This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday! A champagne infused cake with a classic vanilla buttercream.

Easy Pink Champagne Cake

Ingredients:

Pink Champagne Cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsps baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 5 large egg whites room temperature
  • 1 1/2 tsp vanilla
  • 1 cup pink champagne or sparkling wine, room temperature
  • Fuschia color gel

Vanilla Buttercream:

  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter room temperature, cubed
  • 1 tsp clear vanilla extract
  • Fuschia color gel

Assembly:

  • 2 jars of cake sparkles or 1 jar sanding sugar
  • Wilton tip 1M
  • Wilton tip 12

Instructions:

Pink Champagne Cake:

  • Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt. Set aside.
  • Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and champagne, beginning and ending with flour (3 additions of flour and 2 of champagne). Fully incorporating after each addition.
  • Add a small amount of Fuschia color gel using a toothpick. Mix to incorporate but try not to overmix.
  • Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  • Bake for approx. 35 mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Vanilla Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.**

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
  • Frost and smooth the sides. Chill for 20mins.
  • Using a toothpick, add a small amount of Fuschia color gel to the remaining frosting. Stir with a spatula to incorporate, or place back on the stand mixer to mix in the color.
  • Gently press cake sparkles or sanding sugar into the sides and top of the cake.***
  • Decorate with pink rosettes on top and beads along the bottom if desired.

more instructions please visit: https://livforcake.com/pink-champagne-cake/