Introduction

This Pink Champagne Cake is a delightful and elegant dessert perfect for special occasions or any time you want to impress. Light, fluffy cake layers infused with pink champagne and frosted with a smooth champagne-infused buttercream make it a showstopper that’s surprisingly easy to make at home.

Pink Champagne Cake Recipe - Recipe Image

Ingredients

6 Tablespoons unsalted butter (softened to room temperature)
2 cups granulated sugar
⅔ cup neutral cooking oil (canola, vegetable, or avocado)
¾ teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon table salt
½ cup buttermilk
½ cup pink champagne
6 large egg whites (room temperature preferred)
Pink food coloring (optional, see note)
2 ¼ cups pink champagne (for reduction)
1 ½ cups salted butter (softened)
¼ teaspoon vanilla extract
6 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tapping out excess flour, and line the bottoms with parchment paper.
Step 2: In a large bowl or stand mixer fitted with a paddle attachment, beat 6 tablespoons softened unsalted butter until creamy.
Step 3: Add 2 cups granulated sugar, ⅔ cup neutral oil, and ¾ teaspoon vanilla extract to the butter and mix well until creamy and combined.
Step 4: In a separate bowl, whisk together 2 ¾ cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.
Step 5: With the mixer on low, add about half of the flour mixture to the butter mixture, stirring just to combine. Follow with half of the ½ cup buttermilk. Repeat this, alternating flour and buttermilk, until all are incorporated.
Step 6: Continue alternating by adding the remaining flour in portions, but mix in ½ cup pink champagne in two additions between flour portions. Stir gently to combine.
Step 7: If using, add a few drops of pink food coloring and stir gently to tint the batter evenly. Set aside.
Step 8: In a clean, dry bowl, beat the 6 egg whites on low speed until foamy. Gradually increase speed to high and beat until stiff peaks form, meaning the egg whites hold firm peaks when the beaters are lifted.
Step 9: Gently fold the beaten egg whites into the batter using a spatula. Be careful to maintain the airiness and ensure a uniform, well-distributed batter.
Step 10: Divide the batter evenly among the prepared cake pans (about 470 grams per pan). Bake on the center oven rack for 25-28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 11: Cool the cakes in the pans for 10-15 minutes. Run a knife around the edges to loosen, then invert onto cooling racks. Let cakes cool completely before frosting.
Step 12: For the pink champagne reduction, heat 2 ¼ cups pink champagne in a small saucepan over medium heat until it simmers and reduces to 6 tablespoons, about 10 minutes. Let cool completely before using. You may refrigerate to speed cooling.
Step 13: To prepare the frosting, beat 1 ½ cups softened salted butter in a large bowl until smooth and creamy.
Step 14: Gradually add 6 cups powdered sugar about a cup at a time, mixing well after each addition and scraping the bowl sides and bottom.
Step 15: Stir in ¼ teaspoon vanilla extract, then add the cooled champagne reduction one tablespoon at a time, mixing until smooth and completely combined.
Step 16: Level the cooled cake layers if needed. Place the first cake layer on a serving plate and spread an even layer of frosting. Repeat with remaining layers and cover the entire cake with a smooth frosting layer.
Step 17: Optionally, decorate with frosting swirls or sprinkles. Serve and enjoy your elegant Pink Champagne Cake!

Tips & Variations

Use room temperature egg whites to achieve better volume when whipping.
If you prefer a stronger pink hue, add pink food coloring incrementally until desired shade is reached.
Substitute the pink champagne with sparkling rosé if preferred; adjust for sweetness accordingly.
To make the cake dairy-free, substitute the butter with a plant-based alternative and use a dairy-free milk with a tablespoon of vinegar in place of buttermilk.
Ensure all mixing bowls and beaters are grease-free when whipping egg whites for best results.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular champagne instead of pink champagne?

Yes, you can substitute regular champagne or sparkling wine, but the cake will lack the pink hue. Adding pink food coloring can help achieve the color if desired.

Why do I need to fold in the egg whites instead of mixing them?

Folding preserves the air whipped into the egg whites, which creates a light, fluffy texture in the cake. Mixing aggressively would deflate the egg whites and result in a denser cake.

