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Pink Champagne Cake

A delightful cake that combines the light and fluffy texture with a touch of elegance from pink champagne, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Celebration
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Sifted
  • 2 ¼ tsp baking powder
  • 1 tsp salt
  • ¾ cup unsalted butter Softened
  • 1 ½ cups granulated sugar
  • 5 large egg whites
  • 2 tsp vanilla
  • 1 cup pink champagne Or sparkling wine
For the Frosting
  • 1.5 cups unsalted butter
  • 6 cups powdered sugar
  • 2/3 cup pink champagne For frosting
  • Pinch salt Omit if using salted butter
  • 1 tsp vanilla extract Optional
For Garnish
  • White chocolate drip, chocolate-covered strawberries, champagne marshmallows For decoration

Method
 

Frosting Prep
  1. In a large bowl, beat together the butter and powdered sugar until they reach a light and fluffy consistency.
  2. Gradually mix in the pink champagne, vanilla extract, and a pinch of salt.
  3. If you want that extra pop of color, add pink gel food coloring and set the frosting aside.
Cake Prep
  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream the softened butter and sugar until fluffy.
  4. Slowly add the egg whites, vanilla, and pink champagne to the butter mixture.
  5. Gradually mix in the flour mixture until just combined.
  6. If desired, add gel food coloring for that extra pink touch.
  7. Pour the batter evenly into the prepared pans and bake for about 25-30 minutes.
  8. Let the cakes cool completely before frosting.
Serving
  1. Once cooled, cover the cakes in your delicate pink frosting.
  2. Add some bling with a white chocolate drip and chocolate-covered strawberries.

Notes

Cake keeps well in the fridge for about 3-5 days. Store in an airtight container. Can freeze for up to 3 months; thaw overnight in the fridge.