I believe there is a saying that states “what once was old, is new again”. While this can be said for many trends and “history repeats”, It can not be said for Pink Champagne. I say this because… Has Pink Champagne ever gone out of style? It certainly has a vintage spirit and brings back the era of the 60’s with a coup glass or in a delicious recipe like Pink Champagne cake. I see it as a timeless accessory that always makes a woman feel and look beautiful. It commands the table at brunch and adds elegance and sex appeal to any cocktail hour or dinner party. So, if the most interesting man in the world drinks Dos Equis beer—Then, the most amazing women in the world feed their soul with Pink Champagne!
Serves 12
- Butter and flour for prepping the pans
- 3cups cake flour
- 1tablespoon baking powder
- 1/2teaspoon salt
- 5large egg whites, at room temperature
- 1cup pink Champagne, at room temperature
- 2teaspoons vanilla extract
- 2teaspoons vegetable oil
- 2cups granulated sugar
- 1cup (2 sticks) unsalted butter, at room temperature
- Tiny amount of pink food coloring
- 1 3/4cups (3 1â2 sticks) unsalted butter, at room temperature
- 8cups confectionersâ sugar, sifted
- 4 to 5 tablespoons pink Champagne
- 1teaspoon vanilla extract
- Tiny amount of pink food coloring
- White chocolate shavings, sliced strawberries, coconut, or edible rose petals for garnish
- For the cake, place a rack in the center of the oven, and preheat the oven to 350°F. Grease and flour three 8-inch 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 confectionersâ sugar and the champagne and vanilla. Blend on medium speed until smooth. Add the remaining confectionersâ 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 3â4 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.
