About the Recipe
A gluten-free pink champagne cake is a festive, delicate, and elegant dessert that is perfect for any occasion. It features a subtle, bubbly flavor that is reminiscent of the classic champagne cake, thanks to the careful selection of gluten-free flours that ensure a moist and airy texture. The cake’s beautiful blushing hue adds to its visual appeal, making it a stunning centerpiece for any celebration. Its unique flavor profile and sophisticated appearance make it a popular choice for special events, where it can add a touch of glamour and excitement. This bubbly showstopper is sure to be the life of the party, impressing guests with both its taste and its striking look.
Ingredients
Cake
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 oz sour cream, room temperature
4 large eggs
½ cup pink champagne
Frosting
½ cup freeze-dried strawberries puréed save 1 tablespoon for garnish
¼ cup pink champagne
2 sticks of unsalted butter
1 stick of salted butter
4 cups powdered sugar
2 teaspoons vanilla extract
Preparation
For the Cake
Preheat your oven to 350 degrees Fahrenheit.
Lightly grease two 8-inch round cake pans with cooking spray and line the bottoms with parchment rounds.
Lightly grease the parchment with cooking spray.
Add the cake mix to the bowl of a stand mixer fitted with a whisk attachment.
Add the eggs, sour cream, and 1 cup of the champagne to the mixer. Mix on low speed until combined, about 30 seconds. Increase the speed to medium and beat for 2 minutes.
Divide the batter evenly between the prepared pans.
Bake in the preheated oven until the edges begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, about 20 minutes.
Remove the cakes from the oven and let them cool in the pans on a wire rack for 10 minutes. Then, remove the cakes from the pans and let them cool completely on the wire racks, about 1 hour.
For The Frosting
Place freeze-dried strawberries in a food processor, and process until a fine powder, about 30 seconds. Remove 1 tablespoon of the powder, and set aside for garnish.
Add butter to the bowl of a stand mixer fitted with a paddle attachment.
Beat on medium-high speed until light and fluffy, about 2 minutes. Add powdered sugar, vanilla, salt, remaining strawberry powder, and remaining ¼ cup champagne; mix on low until incorporated.
Increase speed to medium, and beat until light and fluffy.
Add additional champagne, 1 teaspoon at a time, if frosting is too thick.
Remove parchment rounds from cakes.
Place one cake layer on cake plate, and spread with about 1 cup of the buttercream.
Top with second layer, and press gently.
Spread a very thin layer of frosting over top and sides of cake (crumb coat).
Chill 15 minutes.
Remove from refrigerator, and spread remaining frosting evenly over top and sides of cake.
Notes
Must be 21 years or older to purchase or consume alcohol. Please drink responsibly.