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Pink Champagne Cake Recipe

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★★★★★

4.9 from 95 reviews

This elegant Pink Champagne Cake combines fluffy, moist cake layers infused with pink champagne and a velvety champagne buttercream frosting. The cake features soft notes of vanilla and a touch of pink food coloring for a festive look, making it perfect for celebrations and special occasions.

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 your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tapping out any excess flour, then line the bottoms with parchment paper to prevent sticking.
  2. Beat Butter: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed until creamy and smooth.
  3. Add Sugar, Oil, and Vanilla: Add granulated sugar, neutral cooking oil, and vanilla extract to the butter. Mix thoroughly until the mixture is creamy and well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  5. Alternate Adding Flour and Buttermilk: On low mixer speed, add about half of the flour mixture in portions, stirring until just combined, then add half of the buttermilk. Repeat this alternating process to incorporate all buttermilk and part of the flour mixture.
  6. Alternate Adding Remaining Flour and Pink Champagne: Continue alternating with the remaining flour and then adding half of the pink champagne, followed by the rest of the flour, the remaining pink champagne, and the last portion of flour. Mix gently to combine.
  7. Add Food Coloring: If using pink food coloring, add a few drops now and gently stir to blend evenly for the desired pink hue. Set aside the batter.
  8. Whip Egg Whites: In a clean, dry, grease-free bowl, beat the egg whites on low speed until foamy. Gradually increase speed to high and beat until stiff peaks form—egg whites should be opaque, thick, and hold their shape firmly.
  9. Fold in Egg Whites: Using a spatula, gently fold the whipped egg whites into the batter in batches, taking care not to deflate the mixture. Fold until the batter is uniform in texture with no streaks.
  10. Divide Batter and Bake: Evenly divide the batter (around 470 grams per pan) into the prepared cake pans. Place pans on center rack of preheated oven and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool Cake Layers: Let cakes cool in pans for 10-15 minutes. Then run a knife around the edges to loosen, invert cakes onto cooling racks, and allow them to cool completely before frosting.
  12. Make Pink Champagne Reduction: In a small skillet or saucepan, heat 2 ¼ cups of pink champagne over medium heat until simmering. Continue simmering until the liquid is reduced to 6 tablespoons (about 88 ml), around 10 minutes. Transfer to a heatproof bowl and let cool completely; refrigerate to speed cooling if desired.
  13. Prepare Frosting: Beat softened salted butter in a large bowl until smooth and creamy. Gradually add powdered sugar in about 1 cup (125g) increments, mixing well after each addition and scraping the bowl sides to incorporate fully. Stir in vanilla extract, then add the cooled pink champagne reduction a tablespoon at a time, stirring until the frosting is smooth and well combined.
  14. Assemble Cake: If necessary, level the cake layers by slicing off any domed tops. Place the first cake layer on a serving platter and spread a generous, even layer of frosting over it. Repeat with remaining layers, stacking carefully, and apply a thin crumb coat of frosting around the entire cake. Then spread the remaining frosting evenly over the top and sides. Decorate with piping swirls using a star tip and sprinkles if desired.

Notes

  • For best volume and texture, use room temperature egg whites when whipping to stiff peaks.
  • Pink food coloring is optional but adds a festive visual touch to the cake layers.
  • Ensure mixing is gentle when folding egg whites to maintain cake lightness.
  • Allow cake layers to cool fully before frosting to prevent melting the buttercream.
  • The pink champagne reduction intensifies the champagne flavor in the frosting without adding excess moisture.
  • This cake is best served the day it is assembled but can be stored covered in the refrigerator for up to 3 days.

Keywords: pink champagne cake, champagne cake, celebration cake, layered cake, party cake, buttercream frosting

Find it online: https://tastygenius.com/pink-champagne-cake-recipe/