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Pink Champagne Cake

Course Dessert
Cuisine American
Keyword pink champagne cake, celebration cake, champagne cake, pink cake
Prep Time 40 minutes
Cook Time 30 minutes
Author Dikla Levy Frances

Ingredients

Pink Champagne Cake

  • 2 2/3 Cups Cake Flour (320 g / 11 oz)
  • 2.5 tsp Baking powder
  • 1 tsp salt
  • 2 Cups Florida Crystals® Organic Raw Cane Sugar (400 g / 14 oz)
  • 1 Stick Unsalted butter, soft (113 g / 4 oz)
  • 1/3 Cup Avocado oil (70 g / 3 oz)
  • 6 Large Egg whites
  • 2/3 Cup Pink Champagne (160 ml / 5 oz)
  • 1/3 Cup Heavy cream (80 ml / 3 oz)
  • 2 Drops Organic all-natural pink food coloring

Pink Champagne Buttercream

  • 3 Sticks Unsalted butter, softened (330 g / 12 oz)
  • 4.5 Cups Florida Crystals® Organic powdered Sugar (560 g / 20 oz)
  • 1/2 tsp Salt
  • 2-3 TBS Pink champagne (optional, if skipping, reduce powdered sugar to 3 cups)

Instructions

Pink Champagne Cake

  • 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.

Pink Champagne Buttercream

  • 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.

Assembling the cake

  • 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.