I Made Cake with Pink Champagne – And I’m Never Going Back

By Sugar Spun Run · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, tap out the excess flour, and line the bottoms with parchment.
2. Beat the butter until creamy, then add the sugar, oil and vanilla and stir until well combined.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4. With the mixer on low, add about ½ cup (70 g) of the flour mixture and mix until just barely combined. Add half the buttermilk. Repeat with another portion of flour and the remaining buttermilk.
5. Still on low speed, add another portion of flour, then half the pink champagne, then another portion of flour, the remaining pink champagne, and finally the remaining flour, mixing until each addition is just combined.
6. If using food coloring, gently stir it into the batter. Set the batter aside.
7. Beat the egg whites on low until foamy, then increase to high until stiff, glossy peaks form that hold when the beater is lifted.
8. Use a spatula to fold the egg whites into the batter until fully combined and the batter is uniform.
9. Divide the batter evenly among the pans (about 470 g each). Bake on the center rack for 25 to 28 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Cool the cakes in their pans for 10 to 15 minutes, then loosen the edges with a knife, invert onto a rack and cool completely before frosting.
11. While the cakes cool, simmer the pink champagne over medium heat until reduced to 6 tablespoons (about 10 minutes; it should measure just above the ⅓ cup line, about 88 ml). Transfer to a heatproof bowl and cool completely, refrigerating if you want it faster.
12. For the frosting, beat the softened butter until smooth and creamy. Add the powdered sugar about 1 cup (125 g) at a time, stirring well and scraping the bowl after each addition.
13. Stir in the vanilla extract.
14. Add the cooled reduction one tablespoon at a time, stirring until smooth and fully combined.
15. Level the cakes if needed. Place one layer on a serving platter, spread an even layer of frosting over it, and repeat with the remaining layers. Frost the outside of the cake evenly, then add extra frosting for decorative swirls if you like.

Summarized from Sugar Spun Run's video. Watch it for the details.

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