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Pink Champagne Cake

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A whimsical cake infused with champagne and topped with creamy pink frosting, perfect for celebrations.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup champagne
  • 3/4 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Pink food coloring (optional)
  • 2 cups confectioners’ sugar
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2–3 tablespoons champagne (for frosting)
  • Pink food coloring (for frosting, optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the champagne and milk.
  5. Whisk together flour, baking powder, and salt. Gradually add dry mixture to the wet mixture until just combined.
  6. Divide the batter evenly among the prepared pans.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
  9. Beat together the softened butter and confectioners’ sugar, adding champagne and food coloring for frosting.
  10. Frost between layers and the exterior of the cake.
  11. Decorate as desired and serve.

Notes

Pair with fresh fruits for an indulgent dessert experience. Keep leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/pink-champagne-cake/

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