Pink Champagne Cake
One Sarcastic Baker recipe - American
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Preheat the oven to 350F and line 3x8” round pans with parchment paper. Set aside.
- 2
In a bowl of a standing mixer, sift flour, baking powder, and salt. Add the sugar and mix on low using the paddle attachment.
- 3
Increase speed to medium and add the butter in small pieces and mix until the mixture resembles coarse sand.
- 4
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.
- 5
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.
- 6
Remove from the oven and allow to cool before removing the cakes from the pans.
- 7
Place the butter in a bowl of a stand mixer and beat for 1 minute.
- 8
Gradually add the powdered sugar followed by the pink champagne and salt.
- 9
Mix until fully incorporated and smooth.
- 10
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.
- 11
Frost the top and sides of the cake with the rest of the buttercream. Serve at room temperature.