Elegant Pink Champagne Cake With Buttercream Icing
An elegant, tiered celebration cake with a light, airy crumb flavored by sparkling juice and finished with a silky, velvet-smooth buttercream icing.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 mins
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups all-purpose flour
3 cups white sugar
5 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups milk
1 cup shortening
1/2 cup non-alcoholic sparkling cider
1 tablespoon vanilla extract
12 drops red food coloring
8 egg whites
3/4 cup butter, softened
4 1/2 cups confectioners’ sugar
9 tablespoons non-alcoholic sparkling cider (for soaking)
Instructions
1. Preheat oven to 350 Fahrenheit. Grease and flour one 9 inch round and one 9×13 inch pan.
2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. Add milk, shortening, 1/2 cup cider, vanilla, and food coloring. Beat for 2 minutes.
4. Add egg whites and beat for 2 more minutes until voluminous.
5. Pour 2 3/4 cups batter into the round pan and the rest into the rectangular pan.
6. Bake at 350 Fahrenheit for 30 to 45 minutes until a tester comes out clean.
7. Cool in pans for 10 minutes then transfer to wire racks to cool completely.
8. Prepare frosting by beating shortening, butter, sugar, and 1 tbsp cider.
9. Assemble layers by cutting rounds from the sheet cake, drizzling with soaking cider, and frosting.
Notes
Ensure egg whites are at room temperature for maximum volume.
Sift confectioners’ sugar twice to ensure a smooth, professional frosting finish.
Use a pastry brush to apply the soaking liquid evenly across the cake layers.
Nutrition
- Serving Size: 1 slice
- Calories: 469
- Sugar: 48g
- Sodium: 185mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg