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Pink Prosecco Cake

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!


Course Dessert
Cuisine American
Keyword Baby shower dessert, Bridal shower dessert, Prosecco cake
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 1 8-inch 3-layer cake

Ingredients

For the 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

For the frosting:

  • 1.5 cups (3 sticks) unsalted butter, softened
  • 1 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

Instructions

For the Cake:

  1. 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).
  2. In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, stir together the champagne, vegetable oil, and vanilla extract. Set aside.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Let cool in pans 10 minutes and then remove to a wire rack to cool completely.

For the Frosting:

  1. With your mixer on medium speed (I use paddle attachment), beat the butter and shortening until smooth, 1 to 2 minutes.
  2. 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.

To Assemble:

  1. 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.
  2. 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

Recipe Notes

Store at room temperature for up to 3 days.