Sometimes a special occasion calls for a cake that feels a little fancy, but that doesn’t mean it has to be complicated. I love making this cake for New Year’s Eve or Valentine’s Day because it feels like a celebration on a plate. It is the perfect balance of bakery-style elegance and effortless homemade comfort.
This recipe uses real sparkling rosé in both the batter and the buttercream for a subtle, fruity tang that cuts right through the sweetness. By using a mix of butter and oil, plus whipped egg whites, we get a texture that is impossibly moist and light. It is a simple luxury you can bake right in your own kitchen.
A Toast to Simple Baking
There is something magical about adding bubbly to cake batter. It creates a tender crumb that feels sophisticated without requiring a pastry degree. You will love how the pink champagne reduction in the frosting concentrates that strawberry-citrus flavor, turning a standard buttercream into something spectacular.
While I usually champion one-bowl wonders, this recipe is worth the extra step of whipping egg whites. It gives the cake a cloud-like lift that is absolutely dreamy. Plus, the soft pink color makes it a showstopper for showers, birthdays, or just a Tuesday night when you’re feeling fancy.
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Pink Champagne Cake
- Total Time: 53 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This elegant layer cake combines the subtle fruitiness of sparkling rosé with an incredibly light, airy crumb. Perfect for celebrations, it features a luscious champagne-infused buttercream that adds a sophisticated touch to every slice.
Ingredients
- 1 cup pink champagne or sparkling rosé (for the batter)
- 1 cup pink champagne (to be reduced for the frosting)
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1/4 cup neutral oil (vegetable or canola)
- 1 tablespoon vanilla extract
- 1/2 cup buttermilk, room temperature
- 5 large egg whites, room temperature
- Pink food coloring (optional)
- 1 1/2 cups unsalted butter, softened (for frosting)
- 4–5 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy release.
- Simmer 1 cup of pink champagne in a small saucepan over medium heat until it reduces to about 6 tablespoons. Remove from heat and let it cool completely for use in the frosting.
- In a large bowl, cream together 3/4 cup softened butter, granulated sugar, oil, and vanilla extract until the mixture is light and fluffy.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- With the mixer on low, alternate adding the flour mixture, buttermilk, and the 1 cup of un-reduced champagne to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- In a clean, grease-free bowl, whip the egg whites until stiff peaks form. Gently fold the whipped whites and pink food coloring (if using) into the batter with a spatula.
- Divide the batter evenly between the prepared pans and bake for 25–28 minutes, or until a toothpick comes out clean. Let the layers cool completely.
- To make the frosting, whip 1 1/2 cups of butter until pale and creamy. Gradually add the powdered sugar and the cooled champagne reduction, beating until the desired consistency is reached. Frost the cooled cake layers and serve.
Notes
To ensure the best rise, always use room temperature buttermilk and egg whites. When folding the egg whites into the batter, use a light hand to avoid deflating the air bubbles that create the cake’s signature fluffy texture. For the cleanest slices, chill the cake for 30 minutes before serving.
- Prep Time: 25 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Ingredients, Fancy Flavor
We are using pantry staples mixed with a little bubbly to create this masterpiece. Here is what you need to grab:
- Pink Champagne or Sparkling Rosé: The star of the show. You don’t need an expensive bottle; a sweet sparkling wine works perfectly for baking.
- Cake Flour Blend: We use all-purpose flour here, but the addition of cornstarch (if you have it) or just ensuring your flour is properly measured keeps it light.
- Fats: We use a mix of unsalted butter for flavor and neutral oil (like vegetable or canola) to ensure the cake stays moist for days.
- Egg Whites: Whipping these separately is the secret to that airy texture.
- Buttermilk: This adds moisture and a slight tang that pairs beautifully with the champagne.
- Buttercream Basics: Powdered sugar, butter, and a champagne reduction make the frosting irresistible.
Step 1: Prep and Reduce
Start by preheating your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy release. While the oven heats, simmer your pink champagne for the frosting in a small saucepan until it reduces to about 6 tablespoons. Let it cool completely.
Step 2: Mix the Batter
In a large bowl, beat the softened butter until creamy. Add the sugar, oil, and vanilla extract, mixing until everything is light and fluffy. In a separate bowl, whisk together your dry ingredients: flour, baking powder, and salt.
Step 3: Alternate and Combine
With your mixer on low, add about a third of the flour mixture to the butter mixture. Follow it with half of the buttermilk. Repeat, alternating between the dry ingredients and the wet ingredients (buttermilk and the un-reduced champagne for the batter). Mix until just combined—over-mixing is the enemy of fluffy cake!
Step 4: The Fluff Factor
In a clean, grease-free bowl, whip the room-temperature egg whites until stiff peaks form. Gently fold these into your batter using a spatula. This adds air and lightness. If you want a deeper color, fold in a drop of pink food coloring now.
Step 5: Bake and Frost
Divide the batter evenly between the pans and bake for 25–28 minutes. Let them cool completely. For the frosting, whip butter until pale, then gradually add powdered sugar and your cooled champagne reduction. Frost the cooled layers and enjoy!
Meagan’s Easy Baking Tips
- Room Temperature Matters: Make sure your egg whites are at room temperature before whipping; they will reach much better volume. If you forget to take them out, set the eggs in warm water for 5 minutes.
- The Fold: When adding the egg whites, use a wide spatula and a gentle hand. You want to keep all that air you just whipped in. If you are new to folding, think of it as scooping from the bottom and flipping over the top.
- Cool that Reduction: Make sure your boiled-down champagne is completely cool before adding it to the butter, or you’ll melt your frosting.
- Piping: If you love the look of vintage cakes with swirls, this buttercream holds its shape beautifully. Check out my vintage cake for more decorating inspiration.
Make It Yours
- Strawberry Champagne: Add a tablespoon of freeze-dried strawberry powder to the frosting for a berry kick.
- Prosecco Swap: Can’t find pink champagne? Regular Prosecco or any sparkling white wine works just as well.
- Cupcakes: You can easily bake this batter in a muffin tin. Reduce baking time to about 18–20 minutes.
- Fruit Filling: If you love fruit flavors, try adding a layer of raspberry jam between the cakes, similar to my raspberry white chocolate cake.
Simple Serving Ideas
I love serving this cake in thin slices with a side of fresh strawberries or raspberries. The tartness of the fruit highlights the champagne notes perfectly. If you are serving this for a romantic dinner, it pairs wonderfully with a glass of the leftover bubbly.
For a cute presentation, you can top the cake with sparkly sanding sugar or festive sprinkles. It fits right in at a Galentine’s party or a sweet date night—just like my favorite heart cake.
Cheers to You
Baking this pink champagne cake is a fun way to bring a little sparkle into your kitchen. It is precise enough to feel accomplished but easy enough to enjoy the process. I hope this becomes your new go-to for celebrations big and small.
For another incredibly moist cake that uses fruit for flavor, don’t miss my strawberry tres leches cake.
*This recipe was adapted from Sugar Spun Run.*
