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Valentine's Day Pink Sparkle Cake ✨💖

Celebrate Valentine's Day with this enchanting pink champagne cake! Light, airy layers infused with sparkling rosé and frosted with a rich, reduced pink champagne buttercream. A truly romantic dessert to share with loved ones.
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Prep Time 35 minutes
Cook Time 26 minutes
Total Time 1 hour 1 minute
Servings 12 slices
Calories 872 kcal

Equipment

  • Three 8-inch round cake pans
  • Parchment Paper
  • Large Bowl
  • Stand Mixer (optional)
  • Medium Bowl
  • Whisk
  • Electric Mixer
  • Spatula
  • Small Skillet
  • Wire Rack
  • Toothpick
  • Serving platter

Ingredients
  

For the Cake Layers

  • 6 Tablespoons unsalted butter softened
  • 2 cups granulated sugar
  • ⅔ cup neutral cooking oil (like avocado or canola)
  • ¾ teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup buttermilk
  • ½ cup pink champagne (or sparkling rosé)
  • 6 large egg whites at room temperature
  • A drop pink food coloring (optional)

For the Pink Champagne Frosting

  • 2 ¼ cups pink champagne (for reduction)
  • 1 ½ cups salted butter softened
  • 6 cups powdered sugar
  • ¼ teaspoon vanilla extract

Instructions
 

  • 1. Prep Pans & Oven: Get your oven ready by preheating it to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
  • 2. Cream Wet Ingredients: In a large bowl (or stand mixer), beat the softened butter until it's light and fluffy. Add the granulated sugar, cooking oil, and vanilla extract, mixing until everything is smooth and beautifully combined.
  • 3. Mix Dry Ingredients: Grab a separate medium bowl and whisk together the flour, baking powder, and salt. This ensures they're evenly distributed.
  • 4. Combine Batter (Part 1): With your mixer on low speed, slowly add about half of the dry flour mixture to your wet ingredients until just mixed. Follow this with half of the buttermilk. Repeat with another portion of flour and the remaining buttermilk, mixing gently after each addition.
  • 5. Combine Batter (Part 2): Now, stir in another portion of the flour mixture, then half of the pink champagne. Continue with more flour, the rest of the champagne, and finally the last bit of flour. Mix just until combined; don't overdo it!
  • 6. Add Color (Optional): If you desire a pretty pink cake, gently stir in a small drop of pink food coloring. Set this lovely batter aside.
  • 7. Whip Egg Whites: In a very clean, dry, and grease-free bowl, beat the egg whites with an electric mixer. Start on low speed until they're foamy, then gradually increase to high speed. Beat until they form stiff, glossy peaks that hold their shape when you lift the beaters. This adds wonderful lightness!
  • 8. Fold Gently: Using a spatula (not your electric mixer!), very carefully fold the whipped egg whites into your cake batter. Be super gentle to keep the batter light and airy, making sure the egg whites are evenly blended throughout.
  • 9. Bake: Divide the batter equally among your prepared cake pans (about 470 grams per pan if you're using a scale). Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
  • 10. Cool: Let the cakes cool in their pans for 10-15 minutes. Then, gently run a knife along the edges, invert them onto a wire rack, and let them cool completely. Patience ensures perfect layers!
  • 11. Reduce Champagne: Pour the 2 ¼ cups of pink champagne into a small skillet. Cook it over medium heat, letting it simmer gently until it reduces to about 6 Tablespoons (this usually takes around 10 minutes). Let this concentrated champagne cool completely; you can even pop it in the fridge to speed things up.
  • 12. Make Buttercream Base: In a large bowl, beat the softened salted butter until it's wonderfully smooth and creamy.
  • 13. Add Sugar & Vanilla: Gradually add the powdered sugar, about a cup at a time, beating well after each addition until it's fully incorporated and fluffy. Stir in the vanilla extract.
  • 14. Finish Frosting: Slowly, adding just a tablespoon at a time, beat in the cooled champagne reduction until the frosting is smooth, light, and perfectly flavored. This gradual addition helps keep the frosting creamy.
  • 15. Layer & Decorate: Once your cake layers are completely cool, gently level the tops if needed for a beautiful, flat surface. Place the first cake layer on your serving platter, spread an even layer of frosting over it, and repeat with the remaining layers. Frost the sides of the cake smoothly. For an extra romantic touch, use any leftover frosting to pipe pretty swirls or rosettes on top. Enjoy your homemade, heartfelt celebration cake!

Notes

This festive cake is perfect for special occasions like Valentine's Day! For a truly show-stopping look, consider adding edible glitter or sprinkles to the frosting.
Nutrition Information (per serving):
Calories: 872kcal
Total Carbs: 116g
Net Carbs: 115g
Fats: 42g
Protein: 5g
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