Description
This Rosé Champagne Cake is a light, moist layer cake infused with sparkling rosé champagne and a subtle hint of vanilla. Frosted with a creamy rosé buttercream and topped with festive sprinkles or edible gold leaf, it’s the perfect celebration cake with elegance and flair.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 egg whites
- 1 tsp vanilla extract
- 1 cup rosé champagne (flat)
- 1/2 cup whole milk
- Optional: pink food coloring for a blush hue
- For the Rosé Buttercream:
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 2–3 tbsp rosé champagne
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: pink food coloring
- Decor:
- Edible gold leaf or gold sprinkles
- Fresh berries or edible flowers
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until fluffy. Add egg whites one at a time, then vanilla.
- Combine rosé and milk. Alternate adding dry ingredients and rosé mixture to the batter. Mix until just combined.
- Divide batter evenly between pans. Bake 22–25 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
- For the buttercream: beat butter until light. Add powdered sugar, rosé, vanilla, and salt. Beat until smooth and fluffy.
- Assemble cake layers with buttercream, smooth the outside, and decorate as desired.
Notes
- Let rosé sit open to flatten bubbles before using in batter or frosting.
- Optional food coloring gives a subtle pink tint to match the rosé theme.
- Ideal for romantic celebrations or champagne toasts.
Nutrition
- Calories: ~500
- Sugar: ~50g
- Sodium: ~180mg
- Fat: ~22g
- Saturated Fat: ~14g
- Unsaturated Fat: ~6g
- Trans Fat: ~0.5g
- Carbohydrates: ~68g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~75mg
