Introduction

Pink Champagne Cake is a delicate and elegant dessert that combines light, fluffy layers with a subtle champagne flavor. Perfect for celebrations or a special treat, this cake is both impressive and approachable for home bakers.

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)
2 ¼ cups pink champagne (for reduction)
1 ½ cups salted butter (softened, for frosting)
¼ teaspoon vanilla extract (for frosting)
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 any excess flour, then line the bottoms with parchment paper.
Step 2: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter until creamy.
Step 3: Add the sugar, cooking oil, and vanilla extract to the butter and mix well until creamy and fully combined.
Step 4: In a separate medium bowl, whisk together the flour, baking powder, and salt.
Step 5: With the mixer on low speed, add about half of the flour mixture, stirring just until combined. Follow with half of the buttermilk. Repeat this process with the remaining flour and buttermilk portions.
Step 6: Continue by alternating the remaining flour with the ½ cup pink champagne, mixing gently on low speed until just combined after each addition.
Step 7: If using pink food coloring, add it now and stir gently to incorporate evenly. Set the batter aside.
Step 8: In a large, clean, dry bowl, beat the egg whites using clean, dry beaters. Start on low speed until foamy, then increase to high speed and whip until stiff peaks form.
Step 9: Gently fold the whipped egg whites into the cake batter using a spatula until fully combined and uniform in texture.
Step 10: Divide the batter evenly among the prepared cake pans (about 470 grams each). Bake on the center rack of the oven for 25–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 11: Let the cakes cool in their pans for 10–15 minutes. Then, carefully loosen the edges with a knife and invert onto a cooling rack. Chill completely before frosting.
Step 12: For the pink champagne reduction, heat 2 ¼ cups pink champagne in a small skillet or saucepan over medium heat until it simmers and reduces to about 6 tablespoons (around 10 minutes). Transfer to a heatproof bowl and let cool completely.
Step 13: For the frosting, beat the softened salted butter in a large bowl until smooth and creamy.
Step 14: Gradually add powdered sugar, about one cup at a time, mixing well after each addition. Scrape the bowl sides and bottom to ensure even mixing.
Step 15: Stir in ¼ teaspoon vanilla extract.
Step 16: Add the cooled pink champagne reduction one tablespoon at a time, mixing well until the frosting is smooth and combined.
Step 17: Trim the tops of the cooled cakes if needed to level them. Place the first layer on a serving platter and spread a layer of frosting evenly on top.
Step 18: Repeat with the remaining layers and cover the entire cake with a smooth layer of frosting. Decorate with extra frosting swirls or sprinkles if desired, then enjoy!

Tips & Variations

Use room temperature ingredients to help the batter mix smoothly and rise evenly.
Substitute sparkling rosé or a non-alcoholic sparkling juice for the pink champagne for different flavor variations.
Add a few drops of pink food coloring to enhance the cake’s lovely color if desired.
For a richer flavor, try using browned butter instead of regular unsalted butter in the cake batter.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover frosting can be stored in an airtight container in the fridge and re-whipped before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without champagne?

Yes, you can substitute sparkling rosé or even a non-alcoholic sparkling juice to keep the bubbly flavor while avoiding alcohol.

How do I know when the cake layers are done baking?

Insert a toothpick into the center of the cake layers. If it comes out clean or with a few moist crumbs, the cake is done. Be careful not to overbake to keep it moist.

Pink Champagne Cake Recipe

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★★★★★

5 from 113 reviews

This Pink Champagne Cake is a moist, fluffy, and delightfully elegant dessert perfect for special occasions. Made with a blend of buttermilk and pink champagne, this cake boasts a tender crumb and a subtle, bubbly flavor. The cake is layered and frosted with a luscious pink champagne buttercream frosting, giving it a beautiful pink hue and a sophisticated touch that will impress your guests.

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

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 Frosting

2 ¼ cups pink champagne
1 ½ cups salted butter, softened
¼ teaspoon vanilla extract
6 cups powdered sugar

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.
Cream Butter: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened unsalted butter using an electric mixer until creamy and smooth.
Mix Wet Ingredients: Add granulated sugar, neutral oil, and vanilla extract to the creamed butter. Stir well with the mixer until the mixture is creamy and well combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution.
Alternate Flour and Buttermilk: With the mixer on low speed, gradually add about half of the flour mixture, stirring until just combined. Then add half of the buttermilk, mixing gently. Repeat this alternating process with the remaining flour and buttermilk portions to create a smooth batter.
Alternate Flour and Pink Champagne: Continuing on low speed, add another portion of the flour mixture, followed by half of the pink champagne. Add more flour, then the remaining champagne, and finish with the last of the flour mixture. Mix until just combined to retain the batter’s lightness.
Add Food Coloring: If using pink food coloring, add it now and gently stir until evenly incorporated to achieve a lovely pink tint.
Whip Egg Whites: In a clean, dry, grease-free large bowl, beat the egg whites with an electric mixer starting on low speed until foamy. Gradually increase to high speed and beat until stiff peaks form — thick, opaque, and holding shape when the beaters are lifted.
Fold in Egg Whites: Carefully fold the whipped egg whites into the cake batter using a spatula. Use gentle folding motions to maintain the airiness of the egg whites and achieve a uniform batter without deflating it.
Bake the Cakes: Evenly divide the batter (about 470 grams per pan) into the prepared cake pans. Place them on the center rack of your preheated oven and bake 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 their pans for 10-15 minutes. Run a knife along the edges to loosen them, then carefully invert onto wire racks to cool completely before frosting.
Make Pink Champagne Reduction: In a small skillet or saucepan over medium heat, simmer 2 ¼ cups of pink champagne and reduce to 6 tablespoons (about 88 ml). This takes around 10 minutes. Pour into a heatproof bowl and allow to cool completely. Refrigerate to speed up cooling if needed.
Prepare Frosting: In a large bowl, beat 1 ½ cups softened salted butter until smooth and creamy using an electric mixer. Gradually add 6 cups powdered sugar, approximately one cup (125 grams) at a time, mixing well after each addition and scraping the bowl sides.
Add Flavoring and Champagne: Stir in ¼ teaspoon vanilla extract. Then gradually add the cooled pink champagne reduction, one tablespoon at a time, stirring until the frosting is smooth and well combined.
Assemble Cake: Once the cakes are completely cooled, level the tops if necessary. Place the first cake layer on a serving platter and spread an even layer of frosting over the top. Repeat for the remaining layers.
Frost Exterior and Decorate: Apply an even layer of frosting around the sides of the assembled cake. Optionally, use extra frosting for decorative swirls with a small closed-star tip. Add sprinkles if desired, then serve and enjoy your elegant Pink Champagne Cake!

Notes

Use room temperature ingredients to ensure smooth batter and better mixing.
Be sure your mixing bowls and beaters are completely clean and free of grease when whipping egg whites to achieve stiff peaks.
Pink food coloring is optional but recommended for a vibrant cake appearance.
Do not overmix after folding in egg whites to maintain the batter’s light and airy texture.
Allow cakes to cool completely before frosting to prevent melting the buttercream.
Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
Pink champagne can be substituted with other sparkling rosé wines but will affect flavor slightly.

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