Ingredients
Equipment
Method
- Set your oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans, tap out any extra flour, and line the pan bottoms with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter until smooth and creamy.
- Add the granulated sugar, oil, and vanilla extract to the bowl. Beat until the mixture is light and well blended.
- In a different bowl, combine the flour, baking powder, and salt by whisking together.
- On low mixer speed, alternate adding the flour mixture and buttermilk: stir in a portion of the flour mixture, then half the buttermilk, more flour, the rest of the buttermilk, and finally the last of the flour.
- Continue alternating, adding the remaining flour and the 1/2 cup sparkling white grape juice in batches, mixing just until incorporated.
- If desired, gently mix in pink food coloring to achieve your preferred color.
- In a clean, grease-free separate bowl, begin whipping the egg whites on low speed until foamy. Gradually increase the speed to high and whip until stiff peaks form.
- Carefully fold the whipped egg whites into the cake batter with a spatula, mixing gently until uniform and fully combined.
- Evenly divide the batter between the three prepared pans (about 470g per pan). Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 10–15 minutes, then carefully turn them out onto a wire rack to finish cooling before frosting.
- To make the grape juice reduction, place 2 1/4 cups sparkling white grape juice in a small pan. Cook over medium heat until simmering and reduced to 6 tablespoons, about 10 minutes. Let the reduction cool fully.
- For the frosting, beat the softened butter in a large bowl until smooth and creamy.
- Add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually mix in the completely cooled sparkling grape juice reduction, a tablespoon at a time, until the frosting is smooth and fully blended.
- If needed, level the tops of the cakes. Set the first layer on your serving plate, spread with frosting, and repeat with the remaining layers. Frost the outside of the cake as desired.
Nutrition
Notes
For best results, make sure to whip the egg whites in a completely clean, grease-free bowl, and fold them into the batter very gently to keep the texture light. The sparkling grape juice can be replaced with real champagne or sparkling rosé in equal measure for a more authentic flavor. The cake layers can be baked in advance; wrap cooled cakes well and refrigerate up to two days or freeze (unfrosted) for longer storage. Finished cake keeps well, covered in the refrigerator, for up to four days. Allow slices to come to room temperature before serving for the best texture. Pink food coloring is optional and only affects appearance.