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Pink Champagne Cake Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 2 9-inch round cake pans
  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Spatula
  • 1 Wire rack
  • 1 Measuring cups
  • 1 Measuring spoons

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pink champagne
  • 2-3 drops pink food coloring optional

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans.
  • In a mixing bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, cream the butter and sugar until light and fluffy.
  • Add eggs one at a time to the butter mixture, beating well after each addition.
  • Mix in the vanilla extract.
  • Gradually add the flour mixture to the wet mixture, alternating with the pink champagne, beginning and ending with flour.
  • If desired, add a few drops of pink food coloring to enhance the color.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  • Once cooled, frost with your favorite frosting or buttercream.

Notes

Make sure all ingredients, especially the butter and eggs, are at room temperature before beginning, as this ensures a smoother batter and better rise. Pink champagne can be substituted with sparkling wine or a non-alcoholic sparkling drink if preferred. Adjust the amount of food coloring to achieve your desired shade of pink, but use it sparingly to avoid altering the cake's flavor.
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