Pink Champagne Cake
Light, fluffy pink champagne cake with silky pink champagne buttercream frosting, perfect for celebrations.
Ingredients
Ingredients
- 2 3/4 cups cake flour sifted
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large egg whites room temperature
- 1 tsp vanilla bean paste
- 1/2 tsp almond extract
- 1 cup pink champagne or sparkling rosé room temperature
- 1/2 cup sour cream room temperature
- 1/8 tsp pink gel food coloring
- 1 1/2 cups unsalted butter softened
- 5 cups powdered sugar sifted
- 6 tbsp pink champagne or sparkling rosé
- 1 tsp vanilla bean paste
- 1/8 tsp salt
- 1/8 tsp pink gel food coloring
Instructions
- Preheat the oven to 350°F and grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat 3/4 cup softened butter and the granulated sugar on medium speed for 3 to 4 minutes until light and fluffy.
- Add the egg whites one at a time, mixing well after each addition.
- Mix in 1 tsp vanilla bean paste and 1/2 tsp almond extract until combined.
- In a separate bowl, whisk together 1 cup pink champagne and the sour cream until smooth, then stir in 1/8 tsp pink gel food coloring.
- Add one-third of the dry ingredients to the butter mixture and mix on low just to combine.
- Add half of the champagne-sour cream mixture and mix on low until incorporated.
- Repeat with another third of the dry ingredients, then the remaining champagne mixture, ending with the last third of the dry ingredients, mixing just until the batter is smooth.
- Divide the batter evenly among the three prepared pans and smooth the tops.
- Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the buttercream, beat 1 1/2 cups softened butter in a large bowl on medium speed until smooth and creamy.
- Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed after each addition until combined.
- Add 6 tbsp pink champagne, 1 tsp vanilla bean paste, and 1/8 tsp salt, then increase the speed to medium-high and beat for 2 to 3 minutes until light and fluffy.
- Beat in 1/8 tsp pink gel food coloring until the frosting is evenly pink.
- Once the cake layers are completely cool, level the tops if needed.
- Place one layer on a serving plate and spread a generous layer of buttercream over the top.
- Add the second layer, spread more buttercream, then top with the third layer.
- Frost the top and sides of the cake with the remaining buttercream, smoothing or swirling as desired.
- Chill the assembled cake for 20 minutes before slicing for cleaner slices.
Notes
- Use room-temperature ingredients for a smoother batter and more tender crumb.
- You can bake the cake layers up to 2 days ahead and wrap them well once cooled.
- The buttercream can be made 3 to 4 days in advance and re-whipped before using.
- Pink gel food coloring gives the best color without thinning the batter or frosting.
- This cake is best served at room temperature for the softest texture.
- You can bake the cake layers up to 2 days ahead and wrap them well once cooled.
- The buttercream can be made 3 to 4 days in advance and re-whipped before using.
- Pink gel food coloring gives the best color without thinning the batter or frosting.
- This cake is best served at room temperature for the softest texture.