Gluten-Free Pink Champagne Cake with Raspberry Champagne Buttercream

This is the cake for the occasions that earn capital letters — a blush-pink champagne-scented crumb stacked with raspberry buttercream that carries a real sparkle of bubbly. Champagne is naturally gluten-free, and the reduction trick below doubles its flavor.

Yield: One 8-inch layer cake · Time: 2 hr

Ingredients

• 1 cup (240 ml) champagne or prosecco, reduced by half and cooled
• 2 3/4 cups (385 g) gluten-free all-purpose flour blend with xanthan gum
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 cup (225 g) butter, softened
• 1 3/4 cups (350 g) sugar
• 5 egg whites
• 1/2 cup (120 ml) sour cream
• 1 tsp vanilla + drop of pink gel color
• Buttercream: 1 1/2 cups butter, 5 cups powdered sugar, 1/3 cup seedless raspberry jam, 3 tbsp champagne reduction

Directions

1. Reduce the champagne first and cool it completely.
2. Cream butter and sugar; beat in egg whites in two additions.
3. Fold in dry ingredients alternating with sour cream, half the reduction, vanilla, and color.
4. Bake in two lined 8-inch pans at 350°F (175°C) for 28–32 minutes; cool fully.
5. Beat the buttercream ingredients until fluffy, adding reduction last. Fill, stack, and frost.

Pro tip: Reducing the champagne concentrates flavor and burns off the alcohol that would otherwise curdle the buttercream.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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