Pink Champagne Cake
A delightful Pink Champagne Cake that’s perfect for celebrations with its light, fluffy texture and subtle champagne notes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup pink champagne
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the frosting:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one by one, mixing well after each addition.
- Stir in the vanilla extract and pink champagne.
- Mix the flour, baking powder, and salt in another bowl. Gradually add this to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream frosting on top of the cooled cake and serve.
Notes
Best served chilled. Pair with fresh berries or a light fruit salad for a refreshing dessert.
Find it online: https://www.zaynkitchen.com/pink-champagne-cake/