Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
- In a separate bowl, whisk the egg whites, vanilla extract, pink champagne, and food coloring (if using) until just combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until the batter is smooth. Do not overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, mixing until smooth.
- Mix in the pink champagne and almond extract until the frosting reaches a spreadable consistency. Add more powdered sugar for a thicker frosting or more champagne for a thinner one.
- Once the cakes are completely cool, frost and stack the layers. Slice and serve.
Nutrition
Notes
Use room temperature ingredients for the cake batter to help create a finer crumb structure. If you do not have pink champagne, you can substitute dry sparkling white wine and a few drops of red food coloring.