Pink Champagne Layer Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
2 ¼ cups (281 grams) all-purpose flour, properly measured
02 -
2 ¼ teaspoons baking powder
03 -
1 teaspoon fine salt
04 -
¾ cup unsalted butter, softened to room temperature
05 -
1 ½ cups granulated sugar
06 -
5 large egg whites (150 grams), room temperature
07 -
2 teaspoons pure vanilla extract
08 -
1 cup pink champagne or sparkling wine
09 -
Pink gel food coloring (optional for color)
→ Champagne Buttercream
10 -
1.5 cups (3 sticks) unsalted butter, softened
11 -
6 cups (1 ½ pounds) powdered sugar
12 -
⅓ to ½ cup pink champagne
13 -
Pinch of salt
14 -
1 teaspoon vanilla extract (optional)
15 -
Pink gel food coloring (optional)
→ Optional Decorations
16 -
White chocolate for dripping
17 -
Chocolate dipped strawberries
18 -
Champagne flavored marshmallows
# Instructions:
01 -
Start with your softened butter in a mixing bowl and beat it until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar on low speed until crumbly. Add your champagne, vanilla, and salt, then increase to medium-high speed and whip for 3-5 minutes until beautifully light and airy. Add pink food coloring if desired.
02 -
Preheat your oven to 350°F. Line three 6-inch cake pans with parchment circles and either spray with baking spray or butter and flour them carefully.
03 -
In a medium bowl, whisk together your measured flour, baking powder, and salt until well combined.
04 -
Cream together your room temperature butter and sugar until light and fluffy, about 2-3 minutes. Mix in vanilla and add egg whites one at a time, ensuring each is fully incorporated. Scrape down the bowl as needed.
05 -
Alternate adding your flour mixture and champagne to the butter mixture in this order: flour, champagne, flour, champagne, flour. Mix until just combined. Add pink food coloring if desired after the second addition of flour.
06 -
Divide your batter evenly between the prepared pans, smooth the tops, and bake for 25-30 minutes until a toothpick comes out with just a few crumbs. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
07 -
Once completely cool, layer your cakes with the champagne buttercream frosting. Add optional white chocolate drip, chocolate covered strawberries, or champagne marshmallows for an extra special touch.
# Notes:
01 -
All ingredients should be at room temperature for the best results
02 -
The buttercream can be made 1-2 days ahead and stored in the refrigerator
03 -
For accurate flour measurement, use a scale or the spoon-and-level method