A festive, fluffy pink cake made with real sparkling champagne in the batter. Topped with a champagne-infused buttercream frosting.
Ingredients
- 3 cups Cake flour
- 1.5 cups Sugar
- 1 tbsp Baking powder
- 0.5 tsp Salt
- 1 cup Pink Champagne or Sweet Rosé (room temp)
- 0.5 cup Vegetable oil
- 5 large Egg whites
- 2 drops Pink gel food coloring
- 1 cup Unsalted butter, softened (for frosting)
- 4 cups Powdered sugar (for frosting)
- 3 tbsp Champagne (for frosting)
Instructions
- Preheat oven to 350°F. Grease two 8-inch pans.
- Whisk flour, baking powder, and salt. Beat egg whites to stiff peaks.
- Mix sugar, oil, vanilla, and champagne. Stir into dry ingredients.
- Fold in egg whites and food coloring gently.
- Bake for 25-30 minutes. Cool completely.
- Whip butter, powdered sugar, and champagne splash for frosting. Decorate.