Introduction

This Pink Champagne Cake is a delightful celebration treat, combining light, fluffy layers with a subtly sweet champagne-infused frosting. Perfect for special occasions or whenever you want to add a touch of elegance to your dessert table.

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, see note)
2 ¼ cups pink champagne (for reduction)
1 ½ cups salted butter (softened)
¼ teaspoon vanilla extract
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, tapping out excess flour, and line the bottoms with parchment paper.
Step 2: In a large bowl or stand mixer with a paddle attachment, beat 6 tablespoons of softened unsalted butter until creamy.
Step 3: Add 2 cups sugar, ⅔ cup neutral oil, and ¾ teaspoon vanilla extract. Mix well until creamy and combined.
Step 4: In a separate bowl, whisk together 2 ¾ cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.
Step 5: With the mixer on low, add about half of the flour mixture to the butter mixture, stirring just until combined. Then add half of the buttermilk (½ cup). Repeat with the remaining flour and buttermilk in the same way.
Step 6: Continue to alternate adding flour and pink champagne (½ cup). Stir in a portion of flour, then half the pink champagne, followed by more flour, the remaining pink champagne, and finishing with the remaining flour. Stir until just combined.
Step 7: If using, add a few drops of pink food coloring and gently mix to combine. Set the batter aside.
Step 8: In a clean, dry bowl, beat the 6 egg whites on low speed until foamy. Gradually increase speed to high and beat until stiff peaks form, meaning the whites are thick and hold their shape when the beaters are lifted.
Step 9: Gently fold the whipped egg whites into the batter using a spatula. Mix carefully until fully incorporated and the batter is uniform.
Step 10: Divide the batter evenly among the prepared pans (about 470 grams each). Bake on the center rack at 350°F (175°C) 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 their pans for 10-15 minutes. Then loosen the edges with a knife and invert onto a cooling rack to cool completely.
Step 12: While cakes cool, prepare the pink champagne reduction. Heat 2 ¼ cups pink champagne in a small saucepan over medium heat until simmering. Reduce until only 6 tablespoons remain (about 10 minutes). Cool completely; refrigerate to speed cooling if desired.
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, mixing well after each addition and scraping the bowl sides.
Step 15: Stir in ¼ teaspoon vanilla extract.
Step 16: Slowly add the cooled pink champagne reduction, a tablespoon at a time, stirring until smooth and fully combined.
Step 17: Once the cakes are completely cool, level the tops if needed. Place the first layer on a serving platter and spread an even layer of frosting over it. Repeat with remaining layers.
Step 18: Apply a smooth layer of frosting around the outside. Decorate with extra frosting swirls or sprinkles if you like. Serve and enjoy!

Tips & Variations

Use room temperature egg whites for better volume when whipping.
Optional pink food coloring helps enhance the cake’s elegant color but doesn’t affect flavor.
A neutral oil like avocado or canola keeps the cake moist without overpowering the champagne flavor.
If you don’t have buttermilk, substitute with milk plus 1 teaspoon lemon juice or vinegar, let rest 5 minutes.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving to enjoy the best texture and flavor. You can freeze the unfrosted layers wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator 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 white wine instead of pink champagne?

Yes, white wine is an acceptable substitute, but it will change the flavor slightly. The cake will still be delicious but have a different aroma and color.

Is it necessary to beat the egg whites separately?

Yes, whipping the egg whites separately and folding them in gently creates a lighter, airier cake texture. Adding them directly without whipping will result in a denser cake.