Description
Pink Champagne Cake is a delicious and festive dessert perfect for celebrations, featuring layers of moist cake infused with pink champagne and topped with a creamy pink champagne frosting.
Ingredients
Scale
- 6 Tablespoons (85 g) unsalted butter, softened to room temperature
- 2 cups (400 g) granulated sugar
- ⅔ cup (160 ml) neutral cooking oil (canola, vegetable, or avocado)
- ¾ teaspoon vanilla extract
- 2 ¾ cups (345 g) all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon table salt
- ½ cup (118 ml) buttermilk
- ½ cup (118 ml) pink champagne
- 6 large egg whites, room temperature preferred
- Pink food coloring (optional)
- For the pink champagne frosting:
- 2 ¼ cups (532 ml) pink champagne
- 1 ½ cups (339 g) salted butter, softened
- ¼ teaspoon vanilla extract
- 6 cups (750 g) powdered sugar
Instructions
- Preheat your oven to 350F (175C) and lightly grease and flour 3 8-inch round cake pans, lining the bottoms with parchment paper.
- In a large bowl, beat butter until creamy, then add sugar, oil, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding the flour mixture and buttermilk to the butter mixture, stirring until just combined.
- Repeat the process by alternating adding flour and pink champagne until all combined.
- If using, add food coloring and stir gently to combine.
- Whip the egg whites in a clean bowl until stiff peaks form, then gently fold into the batter.
- Divide the batter among the prepared pans and bake for 25-28 minutes, or until a toothpick comes out clean.
- Let the cakes cool in pans for 10-15 minutes, then transfer to a cooling rack.
- For the pink champagne reduction, heat pink champagne in a skillet until reduced to 6 Tablespoons, then allow to cool.
- Beat the softened butter until creamy for the frosting. Gradually add powdered sugar, mixing well.
- Stir in vanilla extract and the cooled champagne reduction until smooth.
- Once the cakes are cool, level the tops if necessary and frost between layers and around the cake. Add decorative swirls and sprinkles if desired.
Notes
- The cake can be made a day in advance and stored in the refrigerator.
- For a stronger champagne flavor, let the champagne reduction cool fully before adding to the frosting.
- The pink food coloring is optional but can enhance the cake’s appearance.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 40g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg