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Pink Champagne Celebration Cake with Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 55 reviews
  • Author: Elina
  • Prep Time: 35 minutes
  • Cook Time: 26 minutes
  • Total Time: 1 hour 1 minute
  • Yield: 12 slices 1x
  • Category: Cake, Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pink Champagne Celebration Cake with Buttercream Frosting is a light, festive dessert perfect for special occasions such as bridal showers, New Year’s Eve, or engagement parties. The cake combines a delicate pink champagne-infused sponge layered with a luscious champagne-reduced buttercream frosting, delivering a bubbly and elegant flavor that mirrors the joy of the celebrations.

Ingredients

Scale

For the Cake

  • 6 Tablespoons (85 g) unsalted butter, softened to room temperature
  • 2 cups (400 g) granulated sugar
  • ⅔ cup (160 ml) neutral cooking oil (canola, vegetable, or avocado)
  • ¾ teaspoon vanilla extract
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon table salt
  • ½ cup (118 ml) buttermilk
  • ½ cup (118 ml) pink champagne
  • 6 large egg whites, room temperature preferred
  • Pink food coloring (optional)

For the Pink Champagne Frosting

  • 2 ¼ cups (532 ml) pink champagne
  • 1 ½ cups (339 g) salted butter, softened
  • ¼ teaspoon vanilla extract
  • 6 cups (750 g) powdered sugar

Recommended Equipment

  • 3 8″ round cake pans
  • Parchment paper rounds
  • Mixing bowls
  • Electric mixer
  • Americolor “soft pink” food coloring (optional)
  • Cake leveler
  • Piping bags (optional)
  • Ateco 846 tip (optional)

Instructions

  1. Prepare the Cake Pans: Preheat oven to 350°F (175°C). Lightly grease and flour three 8-inch round cake pans, tap out excess flour, and line the bottoms with parchment paper.
  2. Beat the Butter: In a large bowl or stand mixer fitted with paddle attachment, beat 6 tablespoons unsalted butter until creamy.
  3. Add Sugar, Oil, and Vanilla: Add 2 cups granulated sugar, ⅔ cup neutral oil, and ¾ teaspoon vanilla extract to the butter and beat until creamy and well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
  5. Alternate Adding Flour and Buttermilk: With mixer on low speed, add about ½ cup of flour mixture to butter mixture and stir lightly, then add half of the ½ cup buttermilk. Repeat once with remaining flour and buttermilk.
  6. Alternate Adding Flour and Pink Champagne: Still on low speed, add another portion of flour, then half of the ½ cup pink champagne. Repeat with the remaining flour, remaining pink champagne, and remaining flour, mixing gently until just combined.
  7. Add Food Coloring: If using, add a few drops of pink food coloring and gently stir to blend evenly. Set batter aside.
  8. Whip Egg Whites: In a clean, dry bowl, beat 6 large egg whites on low speed until foamy. Increase speed to high and beat until stiff peaks form.
  9. Fold Egg Whites Into Batter: Gently fold the egg whites into the batter with a spatula until fully incorporated and uniform in texture. Avoid using the mixer to keep batter light.
  10. Bake the Cake: Divide batter evenly into prepared pans (about 470 grams per pan). Bake on center rack at 350°F (175°C) for 25-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool the Cakes: Let cakes cool in pans for 10-15 minutes. Run a knife around edges, invert onto cooling racks, and let cool completely before frosting.
  12. Reduce Pink Champagne: In a small saucepan, simmer 2 ¼ cups pink champagne over medium heat until reduced to about 6 tablespoons (88 ml), approximately 10 minutes. Transfer to a heatproof bowl and let cool completely. Refrigerate to speed cooling if desired.
  13. Make the Frosting: Beat 1 ½ cups salted butter until smooth and creamy. Gradually add 6 cups powdered sugar, about 1 cup at a time, mixing well after each addition and scraping bowl sides. Stir in ¼ teaspoon vanilla extract.
  14. Add Champagne Reduction to Frosting: Stir in the cooled pink champagne reduction, one tablespoon at a time, until fully incorporated and smooth.
  15. Assemble the Cake: Level cake layers if needed. Place the first layer on a serving plate and spread an even layer of frosting. Repeat with remaining layers. Frost the outside evenly. Optionally, decorate with piped swirls using a small closed-star tip and add sprinkles. Serve and enjoy!

Notes

  • Pink champagne, also called rosé champagne, can be found in wine or liquor stores. Sparkling rosé is a good substitute if pink champagne is unavailable.
  • Regular champagne or prosecco may be used but lacks some fruity, citrus undertones unique to pink champagne.
  • Use room temperature egg whites for better volume when whipping.
  • Folding the egg whites gently into batter preserves the light, airy texture of the cake.
  • If you want a more vibrant pink color, carefully add pink food coloring to achieve desired shade without altering flavor.
  • Be patient while reducing the champagne to avoid burning and ensure full flavor concentration.
  • Use an electric mixer with clean, dry, grease-free beaters for best results when whipping egg whites.

Find it online: https://recipes.mbeams.com/pink-champagne-celebration-cake-with-buttercream-frosting-recipe/