Growing up in Virginia, we didn’t just pop bottles for New Year’s; we baked with them. This Pink Champagne Cake was the centerpiece of my Aunt Sarah’s anniversary parties, standing tall with its pale rosy hue and a scent that mingled vanilla with a hint of floral fizz. It’s the kind of dessert that announces a celebration before you even take a bite, bringing everyone to the table with that promise of Southern comfort.
This recipe marries the tenderness of a classic white cake with the subtle, fruity brightness of sparkling rosé. By folding in whipped egg whites and reducing the champagne for the buttercream, we create a crumb that is incredibly moist yet light as air. It is sophisticated enough for a wedding but comforting enough for a Sunday treat.
A Toast in Cake Form
You are going to fall in love with the texture of this cake—it’s the definition of a “perfect crumb.” The combination of buttermilk and oil keeps it tender for days, while the beaten egg whites give it that signature lift and delicate structure. Plus, the pink champagne reduction in the frosting concentrates that strawberry-citrus flavor without making the buttercream too wet. It is pure joy on a plate.
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Pink Champagne Cake
- Total Time: 58 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Elevate your next celebration with this elegant Pink Champagne Cake, featuring a delicate crumb and a sophisticated sparkling rosé reduction. This Southern-inspired dessert combines whipped egg whites and tangy buttermilk for a texture that is light, airy, and perfectly moist.
Ingredients
- 2 1/4 cups pink champagne or sparkling rosé (divided)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 1/3 cup neutral oil
- 1 tablespoon vanilla extract
- 1/2 cup buttermilk
- 5 large egg whites, room temperature
- 1 drop pink food coloring (optional)
- 1 1/2 cups unsalted butter (for frosting)
- 6 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Simmer 2 1/4 cups of champagne in a small saucepan over medium heat until reduced to approximately 6 tablespoons, then set aside to cool completely for the frosting.
- Preheat your oven to 350°F and grease three 8-inch round cake pans, lining the bottoms with parchment paper rounds.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, then beat in the oil and vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the butter base, alternating with the buttermilk and any remaining fresh champagne, beginning and ending with the flour.
- In a clean, grease-free bowl, whip the egg whites until stiff peaks form, then gently fold them into the cake batter using a spatula.
- Divide the batter evenly among the prepared pans and bake for 25–28 minutes, or until the cakes spring back when lightly touched.
- Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- To prepare the buttercream, beat the butter until pale and creamy, gradually add the powdered sugar, and finally drizzle in the cooled champagne reduction and vanilla.
Notes
For the most successful buttercream, ensure your champagne reduction is completely cooled to room temperature before adding it to the butter, or the frosting may break. Using a kitchen scale to divide the batter between pans will ensure even layers that bake at the same rate.
- Prep Time: 30 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Foundation of Flavor
To get that professional bakery texture at home, we need the right lineup of ingredients.
- Pink Champagne or Sparkling Rosé: This is the star. We use it in the batter for moisture and reduce it on the stove to pack a punch in the frosting.
- Unsalted Butter & Oil: I use a blend here. Butter provides that rich, creamy flavor we crave in Southern baking, while neutral oil keeps the cake soft even after refrigeration.
- Egg Whites: Whipped to stiff peaks. This technique lightens the batter, creating a cloud-like texture that doesn’t feel heavy.
- Buttermilk: The acidity helps tenderize the gluten, resulting in a melt-in-your-mouth bite.
- Pink Food Coloring: Totally optional, but a single drop highlights the flavor visually.
How to Bake It
Step 1: Prep and Reduce
Start by simmering your champagne for the frosting so it has time to cool. Reduce 2 ¼ cups down to about 6 tablespoons to concentrate that flavor. Meanwhile, preheat your oven to 350°F and prep three 8-inch pans with parchment rounds—don’t skip the parchment, or you risk losing those perfect edges.
Step 2: Create the Batter
Cream your softened butter with the sugar until fluffy, then beat in the oil and vanilla. In a separate bowl, whisk your flour, baking powder, and salt. You’ll want to alternate adding the flour mixture and the liquids (buttermilk and plain champagne) to the butter base. Start and end with flour to prevent the batter from curdling.
Step 3: The Fold
In a clean, grease-free bowl, whip the egg whites until stiff peaks form. Gently fold these into your batter using a spatula. This is the secret to that airy lift—be gentle so you don’t deflate all the air you just whipped in.
Step 4: Bake and Cool
Divide the batter evenly (I use a scale for precision) and bake for 25–28 minutes. The cakes should spring back when touched. Let them cool in pans for 10 minutes before flipping onto a rack.
Step 5: The Champagne Buttercream
Beat your butter until pale, then gradually add powdered sugar. Finally, drizzle in that cooled champagne reduction and a splash of vanilla. Whip it until it’s smooth, creamy, and spreadable.
Jesse’s Secrets to Success
- Room Temperature is Non-Negotiable: Your egg whites won’t whip to maximum volume if they’re cold, and your butter won’t emulsify properly. Set everything out an hour before you start.
- The Reduction Matters: Don’t rush boiling down the champagne for the frosting. This reduction technique, similar to methods used by other experts like Sugar Spun Run, creates a potent syrup that flavors without ruining the texture. If you add straight champagne, the buttercream will break.
- Don’t Overmix: Once you start adding flour, mix on low speed. Overworking the batter activates gluten and leads to a tough cake rather than the tender crumb we want.
- Storage: If you’re making this ahead, these layers freeze beautifully. Just wrap them tight. For another dessert that freezes well, check out our strawberry tres leches cake.
Make It Your Own
- Strawberry Champagne: Fold a half-cup of freeze-dried strawberry powder into the frosting for a berry-forward twist.
- Mimosa Cake: Swap the pink champagne for Prosecco and add a tablespoon of orange zest to the batter.
- Classic White: If you prefer a non-alcoholic version, you can substitute ginger ale or sparkling white grape juice, though the flavor profile will be sweeter and less complex.
- Vintage Vibes: Decorate with piping work similar to a vintage cake for that retro look that fits this recipe so well.
At the Table
This cake is a showstopper on its own, so you don’t need much. I love serving it on a simple glass stand to let the pale pink color shine. Pair it with a glass of the remaining bubbly or a hot cup of coffee to cut the sweetness. It’s perfect for Valentine’s Day, bridal showers, or New Year’s Eve. For a romantic touch, you might also enjoy our heart cake tutorials.
The Final Slice
There is something undeniably special about a cake that fizzes before it bakes. This Pink Champagne Cake brings a touch of elegance to any gathering, grounded by that reliable Southern texture we all love. It’s a recipe that says “celebration” in every bite. If you love fruit-forward cakes, don’t miss our raspberry white chocolate cake next.
I’d love to see how your celebration turns out! Snap a photo and tag us on Instagram or pin this recipe to your Pinterest boards for your next party.
