Pink Champagne Cake: A Delicious & Festive Recipe

Pink Champagne Cake: Just the name evokes images of celebration, elegance, and pure deliciousness, doesn’t it? I remember the first time I tasted this ethereal confection – it was at my best friend’s bridal shower, and one bite transported me to a world of bubbly bliss. The delicate crumb, the subtle hint of champagne, and the beautiful rosy hue made it an instant favorite.

While the exact origins of Pink Champagne Cake are a bit hazy, it’s believed to have gained popularity in the mid-20th century, coinciding with the increasing accessibility and glamour associated with champagne. It quickly became a staple for special occasions, from weddings and anniversaries to birthdays and holidays. The cake embodies a sense of luxury and festivity, making any gathering feel a little more special.

But what is it about this cake that makes it so irresistible? Beyond its celebratory associations, the taste and texture are simply divine. The champagne not only adds a unique flavor profile – a subtle fruitiness with a hint of effervescence – but it also contributes to an incredibly moist and tender crumb. The light and airy texture, combined with the sweet and tangy frosting, creates a symphony of flavors and sensations that will leave you wanting more. Plus, let’s be honest, who can resist a cake that’s as beautiful as it is delicious? So, let’s get baking and create a show-stopping dessert that will impress your friends and family!

Ingredients:

• For the Cake:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup pink champagne (or sparkling rosé)
• 1/2 cup buttermilk
• 2 tablespoons pink food coloring (gel is recommended)
• For the Champagne Buttercream Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup pink champagne (or sparkling rosé)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: Additional pink food coloring for desired shade
• For Decoration (Optional):
• Edible glitter
• Fresh raspberries
• Pink sprinkles

Preparing the Cake Batter:

1. Preheat and Prep: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to use baking spray with flour already in it for extra insurance against sticking. You can also line the bottoms of the pans with parchment paper rounds for even easier removal.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important here to make sure everything is evenly distributed. This ensures a light and airy cake. Set this bowl aside for now.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. Don’t rush this step! The creaming process incorporates air into the batter, which is crucial for a tender cake.
4. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After all the eggs are in, stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: This is where the magic happens! Gradually add the dry ingredients to the wet ingredients, alternating with the pink champagne and buttermilk. Start and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the champagne/buttermilk mixture, then another 1/3 of the dry ingredients, then the remaining champagne/buttermilk mixture, and finally the last 1/3 of the dry ingredients. Mix on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
6. Add Food Coloring: Stir in the pink food coloring until you reach your desired shade of pink. Remember, a little goes a long way, so start with a small amount and add more until you’re happy with the color. Gel food coloring is best because it’s more concentrated and won’t thin out the batter.
7. Divide and Conquer: Divide the batter evenly between the prepared cake pans. I like to use a kitchen scale to ensure that each pan has the same amount of batter. This helps the cakes bake evenly.

Baking the Cakes:

1. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on them.
2. Cool in Pans: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking to the pans and allows them to cool evenly.

Making the Champagne Buttercream Frosting:

1. Cream the Butter: In a large bowl (or the bowl of your stand mixer), cream the softened butter until light and fluffy. This usually takes about 3-5 minutes on medium speed. Again, don’t rush this step!
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Once all the powdered sugar is added, increase the speed to medium and beat for another 2-3 minutes, until the frosting is light and fluffy.
3. Add Champagne and Vanilla: Add the pink champagne, vanilla extract, and salt. Beat on low speed until combined, then increase the speed to medium and beat for another 1-2 minutes, until the frosting is smooth and creamy.
4. Adjust Consistency: If the frosting is too thick, add a little more champagne, one teaspoon at a time, until you reach your desired consistency. If the frosting is too thin, add a little more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
5. Add Food Coloring (Optional): If you want a deeper shade of pink, add a small amount of pink food coloring until you reach your desired color.

