Introduction

Pink Champagne Cake is a festive and elegant dessert perfect for celebrations. Moist, fluffy, and infused with the delicate flavor of pink champagne, this cake is sure to impress your guests. Topped with a creamy pink champagne frosting, it’s as beautiful as it is delicious.

A slice of light pink layered cake sits on a white plate with a delicate textured pattern. The cake has five layers of soft, moist pink sponge separated by creamy white frosting. The outside is coated with white frosting decorated with small white and pink sprinkles along the edges. In the background, a whole cake with similar white frosting and a bottle with a pink label are slightly blurred. The scene is set on a white marbled surface with a gold and white cloth and a gold-colored fork nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tablespoons (85 g) unsalted butter, softened to room temperature
2 cups (400 g) granulated sugar
⅔ cup (160 ml) neutral cooking oil (canola, vegetable, or avocado)
¾ teaspoon vanilla extract
2 ¾ cups (345 g) all-purpose flour
1 Tablespoon baking powder
1 teaspoon table salt
½ cup (118 ml) buttermilk
½ cup (118 ml) pink champagne
6 large egg whites, room temperature preferred
Pink food coloring (optional)
For the frosting:

2 ¼ cups (532 ml) pink champagne
1 ½ cups (339 g) salted butter, softened
¼ teaspoon vanilla extract
6 cups (750 g) powdered sugar

Instructions

Step 1: Preheat the 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 fitted with a paddle attachment, beat the butter until creamy.
Step 3: Add sugar, cooking oil, and vanilla extract to the butter. Mix until creamy and well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: With the mixer on low speed, alternate adding the flour mixture and buttermilk to the butter mixture. Start with about half the flour mixture, then half the buttermilk, then the remaining flour and buttermilk. Mix just until combined.
Step 6: Continue alternating by adding the remaining flour mixture and pink champagne in portions, mixing gently between additions. If using food coloring, add it now and stir gently to combine.
Step 7: In a clean, dry bowl, beat the egg whites on low speed until foamy. Gradually increase speed to high and beat until stiff peaks form.
Step 8: Gently fold the beaten egg whites into the cake batter using a spatula until fully combined and uniform.
Step 9: Divide the batter evenly among the prepared cake pans (approximately 470 grams per pan). Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 10: Allow the cakes to cool in the pans for 10–15 minutes. Run a knife along the edges, then invert onto a cooling rack to cool completely.
Step 11: While cakes cool, prepare the pink champagne reduction. Heat the 2 ¼ cups of pink champagne in a small saucepan over medium heat until simmering. Continue to simmer until reduced to about 6 tablespoons (about 88 ml). Transfer to a heatproof bowl and cool completely.
Step 12: For the frosting, beat the softened salted butter until smooth and creamy. Gradually add powdered sugar about a cup at a time, mixing well after each addition. Stir in vanilla extract.
Step 13: Slowly add the cooled, reduced pink champagne one tablespoon at a time, mixing until the frosting is smooth and fully combined.
Step 14: Level the cooled cake layers if needed. Place the first layer on a serving plate, spread an even layer of frosting over the top. Repeat with remaining layers. Use remaining frosting to cover the sides and top of the cake.
Step 15: Optional: Use a piping bag with a star tip to decorate the top of the cake. Add sprinkles if desired. Enjoy!

Tips & Variations

For a more vibrant pink color, use Americolor “soft pink” gel food coloring.
Ensure egg whites are free from yolk for better volume and sturdiness when whipped.
Substitute buttermilk with a mixture of milk and lemon juice if unavailable.
You can replace pink champagne with sparkling rosé but expect minor flavor differences.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring to room temperature before serving for the best texture. Leftover cake can be frozen, well wrapped, for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

This is a three-layer cake covered in smooth, light pink frosting with visible soft swirls and textured strokes on the sides. On top, the frosting is neatly spread with a thick smooth circle taking up most of the surface, while one side is decorated with creamy rose-shaped swirls and small star-shaped dollops of the same light pink frosting, sprinkled with tiny white and pink candy beads. The cake sits on a clear glass plate placed on a white marbled surface, and a woman's hand holding a cake cutter is gently touching the edge of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Whipping egg whites creates a light, airy texture in this cake. Using whole eggs will result in a denser cake, so it’s best to follow the recipe for best results.

What if I don’t have pink champagne?

If pink champagne isn’t available, you can use sparkling rosé or a mild sparkling white wine as a substitute. The flavor will be slightly different but still delicious.