Recipe courtesy of Alice Cooke
Show: Cake Wars
Episode: Madeline
3 hr 15 min
(includes cooling time)
1 hr 40 min
20 servings


Pink Champagne Cake:
  • Nonstick cooking spray, for the cake pans
  • 1 1/2 cups all-purpose flour, sifted 
  • 1 1/2 cups cake flour, sifted 
  • 1 tablespoon baking powder 
  • 1/2 teaspoon table salt
  • 2 cups granulated sugar 
  • 2 sticks (1 cup) unsalted butter, at room temperature 
  • 1 cup Champagne, flat 
  • 1/3 cup milk 
  • 5 large egg whites 
  • 1/4 teaspoon cream of tartar 
Stabilized Whipped Cream:
  • 1 1/4 cups heavy cream
  • 1 tablespoon nonfat powdered milk 
  • 1 teaspoon vanilla extract 
  • 6 to 8 tablespoons confectioners' sugar 
Strawberry Swiss Meringue Buttercream:
  • 5 large egg whites
  • 1 1/4 cups granulated sugar 
  • 3 sticks (1 1/2 cups) unsalted butter, cut into cubes, at room temperature 
  • 1/2 cup pureed fresh strawberries 
  • 2 teaspoons pure vanilla extract 
  • 1/4 teaspoon fine salt 
  • Splash lemon juice 
  • 2 cups fresh strawberries, washed and dried, diced


Special equipment: three 8-inch cake pans

For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray.

Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.

Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside.

Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites.

Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.

For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.)

For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.)

Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes.

Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together.

Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.)

To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Pretty in Pink Strawberry Champagne Cupcakes

Champagne Cosmo

Recipe courtesy of Bal Arneson

Cherry Cake Doughnuts with Pink Peppercorn Buttercream Icing

Recipe courtesy of Kathy Aldridge

Grand Champagne Cocktail

Recipe courtesy of Bobby Flay

Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant

Recipe courtesy of Steven Barela

Ricotta Orange Pound Cake with Strawberries

Recipe courtesy of Giada De Laurentiis

White Vanilla Bean Cake with Balsamic Strawberry and Mascarpone Filling

Recipe courtesy of Nicole Ward



7am | 6c


7:30am | 6:30c


8am | 7c


8:30am | 7:30c


9am | 8c


9:30am | 8:30c

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Extra Virgin

11:30am | 10:30c

Taco Trip

12pm | 11c

Taco Trip

12:30pm | 11:30c

Taco Trip

1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
10:30pm | 9:30c
11pm | 10c
11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
2:30am | 1:30c
3am | 2c
3:30am | 2:30c

So Much Pretty Food Here