What says celebrate more than a pink sparkling bubbly brut cake? Nothing! The fresh and fruity flavor of Le Grand Courtâge's Rose Brut has aromas of young strawberry, raspberry and notes of lilac and violets. This cake is a perfect sweet treat for any occassion! Last weekend I made this for my mother-in-law's 60th birthday party, and it was a BIG hit! We served it with Le Grand Courtâge Rose Brut of course and it was the perfect way to end a very fun evening!
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 3 large egg whites, room temperature
- 1 teaspoon vanilla bean paste
- 3/4 cup Le Grand Courtâge ROSÉ, BRUT – MINI (187ml) - I used 3/4 cup for the cake and had a little left over for a taste for myself ;)
- Fuchsia Color Gel
- Preheat oven to 350. Lightly coat three 6" cake rounds with cooking spray and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on medium-high until pale and fluffy (2-3mins).
Reduce speed and add egg whites one at a time.
Alternate adding flour mixture and Le Grand Courtage Rose Brut, beginning and ending with flour. Fully incorporating after each addition.
Add a small amount fuchsia gel coloring. Mix to incorporate but try not to over-mix.
Spread batter evenly into prepared pans. Smooth the tops with a spatula.
Bake for approximately 25 minute, or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10 minuts then turn out onto wire rack to cool completely.
Frost with vanilla bean buttercream. Enjoy!
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