Description

A luxurious and airy celebration cake featuring a delicate crumb and a sophisticated pink champagne reduction. This dessert combines the richness of butter with the lightness of whipped egg whites, finished with a silky, aromatic buttercream.

Ingredients

2 1/4 cups pink champagne (for the frosting reduction)
1/2 cup pink champagne (for the cake batter)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened (for cake)
1 cup unsalted butter, softened (for frosting)
1 1/2 cups granulated sugar
1/4 cup neutral oil
2 teaspoons vanilla extract, divided
3/4 cup buttermilk
4 large egg whites
4 cups powdered sugar

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Instructions

Pour 2 1/4 cups of pink champagne into a saucepan and simmer over medium heat for about 10 minutes until reduced to exactly 6 tablespoons; let it cool completely.
Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
In a large bowl, beat the softened cake butter with sugar, oil, and 1 teaspoon of vanilla extract until the mixture is pale and uniform.
Whisk together the flour, baking powder, and salt in a separate bowl.
With the mixer on low, alternate adding the flour mixture, buttermilk, and the 1/2 cup of champagne to the butter mixture, mixing until just combined.
In a clean bowl, whip the egg whites until stiff peaks form, then gently fold them into the batter with a spatula using a sweeping motion.
Divide the batter between the prepared pans and bake for 25-28 minutes until the cakes spring back lightly to the touch.
Cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the remaining butter until smooth, gradually add powdered sugar, and whip in the cooled champagne reduction and remaining vanilla until fluffy.

Notes

For the best volume, ensure your egg whites are at room temperature and the mixing bowl is completely free of any oil or grease. If the champagne reduction results in slightly more than 6 tablespoons, continue simmering to prevent the frosting from becoming too thin. Handle the folded batter gently to maintain the signature cloud-like texture of the velvet crumb.

Prep Time: 25 mins
Cook Time: 28 mins
Category: Dessert
Method: Baking
Cuisine: Mediterranean-Inspired