Do you have leftover champagne from New Year's? If so, you can make this amazing cake! If not, then it's a great reason to buy another bottle!
Author: Eva Bakes
5large egg whitesroom temperature
1cup (2 sticks)unsalted butterroom temperature
1drop pink food coloringor more if you want a darker pink
1 and ¾cups (3 and ½ sticks)unsalted butterroom temperature
1droppink food coloringor more if you want a darker pink
Bake the cake
Preheat your oven to 350°F. Generously grease and line 3 8-inch round baking pans with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
In a separate large bowl, mix together the egg whites, champagne, vanilla and oil. Make sure it's mixed well. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the sugar and butter on medium speed until light and fluffy, about 2-3 minutes.
Turn the mixer to low, and add in the flour and egg white mixtures alternatively, starting and ending with the flour mixture. Add in the pink food coloring.
Divide the batter evenly between the 3 pans and bake in your preheated oven for 23-27 minutes or until the sides start to pull away from the pan. Allow to cool completely before frosting.
Make the frosting
In the clean bowl of a stand mixer or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and smooth, about 1 minute.
Turn the mixer to low and add in about 6 cups of the powdered sugar, the champagne and the vanilla. Mix until smooth.
Add in the remaining 2 cups of powdered sugar and ensure that the frosting is spreadable (feel free to add more/less powdered sugar as needed so the frosting is a consistency you like). Increase the speed to high and add the pink food coloring. Beat on high for another 30 seconds.
Assemble the cake
Place one layer of the cake on a cake stand or a plate. Spread about ¾ cup of the frosting on top. Place another cake layer on top and repeat. Place the last layer of cake, flat side up. Frosting the top and sides with the remaining frosting. Garnish with fresh fruit, shaved chocolate, or edible pearl sugar if desired.
Leftover cake should be stored, covered, in an airtight container in the refrigerator. It will keep for several days.Source: My college roommate, E; originally from Food 52