Description
Pink Champagne Cake features tender, moist cake layers infused with pink champagne or sparkling rosé, stacked with silky Swiss meringue buttercream. This elegant dessert is perfect for birthdays, bridal showers, and special celebrations. The champagne adds subtle sophisticated flavor while creating an incredibly light, delicate crumb.
Ingredients
Cake Layers
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 6 egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 cup pink champagne or sparkling rosé, room temperature
- Pink food coloring gel (optional, for enhanced color)
Vanilla Buttercream Frosting
- 5 egg whites
- 1½ cups granulated sugar
- 2 cups (4 sticks) unsalted butter, room temperature, cubed
- 2 teaspoons clear vanilla extract
- Pink food coloring gel (optional)
Decoration (Optional)
- Edible cake sparkles or sanding sugar
- Piping tips for decorating
- Extra cake decorations (sugar roses, pearls, etc.)
Instructions
Heat your oven to 350°F. Grease three 8-inch or 9-inch round cake pans, line the bottoms with parchment paper, and give them a light dusting of flour.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside
In your stand mixer (or large bowl with a hand mixer), beat the softened butter on medium speed until it’s smooth and creamy, about 1 minute. Add the sugar and beat on medium-high for 3-4 minutes until the mixture is pale, fluffy, and looks almost like frosting.
Reduce your mixer speed to medium-low. Add the egg whites one at a time, beating well after each addition. The mixture might look a little curdled. Mix in the vanilla extract.
Here’s where the magic happens! With your mixer on low speed, add about one-third of the flour mixture to the batter. Mix just until it disappears, then add half the pink champagne.
Add another third of flour, the remaining champagne, and finish with the last bit of flour. Mix each addition JUST until combined
If you want a more vibrant pink, add a small amount of pink gel food coloring (start with a toothpick-sized dab) and gently fold it through the batter until you achieve your desired shade.
Divide the batter evenly among your prepared pans (I like to use a kitchen scale for this — about 20-22 ounces per pan). Smooth the tops and bake for 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Don’t overbake or your cake will be dry!
Let the layers cool in the pans for 10 minutes, then turn them out onto cooling racks to cool completely.
While your cake layers cool, make the frosting! Combine the egg whites and sugar in a heatproof bowl. Set it over a pot of simmering water (make sure the bottom doesn’t touch the water). Whisk constantly for 3-5 minutes until the sugar completely dissolves and the mixture feels hot to the touch (about 160°F if you’re using a thermometer).
Transfer the hot egg white mixture to your stand mixer fitted with the whisk attachment. Beat on high speed for 7-10 minutes until you have stiff, glossy peaks and the bowl feels completely cool to the touch.
Switch to the paddle attachment. With the mixer on medium-low speed, add the cubed butter a few pieces at a time, letting each addition incorporate before adding more. Once all the butter is in, increase speed to medium-high and beat for 2-3 minutes until it’s fluffy and perfect.
Mix in the clear vanilla extract. If you want pink frosting, add gel food coloring a tiny bit at a time until you reach your desired shade.
Put your first cake layer on a serving plate or cake stand. If it has a dome on top, you can trim it flat with a serrated knife for easier stacking.
Spread about ¾ cup of buttercream on top of the first layer, spreading it evenly to the edges. Place the second layer on top and repeat. Add the third layer.
Spread a thin layer of buttercream all over the outside of the cake — this is your “crumb coat” that seals in any loose crumbs. It doesn’t need to be pretty! Pop the cake in the fridge for 15-20 minutes to firm up.
Once chilled, apply a final, generous coat of buttercream all over the cake. Use an offset spatula or bench scraper for a smooth finish, or create swirls and texture for a rustic look
This is where you can really have fun! Sprinkle edible sparkles or pink sanding sugar over the top, pipe decorative borders or rosettes, add fresh flowers, or keep it simple and elegant.
Notes
- Warm your offset spatula under hot water, dry it, then use it for ultra-smooth frosting
- Make extra buttercream — it’s better to have too much than not enough! You can freeze leftovers for up to 3 months
- Common mistake to avoid: Don’t skip sifting or whisking your dry ingredients — lumps of baking powder in your batter mean uneven rise
- Smart shortcut: You can use a cake mix as a base and just add champagne in place of water, but homemade really does taste better!
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American