Pink Champagne Cake Recipe

Introduction

This Pink Champagne Cake is a delightful and elegant dessert perfect for special occasions or celebrations. Light, fluffy, and infused with the subtle flavor of pink champagne, it’s sure to impress your guests with both its taste and appearance.

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
• 1 ½ cups salted butter (softened)
• ¼ teaspoon vanilla extract
• 6 cups powdered sugar

Instructions

1. 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, and line the bottoms with parchment paper.
2. Step 2: In a large bowl or stand mixer fitted with a paddle attachment, beat the 6 tablespoons of softened unsalted butter until creamy.
3. Step 3: Add the granulated sugar, neutral oil, and ¾ teaspoon vanilla extract to the butter. Mix well until the mixture is creamy and fully combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Step 5: With your mixer on low speed, alternate adding the flour mixture and buttermilk to the butter mixture. Start by adding about ½ cup of flour, mix until just combined, then add half the buttermilk. Repeat once more with the remaining flour and buttermilk.
6. Step 6: Continue alternating by adding portions of the flour mixture and the ½ cup pink champagne: stir in some flour, then half the pink champagne, more flour, the remaining pink champagne, and finish with the remaining flour. Mix on low speed just until combined.
7. Step 7: If using pink food coloring, add a few drops now and gently stir to incorporate evenly into the batter. Set the batter aside.
8. Step 8: In a clean, dry, and grease-free bowl, beat the egg whites on low speed until foamy. Gradually increase speed to high and continue beating until stiff peaks form (opaque, thick, and holding their shape).
9. Step 9: Gently fold the whipped egg whites into the batter using a spatula until fully combined and uniform but without deflating the mixture.
10. Step 10: Divide the batter evenly among the prepared cake pans (about 470 grams each) and bake on the center oven rack for 25-28 minutes. Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
11. Step 11: Let the cakes cool in the pans for 10-15 minutes. Run a knife around the edges to loosen, then invert the cakes onto cooling racks and allow them to cool completely before frosting.
12. Step 12: To make the pink champagne reduction, simmer the remaining 2 ¼ cups pink champagne in a small saucepan over medium heat until it reduces to about 6 tablespoons (just above ⅓ cup). This usually takes about 10 minutes. Transfer to a heatproof bowl and cool completely.
13. Step 13: For the frosting, beat 1 ½ cups softened salted butter in a large bowl until creamy. Gradually add powdered sugar, about 1 cup at a time, beating well after each addition and scraping down the sides. Stir in ¼ teaspoon vanilla extract.
14. Step 14: Slowly add the cooled pink champagne reduction, one tablespoon at a time, stirring until smooth and fully combined.
15. Step 15: Once the cakes are cool, level the tops if needed. Place the first layer on a serving plate and spread a layer of frosting evenly over it. Repeat with the remaining layers.
16. Step 16: Frost the outside of the assembled cake evenly. Decorate as desired with extra frosting swirls or sprinkles, then serve and enjoy!

Tips & Variations

• Use room temperature egg whites to achieve the best volume when whipping.
• For a more intense pink color, add a few drops of pink gel food coloring to the batter.
• If you prefer, substitute the pink champagne with a sparkling rosé for a slightly different flavor.
• Ensure your mixing bowls and beaters for egg whites are completely clean and grease-free for optimal peaks.
• To speed up cooling of the champagne reduction, place it in the refrigerator after reducing.

Storage

Store the cake covered in the refrigerator for up to 3-4 days. Before serving, let it sit at room temperature for about 30 minutes to soften the frosting. You can also freeze the cake (wrapped tightly in plastic wrap and foil) for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without pink champagne?

Yes, you can substitute the pink champagne with sparkling white wine, rosé, or even a mix of white grape juice and a splash of lemon for a non-alcoholic version. The flavor will be slightly different but still delicious.

Why do I need to whip the egg whites separately?

