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Pink Champagne Cake

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A delightful and festive cake infused with the celebratory notes of pink champagne, topped with vibrant pink frosting.

Ingredients

Scale
  • 1 box of cake flour
  • 1 cup of sugar
  • 1/2 cup of unsalted butter, softened
  • 1 cup of pink champagne
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • Pink frosting (for decoration)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract and pink champagne.
  5. In a separate bowl, combine the cake flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Once cooled, frost with pink frosting and serve.

Notes

Store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week. Ensure all ingredients are at room temperature before beginning for the best blend.

Nutrition

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

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