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Get the Recipe: Pink Champagne Cake

Servings: 1 8-inch, 3-layer cake
Author: Michelle Lopez
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Ingredients

For the Champagne Cake

  • 3 1/2 cups (14 ounces) cake flour
  • 2 cups (7 ounces) granulated sugar
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup 8 ounces unsalted butter, at room temperature and cut into 1-inch cubes
  • 6 large egg whites (6.35 ounces), at room temperature
  • 1 1/2 cups (12 ounces) whole milk, at room temperature and divided into 1 cup and 1/2 cup portions
  • 1 tablespoon champagne or sparkling wine extract

For the Pink Champagne Cream Cheese Frosting

  • 1 1/2 cups (12 ounces) cream cheese, at room temperature
  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 5 cups (20 ounces) confectioners' sugar, sifted
  • 1/4 teaspoon kosher salt
  • 2 tablespoons whole milk
  • 2 teaspoons champagne or sparkling wine extract
  • pink food coloring

Instructions
 

For the Champagne Cake

  • Center a rack in the oven and preheat to 350 (F). Prepare three 8-inch cake pans by spraying the bottom of each pan with cooking spray and line the bottom of each pan with a parchment paper circle; spray the parchment paper as well and set aside.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 3 1/2 cups cake flour, 2 cups granulated sugar, 1 tablespoon plus 2 teaspoons baking powder, and 1 teaspoon kosher salt. Beat on low speed until combined.
  • With the mixer on low speed, add 1 cup unsalted butter to the dry ingredients, a few cubes at a time, mixing until the mixture resembles cornmeal. Slowly pour in 1 cup whole milk. Once the milk has been added, increase the mixer speed to medium and beat for 1 1/2 minutes, stopping the mixer every so often and using a rubber spatula to scrape down the paddle and sides of the bowl.
  • While the ingredients are beating, whisk together the remaining 1/2 cup whole milk, 6 large eggs, and 1 tablespoon extract. Return to the mixer and reduce the mixer speed to medium low. Gradually add the egg white mixture in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients.  Use a rubber spatula to scrape down the sides of the bowl after each addition.
  • Divide the batter evenly between the three prepared cake pans, using an offset spatula to smooth the batter evenly across each pan. Bake in the preheated oven for 35 to 40 minutes, or until a cake skewer inserted into the center of each pan comes out clean. Transfer to a wire rack to cool completely before frosting.

For the Pink Champagne Cream Cheese Frosting

  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 1/2 cups cream cheese and 1 cup unsalted butter. Beat on medium speed until light and creamy, about 2 to 3 minutes. Reduce the mixer speed to its slowest setting and gradually add 5 cups confectioners' sugar and 1/4 teaspoon kosher salt. Once the confectioners' sugar is added, use a rubber spatula to scrape down the bottom and sides of the bowl. Add 2 tablespoons whole milk, 2 teaspoons extract, and pink food coloring. Beat on low speed for 1 minute, before turning the mixer speed to medium-high and beating until creamy and completely pink, about 3 more minutes.
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