Non-Alcoholic Pink Champagne Inspired Cake
A delightful and elegant non-alcoholic cake inspired by the effervescence of champagne, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup sparkling grape juice
- 1 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pink food coloring
Instructions
Preparation
- Preheat oven to 350°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture alternately with the sparkling grape juice.
- Pour batter into a prepared 9-inch round cake pan. Bake in preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- While the cake cools, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until smooth. Add pink food coloring until desired shade is achieved.
Serving
- Once the cake is completely cool, spread the frosting evenly over the top and sides of the cake. Decorate with edible pearls or sprinkles if desired.
- Slice the cake into 8 pieces and serve with your choice of beverage.
Storage
- Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
Notes
Pro Tips: Use room temperature ingredients for best results. Add food coloring gradually to achieve the perfect pink hue.
Ingredient Substitutions: Substitute butter with vegan butter for a dairy-free option.
How to Serve: Pair with non-alcoholic pink lemonade or a light fruit punch.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Bake the cake a day in advance and frost the next day for convenience.
Ingredient Substitutions: Substitute butter with vegan butter for a dairy-free option.
How to Serve: Pair with non-alcoholic pink lemonade or a light fruit punch.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Bake the cake a day in advance and frost the next day for convenience.