Description
This Pink Champagne Cake is a moist, tender layered cake infused with pink champagne for a subtle fruity flavor. Perfect for celebrations, the cake layers are lightened with whipped egg whites and paired with a smooth pink champagne buttercream frosting made from a reduced champagne syrup. The soft pink hue and delicate flavor make it an elegant dessert.
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)
Pink Champagne Reduction
- 2 ¼ cups pink champagne
Frosting
- 1 ½ cups salted butter (softened)
- ¼ teaspoon vanilla extract
- 6 cups powdered sugar
- Reduced pink champagne (from above)
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tap out the excess flour, and line the bottoms with parchment paper.
- Beat Butter: In a large bowl or stand mixer fitted with a paddle attachment, use an electric mixer to beat the softened butter until creamy.
- Add Sugar, Oil, and Vanilla: Stir in granulated sugar, neutral oil, and vanilla extract, mixing until the mixture is creamy and well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt.
- Alternate Adding Flour and Buttermilk: With your mixer on low speed, add about half of the flour mixture to the butter mixture and mix until just combined. Then stir in half of the buttermilk. Repeat with the remaining flour and buttermilk in alternating portions, combining gently until just mixed.
- Alternate Adding Flour and Pink Champagne: Continue alternating by mixing in another portion of flour, followed by half of the pink champagne. Repeat with the remaining flour and champagne, stirring on low speed until just combined.
- Add Food Coloring: If using pink food coloring, add a few drops now and gently stir to incorporate, giving the batter a soft pink tint.
- Whip Egg Whites: In a large, clean, dry, and grease-free bowl, beat the egg whites on low speed until foamy, then increase to high speed and beat until stiff peaks form—opaque, thick, and holding their shape.
- Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the cake batter using a spatula. Carefully combine until the batter is uniform, being careful not to deflate the whites.
- Divide and Bake: Evenly divide the batter among the prepared pans (about 470 grams per pan). 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.
- Cool Cakes: Let the cakes cool in the pans for 10-15 minutes. Run a knife around the edges to loosen, then invert onto cooling racks. Allow to cool completely before frosting.
- Make Pink Champagne Reduction: In a small skillet or saucepan, heat 2 ¼ cups pink champagne over medium heat until simmering. Continue cooking until reduced to 6 tablespoons (about 10 minutes). Transfer to a heatproof bowl and cool completely. Refrigerate to speed cooling if desired.
- Prepare Frosting: In a large bowl, beat softened salted butter with an electric mixer until smooth and creamy. Gradually add powdered sugar, about a cup at a time, mixing well after each addition. Scrape the bowl sides and bottom to fully incorporate.
- Add Vanilla and Reduced Champagne: Stir in ¼ teaspoon vanilla extract. Then add the cooled reduced pink champagne one tablespoon at a time, mixing until the frosting is smooth and fully combined.
- Assemble Cake: If needed, level the cooled cake layers to create flat tops. Place the first layer on a serving platter and spread an even layer of frosting on top. Repeat with remaining layers, then frost the entire outside of the cake evenly.
- Decorate and Serve: Use any remaining frosting to pipe decorative swirls on top if desired, and add sprinkles if you like. Serve and enjoy your elegant Pink Champagne Cake!
Notes
- Using room temperature ingredients, especially egg whites and butter, helps achieve a smooth batter and better rise.
- Be careful not to overmix when folding in egg whites to keep the batter light and airy.
- Pink food coloring is optional but enhances the pink champagne theme and visual appeal.
- The pink champagne reduction intensifies the champagne flavor in the frosting.
- This cake is best assembled once layers have cooled completely to prevent melting the frosting.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pink Champagne Cake, Celebration Cake, Layer Cake, Champagne Dessert, Pink Cake, Buttercream Frosting
