Pink Champagne Cake Recipe: Elegant & Festive Dessert for Celebrations

Pink Champagne Cake is the ultimate showstopper for birthdays, bridal showers, New Year’s Eve parties, and any celebration that deserves a touch of glamour. With tender, moist cake layers infused with real pink champagne or sparkling rosé and wrapped in silky Swiss meringue buttercream, this dessert tastes as luxurious as it looks.

I first made this cake for my best friend’s engagement party, and it was gone in minutes—everyone kept asking for the recipe! The subtle champagne flavor isn’t overpowering; it just adds a sophisticated, bubbly note that makes every bite feel special. Whether you’re an experienced baker or just looking to impress, this recipe breaks down into simple steps that any home cook can master.

Why You’ll Love This Recipe

• Bakery-quality results at home — This cake looks and tastes like it came from a fancy patisserie, but it’s totally doable in your own kitchen
• Perfect for celebrations — The champagne flavor and pretty pink color make it ideal for weddings, showers, birthdays, Valentine’s Day, or ringing in the New Year
• Moist and tender crumb — The champagne keeps the cake incredibly soft and flavorful without being boozy
• Silky Swiss meringue buttercream — This frosting is smoother and less sweet than American buttercream, making it perfect for decorating and eating
• Customizable color — Go pale blush pink, vibrant hot pink, or keep it classic white—you’re in control
• Make-ahead friendly — Bake the layers in advance and assemble when you’re ready to serve

Equipment Needed

• Three 8-inch or 9-inch round cake pans
• Electric stand mixer or hand mixer
• Medium mixing bowls (2-3)
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Double boiler or heatproof bowl over a saucepan
• Candy thermometer (optional but helpful)
• Cooling racks
• Offset spatula for frosting
• Cake turntable (optional, makes frosting easier)
• Piping bags and decorating tips (optional)
• Toothpicks for testing doneness

Print

Ingredients You’ll Need

Cake Layers

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 6 large egg whites, room temperature (save yolks for another recipe)
• 2 teaspoons vanilla extract
• 1 cup pink champagne or sparkling rosé, room temperature (leftover champagne works great)
• Pink gel food coloring (optional, for deeper color)

Swiss Meringue Buttercream Frosting

• 6 large egg whites
• 1½ cups granulated sugar
• 1½ cups (3 sticks) unsalted butter, room temperature, cut into cubes
• 2 teaspoons clear vanilla extract (regular vanilla works too)
• Pink gel food coloring (optional)

Decoration (Optional)

• Edible cake sparkles, sanding sugar, or pearl dust
• Fresh flowers, sugar roses, or edible cake decorations
• Piping tips (star tip, round tip, petal tip)

Ingredient Notes

• Champagne or Sparkling Rosé — Use a drinkable wine you enjoy; it doesn’t have to be expensive. Sparkling rosé gives a prettier natural pink color. Let it go flat by opening 30 minutes before using, or pour and stir gently to release bubbles. (Sub: ginger ale or lemon-lime soda for non-alcoholic, though flavor will differ)
• Egg Whites — Room temperature egg whites whip better and incorporate more smoothly. Separate eggs when cold, then let whites sit out 30 minutes. No yolk traces, or your meringue won’t whip!
• Butter — Must be room temperature (should leave a slight indent when pressed). Cold butter = lumpy frosting; melted butter = soupy mess
• Pink Gel Food Coloring — Gel colors are concentrated and won’t thin your batter or frosting. Start with a tiny amount (toothpick dip) and add more gradually. Wilton or Americolor brands work great
• Clear Vanilla Extract — Keeps your frosting white or pastel pink without brown tint. Regular vanilla is fine if you don’t mind an ivory tone
• Cake Flour Swap — For extra tender cake, substitute 2¾ cups cake flour for all-purpose flour

Step-by-Step Instructions

Step 1: Preheat Oven and Prep Pans

Preheat your oven to 350°F. Grease three 8-inch or 9-inch round cake pans with butter or non-stick spray, then dust lightly with flour (tap out excess), or line bottoms with parchment paper circles.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 3 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt until evenly combined. Set aside.

Step 3: Cream Butter and Sugar

In your stand mixer bowl (or large bowl with hand mixer), beat 1 cup softened butter on medium speed for about 1 minute until smooth. Add 2 cups sugar and beat on medium-high for 3-4 minutes until mixture is pale, fluffy, and increased in volume.

Step 4: Add Egg Whites and Vanilla

Reduce mixer speed to medium-low. Add 6 egg whites one at a time, beating well after each addition (about 20 seconds each). Mix in 2 teaspoons vanilla extract until combined.

Step 5: Alternate Flour and Champagne

With mixer on low speed, add about ⅓ of the flour mixture and mix just until combined. Pour in half the champagne (½ cup) and mix until incorporated. Add another ⅓ flour, then remaining champagne, then final flour portion.

Step 6: Add Pink Color (Optional)

If you want a pinker cake, dip a toothpick into pink gel food coloring and swirl into batter. Mix on low for 10-15 seconds until color is evenly distributed. Add more if needed for deeper pink.

