Introduction

Pink Champagne Cake is a light and elegant dessert perfect for celebrations or special occasions. This moist cake layered with fluffy pink champagne buttercream offers a delicate fruity flavor and a beautiful blush color that will impress your guests.

A slice of pink cake is shown on a white plate with a subtle floral pattern, set on a white marbled texture surface. The cake has four visible layers, with alternating soft pink sponge and creamy white frosting. The outer edge of the slice is covered in smooth white frosting, decorated with small rosettes and white sprinkles mixed with tiny pink ones. In the background, a matching cake with smooth white frosting and ruffled decoration appears blurred, along with a green bottle and small white cup. The scene includes soft lighting and a golden patterned cloth underneath the plate. 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)
¼ teaspoon vanilla extract (for frosting)
6 cups powdered sugar

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 unsalted butter until creamy.
Step 3: Add granulated sugar, neutral oil, and vanilla extract to the butter and mix 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 speed, alternately add about half the flour mixture and half the buttermilk, mixing just until combined each time.
Step 6: Continue alternately adding the remaining flour and half of the ½ cup pink champagne, then the remaining pink champagne and flour, mixing gently to combine.
Step 7: If using, add a few drops of pink food coloring and gently stir to combine. Set the batter aside.
Step 8: In a clean, dry bowl, beat the egg whites on low speed until foamy, then increase to high speed and beat until stiff peaks form.
Step 9: Gently fold the whipped 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 per pan) and bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 11: Let the cakes cool in the pans for 10-15 minutes, then loosen the edges with a knife and invert onto cooling racks to cool completely.
Step 12: While cakes cool, prepare the pink champagne reduction by simmering 2 ¼ cups pink champagne in a small saucepan over medium heat until reduced to about 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. Gradually add powdered sugar, about one cup at a time, mixing well after each addition and scraping the bowl as needed.
Step 14: Stir in ¼ teaspoon vanilla extract. Then add the cooled champagne reduction a tablespoon at a time, mixing until smooth and fully combined.
Step 15: Once the cakes are completely cool, level the tops if necessary. Place the first cake layer on a serving platter and spread an even layer of frosting over it. Repeat with remaining layers.
Step 16: Apply a smooth layer of frosting around the outside of the stacked cake. Decorate with extra frosting swirls or sprinkles if you like. Serve and enjoy!

Tips & Variations

Use a neutral oil like canola or avocado to keep the cake light and moist without affecting the flavor.
Room temperature egg whites whip better and create a lighter cake texture.
For a deeper pink hue, add pink food coloring gradually to reach your desired shade.
Substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover cake can be frozen without frosting for up to 2 months; thaw overnight in the fridge and frost just before serving.

How to Serve

A round, two-layer cake covered in smooth pale pink frosting stands on a white marbled surface. The sides have a lightly textured finish with visible swirls from the frosting knife. On top, there is a crescent-shaped decoration of swirled rosettes and small star shapes in the same pale pink frosting, sprinkled with tiny white and pink sugar bits. The rest of the top is covered smoothly with the same frosting, giving a clean look. In the background, white plates, gold forks, a cork, and a pink bottle label are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different alcohol instead of pink champagne?

Yes, you can substitute sparkling wine or prosecco for pink champagne. For a non-alcoholic version, use sparkling white grape juice or a mixture of white grape juice and a splash of lemon juice.

Why do I fold in whipped egg whites instead of mixing them in?

Folding preserves the air whipped into the egg whites, keeping the batter light and airy. Mixing vigorously would deflate the egg whites and result in a denser cake.