Description
This Pink Champagne Cake is a moist and festive layer cake made with a delicate pink champagne batter, lightened by whipped egg whites, and finished with a rich pink champagne buttercream frosting. Perfect for celebrations, this elegant cake combines subtle flavors of champagne with classic vanilla and buttermilk, resulting in a deliciously tender crumb and a creamy, luscious frosting.
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, see note)
Pink Champagne Frosting
- 2 ¼ cups pink champagne
- 1 ½ cups salted butter, softened
- ¼ teaspoon vanilla extract
- 6 cups powdered sugar
Instructions
- Prepare cake pans: Preheat your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tapping out excess flour, then line the bottoms with parchment paper to ensure cakes release easily after baking.
- Cream butter: In a large bowl or the bowl of a stand mixer with paddle attachment, use an electric mixer to beat the softened butter until creamy and smooth, about 1-2 minutes.
- Add sugar, oil, and vanilla: Add granulated sugar, neutral oil, and vanilla extract to the creamed butter. Beat together until the mixture is well combined and creamy.
- Mix dry ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Alternate flour and buttermilk: With the mixer on low speed, add about half of the flour mixture (approximately ½ cup at a time) and mix until just combined. Follow each addition with half of the buttermilk. Continue alternating, finishing with flour and buttermilk combined, mixing gently to avoid overworking the batter.
- Alternate flour and pink champagne: Continuing on low speed, add the remaining flour in portions, alternating with the pink champagne, beginning and ending with flour. Mix until just combined after each addition.
- Add food coloring: If using pink food coloring, gently stir it into the batter now until evenly combined, creating a soft pink hue.
- Whip egg whites: In a clean, dry and grease-free bowl, beat egg whites on low speed until foamy. Gradually increase speed to high and continue beating until stiff peaks form—egg whites should be glossy and hold shape when beaters are lifted.
- Fold in egg whites: Carefully fold the whipped egg whites into the cake batter using a spatula. Use gentle folding motions to combine thoroughly but maintain the airiness and volume of the egg whites.
- Divide and bake: Evenly divide the batter among the three prepared pans (about 470 grams per pan). 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.
- Cool cakes: Let cakes cool in pans for 10-15 minutes. Run a knife around the edges to loosen, then carefully invert onto a wire rack to cool completely before frosting.
- Reduce pink champagne: In a small skillet or saucepan over medium heat, simmer 2 ¼ cups pink champagne until it reduces down to about 6 tablespoons (approximately 10 minutes). Pour into a heatproof bowl and allow to cool completely, or refrigerate to speed cooling.
- Prepare frosting: Beat softened salted butter in a large bowl until smooth and creamy. Gradually add powdered sugar one cup at a time, mixing well after each addition and scraping the bowl sides. Stir in vanilla extract.
- Add champagne to frosting: Gradually add the cooled, reduced pink champagne to the frosting one tablespoon at a time, mixing well to create a smooth and spreadable frosting.
- Assemble cake: Level cake tops if needed. Place the first cake layer on a serving platter and spread a generous, even layer of frosting on top. Repeat with remaining layers. Apply a smooth crumb coat and then a final coat of frosting around the sides and top of the cake.
- Decorate and serve: Optionally pipe decorative swirls with remaining frosting using a closed-star tip and add sprinkles if desired. Serve and enjoy your elegant Pink Champagne Cake!
Notes
- Using room temperature ingredients helps everything mix more evenly and ensures better cake texture.
- Be sure your egg whites are in a clean, grease-free bowl; any fat can prevent them from whipping up properly.
- Pink food coloring is optional and just enhances the cake’s color for a festive look.
- Reduce the pink champagne gently to concentrate the flavor without burning it.
- The cake can be stored covered in the refrigerator for up to 4 days; bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pink champagne cake, champagne cake recipe, celebration cake, pink cake, layer cake, buttercream frosting, festive desserts