Assembling the Cake:

1. Level the Cakes: Once the cakes are completely cool, use a serrated knife to level the tops of the cakes. This will ensure that your cake is even and stable.
2. First Layer: Place one cake layer on a cake stand or serving plate.
3. Frosting Time: Spread a generous layer of champagne buttercream frosting over the first cake layer.
4. Second Layer: Carefully place the second cake layer on top of the frosting.
5. Crumb Coat: Apply a thin layer of frosting over the entire cake. This is called a crumb coat, and it helps to seal in any loose crumbs. Refrigerate the cake for 30 minutes to allow the crumb coat to set.
6. Final Frosting: Apply a final, thicker layer of frosting over the entire cake. Smooth the frosting with a spatula or knife. You can create swirls or other decorative patterns if you like.
7. Decorate: Decorate the cake with edible glitter, fresh raspberries, pink sprinkles, or any other decorations you like. Get creative!
8. Chill: Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together.

Tips for Success:

• Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps them emulsify properly, resulting in a smoother batter and a more tender cake.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can lead to a tough cake. Mix until just combined.
• Cool Completely: Make sure the cakes are completely cool before frosting. Otherwise, the frosting will melt.
• Use Quality Ingredients: Using high-quality ingredients will make a big difference in the taste and texture of your cake.
• Champagne Choice: While “pink champagne” is called for, any sparkling rosé will work beautifully. Choose one you enjoy drinking! The flavor will subtly infuse the cake and frosting.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Variations:

• Champagne Extract: For a stronger champagne flavor, add 1/2 teaspoon of champagne extract to the batter and frosting.
• Raspberry Filling: Add a layer of raspberry jam or fresh raspberries between the cake layers for a burst of fruity flavor.
• Ombre Effect: Create an ombre effect by dividing the frosting into three bowls and adding different amounts of pink food coloring to each bowl. Use the lightest shade for the top of the cake, the medium shade for the middle, and the darkest shade for the bottom.
• Cupcakes: This recipe can also be used to make cupcakes. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion:

This Pink Champagne Cake isn’t just a dessert; it’s an experience, a celebration baked into every single layer. From the delicate crumb infused with the bubbly essence of champagne to the luscious, creamy frosting, this cake is guaranteed to impress. It’s the perfect centerpiece for birthdays, anniversaries, bridal showers, or even just a “treat yourself” kind of day. I truly believe this recipe is a must-try because it elevates the simple act of baking into something truly special. The subtle pink hue, achieved naturally, adds a touch of elegance that’s hard to resist. But beyond its beauty, the taste is what truly sets this cake apart. The champagne doesn’t just add flavor; it adds a lightness and airiness to the cake that’s simply divine. It’s not overly sweet, allowing the subtle notes of the champagne to shine through. And let’s be honest, who can resist a cake that feels both sophisticated and fun at the same time? Looking for serving suggestions? A simple dusting of powdered sugar is always a classic and elegant choice. However, for a more decadent experience, consider adding fresh berries like raspberries or strawberries on top. They complement the champagne flavor beautifully and add a pop of color. You could also create a champagne-infused berry compote to serve alongside each slice. For a truly luxurious touch, garnish with edible gold leaf. And if you’re feeling adventurous, there are plenty of variations you can try! Swap out the vanilla extract for almond extract for a slightly nutty flavor. Or, add a layer of raspberry jam between the cake layers for an extra burst of fruity goodness. You could even experiment with different types of champagne – a rosé champagne will enhance the pink color and add a slightly different flavor profile. For a non-alcoholic version, sparkling cider or grape juice can be substituted for the champagne, though the flavor will be slightly different. I poured my heart into perfecting this Pink Champagne Cake recipe, and I’m so excited for you to try it. I’m confident that you’ll love the results. It’s a showstopper that’s surprisingly easy to make, even for beginner bakers. The instructions are clear and concise, and I’ve included plenty of tips and tricks to ensure your success. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake something truly extraordinary. I can’t wait to hear about your experience! Please, don’t hesitate to share your photos and feedback in the comments below. Let me know what variations you tried, what you loved most about the cake, and any tips you have for other bakers. Your insights are invaluable and help me continue to improve and share delicious recipes with the world. Happy baking, and cheers to creating sweet memories with this unforgettable cake! I am sure that this cake will become a family favorite for years to come. Let the celebrations begin! Print