Pink Champagne Cake
A soft and moist cake infused with pink champagne and topped with a luscious frosting, perfect for any celebration.
Ingredients
For the Cake
- 2.25 cups 2 ¼ cups all-purpose flour
- 2.25 tsp 2 ¼ tsp baking powder
- 1 tsp 1 tsp salt
- 0.75 cup ¾ cup unsalted butter (softened)
- 1.5 cups 1 ½ cup granulated sugar
- 5 large 5 large egg whites (150 grams, boxed or fresh)
- 2 tsp 2 tsp vanilla
- 1 cup 1 cup pink champagne (or sparkling wine)
- pink gel food coloring (optional)
For the Frosting
- 1.5 cups 1.5 cups unsalted butter (3 sticks)
- 6 cups 6 cups powdered sugar (1 ½ pounds)
- 2/3 cup 2/3 cup pink champagne (or sparkling wine)
- pinch salt (omit if using salted butter)
- pink gel food coloring (optional)
- 1 tsp vanilla extract (optional)
- white chocolate drip
- chocolate covered strawberries
- champagne marshmallows
Instructions
Frosting
- In a large bowl, beat together the butter and powdered sugar until light and fluffy.
- Gradually mix in the pink champagne, vanilla extract, and a pinch of salt.
- If desired, add pink gel food coloring for color. Set aside.
Cake
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until fluffy.
- Slowly add egg whites, vanilla, and pink champagne to the butter mixture.
- Gradually mix in the flour mixture until just combined.
- If desired, add gel food coloring for that extra pink touch.
- Pour the batter evenly into the prepared pans and bake for about 25-30 minutes.
- Let the cakes cool completely before frosting!
Notes
For best results, use room temperature ingredients and chill your frosting if it's too soft. Don't rush the cooling process to avoid frosting sliding off!