Pink Champagne Cake Recipe

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Pink Champagne Cake Recipe 

Valentine’s Day is around the corner and if you want a sweet treat to celebrate, then this delicious cake recipe if just for you! This cake is soft, spongy and easy to prepare…I like it because the champagne keeps it from being overly sweet. This pink champagne cake recipe is a perfect way to celebrate Valentine’s Day with your special someone, friends or colleagues.

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Ingredients

2 3/4 cups flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup butter, softened

1 1/2 cups caster sugar

1 cup champagne or prosecco

6 egg whites

1/2 tsp vanilla extract

pink food coloring

1/2 cup butter, softened

3 cups powdered sugar, sifted

2/3 champagne or prosecco

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Instructions

For the Cake:

Preheat oven to 350ºF.  I sprayed my cake pans with cooking spray.

In a medium bowl, sift together the flour, baking powder, and salt and set aside.

In a large bowl, cream together the butter and sugar until very light and fluffy (at least 5 minutes).

Alternating between flour mixture and champagne, combine and blend into the creamed butter mixture until just mixed. Half way through the addition of the flour and champagne, add in a few drops of pink gel food coloring before continuing to mix in the flour and champagne.

In a large clean bowl , beat the egg whites until stiff peaks form. Gently fold 1/3 of the whites into batter, followed by another 1/3 of the whites, and then the remaining whites. Divide evenly into your prepared pans.

Bake at 350ºF for 25 to 30 minutes, or until a toothpick inserted into the centre of the pink champagne cake comes out clean.

Let cool in pans before assembling and decorating.

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In a medium bowl, beat the butter in an electric mixer until light and fluffy.

Gradually add in the sifted powdered sugar, and mix thoroughly before adding the next bit.

When the icing mixture starts to get too thick to mix smoothly, start adding in the champagne very gradually 1/3 at a time, before mixing in more icing sugar.

Continue to beat in powdered sugar and champagne until all of it is incorporated. If the icing isn’t soft and fluffy enough continue adding in more champagne until you reach a desired consistency. The icing should be soft, light and fluffy without being soupy or runny.

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Depending the size of cake you prepare, you may need to cut off the top of the cake to make it smooth. Once you are ready to frost the cake, cover the top and sides of the pink champagne cake with a smooth even layer of the champagne buttercream. 

Decorate with sprinkles of your choice.

source: www.madewithpink.com

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Bisous,

Rebecca

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