Preheat the oven to 350F and line 3x8” round pans with parchment paper. Set aside.

In a bowl of a standing mixer, sift flour, baking powder, and salt. Add the sugar and mix on low using the paddle attachment.

Increase speed to medium and add the butter in small pieces and mix until the mixture resembles coarse sand.

In a large mixing bowl mix together the egg whites, champagne, heavy cream, oil, and food coloring.

Pour the mixture into the flour mixture and mix until fully combined, about 20 seconds.

Divide the batter between the greased pans and bake for 25-30 minutes or just until a toothpick comes out clean from the center of the cakes.

Remove from the oven and allow to cool before removing the cakes from the pans.

Place the butter in a bowl of a stand mixer and beat for 1 minute.

Gradually add the powdered sugar followed by the pink champagne and salt.

Mix until fully incorporated and smooth.

Place one cake on top of the serving dish and spread ⅓ cup of the buttercream. Top with another layer of cake and repeat with the remaining of the cakes.

Frost the top and sides of the cake with the rest of the buttercream. Serve at room temperature.