Pink Champagne Cake
Ingrediënten
- Makes: 12 Servings
Cake
- Butter And Flour For Prepping The Pans
- 3 Cups Cake Flour
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
- 6 Large Egg Whites At Room Temperature
- 1 Cup Pink Champagne At Room Temperature
- 2 Teaspoons Vanilla Extract
- 2 Tablespoons Vegetable Oil
- 2 Cups Granulated Sugar
- 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
- Tiny Amount Of Pink Food Coloring See Cake Note
Pink Champagne Buttercream Frosting
- 1¾ Cups 3½ Sticks Unsalted Butter, At Room Temperature
- 8 Cups Confectioners’ Sugar Sifted
- 4 To 5 Tablespoons Pink Champagne
- 1 Teaspoon Vanilla Extract
- Tiny Amount Of Pink Food Coloring See Cake Note
- White Chocolate Shavings Sliced Strawberries, Coconut, Or Edible Rose Petals For Garnish
Instructies
- For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
- Grease And Flour Three 8" Layer Pans.
- Shake Out The Excess Flour, And Set The Pans Aside.
- Place The Flour, Baking Powder, And Salt In A Medium-Size Bowl, And Sift To Combine Well.
- Set Aside.
- Place The Egg Whites, Champagne, Vanilla, And Oil In A Large Mixing Bowl, And Whisk By Hand Until Well Blended.
- Set Aside.
- Place The Sugar And Butter In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy And Light, 3 To 4 Minutes.
- Add The Flour Mixture And The Egg White Mixture Alternately, Beginning And Ending With The Dry Ingredients.
- Stir In The Pink Coloring.
- Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
- Bake Until The Cakes Just Pull Back From The Sides Of The Pans, 23 To 27 Minutes.
- Remove The Pans From The Oven, And Place Them On A Wire Rack To Cool For 10 Minutes.
- Run A Knife Around The Edges Of Each Pan, Give Each Cake A Gentle Shake, Then Invert It Once And Then Again Onto The Rack To Cool Completely, Right Side Up, 30 Minutes.
- While The Cakes Are Cooling, Prepare The Frosting.
- Place The Butter In A Large Mixing Bowl, And Beat On Medium Speed Until Creamy And Smooth, 1 Minute.
- Add 6 Cups Of The Confectioners’ Sugar And The Champagne And Vanilla.
- Blend On Medium Speed Until Smooth.
- Add The Remaining Confectioners’ Sugar, Adding What You Need To Make The Frosting Thick But Spreadable.
- Increase The Mixer Speed To Medium-High, Add The Pink Coloring, And Beat Until The Frosting Is Fluffy, 30 Seconds.
- To Assemble The Cake, Place 1 Layer On A Cake Plate.
- Spread About ¾ Cup Of The Frosting To The Edges.
- Place A Second Layer On Top And Repeat.
- Place The Third Layer On Top, And Frost The Top And Sides Of The Cake With The Remaining Frosting.
- Garnish As Desired, Depending On The Occasion.
- Slice And Serve.
Notes / Tips / Wine Advice:
Cake Note:
We Used Wilton Pink Coloring Paste. Use A Toothpick To Dab Into The Paste And Use Only A Small Amount To Create A Pale Pink Cake.
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