Introduction

Pink Champagne Cake is a light, elegant dessert perfect for celebrations or a special treat. This moist cake combines the subtle fruity notes of pink champagne with a creamy champagne-infused buttercream frosting. It’s a delightful twist on a classic layer cake that’s sure to impress your guests.

A slice of pale pink layered cake sits on a white plate with a subtle patterned rim. The cake has four layers of soft, moist pink sponge, each separated by thick, smooth white frosting. The outer edge of the slice is decorated with creamy white frosting swirls and sprinkled with small white and pale pink decorations. In the background, there is a full cake covered in white frosting and some green and white blurred elements, all set on a white marbled surface. A gold and glittery textured cloth and a gold utensil lie near the plate. Photo taken with an iphone --ar 4:5 --v 7

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 the excess flour. Line the bottoms with parchment paper for easy removal.
Step 2: In a large bowl or stand mixer fitted with a paddle attachment, beat 6 tablespoons of butter until creamy. Add 2 cups sugar, ⅔ cup oil, and ¾ teaspoon vanilla extract. Mix until well combined and creamy.
Step 3: In a separate bowl, whisk together 2 ¾ cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.
Step 4: With the mixer on low speed, alternately add the dry flour mixture and ½ cup buttermilk to the butter mixture. Start and end with the flour, mixing just until combined after each addition.
Step 5: Continue alternating by adding the remaining flour and ½ cup pink champagne in portions, mixing on low speed until just combined. If using, add a few drops of pink food coloring and gently stir to create a pastel pink batter.
Step 6: In a clean, dry bowl, beat 6 large egg whites using an electric mixer. Start on low until foamy, then increase to high speed until stiff peaks form—egg whites should be thick and hold a firm peak.
Step 7: Carefully fold the whipped egg whites into the cake batter using a spatula, ensuring an even and gentle mix to maintain airiness.
Step 8: Divide the batter evenly among the prepared pans (about 470 grams each). Bake on the center rack at 350°F (175°C) for 25-28 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 9: Allow the cakes to cool in their pans for 10-15 minutes. Run a knife around the edges, then invert onto a cooling rack to cool completely before frosting.
Step 10: While the cakes cool, prepare the pink champagne reduction. In a small saucepan over medium heat, simmer 2 ¼ cups pink champagne until reduced to 6 tablespoons, about 10 minutes. Pour into a heatproof bowl and cool completely (refrigerate to speed cooling if desired).
Step 11: Prepare the frosting by beating 1 ½ cups softened salted butter until smooth and creamy. Gradually add 6 cups powdered sugar, about one cup at a time, mixing well after each addition and scraping the bowl sides.
Step 12: Stir in ¼ teaspoon vanilla extract. Then slowly add the cooled champagne reduction one tablespoon at a time, mixing until smooth and fully combined.
Step 13: Once the cakes are completely cool, level the tops if needed. Place the first layer on a serving platter, spread an even layer of frosting over it, then repeat with remaining layers.
Step 14: Apply a thin crumb coat if desired, then a final smooth coat of frosting all around the cake. Use extra frosting for decorative swirls and add sprinkles if you like.
Step 15: Serve and enjoy your elegant Pink Champagne Cake!

Tips & Variations

For a deeper pink color, add a few drops of pink gel food coloring to the batter and frosting.
Use room temperature eggs and ingredients to ensure better mixing and texture.
Substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar as a quick fix.
Layer with fresh strawberries for an added fruity touch.

Storage

Store the Pink Champagne Cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake layers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

A round layered cake with smooth pale pink frosting covering the whole cake. The cake has visible three layers with creamy texture. The top edge is decorated with light pink piped rosettes and small star shapes, sprinkled with tiny white and pink sprinkles and white jimmies. The cake sits on a round white marbled surface. In the background, there are white plates stacked with gold forks and a blurred bottle to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular champagne instead of pink champagne?

Yes, regular champagne or sparkling wine can be used, but the cake will lack the subtle flavor and color that pink champagne adds.

Can I make this cake ahead of time?

Absolutely. You can bake the cake layers a day or two ahead and keep them wrapped tightly in plastic wrap at room temperature or refrigerated. Make the frosting fresh before assembling for best results.