Step 7: Bake the Cake Layers

Divide batter evenly among your three prepared pans (about 2 cups batter per 8-inch pan). Smooth tops with a spatula. Bake for 22-28 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Don’t overbake! Cool in pans for 10 minutes, then turn out onto cooling racks and cool completely (at least 1 hour).

Step 8: Make Swiss Meringue Base

In a heatproof bowl or top of double boiler, combine 6 egg whites and 1½ cups sugar. Whisk constantly over simmering water (don’t let bowl touch water) for 3-5 minutes until sugar completely dissolves and mixture reaches 160°F (feels hot to touch, no grittiness when rubbed between fingers).

Step 9: Whip the Meringue

Transfer hot mixture to stand mixer bowl with whisk attachment. Beat on high speed for 8-10 minutes until stiff, glossy peaks form and bowl feels completely cool to the touch. Mixture should be thick, white, and marshmallow-like.

Step 10: Add Butter to Frosting

Switch to paddle attachment and reduce speed to medium-low. Add butter cubes one or two at a time, beating well after each addition. Frosting may look soupy or broken partway through—keep going! Once all butter is in, increase speed to medium-high and beat 3-5 minutes until smooth, silky, and fluffy.

Step 11: Flavor and Color Frosting

Beat in 2 teaspoons vanilla extract. If desired, add pink gel food coloring a tiny bit at a time until you reach your preferred shade. Beat for 30 seconds to distribute color evenly.

Step 12: Level and Layer the Cake

If your cake layers have domed tops, use a serrated knife or cake leveler to trim them flat. Place first layer on your serving plate or cake stand. Spread about ¾ cup buttercream evenly on top using an offset spatula.

Step 13: Stack Remaining Layers

Place second cake layer on top of frosting and repeat with another ¾ cup buttercream. Add final cake layer on top, pressing gently to secure.

Step 14: Apply Crumb Coat

Spread a thin layer of frosting over the entire cake (top and sides) to seal in crumbs. This doesn’t need to look perfect. Refrigerate for 20-30 minutes until frosting feels firm to touch.

Step 15: Final Frosting and Decoration

Apply a thicker, final coat of buttercream over the chilled cake, smoothing with an offset spatula or bench scraper. Decorate as desired with remaining frosting using piping bags and tips. Sprinkle with edible sparkles, sanding sugar, or add fresh flowers and cake toppers for the finishing touch.

Pro Tips & Cooking Hacks

• Room temperature is crucial — Cold ingredients don’t blend smoothly and can deflate your batter. Set butter, eggs, and champagne out 1-2 hours ahead
• Don’t skip the crumb coat — This first thin layer of frosting traps crumbs and makes your final coat smooth and professional-looking
• Broken buttercream SOS — If your frosting looks curdled or soupy, keep beating! Curdled usually means too cold (warm bowl briefly with hands or hair dryer); soupy means too warm (chill bowl 10 minutes, then beat again)
• Flat champagne works best — Bubbly champagne can create air pockets in your cake. Open bottle 30 minutes early or pour and stir to release carbonation
• Prevent domed cakes — Use cake strips (wet fabric strips around pans) or bake at 325°F for slightly longer to get flatter layers
• Weigh your batter — For perfectly even layers, use a kitchen scale to divide batter equally (usually 18-20 oz per pan for 8-inch)
• Cool completely before frosting — Even slightly warm cake will melt your buttercream. Cool layers at least 1 hour, or chill 30 minutes in fridge
• Offset spatula is your friend — Makes spreading frosting SO much easier than a regular knife. Worth the $8 investment!
• Make buttercream ahead — Store in fridge up to 1 week or freeze 3 months. Re-whip before using to restore silky texture
• Hot knife for clean slices — Dip your knife in hot water, wipe dry, then slice. Clean and reheat between cuts for bakery-perfect slices

Tips & Variations

Storage:

• Store unfrosted cake layers wrapped tightly in plastic wrap at room temperature for 2 days, refrigerated for 1 week, or frozen for up to 3 months
• Assembled frosted cake keeps at room temperature (covered) for 1 day, or refrigerated for up to 5 days
• Bring refrigerated cake to room temperature 1-2 hours before serving for best flavor and texture
• Leftover slices can be frozen individually wrapped for up to 2 months

Make-Ahead:

• Bake cake layers 1-2 days ahead; wrap tightly and refrigerate
• Make buttercream up to 3 days ahead; refrigerate and re-whip before using
• Fully assemble and frost cake up to 2 days ahead; refrigerate and bring to room temp before serving

Variations:

• White Champagne Cake — Use regular champagne instead of rosé and omit pink coloring for an elegant ivory cake
• Cupcakes — Divide batter among 24 lined cupcake tins, bake 18-20 minutes
• Sheet Cake — Pour batter into greased 9×13-inch pan, bake 30-35 minutes for easier serving at large parties
• Lemon Champagne — Add 2 tablespoons lemon zest to batter and 1 tablespoon lemon juice to frosting
• Berry Filling — Spread raspberry or strawberry jam between layers for fruity contrast
• Chocolate Drip — Top with white or pink chocolate ganache drip for extra drama
• Gluten-Free — Substitute 1:1 gluten-free flour blend (like Bob’s Red Mill) for all-purpose flour
• Dairy-Free — Use vegan butter substitute (Earth Balance works well) in both cake and frosting; note texture may differ slightly

Serving Suggestions

This Pink Champagne Cake is perfect for any celebration that calls for elegance and a touch of sparkle. Serve it as the centerpiece dessert at bridal showers, baby showers (for a girl!), bachelorette parties, New Year’s Eve celebrations, Valentine’s Day dinners, or birthday parties. The sophisticated champagne flavor pairs beautifully with fresh berries on the side, a scoop of vanilla bean ice cream, or a glass of actual pink champagne for the adults.

