Description

Pink Champagne Cake is a beautiful celebration dessert featuring soft, fluffy cake layers infused with delicate pink champagne flavor and finished with a silky pink champagne buttercream. Perfect for bridal showers, birthdays, anniversaries, engagement parties, and New Year’s Eve celebrations, this elegant cake is as stunning as it is delicious.

Ingredients

Scale

Cake:

6 tbsp unsalted butter, softened
2 cups granulated sugar
2/3 cup neutral cooking oil
3/4 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tbsp baking powder
1 tsp table salt
1/2 cup buttermilk
1/2 cup pink champagne
6 large egg whites, room temperature
Pink food coloring (optional)

Pink Champagne Buttercream Frosting:

2 1/4 cups pink champagne
1 1/2 cups salted butter, softened
1/4 tsp vanilla extract
6 cups powdered sugar
Pink food coloring (optional)

Optional Decorations:

Pink sprinkles
Star sprinkles
Coarse sanding sugar
Fresh berries

Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the oil and vanilla extract and mix until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
In another bowl, whisk together the buttermilk, pink champagne, and egg whites.
Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Mix just until combined.
Add a few drops of pink food coloring if desired and gently mix until evenly colored.
Divide the batter evenly among the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack and cool completely.
For the frosting, pour the pink champagne into a saucepan and simmer over medium heat until reduced to approximately 1/4 cup. Allow it to cool completely.
Beat the softened butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing well after each addition.
Slowly add the cooled reduced champagne and beat until the frosting is light and fluffy.
Add pink food coloring if desired.
Place one cake layer on a serving plate and spread a layer of frosting over the top.
Repeat with the second and third layers.
Frost the top and sides of the cake with the remaining buttercream.
Decorate with sprinkles, sanding sugar, or fresh berries as desired.
Slice and serve.

Notes

Bring egg whites to room temperature for the lightest cake texture.
Reduce the champagne for the frosting to concentrate the flavor and maintain a stable buttercream consistency.
Chill or briefly freeze cake layers before frosting for easier assembly.
Avoid overmixing the batter once the flour is added to keep the crumb tender.
Store covered in the refrigerator for up to 5 days.
Allow the cake to sit at room temperature for 20–30 minutes before serving for the best flavor and texture.
Pink food coloring is optional and can be adjusted to achieve your desired shade.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 520
Fat: 24g
Carbohydrates: 62g
Fiber: 0g
Protein: 4g

Keywords: Pink Champagne Cake