Pink Champagne Cake and Buttercream
Author: Lauren Lilling
Recipe type: Dessert
- 13⅞ ounces (3 cups) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 8 ounces (1 cup / 2 sticks) unsalted butter, softened at room temperature
- 15 ounces (2 cups) granulated sugar
- 1 teaspoon vanilla extract
- 6 x-large egg whites at room temperature
- 4 drops red food coloring
- 2 cups champagne (make sure to choose champagne that you like the taste of)
- 2 ounces (1/4 cup / ½ stick) unsalted butter, softened at room temperature
- 1¼ cups powdered sugar
- 2 tablespoons champagne
- ¼ teaspoon vanilla extract
- 1 drop red food coloring
- Pre-heat oven to 350 degrees; grease and flour 9x13-inch cake pan or baking dish; set aside
- In a medium bowl, whisk together dry ingredients (flour, baking powder and salt); set aside
- In the large bowl of an electric mixer, beat butter and sugar until light and fluffy
- Reduce speed to medium and add egg whites, one at a time; add vanilla
- Mix in food coloring
- Stop mixer and scrape the sides of the bowl with a spatula
- With mixer on low speed, add dry ingredients and champagne in three alternating additions, starting and ending with dry ingredients
- Pour into prepared cake pan or baking dish and bake 25-35 minutes or until knife comes out clean from center
- Beat butter for several minutes until light and fluffy
- Add sugar, champagne, vanilla and food coloring and beat for several minutes until light and creamy
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/pink-champagne-cake-popsa-new-years-eve-treat/
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