Description
A festive and elegant cake that incorporates pink champagne for a subtle flavor and color, perfect for celebrations.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups pink champagne
- Red food coloring, as needed
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the pink champagne, beginning and ending with the dry ingredients. Add food coloring to achieve desired pink shade.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely. Frost as desired.
Notes
For best results, use a high-quality pink champagne and chill the cake before serving to enhance the flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 4g