Bubbly Pink Layered Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
2 ¼ cups (281 grams) everyday flour, scooped correctly
02 -
2 ¼ teaspoons baking powder
03 -
1 teaspoon fine salt
04 -
¾ cup unsalted butter, left out until soft
05 -
1 ½ cups white sugar
06 -
5 large egg whites (150 grams), not cold
07 -
2 teaspoons real vanilla extract
08 -
1 cup bubbly pink wine
09 -
Pink food coloring gel (if you want it pinker)
→ Champagne Buttercream
10 -
1.5 cups (3 sticks) unsalted butter, softened
11 -
6 cups (1 ½ pounds) confectioners sugar
12 -
⅓ to ½ cup sparkling pink wine
13 -
Tiny bit of salt
14 -
1 teaspoon vanilla extract (if you'd like)
15 -
Pink gel coloring (if desired)
→ Optional Decorations
16 -
Melted white chocolate for drizzling
17 -
Strawberries dipped in chocolate
18 -
Wine-flavored puffy treats
# Instructions:
01 -
Beat your soft butter in a bowl until it's super fluffy, taking about 2-3 minutes. Slowly mix in the sugar at low speed till it looks crumbly. Pour in your bubbly wine, vanilla, and salt, then crank up to medium-high and beat for 3-5 minutes until it's wonderfully fluffy. Toss in some pink coloring if you want.
02 -
Turn your oven on to 350°F. Put parchment circles in three 6-inch cake tins and coat with baking spray or rub with butter and dust with flour.
03 -
Grab a medium bowl and stir your flour, baking powder, and salt together until they're mixed well.
04 -
Mix your soft butter and sugar until they're fluffy and light, about 2-3 minutes. Add the vanilla and drop in egg whites one after another, making sure each gets mixed in fully. Don't forget to scrape the bowl sides.
05 -
Switch between adding your dry mix and wine to the butter mixture like this: flour, wine, flour, wine, flour. Don't overmix. If you want pink cake, add coloring after you've added flour the second time.
06 -
Split your mixture evenly into your pans, flatten the tops, and bake for 25-30 minutes until a stick comes out nearly clean. Let them sit in pans for 10 minutes before moving to a wire rack to cool totally.
07 -
When your cakes are completely cool, stack them with layers of your wine frosting. If you want, add melty white chocolate drips, chocolate-covered strawberries, or wine marshmallows for a fancy touch.
# Notes:
01 -
Make sure everything's room temp for the best cake
02 -
You can make the frosting a day or two early and keep it in the fridge
03 -
For the right amount of flour, weigh it or use the scoop and level trick