Description
A delightful pink champagne cake that combines the fizz of champagne with a moist, fluffy texture, perfect for celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pink champagne
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Pink food coloring, as needed
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and pink food coloring.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the pink champagne.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before frosting.
Notes
For a more pronounced champagne flavor, reduce the baking powder slightly and let the batter rest for 10 minutes before baking. Ensure the champagne is at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 5g