This Pink Champagne Cake is a light, fluffy, and elegant dessert with a delicate champagne flavor and a stunning pink hue. Perfect for celebrations like weddings, anniversaries, bridal showers, or New Year’s Eve, this cake is both beautiful and delicious. The champagne adds a subtle sophistication while keeping the cake moist and tender.
Why You’ll Love This Recipe
- Elegant & Festive – A beautiful pink cake with a light, bubbly flavor.
- Soft & Moist Texture – Champagne enhances the cake’s tenderness.
- Perfect for Special Occasions – Ideal for weddings, Valentine’s Day, birthdays, and celebrations.
- Customizable – Pair with different frostings or add edible decorations for a unique touch.
- Subtle Champagne Flavor – Adds a refined taste without overpowering sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pink Champagne Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Pink champagne (sparkling rosé or brut)
- Pink food coloring (optional)
For the Pink Champagne Buttercream Frosting:
- Unsalted butter (softened)
- Powdered sugar
- Pink champagne (reduced for concentrated flavor)
- Vanilla extract
- Pink food coloring (optional)
For Garnish:
- Edible pearls or sprinkles
- Fresh strawberries or raspberries
- Gold leaf (for an elegant touch)
Directions
Step 1: Make the Cake Batter
- Preheat & Prepare Pans – Preheat oven to 350°F (175°C). Grease and line two or three 8-inch cake pans with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar – In a separate bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Vanilla – Mix in eggs one at a time, followed by vanilla extract.
- Incorporate Champagne – Gradually alternate adding dry ingredients and pink champagne, mixing until just combined. Stir in pink food coloring if using.
- Bake the Cake – Divide the batter evenly between cake pans and bake for 25-30 minutes. Let cakes cool completely.
Step 2: Prepare the Champagne Frosting
- Reduce the Champagne – Simmer ½ cup of pink champagne in a saucepan until reduced to about ¼ cup. Let cool.
- Beat the Butter – In a bowl, beat butter until creamy.
- Add Sugar & Flavoring – Gradually mix in powdered sugar, then add the reduced champagne and vanilla. Adjust consistency with more champagne or powdered sugar if needed.
- Color the Frosting – Stir in pink food coloring if desired.
Step 3: Assemble the Cake
- Layer with Frosting – Place one cake layer on a serving plate and spread an even layer of frosting. Repeat with the next layer.
- Frost the Outside – Cover the entire cake with frosting and smooth it with an offset spatula.
- Decorate – Garnish with edible pearls, fresh berries, or gold leaf for an elegant finish.
Step 4: Chill & Serve
- Set the Cake – Refrigerate for at least 30 minutes before slicing for clean cuts.
- Slice & Enjoy – Serve at room temperature for the best flavor and texture.
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Chill Time: 30 minutes
Variations
- Strawberry Champagne Cake – Add strawberry puree to the batter for a fruitier twist.
- Champagne Drizzle – Top with a champagne glaze made from powdered sugar and champagne.
- Almond Champagne Cake – Add almond extract for a nutty, aromatic touch.
- Gluten-Free Option – Use a gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap cake layers separately and freeze for up to 2 months. Thaw before assembling.
- Serving Tip: Let the cake sit at room temperature for 15-20 minutes before serving for the best texture.
FAQs
Can I use any type of champagne?
Yes, but pink champagne or sparkling rosé gives the best color and flavor. Brut champagne works too but is less sweet.
How do I get a stronger champagne flavor?
Reduce the champagne before adding it to the batter or frosting for a more concentrated taste.
Can I make cupcakes instead of a full cake?
Yes! Bake cupcakes for about 18-20 minutes instead of cake layers.
Does the alcohol bake out of the cake?
Most of the alcohol evaporates during baking, leaving only the flavor.
Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and frost before serving.
What’s the best way to decorate this cake?
Use gold accents, berries, or edible glitter for a stunning, celebratory look.
Can I use a cake mix instead?
Yes! Replace the liquid in a white or vanilla cake mix with pink champagne for an easy shortcut.
Why is my cake dense instead of fluffy?
Overmixing the batter or using expired baking powder can cause a dense cake. Be sure to mix gently.
Can I make this cake dairy-free?
Yes! Use plant-based butter and dairy-free milk instead of buttermilk.
What’s the best frosting alternative?
Whipped cream or cream cheese frosting also pair beautifully with this cake.
Conclusion
This Pink Champagne Cake is a stunning, celebratory dessert with a delicate champagne flavor and a soft, moist texture. Whether for a wedding, anniversary, or a glamorous party, this cake is guaranteed to impress. Try it today and add a touch of sparkle to your next special occasion!
PrintPink Champagne Cake Recipe
A Pink Champagne Cake is a delightful dessert that combines the subtle flavors of champagne with a light, fluffy cake, often adorned with a champagne-infused buttercream frosting. It’s an elegant choice for celebrations like birthdays, New Year’s Eve, or Valentine’s Day.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 5 large egg whites, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup pink champagne or sparkling rosé, room temperature
- A few drops of pink food coloring (optional)
For the Champagne Buttercream Frosting:
- 1 ½ cups unsalted butter, room temperature
- 5 cups powdered sugar
- ½ cup pink champagne or sparkling rosé, reduced to ¼ cup and cooled
- 1 teaspoon vanilla extract
- A pinch of salt
- A few drops of pink food coloring (optional)
Instructions
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter until smooth. Add the sugar and continue beating on medium-high speed until the mixture becomes pale and fluffy, about 2-3 minutes.
- Reduce the mixer speed and add the egg whites one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Alternately add the dry ingredients and the pink champagne to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. If desired, add a few drops of pink food coloring to achieve a light pink hue.
- Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Champagne Reduction:
- In a small saucepan, bring the ½ cup of pink champagne to a simmer over medium heat. Let it reduce to approximately ¼ cup. Once reduced, remove from heat and allow it to cool completely before using in the frosting.
3. Make the Champagne Buttercream Frosting:
- In a large mixing bowl, beat the room temperature butter until it becomes creamy and light.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Pour in the cooled champagne reduction, vanilla extract, and a pinch of salt. Continue to beat the mixture until it becomes light and fluffy. If desired, add a few drops of pink food coloring to achieve a soft pink shade.
4. Assemble the Cake:
- Once the cake layers have completely cooled, place one layer on your serving plate or cake stand. Spread a generous amount of the champagne buttercream frosting over the top.
- Place the second cake layer on top and repeat the frosting process. Add the third layer and frost the top and sides of the cake with the remaining buttercream, smoothing it out for a polished finish.
- For an elegant touch, consider decorating the cake with edible pearls, sprinkles, or a light dusting of edible glitter.
Notes
- Champagne Selection: Opt for a pink champagne or sparkling rosé that you enjoy drinking, as its flavor will be prominent in both the cake and frosting.
- Make Ahead: The cake layers can be baked in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature for up to two days, or freeze for longer storage.
- Frosting Consistency: If the buttercream is too thick, add a teaspoon of milk or additional champagne reduction to reach your desired consistency. If it’s too thin, incorporate more powdered sugar gradually.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to three days. Before serving, let it sit at room temperature for about 30 minutes to soften.