Pink Champagne Cake Recipe

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With its blush pink frosting and tender layers, Pink Champagne Cake is the epitome of elegance in dessert form. Perfect for celebrations, bridal showers, anniversaries, or simply when you want to treat yourself, this cake adds a sparkling twist to the classic layered dessert. The champagne not only adds flavor but brings a light, airy texture to the crumb, making every bite feel like a special occasion.

What makes this cake truly shine is its playful balance of flavors. The sweetness of the raspberry-pink frosting pairs beautifully with the subtle tang of champagne, creating a taste that’s sophisticated yet indulgent. Fresh raspberries on top provide a juicy contrast and a pop of color, elevating the presentation. Whether you’re baking it to impress guests or just for a luxurious weekend treat, this cake delivers on both flavor and charm.

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Ingredients for this Pink Champagne Cake

For the Cake Layers:

• 2 ¾ cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 5 large egg whites
• 1 teaspoon vanilla extract
• 1 cup pink champagne (or sparkling rosé)
• A drop or two of pink gel food coloring (optional, for a deeper pink hue)

For the Pink Champagne Buttercream:

• 1 cup unsalted butter, room temperature
• 3 ½ cups powdered sugar, sifted
• ¼ cup pink champagne
• 1 teaspoon vanilla extract
• A few drops of pink food coloring
• Fresh raspberries and mint leaves, for garnish

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Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly flour the pans and tap out any excess. This ensures the cake releases cleanly after baking.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside. Using cake flour helps give the cake a softer, more delicate texture—ideal for this light and celebratory dessert.

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Step 3: Cream the Butter and Sugar

In a large mixing bowl or stand mixer, beat the softened butter on medium speed until creamy. Gradually add the sugar and continue to beat for about 3–4 minutes, until the mixture is fluffy and pale in color.

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Step 4: Add the Egg Whites and Vanilla

Add the egg whites one at a time, mixing well after each addition. Stir in the vanilla extract. The whipped egg whites help create the light, airy structure this cake is known for.

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Step 5: Alternate Dry Ingredients and Champagne

With the mixer on low speed, add the flour mixture in three additions, alternating with the champagne. Begin and end with the flour mixture. If using food coloring, add a drop or two until the desired pink hue is reached. Mix just until everything is combined—don’t overmix.

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Step 6: Bake the Cake

Divide the batter evenly among the three prepared pans. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.

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Step 7: Make the Pink Champagne Buttercream

In a clean bowl, beat the butter until smooth. Gradually add the sifted powdered sugar. Once combined, pour in the champagne and vanilla, then beat until light and fluffy. Add food coloring, one drop at a time, until you reach your preferred shade of pink.

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Step 8: Assemble the Cake

Level the cooled cake layers if necessary. Place the first layer on a serving plate or cake stand. Spread a generous layer of buttercream on top, then repeat with the second and third layers. Frost the outside of the cake with the remaining buttercream.

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Step 9: Garnish and Serve

Top the cake with fresh raspberries and mint leaves for a vibrant, fruity finish. Chill the cake slightly before slicing for cleaner cuts, then serve and enjoy the bubbly magic.

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Storage Instructions

To keep your Pink Champagne Cake as fresh and delicious as the moment it was made, follow these simple storage tips:

• Room Temperature: If you’re planning to serve the cake within a day, it can be stored in a cake dome or airtight container at room temperature for up to 24 hours. Keep it in a cool, dry place out of direct sunlight.
• Refrigerator: For longer storage (up to 4 days), place the cake in the fridge. Wrap it loosely with plastic wrap or store it in an airtight container to prevent it from drying out. Before serving, allow it to sit at room temperature for 30–45 minutes to bring back the softness of the frosting and sponge.
• Freezer: You can freeze unfrosted cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and then foil. For frosted cake, slice it, wrap individual portions, and freeze. Thaw overnight in the fridge or for a few hours at room temp before enjoying.

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Estimated Nutrition (per slice, based on 12 servings)

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 55mg
• Sodium: 210mg
• Total Carbohydrates: 52g
• Sugars: 40g
• Protein: 4g

Please note: Nutrition values are approximate and may vary depending on ingredient brands and substitutions.

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Frequently Asked Questions

What type of champagne works best for this cake?

Any dry pink champagne or sparkling rosé works beautifully. You don’t need to splurge—a moderately priced bottle will still give the cake its signature flavor.

Can I use regular flour instead of cake flour?

Yes, but it will slightly change the texture. Cake flour gives a softer, lighter crumb. If needed, you can make a substitute by mixing 1 cup all-purpose flour minus 2 tablespoons + 2 tablespoons cornstarch.

Is the alcohol still present after baking?

No—the alcohol from the champagne mostly bakes out, leaving behind only the flavor. It’s safe for children to enjoy.

Can I use a different frosting?

Absolutely! Cream cheese frosting or white chocolate buttercream would also complement the flavor of the cake.

How can I ensure the cake is moist?

Avoid overmixing, measure flour correctly (spoon and level), and don’t overbake. Using room temperature ingredients also helps the batter come together evenly.

Can this recipe be made as cupcakes?

Yes! It makes about 24 cupcakes. Reduce the baking time to 18–20 minutes and check with a toothpick for doneness.

Does the food coloring affect the flavor?

Not at all. Gel food coloring is used in minimal amounts and is flavorless—it just boosts the pink color.

Can I prepare it ahead of time?

Yes. You can bake the cake layers a day in advance and refrigerate them. Frosting can also be made ahead and stored in the fridge—just re-whip before using.

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