Pink Champagne Cake
Celebrate any special occasion in style with this stunning Pink Champagne Cake—a delightful fusion of elegance and flavor. This show-stopping dessert features ultra-moist layers of cake infused with sparkling pink champagne, giving it a delicate, effervescent sweetness and a subtle blush hue. A creamy champagne buttercream frosting adds a sophisticated touch, while optional pink food coloring enhances its festive, romantic look. Perfect for weddings, anniversaries, or any celebration, this luscious cake is as delicious as it is beautiful. Easy to prepare yet undeniably impressive, this recipe is a must-try for fans of unique, celebratory desserts.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 5 large Egg whites
- 2 teaspoons Pure vanilla extract
- 1.5 cups Pink champagne (sparkling rosé)
- 3 drops Pink food coloring (optional)
- 3 cups Powdered sugar
- 0.25 cup Heavy cream
- 3 tablespoons Pink champagne (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the egg whites one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the pink champagne. Begin and end with the dry ingredients, mixing just until combined after each addition.
If desired, add 2-3 drops of pink food coloring to achieve a soft pink color. Mix until evenly incorporated.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of each layer comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, beat the powdered sugar and heavy cream together in a large bowl until smooth and fluffy. Mix in the champagne gradually, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Once the cakes are completely cool, level the tops with a serrated knife if necessary. Spread an even layer of pink champagne frosting between each layer and assemble the cake.
Frost the outside and top of the assembled cake with the remaining frosting. Decorate as desired with sprinkles, edible flowers, or additional champagne bubbles.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy your celebratory Pink Champagne Cake!
Nutrition Facts
Calories |
6578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 1055.2 g | 384% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 757.5 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
