The Best Pink Champagne Cake Recipe To Try Right Now

If you’re looking for a flavorful Champagne cake recipe, we’ve got the perfect one for you!

This Pink Champagne cake, made with two cake layers, is succulent with delicious vanilla hints. It’s ideal for a bridal shower, New Years Eve celebration, Valentines Day, or a lush engagement party.

We’ll explore what ingredients you need and step-by-step instructions on how to make this decadent cake. We’ll also share how the Pink Champagne cake originated, how to make a Champagne reduction, and much more!

How to Make A Pink Champagne Cake

Follow this cake recipe to make the perfect pink Champagne cake:

Yields: 12 servings

Ingredients:

For the cake batter:

• 2 cups cake flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup Pink Champagne
• ¾ cup unsalted butter
• 3 egg whites
• 1 large egg
• 1 ½ teaspoon vanilla extract
• 2 tablespoons sour cream
• Pink or magenta food coloring

For the Champagne buttercream frosting:

• ½ cup Pink Champagne
• 1 cup unsalted butter
• 1  teaspoon vanilla extract
• 6-8 cups powdered sugar
• Pink food coloring 

Optional garnish (use one or more, as desired):

• Rosettes
• Sprinkles
• Fresh strawberry slices
• Fresh raspberries

Directions:

For the cake batter:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Get two 8-inch cake pans and grease and flour them. Set the pans aside.
3. Grab a large bowl, and add the cake flour, salt, and baking powder. Whisk to combine and set aside. 
4. Cream the granulated sugar and butter in your stand mixer bowl until it's fluffy. 
5. Next, incorporate the three egg whites, one egg white at a time. 
6. Then add the whole egg and vanilla extract, mixing until combined.
7. Add a little of the flour mixture, stirring until combined. 
8. Then, add a little bit of the pink Champagne, mixing until combined. Continue alternating between adding flour and pink Champagne until both ingredients are over.
9. Stir in the sour cream and add 1-2 drops of the pink food coloring.
10. Next, pour equal amounts of the batter into each cake pan and smoothen the tops with a spatula. 
11. Bake the cakes for 30-35 minutes or until a toothpick inserted comes out clean. 
12. Take the cake layers out of the oven when done and let them rest for 10 minutes.
13. Then, transfer them from the pans to a wire rack so they cool completely.

For the Champagne buttercream:

1. Get your stand mixer and beat the butter until it’s fluffy. 
2. Next, add the vanilla extract and 1 cup of powdered sugar. Beat the mixture at a medium speed until it’s combined.
3. Add in another cup of powdered sugar a little at a time, beating until smooth.
4. Switch to a low setting and add in the pink Champagne.
5. Start adding the rest of the sugar into the frosting, one cup at a time, at a medium speed.
6. If you’d like a pink frosting, go ahead and add 1-2 drops of pink food coloring. If not, omit this step.
7. Scoop out the Champagne frosting into an airtight container and let it sit at room temperature for about 2 hours (or overnight.)

To assemble the cake:

1. Place one cake layer on a cake stand or serving plate and cover the top with about ⅔ cup of frosting.
2. Using a spatula, spread the frosting out evenly on the top and sides of the cake.
3. Gently put the second cake layer on top and spread a thin layer of the frosting all over. Refrigerate for 20 minutes.
4. Now, top the cake with another ⅔ cup of frosting, smoothing the top and sides.
5. Decorate the cake as you please with rosettes, sprinkles, strawberry slices, or fresh raspberries.
6. You can serve your cake right away or refrigerate it overnight.

Notes:

• Make sure all your ingredients have reached room temperature before you begin making the cake.
• If you don’t want a pink cake, simply omit the pink food coloring or switch to a different hue. 
• As extra protection to prevent your cake from sticking to your cake pan, add a sheet of parchment paper after greasing and flouring the base.

