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Pink Champagne Cake with Champagne-Infused Frosting Recipe

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★★★★★

4.7 from 105 reviews

This Pink Champagne Cake is a delightful and elegant dessert featuring tender, moist cake layers infused with pink champagne and a luscious pink champagne buttercream frosting. Perfect for celebrations, the cake offers a subtle fruity sparkle complemented by a creamy, sweet frosting with a hint of champagne reduction.

Ingredients

Scale

For the Cake

  • 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 Pink Champagne 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

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tapping out excess flour, and line each bottom with parchment paper.
  2. Cream Butter: In a large bowl or stand mixer fitted with a paddle attachment, beat 6 tablespoons of unsalted butter until creamy.
  3. Add Sugar, Oil, and Vanilla: Add 2 cups granulated sugar, ⅔ cup neutral oil, and ¾ teaspoon vanilla extract to the butter and beat together until creamy and well combined.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk 2 ¾ cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until combined.
  5. Alternate Adding Flour and Buttermilk: With the mixer on low speed, add about half of the flour mixture (approximately ½ cup/70g), then half of the ½ cup buttermilk; mix just until combined.
  6. Alternate Adding Flour and Pink Champagne: Continuing on low speed, add a portion of the remaining flour, then half of the ½ cup pink champagne, followed by more flour, the rest of the pink champagne, and finally the remaining flour, blending gently between additions.
  7. Add Food Coloring (Optional): If using, add pink food coloring now and gently stir it into the batter to achieve the desired shade.
  8. Whip Egg Whites: In a clean, dry, grease-free bowl, beat 6 large egg whites on low speed until foamy, then increase to high and beat until stiff peaks form (opaque, thick, and holding shape).
  9. Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the cake batter using a spatula, mixing carefully and thoroughly until uniform.
  10. Divide and Bake: Evenly distribute the batter into 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 into the center comes out clean or with a few moist crumbs.
  11. Cool the Cakes: Let the cakes cool in the pans for 10–15 minutes. Run a knife around the edges, then invert onto wire racks to cool completely before frosting.
  12. Make Pink Champagne Reduction: In a small skillet or saucepan, simmer 2 ¼ cups pink champagne over medium heat until reduced to 6 tablespoons (around 10 minutes). Pour into a heatproof bowl and cool completely (refrigerate to speed cooling).
  13. Prepare Frosting: Beat 1 ½ cups salted butter until smooth and creamy. Gradually add 6 cups powdered sugar, about 1 cup at a time, mixing well after each addition and scraping bowl sides. Stir in ¼ teaspoon vanilla extract.
  14. Incorporate Champagne Reduction: Slowly add the cooled pink champagne reduction one tablespoon at a time, stirring until the frosting is smooth and fully combined.
  15. Assemble the Cake: Level cake layers if needed. Place one layer on a serving platter and spread an even layer of frosting over it. Repeat with remaining layers, then cover the entire cake with a smooth layer of frosting.
  16. Decorate: Optionally pipe decorative swirls on top using a piping bag with a closed-star tip and add sprinkles for extra flair. Serve and enjoy!

Notes

  • Using room temperature egg whites helps achieve maximum volume when whipping.
  • The cake batter is delicate due to folded egg whites—fold gently to maintain airiness.
  • Pink food coloring is optional but enhances the cake’s festive appearance.
  • Be sure to reduce the pink champagne adequately for a robust flavor in frosting without thinning it excessively.
  • Allow cakes to cool completely before frosting to prevent melting or sliding.
  • Leftover champagne can be used in cocktails or other recipes.

Keywords: Pink Champagne Cake, champagne cake, pink cake, celebration cake, buttercream frosting, party dessert

Find it online: https://platedbyemma.com/pink-champagne-cake-with-champagne-infused-frosting-recipe/