Description
This Pink Champagne Cake is a delightful, moisture-rich layered cake made with champagne in both the batter and frosting, adding a subtle fruity sparkle. The cake is lightened by delicate whipped egg whites and finished with a luscious pink champagne buttercream frosting, perfect for celebrations and special occasions.
Ingredients
Scale
Cake 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)
Pink Champagne Reduction
- 2 ¼ cups pink champagne
Frosting Ingredients
- 1 ½ cups salted butter (softened)
- ¼ teaspoon vanilla extract
- 6 cups powdered sugar
- 6 tablespoons pink champagne (reduced and cooled)
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 for easy removal.
- Mix Butter and Sugar: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter until creamy. Add granulated sugar, neutral oil, and vanilla extract. Mix well until light and creamy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt.
- Alternate Adding Flour and Liquids: With mixer on low speed, add about half of the flour mixture just until combined, followed by half of the buttermilk. Repeat with the remaining flour and buttermilk. Then continue alternating flour and pink champagne in portions until all are incorporated.
- Add Food Coloring: If using, add pink food coloring at this stage and gently stir to blend the color evenly throughout the batter. Set aside.
- Whip Egg Whites: In a separate clean, dry, grease-free bowl, beat the egg whites with an electric mixer starting on low speed until foamy. Gradually increase speed to high and continue beating until stiff peaks form: thick, glossy, and able to hold their shape.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the batter using a spatula. Do this gently to maintain the airiness of the egg whites and create a uniform batter.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans (approximately 470 grams each). Place on the center oven rack and bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Cake: Let the cakes cool in their pans for 10-15 minutes. Then run a knife along the edges, invert onto cooling racks, and let cool completely before frosting.
- Make Pink Champagne Reduction: In a small skillet or saucepan over medium heat, simmer the 2 ¼ cups of pink champagne until reduced to 6 tablespoons, about 10 minutes. Pour into a heatproof bowl and allow to cool completely, refrigerating if desired for faster cooling.
- Prepare Frosting: In a large bowl, beat the softened salted butter until smooth and creamy. Gradually add powdered sugar, about a cup at a time, mixing well after each addition and scraping down the bowl sides to ensure even incorporation.
- Add Vanilla and Champagne: Stir in vanilla extract. Then add the cooled champagne reduction one tablespoon at a time, stirring until the frosting is smooth and fully combined.
- Assemble the Cake: If needed, level the cake layers for even stacking. Place the first layer on a serving platter and spread an even layer of frosting over it. Repeat the process with the next layers, applying frosting between each. Finish by frosting the outside evenly. Optionally, decorate the top with decorative swirls and sprinkles.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Whipping egg whites separately and folding them gently into the batter yields a lighter, airier cake.
- Pink food coloring is optional but gives the cake a beautiful pastel hue.
- Ensure the champagne reduction is fully cooled before adding to the frosting to prevent melting the butter.
- This cake is best served the day it is made but can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pink Champagne Cake, Champagne Cake, Celebration Cake, Layer Cake, Buttercream Frosting, Party Dessert
