thin crumb coat and chill for 20 minutes.
  17. Apply a smooth or textured final coat of buttercream using an offset spatula. Optionally pipe rosettes or swirls with leftover frosting.
  18. Chill the cake for at least 1 hour before slicing. Bring to room temperature 15 minutes before serving.

Notes

Use room temperature eggs and butter for best mixing and fluffiness. Gel food coloring is preferred to maintain batter consistency. If buttercream curdles, keep mixing until smooth. Chill cake after crumb coat to prevent crumbs in final frosting. Level cake layers with a serrated knife for stability.

Nutrition

Keywords: pink ombre cake, champagne cake, rosé buttercream, Swiss meringue buttercream, celebration cake, layered cake, easy cake recipe

Find it online: https://piperplate.com/perfect-pink-ombre-champagne-cake-recipe-with-ros-e-swiss-meringue-buttercream-easy-step-by-step-guide/