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Pink Champagne Cake Recipe

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★★★★★

5 from 64 reviews

This elegant Pink Champagne Cake is a moist, tender layered cake infused with pink champagne and finished with a luscious pink champagne buttercream frosting. Perfect for celebrations, it combines the delicate flavor of champagne with subtle hints of vanilla and a soft pink hue, making it visually stunning and delightful to the palate.

Ingredients

Scale

Cake 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)

Pink Champagne Reduction

  • 2 ¼ cups pink champagne

Frosting Ingredients

  • 1 ½ cups salted butter, softened
  • ¼ teaspoon vanilla extract
  • 6 cups powdered sugar

Instructions

  1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tapping out the excess flour. 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 butter until creamy and smooth.
  3. Add Sugar, Oil, and Vanilla: Add granulated sugar, neutral oil, and vanilla extract to the butter and mix well until the mixture is creamy and fully combined.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Alternate Adding Flour and Buttermilk: With your mixer on low speed, gradually add about half of the flour mixture, mixing just until combined. Then add half of the buttermilk. Repeat with the remaining flour and buttermilk, mixing gently each time.
  6. Alternate Adding Flour and Pink Champagne: Continue on low speed by adding another portion of the flour mixture until just combined. Stir in half of the pink champagne, then alternate with the remaining flour and pink champagne until all has been incorporated.
  7. Add Food Coloring (Optional): If using pink food coloring, gently fold it into the batter until uniformly combined. Set the batter aside.
  8. Whip Egg Whites: In a clean, dry, grease-free bowl, beat the egg whites starting on low speed until foamy. Gradually increase to high speed and continue whipping until stiff peaks form—these should be thick, opaque, and hold their shape.
  9. Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter using a spatula. Be careful not to deflate the mixture; fold until fully incorporated and uniform in texture.
  10. Divide and Bake: Evenly divide the batter into the prepared cake pans, about 470 grams each. Place pans on the center rack of the preheated oven and bake for 25–28 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool Cakes: Allow the cakes to cool in the pans for 10–15 minutes. Run a knife around the edges to loosen, then invert them onto cooling racks. Let cool completely before frosting.
  12. Prepare Pink Champagne Reduction: In a small skillet or saucepan over medium heat, simmer the 2 ¼ cups of pink champagne until reduced to approximately 6 tablespoons (just above the ⅓ cup line). This typically takes around 10 minutes. Transfer to a heatproof bowl and let cool completely; refrigerate if needed to speed cooling.
  13. Make Frosting: In a large bowl, beat the softened salted butter until smooth and creamy. Gradually incorporate powdered sugar in cups, mixing well after each addition and scraping down the bowl’s sides. Stir in the vanilla extract.
  14. Add Champagne Reduction to Frosting: Slowly add the cooled pink champagne reduction one tablespoon at a time, mixing until smooth and fully combined. Adjust for consistency as needed.
  15. Assemble Cake: Level cake layers if necessary. Place the first layer on a serving plate and spread an even layer of frosting on top. Repeat with the remaining layers and frost the outside of the cake evenly.
  16. Decorate: Optionally, use leftover frosting for decorative swirls with a piping tip and add sprinkles if desired. Serve and enjoy your elegant Pink Champagne Cake!

Notes

  • Using room temperature ingredients ensures better mixing and a lighter cake texture.
  • Whipping egg whites properly is critical to achieving a fluffy and airy cake crumb.
  • Pink food coloring is optional; use it to enhance the cake’s pink hue to your preference.
  • The pink champagne reduction intensifies the champagne flavor; make sure to cool it completely before adding to frosting to prevent melting.
  • If you don’t have buttermilk, you can substitute with milk plus 1 tablespoon lemon juice or white vinegar per ½ cup, let sit for 5 minutes.

Keywords: Pink Champagne Cake, Celebration Cake, Layer Cake, Champagne Cake, Buttercream Frosting, Party Dessert

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