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Pink Champagne Cake




  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • 2 cups Champagne


  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 910 cups powdered sugar
  • 1/2 cup champagne
  • 1/4 cup whole milk
  • 1 tablespoon vanilla extract
  • a few drops of red food coloring
  • raspberries for garnish


  1. Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
  2. In a bowl combine flour, baking powder and satl; set aside. In a mixing bowl with paddle attachement, beat butter and sugar for 3-5 minutes or until light and fluffy. Add vanilla and beat in egg whites one at a time.
  3. Beat in flour mixture and champagne in alternating additions, starting and ending with flour to prevent curdling. Pour batter into pans and bake 35 minutes or until a toothpick inserted in the center comes out clean.
  4. For the frosting:
  5. In a mixing bowl, beat butter for 1 minute. Gradually add powdered sugar, champagne, milk, vanilla and food coloring. Beat until smooth and creamy.
  6. Once cake has cooled, place bottom layer on a cake plate and spread half of frosting on top. Add the next layer and cover the cake completey with frosting. Garnish with raspberries!