Pink Champagne Cake {Scratch Recipe}

• 3 cups (342 g) cake flour
• 1 Tablespoon (15 g) baking powder
• 1/2 teaspoon (2g) salt
• 6 egg whites ((194g))
• 1 cup (242g) pink champagne, I used Andre Blush Champagne
• 2 teaspoons (8g) vanilla
• 2 Tablespoons vegetable oil (18 g)
• 2 cups (400g) sugar
• 2 sticks (226 g total) unsalted butter, softened slightly
• Small amount of pink food color
• 4 sticks (452g total) unsalted butter, softened ( *See Notes)
• 12 cups (1380g) powdered sugar
• 4 teaspoons (16g) vanilla
• 1 teaspoon (6g) salt
• 1/2 cup (122g) pink champagne
• Pink Coloring Gel of Choice (We used a touch of Americolor Deep Pink)

Directions