Pink Champagne Cake
Light, fluffy layers infused with pink champagne and topped with champagne buttercream for a festive celebration cake.
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
- 1/4 tsp pink gel food coloring optional
- 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
- 1/4 tsp pink gel food coloring optional
Instructions
- Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, sift 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 and scraping down the bowl as needed.
- 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 1/4 tsp pink gel food coloring if using.
- With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the champagne–sour cream mixture, beginning and ending with the dry ingredients.
- Mix just until the batter is smooth and no streaks of flour remain, then divide the batter evenly among the prepared pans.
- Bake the cake layers for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove to a wire rack to cool completely.
- For the champagne buttercream, beat 1 1/2 cups softened butter in a large bowl on medium speed until smooth.
- Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until fully incorporated.
- Add 6 tbsp pink champagne, 1 tsp vanilla bean paste, and 1/8 tsp salt, then increase the mixer speed to medium-high and beat for 2 to 3 minutes until light and fluffy.
- Beat in 1/4 tsp pink gel food coloring if using, until the color is evenly blended.
- Once the cake layers are completely cool, level the tops if needed with a serrated knife.
- Place one cake layer on a serving plate or cake board and spread an even layer of buttercream over the top.
- Repeat with the second and third layers, stacking them and spreading buttercream between each layer.
- Frost the top and sides of the cake with the remaining buttercream, smoothing with an offset spatula or bench scraper.
- Chill the frosted cake for 20 minutes, then slice and serve.
Notes
- Use room temperature ingredients for a smoother batter and more tender crumb.
- You can substitute sparkling rosé for pink champagne with similar results.
- Bake the layers a day ahead, wrap well, and frost the next day for easier assembly.
- Decorate with sprinkles, piped rosettes, or fresh flowers just before serving.
- You can substitute sparkling rosé for pink champagne with similar results.
- Bake the layers a day ahead, wrap well, and frost the next day for easier assembly.
- Decorate with sprinkles, piped rosettes, or fresh flowers just before serving.