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Pink Champagne Cake Recipe

Pink Champagne Cake Recipe

This Pink Champagne Cake recipe is a moist, tender, and elegant dessert infused with real pink champagne, perfectly balancing delicate fruity and floral notes with a creamy frosting. Ideal for birthdays, bridal showers, or any special celebration, it features a light, airy texture and a subtle celebratory sparkle that makes every bite unforgettable.

  • Total Time: 50 minutes
  • Yield: 8 to 10 servings 1x

Ingredients

Scale

Cake Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 cup pink champagne
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • Pink food coloring (optional)

Frosting Ingredients

  • Cream cheese or buttercream frosting ingredients (e.g., cream cheese, unsalted butter, powdered sugar, vanilla extract)

Instructions

  1. Prepare Your Pans and Ingredients: Preheat your oven to 350°F (175°C) and lightly grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal. Measure all ingredients carefully before starting.
  2. Mix the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution and prevent clumps.
  3. Cream Butter and Sugar: Using a stand mixer or handheld beaters, cream the unsalted butter and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 3 to 5 minutes, incorporating air for tender texture.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition to keep the batter smooth. Then add the vanilla extract to deepen the flavor.
  5. Incorporate Dry Ingredients and Liquid: Alternate adding the dry ingredients and a mixture of pink champagne and buttermilk in three parts, starting and ending with dry ingredients. Mix gently after each addition to avoid overworking.
  6. Optional Pink Coloring: Add a few drops of pink food coloring if a more vibrant pink hue is desired. Fold it in gently to maintain batter lightness.
  7. Bake: Divide the batter equally between the prepared pans, smooth the tops, and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
  8. Prepare Frosting: While the cakes cool, beat together cream cheese or buttercream frosting ingredients until smooth and fluffy.
  9. Assemble the Cake: Place one cake layer on a serving plate, spread a generous layer of frosting on top, then place the second layer and frost the entire cake smoothly. Decorate as desired with sprinkles, edible glitter, or fresh berries.

Notes

  • Use room temperature ingredients (butter, eggs, buttermilk) for better mixing and texture.
  • Measure flour properly by spooning into the measuring cup and leveling off to avoid dense cake layers.
  • Do not overmix the batter to keep the crumb soft and tender.
  • Use real pink champagne for authentic flavor; sparkling grape juice can be a good non-alcoholic alternative.
  • Brush cake layers with champagne syrup before frosting to keep the cake extra moist.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25 to 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Option for Gluten Free (with gluten-free flour blend)

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 220 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 80 mg

Keywords: Pink Champagne Cake, celebration cake, birthday cake, bridal shower dessert, moist cake, champagne infused cake