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Slice of pink champagne cake with pink buttercream frosting on a white plate

Pink Champagne Cake

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5 from 15 reviews

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

  1. 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.
  2. Preheat your oven to 350°F and grease three 8-inch round cake pans, lining the bottoms with parchment paper rounds.
  3. 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.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter base, alternating with the buttermilk and any remaining fresh champagne, beginning and ending with the flour.
  6. 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.
  7. Divide the batter evenly among the prepared pans and bake for 25–28 minutes, or until the cakes spring back when lightly touched.
  8. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. 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

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Find it online: https://cakepeak.com/champagne-cake/