Description
Indulge in the delightful experience of baking and savoring a Pink Champagne Cake, perfect for any celebration! This effervescent dessert combines the lightness of fluffy cake with the sweet, bubbly notes of pink champagne, creating a visually stunning centerpiece that is sure to impress your guests.
Ingredients
Scale
- 6 Tablespoons unsalted butter (softened to room temperature)
- 2 cups granulated sugar
- â…” cup neutral cooking oil (canola, vegetable, or avocado)
- ¾ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon table salt
- ½ cup buttermilk
- ½ cup pink champagne
- 6 large egg whites (room temperature preferred)
- Pink food coloring (optional)
- 2 ¼ cups pink champagne (for frosting)
- 1 ½ cups salted butter (softened)
- ¼ teaspoon vanilla extract (for frosting)
- 6 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together softened butter and sugar until fluffy. Add oil, vanilla, buttermilk, champagne, and egg whites; mix well.
- In another bowl, whisk flour, baking powder, and salt. Gradually combine with wet ingredients until just mixed.
- If desired, add pink food coloring for extra hue.
- Divide batter into prepared pans and bake for 26 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a rack to cool completely.
- For frosting: Beat softened butter until creamy; add powdered sugar gradually then mix in champagne and vanilla until smooth.
- Assemble by frosting between layers and covering the top and sides.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 112g)
- Calories: 360
- Sugar: 33g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg