Pretty in Pink - Pink Champagne cake filled with Raspberry Champagne Buttercream

Cake

3 cups (13.5 ounces) Gluten Free Farina All Purpose Flour

1 and 1/2 teaspoons guar gum or 3/4 teaspoon xanthan gum

1 Tablespoon (.5 ounces) Baking Powder

1/2 teaspoon (.1 ounce) salt

1 and 1/2 cups (10.7 ounces) granulated sugar

1 cup (8 ounces) pink champagne, flat

2 teaspoons vanilla extract

pink food coloring - enough to make mixture a light pink

1/4 cup (2 ounces) Whole Milk Do not combine with champagne because it will curdle.

1 cup (8 ounces) butter, unsalted, cut into 1 Tablespoon pieces, softened

6 egg whites, room temperature preferred

1/4 teaspoon cream of tartar

1/2 cup (3.6 ounces) granulated sugar

Raspberry Champagne Buttercream

2 cups (1 pound) Butter, unsalted, softened

8 cups (2 pounds) Confectioner's Sugar

4 Tablespoons (2 ounces) pink champagne, flat

1 teaspoon vanilla extract

1/2 cup (6 ounces) raspberry jam, seedless

Cake
Prepare pans by greasing sides and bottom with coconut oil and line with parchment circles.
Preheat oven to 350F.
Combine flour, gum, baking powder, salt and 1 and 1/2 cups sugar in bowl of electric mixer.
In measuring cup, combine champagne, vanilla and food color (You could choose to wait until mix is made and then color to your liking. Probably a safer approach.)
Measure out milk, but do not combine with champagne mixture or it will curdle.
Add softened butter to dries. Mix 1 minute.
Add milk and champagne mixture to dries/butter mix and mix on low until combined. Raise to medium speed and mix 1 minute. Move to another bowl.
Wash bowl of electric mixer making sure it's free of fat residues.
Whip egg whites on medium speed until frothy. Add cream of tartar and beat until soft peaks.
Add sugar and beat on high to stiff peaks. Be careful not to overwhip whites to dry.
Add one-third of whipped whites to cake mixture and mix by hand to combine.
Add remaining whites and fold in gently just until combined.
Divide evenly into 2 prepared 9" pans.
Bake 350F for 20 to 25 minutes or until top springs back when touched lightly in the middle.
For this cake, I used 2 - 6" pans with 12.5 ounces of batter and an 8" pan with 20 ounces of batter.
Remove pans from oven and let cool for 5 to 10 minutes. Turn out onto cardboard cake circle and let cool before icing. I personally prefer to wrap and freeze my cakes for a denser crumb before decorating. Be sure to thaw the cake before icing or the cake will expand when it warms up and the icing will crack.
Raspberry Champagne Buttercream
Place butter in bowl of electric mixer and cream butter.
Add jam and mix until combined.
Add confectioner's sugar alternately with champagne until mixture is moistened. Scrape down bowl.
Beat on medium speed for 3 minutes to aerate mixture.
Fill, ice and decorate cake as desired. See post for suggestions.