Introduction

This Pink Champagne Cake is a light, elegant dessert perfect for celebrations or special occasions. Moist and fluffy, it features a subtle pink hue and a delicate champagne-infused frosting that pairs beautifully with the tender cake layers.

A close-up of a three-layer pale pink cake slice on a white plate with a delicate raised pattern around the edge, showing soft and moist textured cake layers separated by smooth white cream frosting. The cake is coated with the same white frosting on top and sides, with decorative swirls and small sprinkles in white and pink around the base of the slice. The background is softly blurred and includes a green bottle and more desserts. The surface beneath the plate has a white marbled texture. 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, for frosting)
¼ teaspoon vanilla extract (for frosting)
6 cups powdered sugar (for frosting)

Instructions

Step 1: Preheat your 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.
Step 2: In a large bowl or stand mixer fitted with a paddle attachment, beat the 6 tablespoons of softened butter until creamy.
Step 3: Add the granulated sugar, cooking oil, and ¾ teaspoon vanilla extract to the butter. Mix until the batter is creamy and well combined.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: With the mixer on low speed, alternately add portions of the flour mixture and buttermilk to the batter. Start with about ½ cup of flour mixture, mixing just until combined, then add half of the buttermilk. Repeat once more with the remaining flour and buttermilk.
Step 6: Continue alternating flour and pink champagne additions on low speed: add a portion of flour, stir just until combined, then add half of the ½ cup pink champagne. Repeat with the remaining flour and pink champagne. Stir gently to combine.
Step 7: If using pink food coloring, add it now and gently stir to distribute evenly. Set the batter aside.
Step 8: In a clean, dry, grease-free bowl, beat the egg whites starting on low speed until foamy. Gradually increase the speed to high and continue beating until stiff peaks form.
Step 9: Carefully fold the whipped egg whites into the cake batter using a spatula, ensuring the mixture is uniform but not deflated.
Step 10: Divide the batter evenly among the prepared pans (about 470 grams per pan). Place on the center oven rack 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 run a knife around the edges, invert onto cooling racks, and allow to cool completely before frosting.
Step 12: To prepare the pink champagne reduction, pour 2 ¼ cups of pink champagne into a small skillet or saucepan. Heat over medium until it simmers and reduces to about 6 tablespoons (just above ⅓ cup). Remove from heat and cool completely.
Step 13: For the frosting, beat 1 ½ cups of softened salted butter in a large bowl until smooth and creamy.
Step 14: Gradually add 6 cups of powdered sugar about a cup at a time, mixing well after each addition and scraping the bowl sides as needed.
Step 15: Stir in ¼ teaspoon vanilla extract.
Step 16: Slowly add the cooled pink champagne reduction, one tablespoon at a time, stirring until smooth and fully combined.
Step 17: Level the cooled cake layers if needed. Place the first layer on a serving platter, spread an even layer of frosting, and repeat with remaining layers.
Step 18: Frost the outside of the cake evenly. Decorate with piping or sprinkles if desired, then serve and enjoy!

Tips & Variations

Use room temperature ingredients to ensure a smooth, evenly mixed batter and stable whipped egg whites.
For a deeper pink color, add a few drops of pink food coloring, but be careful not to overdo it to avoid altering the flavor.
If you prefer a non-alcoholic version, substitute the pink champagne with sparkling white grape juice for both batter and frosting.
Make sure the mixing bowl and beaters for the egg whites are completely grease-free to achieve stiff peaks properly.
To speed up cooling the champagne reduction, place the bowl in the refrigerator after it has cooled off a bit at room temperature.

Storage

Store the assembled Pink Champagne Cake covered in the refrigerator for up to 3-4 days. Bring the cake to room temperature before serving for best flavor and texture. Leftover cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.

How to Serve

A slice of soft pink layered cake sits on a white plate with a subtle patterned rim, placed on a white marbled surface. The cake has three layers of light pink sponge, separated by two thin layers of smooth white frosting. The outside of the cake is coated with a thick layer of creamy white frosting, with decorative swirls at the base, topped with white and light pink sprinkles and small white candy strands. The background shows a blurry bottle and another dessert, adding softness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without pink champagne?

Yes, you can substitute the pink champagne with sparkling white grape juice or another sparkling beverage for a non-alcoholic option without compromising moisture or flavor.

How do I ensure my egg whites whip properly?

Use a clean, dry bowl and beaters that are completely free of grease or yolk. Start beating at low speed and gradually increase to high until stiff peaks form, which means the whites stand tall and hold their shape when the beaters are lifted.