Description
A light and moist cake infused with pink champagne, perfect for celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup pink champagne
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened unsalted butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with the champagne and milk.
- Divide the batter between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- Frost with your favorite frosting and serve.
Notes
Store at room temperature for 2 days; leftovers can be refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg