Pink Champagne Cake
A delightful and elegant dessert that combines the moistness of cake with the bubbly notes of champagne, perfect for any celebration.
Ingredients
For the Cake
- 2.25 cups all-purpose flour (281 grams)
- 2.25 tsp baking powder
- 1 tsp salt
- 0.75 cup unsalted butter (softened)
- 1.5 cups granulated sugar
- 5 large egg whites (150 grams, boxed or fresh)
- 2 tsp vanilla
- 1 cup pink champagne (or sparkling wine)
- Pink gel food coloring (optional)
For the Frosting
- 1.5 cups unsalted butter (3 sticks, for frosting)
- 6 cups powdered sugar (1 ½ pounds)
- 2/3 cup pink champagne (or sparkling wine, for frosting)
- Pinch salt (omit if using salted butter)
- Pink gel food coloring (optional)
- 1 tsp vanilla extract (optional)
For Decoration
- White chocolate drip (for decoration)
- Chocolate covered strawberries (for decoration)
- Champagne marshmallows (for decoration)
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix the flour, baking powder, and salt. Set aside.
- In another bowl, cream the softened butter with the granulated sugar until light and fluffy.
- Add the egg whites and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the champagne. Mix until just combined.
- If using pink gel food coloring, mix it in until you reach your desired color.
- Pour the batter evenly into the prepared pans and smooth the top.
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
- In a large bowl, beat the 1.5 cups of softened butter until creamy.
- Gradually add the powdered sugar and mix until combined.
- Add the pink champagne, a pinch of salt (if using), and optional vanilla extract. Mix until smooth.
- If you want a pink tint, add the pink gel food coloring until you reach your desired shade.
Serving
- Serve the Pink Champagne Cake by cutting it into slices and presenting it on a beautiful platter.
- Decorate each slice with a drizzle of white chocolate, chocolate-covered strawberries, or champagne marshmallows.
Notes
Make sure your ingredients, especially the butter, are at room temperature for better mixing. Don't overmix the batter to ensure a light and fluffy texture. Feel free to adjust the amount of pink food coloring according to your preference. For a stronger champagne flavor, you can add a little extra champagne into the frosting. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.