Whipping egg whites separately adds air to the batter, creating a light and fluffy texture. Folding them gently into the batter helps retain this air, resulting in a tender and airy cake.

Pink Champagne Cake Recipe

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4.8 from 58 reviews

This Pink Champagne Cake is a luxurious, moist layered cake infused with real pink champagne in both the batter and the frosting. Soft, fluffy layers combine with a delicate pink champagne buttercream frosting to create an elegant dessert perfect for celebrations, featuring a subtle fruity sparkle and delicate vanilla notes.

• Author: mia
• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings (3 layers, 8-inch cake) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Prepare Cake Pans: Preheat oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tapping out excess flour. Line bottoms with parchment paper to prevent sticking.
2. Beat Butter: In a large bowl or stand mixer with paddle attachment, beat 6 tablespoons softened unsalted butter until creamy and smooth.
3. Add Sugar, Oil, Vanilla: Add 2 cups granulated sugar, ⅔ cup neutral oil, and ¾ teaspoon vanilla extract to the butter. Mix until the mixture is creamy and fully combined.
4. Mix Dry Ingredients: In a separate medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
5. Alternate Adding Flour and Buttermilk: On low mixer speed, add about half of the flour mixture (approximately ½ cup at a time), mixing just to combine. Then add half of the ½ cup buttermilk. Repeat with the remaining flour and buttermilk portions, keeping the mixer on low.
6. Incorporate Flour and Pink Champagne: Continue alternating by adding portions of flour and then half of ½ cup pink champagne, repeating until all flour and pink champagne are incorporated. Mix on low speed until just combined after each addition.
7. Add Food Coloring (Optional): If using pink food coloring, add it now and gently fold into the batter to achieve desired pink hue.
8. Whip Egg Whites: In a large, clean, dry bowl with grease-free beaters, beat 6 room temperature egg whites initially on low speed until foamy. Gradually increase to high speed and whip until stiff peaks form — opaque, thick, and holding firm peaks.
9. Fold Egg Whites into Batter: Using a spatula, gently fold the stiff egg whites into the cake batter until fully incorporated and uniform in texture. Avoid overmixing to maintain airiness.
10. Divide and Bake: Evenly distribute the batter (about 470 grams per pan) into the prepared cake pans. Bake on the center oven rack at 350°F (175°C) for 25-28 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
11. Cool Cakes: Let the cakes cool in pans for 10-15 minutes. Run a knife around edges to loosen, then invert onto wire racks to cool completely before frosting.
12. Prepare Pink Champagne Reduction: In a small skillet or saucepan over medium heat, simmer 2 ¼ cups pink champagne until reduced to 6 tablespoons (about 10 minutes). Pour into a heatproof bowl to cool completely; refrigerate if needed to cool faster.
13. Make Frosting: In a large bowl, beat 1 ½ cups softened salted butter until creamy. Gradually add 6 cups powdered sugar about one cup at a time, mixing well after each addition and scraping bowl sides. Stir in ¼ teaspoon vanilla extract.
14. Add Champagne Reduction to Frosting: Slowly add the cooled pink champagne reduction one tablespoon at a time, stirring until smooth and fully combined.
15. Assemble Cake: Level cake layers if needed. Place first layer on serving platter, spread an even layer of frosting over it. Repeat layering and frosting with remaining cakes. Cover the sides and top evenly with frosting. Decorate as desired with piped swirls or sprinkles.

Notes

• Using room temperature egg whites and butter ensures better incorporation and texture.
• Pink food coloring is optional; the natural champagne imparts a delicate pink tint.
• Ensure egg whites are whipped to stiff peaks to provide lightness and volume to the cake.
• Accurately reducing the champagne is important to concentrate the flavor in the frosting without adding too much liquid.
• You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
• Allow cakes to cool completely before frosting to prevent melting and sliding layers.

Keywords: pink champagne cake, champagne cake recipe, layered champagne cake, champagne buttercream frosting, celebratory cake, elegant dessert