Pink Champagne Cake for 2

 

For those special occasions when a small cake for two is all you need.

INGREDIENTS

Cake:

• 1 ½ cups cake flour (165g)
• ½ tablespoon baking powder
• ¼ teaspoon salt
• 3 egg whites
• ½ cup pink Champagne (or sparkling rosé), room temp
• 1 teaspoon vanilla extract
• 1 teaspoon vegetable oil
• ½ cup unsalted butter (113g)
• 1 cup sugar (200g)
• Pink food coloring

Champagne Buttercream:

• 1 cup unsalted butter (227g)
• 2 cups icing sugar (250g)
• 1 tablespoon vanilla extract
• 2 tablespoons pink Champagne (or sparkling rosé)
  

Note: All ingredients should be at room temperature unless otherwise stated.

Method:

Preheat oven to 350°F/175°C Grease two 6-inch layer pans

Cake:

1. Sift flour, baking powder, and salt. Mix well and set aside.
   
2. Whisk together egg whites, Champagne, vanilla, and oil. Blend well and set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add flour and egg mixture alternately, blending well after each addition.
5. Mix in food coloring.
6. Divide batter between two 6-inch layer pans.
7. Bake in a preheated oven at 350°F/175°C for 23-27 minutes or until a toothpick or cake tester inserted into the middle of the cake comes out clean.

Cool in pans for 15 minutes, then remove and fully cool on cake racks.

Champagne Vanilla Buttercream:

1. Cream butter.
2. Add the remaining ingredients.
3. Mix until a spreadable frosting forms.
4. Adjust to preferred taste and texture by adding more icing sugar or Champaign/sparking wine.

Once the cake has fully cooled, ice as you like. Cut, serve, and enjoy! :)