Best Fluffy & Moist Pink Champagne Cake Recipe - Easy | TASTE BAKERY

This cake is DELICIOUS! This delicately sweet cake is fun, festive, elegant and a popular flavor for wedding cakes. What does pink champagne cake taste like? Pink champagne cake is basically a vanilla cake with champagne substituted in for some of the whole milk. The champagne gives the cake a pop of tang that cuts through the sweet a bit giving it depth and makes the cake extra light and fluffy. The simple answer is pink champagne cake tastes like pink champagne. 😊 tastebakerytutorials.com Best Moist & Fluffy Pink Champagne Cake Recipe - Easy: *makes 2 - 8 inch round cakes 1/2 cup whole milk 1/2 cup dry champagne (I used Andre Extra Dry) 3 large eggs 1/4 cup & 2 teaspoons vegetable oil 2 teaspoons pure vanilla extract 1 & 1/4 cup granulated sugar 2 cups & 3 Tablespoons cake flour 1 Tablespoons & 1 teaspoon baking powder 1/4 teaspoon salt 6 ounces (1 & 1/2 sticks) unsalted butter, room temperature pink icing color ( I used Wilton) 1. Preheat oven to 335 degrees Fahrenheit. 2. Measure out dry ingredients and put them in your mixing bowl. 3. Slowly add chunks of room temperature butter into the mixing bowl, mixing on lowest speed with the paddle attachment. Mix until batter looks similar to coarse sand. 4. Measure out your liquid ingredients and put them into a liquid measuring cup. Add 1/3 of your liquid ingredients while mixing on low until just moistened. Do not add more than 1/3 at this time. It is better to add too little than too much. 5. Mix on medium until batter becomes thicker and lighter in color for about 2 minutes but keep an eye on it as it is important not to undermix or overmix your batter. 6. Scrape your bowl and then SLOWLY add the rest of your liquid ingredients on medium speed. Mix on medium until well combined, scraping halfway through. Batter should be the consistency of yogurt. Add pink icing color until you reach your desired color. 7. Grease your cake pans with cake goop (equal parts flour, vegetable oil & vegetable shortening. Since this cake is so delicate I also recommend placing parchment circles on the bottoms of the pans as well. Fill pans 1/2 full and tap the batter to level it out and get out air bubbles. 8. Put cakes in oven and check after 20 minutes. If the cakes are still “jiggly” add another 10 minutes. When not jiggly add another 5 minutes and check with a toothpick. If not done check with a toothpick in 2 minute intervals. Cake is done when a toothpick comes out of the center with just a few crumbs. 9. When cakes are done if they are domed up at all place a towel over them and push down with an oven mitt until level. This is to help with building the cake layers. 10. Let cakes cool for 10 minutes before flipping them out of the cake pans with oven mitts onto a cooling rack. You can run a spatula around cakes before flipping them for reassurance if you would like. 11. Let cakes cool to room temperature before wrapping them in plastic wrap, placing them in a freezer bag and freezing them. Make sure they are in a FREEZER bag. I freeze my cakes because freezing cakes makes them even more moist and makes them much easier to frost as well. Do not store the cakes in the refrigerator before they are crumb coated because refrigerators dry out cakes. Can can be frozen for up to 2 months.