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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.

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

  1. 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.
  2. 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.
  3. Add Oil and Vanilla: Stir in the granulated sugar, neutral oil, and vanilla extract until the mixture is smooth and well combined.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. 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.
  6. 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.
  7. Add Food Coloring (Optional): If using, gently stir in pink food coloring until evenly distributed in the batter.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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

Find it online: https://stirringwithstella.com/pink-champagne-cake-recipe/