Description
This stunning Pink Champagne Cake is a celebration on a plate! Three layers of moist, tender cake infused with real pink champagne or sparkling rosé are stacked with silky Swiss meringue buttercream for an elegant dessert that tastes as amazing as it looks. Perfect for weddings, bridal showers, birthdays, New Year’s Eve, or any special occasion that deserves a touch of glamour.
Ingredients
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)
Instructions
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.
In a medium bowl, whisk together 3 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt until evenly combined. Set aside.
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.
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.
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.
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.
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).
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).
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.
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 70mg