Pink Champagne Cake Recipe

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4.6 from 121 reviews

A delicate and elegant Pink Champagne Cake featuring light, fluffy layers infused with champagne and finished with a smooth, buttery pink champagne frosting. This celebratory cake combines the subtle fruitiness and effervescence of pink champagne with classic vanilla flavors, perfect for special occasions or a delightful treat.

Author: Stella
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Layers

6 Tablespoons unsalted butter (softened to room temperature)
2 cups granulated sugar
⅔ cup neutral cooking oil (canola, vegetable, or avocado)
¾ teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon table salt
½ cup buttermilk
½ cup pink champagne
6 large egg whites (room temperature preferred)
Pink food coloring (optional)

Pink Champagne Reduction

2 ¼ cups pink champagne

Frosting

1 ½ cups salted butter (softened)
¼ teaspoon vanilla extract
6 cups powdered sugar
Reduced pink champagne (from above reduction, cooled)

Instructions

Prepare Cake Pans: Preheat your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tapping out excess flour, and line the bottoms with parchment paper to prevent sticking.
Mix Butter and Sugar: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter with an electric mixer until creamy.
Add Oil and Vanilla: Stir in the granulated sugar, neutral oil, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Alternate Adding Flour and Buttermilk: On low speed, add about half of the flour mixture to the wet ingredients until just combined, then stir in half of the buttermilk. Repeat with the remaining flour and buttermilk, combining gently after each addition.
Alternate Adding Flour and Champagne: Again on low speed, add another portion of flour followed by half the pink champagne. Repeat with the remaining champagne and flour, mixing until just combined.
Add Food Coloring (Optional): If using, gently stir in pink food coloring until evenly distributed in the batter.
Whip Egg Whites: In a clean, dry, grease-free bowl, beat the egg whites with clean beaters on low speed until foamy. Gradually increase speed to high and beat until stiff peaks form—egg whites should be opaque, voluminous, and hold a firm peak.
Fold in Egg Whites: Gently fold the beaten egg whites into the cake batter with a spatula, ensuring the batter is uniform without deflating the egg whites too much.
Divide and Bake: Evenly divide the batter between the prepared pans (about 470 grams per pan). Bake on the center rack of the preheated oven for 25-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool Cakes: Let the cakes cool in the pans for 10-15 minutes before loosening edges with a knife and inverting onto a cooling rack. Allow to cool completely before frosting.
Prepare Pink Champagne Reduction: In a small skillet or saucepan, heat 2 ¼ cups pink champagne over medium heat until simmering. Reduce the liquid to 6 tablespoons by simmering gently for about 10 minutes, checking volume regularly. Transfer to a heatproof bowl and chill until completely cooled.
Make Frosting: In a large bowl, beat softened salted butter until smooth and creamy. Gradually add powdered sugar, about 1 cup at a time, mixing well after each addition and scraping the bowl sides. Stir in vanilla extract.
Add Reduced Champagne to Frosting: Slowly add the cooled pink champagne reduction one tablespoon at a time, mixing until the frosting is smooth and fully combined.
Assemble Cake: Once cooled, level cake layers if needed. Place the first cake layer on a serving platter and spread an even layer of frosting on top. Repeat with remaining layers. Cover the entire cake with the remaining frosting. Optionally, decorate with frosting swirls or sprinkles, then serve and enjoy!

Notes

Using room temperature eggs and butter helps achieve a smooth, well-incorporated batter.
Pink food coloring is optional and can be adjusted based on your desired pink hue.
Ensure egg whites are whipped to stiff peaks for a light and airy cake texture.
Be gentle when folding egg whites into the batter to maintain volume.
Watch the champagne reduction carefully; avoid boiling too rapidly to prevent burning.
The frosting can be refrigerated if not used immediately; let it come to room temperature and rewhip before frosting the cake.
This cake pairs beautifully with fresh berries for garnish or a light dusting of edible glitter for extra celebration flair.

Keywords: Pink Champagne Cake, Champagne Cake, Celebration Cake, Layer Cake, Party Dessert, Pink Cake, Buttercream Frosting