This PINK PROSECCO CAKE is light and fluffy, with a hint of champagne and the most wonderful buttercream frosting! It is feminine, sweet, and perfect for your next bridal shower, baby shower, bachelorette party, or birthday party!
Today is exciting because this is the first post in my Shower Series!! I’m currently in a season of life where I attend a bridal shower, baby shower, bachelorette party, or wedding pretty much every month (or twice a month :)). You may think that sounds crazy (or maybe your calendar is full too), but this is such an exciting and fun stage of life and I want to soak up every single moment of celebrating my dear friends as they get married and have babies.
I have also hosted showers, and while you want to make these parties the most beautiful, memorable day for your bestie, they can easily become very expensive. So I’m planning to share some amazing recipes and DIY tips on flowers, decorating, invitations, the planning process and more! Please let me know in the comments if you have any requests! 🙂
Now on to the good stuff.
It’s settled. This is officially my favorite. cake. ever.
Bold statement, I know. But if you know me, you know I LOVE Prosecco and Champagne. Drink of choice, every time. I also LOVE cake. But if you’re reading this, you knew that already. 🙂
So when I tasted the combination of two of my favorite things… I fell in love. The inspiration for this cake actually came from my friend Karen who introduced me to Society Bakery’s Pink Champagne Cake. It’s her favorite cake and it is easily one of my favorites now.
So after several attempts, I have finally perfected this Pink Prosecco Cake. It’s light, fluffy, and has a tiny hint of champagne. Paired with the fluffy, light but creamy buttercream… HEAVEN ON EARTH. Bonus: you only need a cup of Prosecco for the recipe, and you can’t just throw the rest out. 🙂
If there was ever a girly cake, this is it. It’s PERFECT for bridal showers, baby showers for a girl, bachelorette parties, or even a birthday party. It is feminine, sweet, and light. And looks so chic on a cake stand on your table!
This cake tastes and looks like it is from a bakery, which can you run you $50 or more. Wouldn’t you rather make this cake and spend that money on cute décor or a better gift for your friend?!
To ensure your cake turns out perfect- check out my posts on Cake Mixing and Measuring. This is not a hard cake if you follow the directions and put these tips to use! 🙂 The two most important takeaways: room temperature ingredients and don’t over-mix your cake batter! If you need any tips on working with egg whites, I’ve included some in this post.
I won’t go into full detail now (I have plans to do a full post on the perfect buttercream and frosting your cake), but here are a few quick tips for an light, smooth buttercream:
- Beat your butter and shortening until combined, then combine powdered sugar and on medium-low speed for about 5 minutes. Then add your food coloring and beat on medium-low speed for another 5 minutes. I know it sounds like a long time, but the result will be the most beautiful, light, and fluffy buttercream!
- Do a crumb coat on your cake (more details here).
- After frosting your cake, run your offset spatula under HOT water, dry it off, and run it around the cake. This will smooth out any bumps or bubbles and get you that perfectly smooth texture.
- I used a Wilton Tip 11 for the dots around the cake. Joann’s, Hobby Lobby, and even Walmart sells these tips.
30 minPrep Time
18 minCook Time
48 minTotal Time
Yields 1 8-inch 3-layer cake
- 3 cups cake flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 1 cup Prosecco (or Champagne), room temperature
- 2 tablespoons vegetable oil
- 6 Egg Whites, room temperature
- 1 teaspoon vanilla extract
- 1.5 cups (3 sticks) unsalted butter, softened
- ½ cup shortening
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 6-8 cups powdered sugar (depending on preference)
- 2 tablespoons hot water
- Pink Food Coloring (gel)
- Preheat oven to 350ºF. Lightly grease and flour 3 8-inch round cake pans lined with parchment paper (you can also use 2 9-inch but will want to bake longer).
- In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, stir together the champagne, vegetable oil, and vanilla extract. Set aside.
- With your mixer (I use paddle attachment), cream together the butter and sugar on medium-high speed until very light and fluffy (3- 5 minutes).
- Starting and ending with flour, with your mixer on LOW speed, alternately add flour mixture and champagne mixture to the creamed butter until just combined.
- In a large clean bowl, (I transfer the batter to a bowl and clean my mixing bowl thoroughly to use here with my wire attachment) beat the egg whites until stiff peaks form.
- Gently fold 1/3 of the whites into batter, followed by another 1/3 of the egg whites, and then the remaining whites. Divide evenly into prepared pans.
- Bake at 350ºF for 18 to 20 minutes, or until the cake slightly pulls away from the sides or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pans 10 minutes and then remove to a wire rack to cool completely.
- With your mixer on medium speed (I use paddle attachment), beat the butter and shortening until smooth, 1 to 2 minutes.
- Add salt and powdered sugar, and beat on low speed until combined. Once combined, add hot water and vanilla, and beat on medium speed for 5 minutes. Dip a toothpick in your gel food coloring and add to frosting. Beat on medium to combine. Continue to add coloring until you reach the desired color, and beat on medium speed for another 5 minutes.
- Place one cake layer upside down on a cake plate or stand and spread about 1-2 cups of frosting on cake (don’t spread too close to the edges). Repeat with second layer. Add third cake layer and frost a thin layer on the sides and top (crumb coat). I usually put it in the fridge or freezer at this point for 5-10 minutes and then add additional frosting to the top and sides.
- To decorate with frosting beads as pictured- add remaining frosting to pastry bag with a #11 tip and pipe beads around bottom edge and top of cake
Store at room temperature for up to 3 days.