Introduction

The Pink Champagne Cake is a delightful celebration dessert that combines light, fluffy cake layers with a luscious pink champagne frosting. Perfect for special occasions, this cake offers a subtle bubbly flavor and a beautiful blush appearance that will impress your guests.

A close-up of a three-layer pale pink cake slice on a white plate with a delicate raised pattern around the edge, showing soft and moist textured cake layers separated by smooth white cream frosting. The cake is coated with the same white frosting on top and sides, with decorative swirls and small sprinkles in white and pink around the base of the slice. The background is softly blurred and includes a green bottle and more desserts. The surface beneath the plate has a white marbled texture. 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 frosting reduction)
1 ½ cups salted butter, softened (for frosting)
¼ teaspoon vanilla extract (for frosting)
6 cups powdered sugar (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tapping out excess flour. Line the bottoms with parchment paper.
Step 2: In a large bowl or stand mixer with a paddle attachment, beat the 6 tablespoons of softened butter until creamy.
Step 3: Add the granulated sugar, oil, and ¾ teaspoon vanilla extract to the butter. Mix until creamy and well combined.
Step 4: In a separate medium bowl, whisk together the flour, baking powder, and salt.
Step 5: With the mixer on low speed, alternate adding the flour mixture and buttermilk to the butter mixture. Start with about ½ cup of the flour mixture, then add half the buttermilk. Repeat once more.
Step 6: Continue by alternating the remaining flour mixture and the ½ cup pink champagne in the same fashion, mixing until just combined after each addition.
Step 7: If using, add a few drops of pink food coloring now and gently stir to combine. Set the batter aside.
Step 8: In a clean, dry, grease-free bowl, beat the egg whites on low speed until foamy. Gradually increase to high speed and beat until stiff peaks form.
Step 9: Gently fold the beaten egg whites into the cake batter using a spatula until fully incorporated and uniform.
Step 10: Divide the batter evenly among the prepared pans (approximately 470 grams per pan). Bake them 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.
Step 11: Cool the cakes in their pans for 10–15 minutes. Run a knife along the edges, then invert onto a wire rack to cool completely.
Step 12: While the cakes cool, prepare the pink champagne reduction. Heat 2 ¼ cups pink champagne in a small skillet over medium heat. Simmer until reduced to 6 tablespoons, about 10 minutes. Pour into a heatproof bowl and cool completely (refrigerate to speed cooling).
Step 13: To make the frosting, beat 1 ½ cups softened salted butter until smooth and creamy.
Step 14: Gradually add 6 cups powdered sugar, about 1 cup at a time, mixing well after each addition and scraping the bowl sides and bottom.
Step 15: Stir in ¼ teaspoon vanilla extract.
Step 16: Add the cooled pink champagne reduction a tablespoon at a time, stirring until smooth and fully combined.
Step 17: Once the cakes are completely cool, level the tops if needed. Place the first cake layer on a serving platter and spread an even layer of frosting. Repeat with remaining layers and cover the entire cake with frosting.
Step 18: Decorate with additional frosting swirls or sprinkles if desired. Serve and enjoy your elegant Pink Champagne Cake!

Tips & Variations

Use room temperature egg whites to achieve better volume when whipping for a lighter cake texture.
Substitute the pink champagne with sparkling rosé for a slightly different flavor.
For a deeper pink color, add a few drops of red food coloring gradually until the desired shade is reached.
If you prefer a non-alcoholic version, use sparkling white grape juice instead of pink champagne.
Make sure your mixing bowls and beaters are free of grease before whipping egg whites to ensure stiff peaks form properly.

Storage

Store the cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. The frosting and cake layers can also be frozen separately for up to 2 months; thaw in the refrigerator overnight before assembling.

How to Serve

A slice of soft pink layered cake sits on a white plate with a subtle patterned rim, placed on a white marbled surface. The cake has three layers of light pink sponge, separated by two thin layers of smooth white frosting. The outside of the cake is coated with a thick layer of creamy white frosting, with decorative swirls at the base, topped with white and light pink sprinkles and small white candy strands. The background shows a blurry bottle and another dessert, adding softness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without pink champagne?

Yes, you can substitute sparkling rosé or a non-alcoholic sparkling grape juice if you prefer to avoid alcohol. The flavor will be slightly different but still delicious.

How do I get stiff peaks when whipping egg whites?

Use room temperature egg whites in a clean, dry, grease-free bowl. Start whipping on low speed until foamy, then increase to high speed until the peaks are firm and hold their shape without collapsing.