Introduction

This Pink Champagne Cake is a delicate and elegant treat perfect for special occasions or anytime you want to impress. Its light, fluffy layers infused with pink champagne and a luscious champagne buttercream frosting make it both beautiful and delicious.

The image shows a slice of cake with three layers of soft, light pink sponge separated by two layers of creamy white frosting. The outside of the cake is covered in smooth white frosting with decorative white swirls and small sprinkles in pale pink and white along the side. The slice is placed on a white plate with delicate embossed patterns, sitting on a white marbled surface. In the background, a blurred bottle with a soft pink label is partially visible. 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, see note)
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, tap 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 the softened butter until creamy.
Step 3: Add sugar, oil, and vanilla extract; beat until creamy and well combined.
Step 4: In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: With the mixer on low, alternate adding the flour mixture and buttermilk in portions—start with about ½ cup flour mixture, then half the buttermilk, repeat.
Step 6: Continue by alternating adding the remaining flour and pink champagne in portions, mixing just until combined.
Step 7: If using pink food coloring, add it now and gently stir to combine. Set aside.
Step 8: In a clean, grease-free bowl, beat egg whites starting on low speed until foamy, then increase to high and beat until stiff peaks form.
Step 9: Carefully 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 (about 470 grams each). Bake 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 the pans for 10-15 minutes. Run a knife around the edges to loosen, then invert onto a cooling rack to cool completely.
Step 12: For the pink champagne reduction, heat 2 ¼ cups pink champagne in a small skillet 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 the softened salted butter until smooth and creamy.
Step 14: Gradually add powdered sugar, about 1 cup at a time, beating well after each addition. Scrape the bowl sides and bottom to mix thoroughly.
Step 15: Stir in ¼ teaspoon vanilla extract.
Step 16: Add the cooled champagne reduction one tablespoon at a time, stirring until smooth and combined.
Step 17: Once the cakes are completely cooled, level the tops if needed. Place one layer on a serving plate and spread an even layer of frosting on top.
Step 18: Repeat with the remaining layers, then frost the outside of the cake evenly. Use extra frosting to pipe decorative swirls if desired. Add sprinkles for a festive touch.

Tips & Variations

For a deeper pink hue, add a few drops of pink gel food coloring to the batter before folding in the egg whites.
You can substitute sparkling rosé wine for pink champagne if desired.
Make sure your mixing bowls and beaters for the egg whites are completely clean and grease-free to achieve best volume.
Chill the frosting for 10-15 minutes if it feels too soft to spread easily.

Storage

Store the cake covered 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 texture and flavor. You can also freeze the unfrosted cake layers for up to 2 months; thaw in the refrigerator overnight before frosting.

How to Serve

A close-up image of a three-layer slice of light pink cake on a white plate with delicate edging. Each cake layer is soft and fluffy with a pale pink color, separated by thin layers of smooth white cream frosting. The outside is evenly coated with white frosting, decorated with small ridges and sprinkled with tiny white and pink sprinkles on the right side. The background shows a blurred bottle with a pink label and a white marbled surface underneath. 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 the pink champagne with an equal amount of sparkling white wine, rosé, or even apple cider for a non-alcoholic option. The flavor will be slightly different but still delicious.

Why do I need to fold in the egg whites by hand?

Folding the egg whites gently by hand helps keep the batter light and airy. Using an electric mixer can deflate the egg whites, resulting in a denser cake texture.