Description
This elegant Pink Champagne Cake features tender, fluffy layers infused with pink champagne and frosted with a rich, creamy pink champagne buttercream. Perfect for celebrations, this cake combines the delicate flavor of champagne with a light, airy texture and a beautifully tinted pastel pink hue.
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, see note)
Pink Champagne Reduction
- 2 ¼ cups pink champagne
Frosting
- 1 ½ cups salted butter, softened
- 6 cups powdered sugar
- ¼ teaspoon vanilla extract
- Reduced pink champagne (from above)
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tapping out any excess flour. Line the bottoms with parchment paper for easy cake release.
- Cream Butter: In a large bowl or stand mixer fitted with paddle attachment, beat the butter until creamy and smooth.
- Add Sugar, Oil, and Vanilla: Incorporate granulated sugar, neutral oil, and vanilla extract into the creamed butter. Mix until fully combined and creamy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Incorporate Flour and Buttermilk Alternately: With the mixer on low speed, add half of the flour mixture (about ½ cup/70g) to the butter mixture, blending just until combined. Then add half of the buttermilk. Repeat this process once more with the remaining flour and buttermilk.
- Add Remaining Flour and Pink Champagne Alternately: Continuing on low speed, add another portion of the flour until just combined, followed by half of the pink champagne. Repeat with the remaining flour and pink champagne, finishing with flour. Be careful not to overmix.
- Add Food Coloring: If using pink food coloring, gently fold it into the batter now to evenly distribute the color.
- Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites starting on low speed until foamy. Gradually increase to high speed and whip until stiff peaks form—firm, glossy, and holding shape when the beaters are lifted.
- Fold Egg Whites Into Batter: Carefully fold the beaten egg whites into the batter using a spatula. Maintain a gentle folding motion to keep the batter light and airy until fully combined and uniform.
- Divide Batter and Bake: Evenly divide the batter among the prepared pans, about 470 grams per pan. Place on the center rack of the oven and bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cakes: Allow the cakes to cool in the pans for 10-15 minutes. Loosen the edges with a knife, then invert onto a cooling rack to cool completely before frosting.
- Prepare Pink Champagne Reduction: In a small skillet or saucepan over medium heat, simmer the 2 ¼ cups pink champagne until reduced to 6 tablespoons (roughly 10 minutes). Pour into a heatproof bowl and cool completely, refrigerating if desired to speed cooling.
- Make Frosting: Beat the softened butter in a large bowl until smooth and creamy. Gradually add powdered sugar about 1 cup (125g) at a time, mixing well after each addition and scraping bowl sides to combine.
- Add Vanilla and Champagne: Stir in the vanilla extract, then add the cooled reduced pink champagne gradually, a tablespoon at a time, stirring until smooth and fully incorporated.
- Assemble the Cake: Level cake tops if needed. Place one cake layer on a serving platter and spread an even layer of frosting on top. Repeat with the remaining layers. Cover the outside of the cake with frosting, then decorate with swirls or sprinkles as desired.
Notes
- Using room temperature egg whites helps achieve maximum volume when whipped.
- Pink food coloring is optional and can be adjusted depending on the desired shade of cake.
- Ensure all bowls and beaters for egg whites are completely clean and grease-free to achieve stiff peaks.
- Reducing the champagne concentrates the flavor and removes some alcohol content.
- This cake is best served at room temperature and can be stored in the refrigerator for several days.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pink Champagne Cake, Celebration Cake, Champagne Cake Recipe, Pink Cake, Buttercream Frosting
