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Pink Champagne Cake: A Delicious & Festive Recipe

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Moist pink champagne cake with luscious champagne buttercream frosting, perfect for celebrations!

Ingredients

Scale
  • 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 recommended)
  • 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
  • Edible glitter
  • Fresh raspberries
  • Pink sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper rounds.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, alternating with pink champagne and buttermilk. Start and end with dry ingredients. Mix on low speed until just combined.
  6. Stir in pink food coloring until desired shade is reached.
  7. Divide batter evenly between prepared cake pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cakes cool in pans for 10-15 minutes before inverting onto a wire rack to cool completely.
  10. In a large bowl, cream the softened butter until light and fluffy (3-5 minutes).
  11. 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.
  12. 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.
  13. 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.
  14. If you want a deeper shade of pink, add a small amount of pink food coloring until you reach your desired color.
  15. 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.
  16. Place one cake layer on a cake stand or serving plate.
  17. Spread a generous layer of champagne buttercream frosting over the first cake layer.
  18. Carefully place the second cake layer on top of the frosting.
  19. 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.
  20. 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.
  21. Decorate the cake with edible glitter, fresh raspberries, pink sprinkles, or any other decorations you like. Get creative!
  22. Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together.

Notes

  • Make sure your butter, eggs, and buttermilk are at room temperature.
  • Don’t overmix the batter.
  • Cool cakes completely before frosting.
  • Use quality ingredients.
  • Any sparkling rosé can be used in place of pink champagne.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Find it online: https://mmmflavors.com/pink-champagne-cake/