Name: Pink Champagne Cake Recipe
Prep time: 30 min
Cook time: PT-492192H24M39S
Total time: 1 h 15 min
Cuisine: American
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; 1 ½ cups salted butter (softened); ¼ teaspoon vanilla extract; 6 cups powdered sugar; Pink champagne reduction (from above)

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Introduction

This Pink Champagne Cake is a delightful celebration dessert that’s light, fluffy, and full of subtle champagne flavor. Perfect for special occasions or when you want to impress with a beautiful and festive cake.

A slice of three-layer cake is shown on a white plate with a delicate embossed pattern. The cake layers are light pink and fluffy with two thin layers of white creamy frosting in between. The outside is coated with smooth white frosting, decorated at the edge with thick curly white cream swirls and small white and pink sprinkles. The cake looks soft and moist, placed on a white marbled surface with soft background objects slightly blurred. 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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tapping out the excess flour, then line the bottoms with parchment paper.
Step 2: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter until creamy. Add sugar, oil, and vanilla extract, mixing well until fully combined and creamy.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: With mixer on low speed, alternately add portions of the flour mixture and buttermilk: start with about ½ cup of flour mixture until just combined, then half of the buttermilk. Repeat with the remaining flour and buttermilk.
Step 5: Continue alternating by adding more flour, then half the pink champagne, followed by more flour, the remaining pink champagne, and the last of the flour. Mix until just combined.
Step 6: If using pink food coloring, add it now and gently stir to combine. Set aside.
Step 7: In a clean, dry, grease-free bowl, beat the egg whites on low speed until foamy, then increase to high speed and beat until stiff peaks form.
Step 8: Gently fold the whipped egg whites into the batter using a spatula until evenly incorporated. The batter should be uniform in texture.
Step 9: Divide the batter evenly 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.
Step 10: Let cakes cool in pans for 10-15 minutes. Run a knife around the edges to loosen, then invert carefully onto cooling racks to cool completely before frosting.
Step 11: To make the pink champagne reduction, heat 2 ¼ cups of pink champagne in a small skillet or saucepan over medium heat until simmering. Reduce until only 6 tablespoons remain (about 10 minutes). Transfer to a heatproof bowl and refrigerate to cool completely.
Step 12: For the frosting, beat softened salted butter in a large bowl until smooth and creamy. Gradually add powdered sugar, about 1 cup at a time, beating well and scraping the bowl between additions.
Step 13: Stir in vanilla extract. Then, add the cooled champagne reduction one tablespoon at a time, mixing until fully incorporated and smooth.
Step 14: Level the cooled cake layers if needed. Place the first layer on a serving platter and spread an even layer of frosting. Repeat with remaining layers and cover the entire cake with frosting.
Step 15: Decorate as desired with piping or sprinkles, then serve and enjoy your elegant Pink Champagne Cake!

Tips & Variations

Use room temperature egg whites to achieve the best volume when whipping.
If you prefer a more intense pink color, add a few drops of gel food coloring instead of liquid dye for vibrant results.
For a non-alcoholic version, substitute the pink champagne with white grape juice with a splash of pink food coloring.
Chill the cake layers before frosting for easier handling and neater assembly.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for about 30 minutes before serving for the best flavor and texture. Leftover cake layers can be wrapped tightly and frozen for up to 1 month; thaw completely before frosting and serving.

How to Serve

A close-up view of a three-layer pale pink cake slice on a white plate with a delicate embossed pattern. Each cake layer is soft and moist with a light pink color, separated by smooth white frosting. The outside of the slice is coated in white frosting with decorative swirls near the bottom edge, topped with small white and pink sprinkles and thin white strands. The background shows a blurred bottle with a soft pink label, all set on a white marbled surface. 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 a stand mixer?

Yes, you can use a hand mixer or whisk for most steps, especially for creaming butter and sugar and whipping egg whites. Just ensure thorough mixing and carefully fold in the egg whites to maintain volume.

Is it necessary to use pink champagne?

Pink champagne adds a subtle fruity flavor and celebratory touch, but you can substitute with regular champagne, sparkling wine, or sparkling white grape juice for a non-alcoholic option.