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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.

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

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

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