Nutritional information per 1 serving:

• Calories: 673kcal
• Carbohydrates: 100g
• Protein: 4g; Fat: 27g
• Saturated fat: 17g

Frequently Asked Questions on Making a Champagne Cake

Let’s find out a few more fun facts about this irresistible Pink Champagne cake dessert:

• How Did The Pink Champagne Cake Originate?
• What Type Of Champagne Or Sparkling Wine Should You Use?
• How Does A Champagne Cake Taste?
• Can You Use A Substitute For Champagne?
• What Other Flour Options Can You Use?
• Should You Make A Champagne Reduction For The Buttercream?
• What Other Buttercream Flavoring Can You Use In The Cake Recipe?
• For How Long Will The Champagne Cake Stay Fresh?

How Did The Pink Champagne Cake Originate?

The first pink Champagne cake came about in the 1950s and 1960s in the USA and quickly became a hit at events like weddings, bridal showers, and bachelorette parties. 

What Type Of Champagne Or Sparkling Wine Should You Use?

While this recipe calls for pink Champagne, this is entirely up to you. Just don’t use an expensive bottle of bubbles, as it would be a waste. 

Note: A sweeter Champagne will add the most flavor.

Here are some sweet sparkling wine options to consider:

• Sweet Cremant
• Sweet Prosecco
• Pink Moscato
• Semi-sec Cava

How Does A Champagne Cake Taste?

While you won’t get the exact taste of Champagne or sparkling wine, you will taste some of the flavors found in the wine, like sweet vanilla and a slight tanginess.

The cake itself will be wonderfully syrupy (thanks to the Champagne) and nicely balanced by the buttercream.

Can You Use A Substitute For Champagne?

If you’d like to make this cake non-alcoholic, you can try a substitute to achieve similar sweetness and moisture. Some options include:

• Sprite
• Mountain Dew
• Ginger ale
• Non-alcoholic sparkling wine

What Other Flour Options Can You Use?

You can use a pre-made cake mix like the Betty Crocker Super Moist cake mix.

You can also use a combination of all-purpose flour and cornstarch if you don’t have cake flour handy.

Here’s how:

1. To a bowl, add 1 cup all-purpose flour and remove 2 tablespoons. 
2. Then, add 2 tablespoons of cornstarch and mix until well combined.

Should You Make A Champagne Reduction For The Buttercream?

The recipe we’ve used doesn’t call for a Champagne reduction. But you can reduce your Champagne to get more concentrated cake flavors.

Here’s how to make reduced ​​Champagne: 

1. Add the pink Champagne or sparkling wine to a pot and let it simmer on medium heat. 
2. Keep doing this until you have about ⅓ cup. You should be left with a concentrated Champagne syrup that you mix into the buttercream frosting.
3. Let it reach room temperature before adding it to the frosting.

Note: While the reduced Champagne has a concentrated flavor, most of the alcohol will evaporate.  

What Other Buttercream Flavoring Can You Use In The Cake Recipe?

The pink Champagne cake pairs well with a Champagne buttercream, but you can also make: 

• Strawberry buttercream 
• Strawberry swiss meringue buttercream
• Brown sugar buttercream
• White chocolate buttercream
• Basic vanilla buttercream

For How Long Will The Champagne Cake Stay Fresh?

This Champagne cake will stay fresh for many days after baking, depending on how you store it. 

Let’s take a look:

• 5 days: Store the cake in an airtight container or cake carrier at room temperature.
• 2-3 weeks: Freeze a fully assembled and frosted cake in a bakery box. Just take it out to thaw the night before serving.
• 3-6 months: Freeze the individual cake layers after wrapping them securely with cling film. Take them out and defrost when you’re ready to assemble. 

Pick Up a Sparkler & Enjoy a Light, Seductive Pink Champagne Cake!

Get ready to wow your guests at the next Valentine's day celebration or New Years Eve party with a delicious Champagne cake. 

Using ordinary sparkling wine is your best option when making this cake. But, if you prefer, you can use a more expensive bottle of Champagne and sip on it while or after baking!

To add a bottle to your collection, check out Vinovest — a wine investment platform focused exclusively on helping you quickly source, store, and sell fine wines.