Pink Champagne Cake with Champagne Buttercream Frosting. The perfect end to 2016. Happy, Healthy New Year.

INGREDIENTS

Cake

3 cups flour

1 tablespoon baking powder

½ teaspoon salt

6 large egg whites at room temperature

1 cup champagne

2 teaspoons vanilla

2 teaspoons vegetable oil

2 cups sugar

1 cup unsalted butter at room temperature

Couple drops of pink food coloring
Frosting

2 cups unsalted butter

8 cups powdered sugar

5 to 6 tablespoons Champagne

1 teaspoon vanilla

Couple drops of pink food coloring

DIRECTIONS

Cake:

Preheat the oven to 350°F. Grease and flour three 8-inch round pans.

Place the flour, baking powder, and salt in a bowl, and sift to combine well. Set aside.

Place the egg whites, Champagne, vanilla, and oil in a bowl, and whisk by hand until well blended. Set aside.

Put the sugar and butter in a large bowl, and beat with an electric mixer on medium speed until creamy and light, 3 to 4 minutes. Add the flour mixture and the egg white mixture alternately, beginning and ending with the dry ingredients. Stir in the pink coloring. Divide the batter between the three pans, and bake for 20-25 minutes.

Cool for a few minutes and then remove them from the pans and allow them to cool completely.

Frosting

Put the butter in a large mixing bowl, and beat on medium speed until creamy and smooth, 1 minute. Add the powdered sugar one cup at a time. Add the champagne and vanilla. Blend on medium speed until smooth. Increase the mixer speed to medium-high, add the pink coloring, and beat until the frosting is fluffy, 30 seconds.

Assemble cake putting a layer of frosting between each layer. Frost any way you like.

I worked with this recipe.