Introduction

This Pink Champagne Cake is a delightful celebration dessert that combines light, fluffy layers with a luscious pink champagne frosting. Perfect for special occasions, its subtle fruity notes and elegant color make it both beautiful and delicious.

A slice of three-layer cake is shown on a white plate with a delicate embossed pattern. The cake layers are light pink and fluffy with two thin layers of white creamy frosting in between. The outside is coated with smooth white frosting, decorated at the edge with thick curly white cream swirls and small white and pink sprinkles. The cake looks soft and moist, placed on a white marbled surface with soft background objects slightly blurred. 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 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, and line the bottoms with parchment paper.
Step 2: In a large bowl or stand mixer fitted with a paddle attachment, beat 6 tablespoons softened unsalted butter until creamy.
Step 3: Add granulated sugar, neutral cooking oil, and ¾ teaspoon vanilla extract. Mix well until creamy and combined.
Step 4: In a separate medium bowl, whisk together 2 ¾ cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.
Step 5: With the mixer on low speed, alternate adding the flour mixture and ½ cup buttermilk. Begin with about ½ cup flour, mix until just combined, then add half the buttermilk. Repeat once more.
Step 6: Next, continue alternating with the remaining flour and ½ cup pink champagne, beginning and ending with flour. Mix gently until just combined.
Step 7: If using pink food coloring, add a few drops now and gently stir to incorporate.
Step 8: In a clean, dry bowl, beat the 6 egg whites with an electric mixer. Start on low speed until foamy, then increase to high and beat until stiff peaks form.
Step 9: Gently fold the beaten egg whites into the cake batter using a spatula until fully combined and uniform.
Step 10: Divide the batter evenly among the prepared pans (around 470 grams each). Bake on the center rack for 25–28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 11: Let cakes cool in pans for 10–15 minutes. Run a knife around edges, then invert onto a cooling rack to cool completely before frosting.
Step 12: While cakes cool, prepare the pink champagne reduction. In a small skillet or saucepan, simmer 2 ¼ cups pink champagne over medium heat until reduced to 6 tablespoons, about 10 minutes. Transfer to a heatproof bowl and cool completely.
Step 13: For 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, beating well after each addition. Scrape the bowl sides and bottom regularly.
Step 15: Stir in ¼ teaspoon vanilla extract.
Step 16: Add the cooled pink champagne reduction gradually, a tablespoon at a time, stirring until smooth and fully incorporated.
Step 17: Level the cooled cake layers if needed. Place the first layer on a serving plate, spread an even layer of frosting over it. Repeat with remaining layers.
Step 18: Cover sides and top of the cake with frosting. Decorate with swirls or sprinkles if desired. Serve and enjoy!

Tips & Variations

Use room temperature egg whites for easier whipping to stiff peaks.
Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if you don’t have buttermilk.
Adjust the pink food coloring to get your preferred shade of pink or leave it out for a more natural tone.
For a non-alcoholic version, substitute pink champagne with sparkling white grape juice and reduce similarly.

Storage

Store the assembled cake covered loosely in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake layers can be wrapped tightly and frozen for up to one month; thaw completely before frosting.

How to Serve

A close-up view of a three-layer pale pink cake slice on a white plate with a delicate embossed pattern. Each cake layer is soft and moist with a light pink color, separated by smooth white frosting. The outside of the slice is coated in white frosting with decorative swirls near the bottom edge, topped with small white and pink sprinkles and thin white strands. The background shows a blurred bottle with a soft pink label, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular champagne instead of pink champagne?

Yes, regular champagne works fine but will affect the color and flavor slightly. Pink champagne adds a subtle rosy hue and fruity note to the cake.

What if I don’t have buttermilk?

You can substitute buttermilk with an equal amount of plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar, let it sit for 5 minutes before using.