Pink Champagne Cake and Buttercream
Recipe type: Dessert
Pink Champagne Cake
  • 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)
Pink Champagne Buttercream
  • 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
Make the cake:
  1. Pre-heat oven to 350 degrees; grease and flour 9x13-inch cake pan or baking dish; set aside
  2. In a medium bowl, whisk together dry ingredients (flour, baking powder and salt); set aside
  3. In the large bowl of an electric mixer, beat butter and sugar until light and fluffy
  4. Reduce speed to medium and add egg whites, one at a time; add vanilla
  5. Mix in food coloring
  6. Stop mixer and scrape the sides of the bowl with a spatula
  7. With mixer on low speed, add dry ingredients and champagne in three alternating additions, starting and ending with dry ingredients
  8. Pour into prepared cake pan or baking dish and bake 25-35 minutes or until knife comes out clean from center
Make the buttercream:
  1. Beat butter for several minutes until light and fluffy
  2. Add sugar, champagne, vanilla and food coloring and beat for several minutes until light and creamy
Cake and buttercream slightly adapted from Booze Cakes
Recipe by Keep It Sweet Desserts at