Description
This elegant layer cake combines the subtle fruitiness of sparkling rosé with an incredibly light, airy crumb. Perfect for celebrations, it features a luscious champagne-infused buttercream that adds a sophisticated touch to every slice.
Ingredients
- 1 cup pink champagne or sparkling rosé (for the batter)
- 1 cup pink champagne (to be reduced for the frosting)
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1/4 cup neutral oil (vegetable or canola)
- 1 tablespoon vanilla extract
- 1/2 cup buttermilk, room temperature
- 5 large egg whites, room temperature
- Pink food coloring (optional)
- 1 1/2 cups unsalted butter, softened (for frosting)
- 4-5 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy release.
- Simmer 1 cup of pink champagne in a small saucepan over medium heat until it reduces to about 6 tablespoons. Remove from heat and let it cool completely for use in the frosting.
- In a large bowl, cream together 3/4 cup softened butter, granulated sugar, oil, and vanilla extract until the mixture is light and fluffy.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- With the mixer on low, alternate adding the flour mixture, buttermilk, and the 1 cup of un-reduced champagne to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- In a clean, grease-free bowl, whip the egg whites until stiff peaks form. Gently fold the whipped whites and pink food coloring (if using) into the batter with a spatula.
- Divide the batter evenly between the prepared pans and bake for 25–28 minutes, or until a toothpick comes out clean. Let the layers cool completely.
- To make the frosting, whip 1 1/2 cups of butter until pale and creamy. Gradually add the powdered sugar and the cooled champagne reduction, beating until the desired consistency is reached. Frost the cooled cake layers and serve.
Notes
To ensure the best rise, always use room temperature buttermilk and egg whites. When folding the egg whites into the batter, use a light hand to avoid deflating the air bubbles that create the cake’s signature fluffy texture. For the cleanest slices, chill the cake for 30 minutes before serving.
- Prep Time: 25 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American