For a complete celebration spread, serve alongside other finger foods like mini quiches, fruit skewers, cheese boards, and chocolate-covered strawberries. The light, not-too-sweet buttercream makes it a great palate cleanser after a rich dinner, and the pretty pink color photographs beautifully for all those Instagram-worthy party shots.

Common Mistakes

• Dense, heavy cake — Usually from overmixing the batter after adding flour. Mix only until you don’t see dry streaks; a few small lumps are okay
• Dry cake layers — Overbaking is the culprit. Check at minimum time; toothpick should have moist crumbs, not be bone dry
• Sunken cake centers — Oven temperature too low, underbaking, or opening oven door too early. Use oven thermometer to verify temp
• Buttercream won’t come together — Temperature issue! Too cold = curdled look (warm gently); too warm = soupy (chill briefly). Keep beating!
• Grainy buttercream — Sugar didn’t fully dissolve in meringue. Make sure mixture feels hot and smooth before whipping
• Cake slides or leans — Layers not fully cooled, or frosting too soft. Chill assembled cake 30 minutes between layers if needed
• Pink color fades — Gel colors are more stable, but some fading is normal. Add color just before baking/frosting for brightest results
• Crumbly, falling-apart layers — Likely undermixed or not enough liquid. Make sure to alternate flour and champagne properly
• Buttercream tastes like butter — Swiss meringue can taste buttery if under-whipped. Beat an extra 2-3 minutes on high speed for silky, light texture

What to Serve With Pink Champagne Cake

This celebratory cake shines as a standalone dessert but pairs wonderfully with sparkling beverages like champagne, prosecco, sparkling cider, or pink lemonade for a coordinated theme. For a dessert table, complement it with lighter treats like lemon bars, fresh fruit tarts, macarons, or white chocolate truffles that won’t compete with the elegant champagne flavor.

The cake’s subtle sweetness and bubbly notes make it ideal for afternoon tea parties or brunch celebrations—serve with coffee, tea, or mimosas for a complete experience. If you’re hosting a larger event, consider offering a small scoop of raspberry sorbet or vanilla ice cream on the side to add a refreshing element that guests will love.

Frequently Asked Questions

Can I use a different type of alcohol or make it non-alcoholic?

Yes! You can substitute the pink champagne with sparkling white grape juice, lemon-lime soda (like Sprite or 7-Up), or ginger ale for a non-alcoholic version. The flavor will be slightly different—less sophisticated and more sweet—but the cake will still be moist and delicious. For a similar flavor profile, try using a non-alcoholic sparkling rosé if you can find it.

Do I need to use pink champagne specifically, or can I use regular champagne?

You can absolutely use regular champagne or any sparkling wine! Pink champagne or sparkling rosé gives the cake a natural blush tint and slightly fruity flavor, but regular champagne or prosecco works perfectly fine and creates a beautiful ivory-colored cake. If using regular champagne but still want the pink color, just add a drop or two of pink gel food coloring to the batter.

How do I know when my Swiss meringue buttercream is done?

Your buttercream is ready when it’s smooth, silky, fluffy, and holds stiff peaks—it should look like thick whipped cream. The bowl should feel cool or room temperature, not warm. If it looks soupy or curdled during the butter-adding stage, don’t panic! Keep beating on medium-high speed for 3-5 minutes and it will miraculously come together into a smooth, spreadable frosting.

Can I make this cake in advance?

Absolutely! This cake is actually great for making ahead. Bake the unfrosted layers up to 3 days in advance, wrap them tightly in plastic wrap, and store in the refrigerator (or freeze for up to 3 months). Make the buttercream up to 1 week ahead and store it in the fridge—just re-whip it before using. You can even assemble and frost the entire cake up to 2 days before your event; keep it refrigerated and bring to room temperature 1-2 hours before serving.

Why is my cake dense instead of light and fluffy?

The most common cause is overmixing the batter after adding the flour, which develops too much gluten and creates a tough, dense texture. Mix only until you don’t see streaks of dry flour—a few small lumps are perfectly fine. Other causes include measuring flour incorrectly (spoon it into measuring cups, don’t scoop), using cold ingredients that don’t incorporate well, or overbaking which dries out the crumb.

💬 Tried this recipe? Leave a comment and rating below! Did this Pink Champagne Cake steal the show at your celebration? Share your photos, tag us on social media, and let us know what decorations you used!