Fizzy Pink Celebration Cake (Printable Version)
# What You'll Need:
→ Cake Base
01 -
2 ¼ cups (281 grams) regular flour, measured correctly
02 -
2 ¼ teaspoons baking powder
03 -
1 teaspoon fine salt
04 -
¾ cup unsalted butter, brought to room temperature
05 -
1 ½ cups white sugar
06 -
5 large egg whites (150 grams), not cold
07 -
2 teaspoons real vanilla extract
08 -
1 cup rosé champagne or bubbly wine
09 -
Pink food coloring gel (if you want pink color)
→ Champagne Buttercream
10 -
1.5 cups (3 sticks) unsalted butter, at room temp
11 -
6 cups (1 ½ pounds) confectioners sugar
12 -
⅓ to ½ cup rosé champagne
13 -
Tiny bit of salt
14 -
1 teaspoon vanilla extract (if you like)
15 -
Pink gel coloring (if you want)
→ Optional Decorations
16 -
Melted white chocolate for drizzling
17 -
Strawberries dipped in chocolate
18 -
Fizzy champagne marshmallows
# Preparation Steps:
01 -
Beat your room temp butter in a bowl until it's super fluffy, roughly 2-3 minutes. Slowly mix in the confectioners sugar at low speed till it looks crumbly. Pour in the champagne, vanilla, and salt, then crank up to medium-high and beat for 3-5 minutes until it's fluffy as clouds. Add pink coloring if you want.
02 -
Warm your oven to 350°F. Put parchment circles in three 6-inch cake tins and coat with baking spray or rub with butter and dust with flour.
03 -
Grab a medium bowl and stir the flour, baking powder, and salt together until they're completely mixed.
04 -
Beat the soft butter and sugar together until they're fluffy and pale, about 2-3 minutes. Add vanilla and drop in egg whites one by one, making sure each one blends in fully. Don't forget to scrape the sides.
05 -
Switch between adding flour mix and champagne to your butter mixture like this: flour, champagne, flour, champagne, flour. Don't overmix. If you want pink cake, add coloring after you've added the second batch of flour.
06 -
Spread the batter evenly into your pans, flatten the tops, and bake for 25-30 minutes until a toothpick stuck in comes out almost clean. Let them sit in pans for 10 minutes, then move to a wire rack to cool all the way.
07 -
When the cakes are totally cool, stack them with layers of your champagne frosting. If you're feeling fancy, add some white chocolate drizzle, chocolate-covered strawberries, or bubbly marshmallows on top.
# Additional Tips:
01 -
Make sure everything's at room temp for the best cake texture
02 -
You can make the frosting a day or two ahead and keep it in the fridge
03 -
To get the flour amount right, weigh it or use the spoon and level trick