Pink Champagne Layer Cake

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Pink Champagne Layer Cake

Pretty and elegant, this cake is the ultimate celebration dessert! Fluffy champagne-infused layers and creamy pink frosting make it perfect for bridal showers, birthdays, Mother's Day, Valentine’s Day, or New Year’s Eve. A stunning, festive cake that’s as delicious as it is beautiful.

Course Dessert

Cuisine American

Keyword cake, champagne, layer cake

Prep Time 30

Cook Time 25

Servings slices

Calories 873kcal

Author Paula

Equipment

3 8-inch round cake pan
Parchment paper rounds optional for the bottom of pans
glass batter bowl
stand mixer
cake release
silicone spatula

Ingredients

For the cake

6 Tablespoons unsalted butter at room temp
2 cups granulated sugar
⅔ cup cooking oil canola, vegetable, or avocado
¾ teaspoon pure vanilla extract
2 and ¾ cups all-purpose flour sifted then measured
1 Tablespoon baking powder
1 teaspoon salt
½ cup buttermilk
½ cup pink champagne
1 drop Pink food coloring optional, see note
6 large egg whites at room temperature

For the pink champagne frosting

2 and ¼ cups pink champagne
1 and ½ cups salted butter at room temp
¼ teaspoon pure vanilla extract
6 cups powdered sugar (aka confectioners) sifted

Instructions

For the cake layers

Preheat your oven to 350℉ (175℃) and coat three 8-inch round cake pans with Wilton cake release
In the bowl of your stand mixer fitted with a paddle attachment, beat butter until creamy
6 Tablespoons unsalted butter
Add sugar, oil, and vanilla extract and mix until creamy and well combined.
2 cups granulated sugar, ⅔ cup cooking oil, ¾ teaspoon pure vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, baking powder, and salt.
2 and ¾ cups all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt
Alternate adding flour and buttermilk: With mixer on low speed, 1/3 of the flour mixture, and mix until just barely combined. Follow with half of the buttermilk. Repeat with another 1/3 of flour and the remaining half of the buttermilk. Finally, end by adding the last 1/3 flour. Stop the mixer and scrape the bottom and side of the bowl.
½ cup buttermilk
With the mixer still on low speed, stir in the pink champagne.
½ cup pink champagne
If you are using food coloring, add it now and gently stir until combined. Set aside.
1 drop Pink food coloring
Add the egg whites to a large, dry mixing bowl. Use an electric mixer, beat the egg whites on low speed until foamy, then gradually increase speed to high and continue beating until you reach stiff peaks. They should be opaque white and thick enough to hold their peak when the beater is lifted.
6 large egg whites
Using a spatula, gently fold egg whites into the cake batter by hand until completely incorporated and evenly distributed throughout the batter.
Divide the batter evenly and spoon it into the prepared cake pans. Transfer to the center rack of a 350℉ (175℃) preheated oven and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in their pans for 10-15 minutes, then carefully run a knife along the edges to loosen from the pan, and finally invert onto a cooling rack to cool completely. Allow cakes to cool completely before frosting (prepare your pink champagne reduction, below, while they cool).

Pink champagne reduction

In a small saucepan, heat pink champagne over medium heat until it simmers and reduces to 6 Tablespoons. This will take around 10 minutes. You can pour it into a measuring cup to ensure it’s reduced properly. It should be just above the ⅓ cup line/88ml). If it isn't, you can pour it back to continue reducing.
2 and ¼ cups pink champagne
Transfer the reduced champagne to a bowl and place it in the refrigerator to cool.

Prepare the frosting

Place the butter in a large bowl and beat with an electric mixer until smooth and creamy.
1 and ½ cups salted butter
Gradually add sifted powdered sugar to the butter, stirring well after each addition. Be sure to scrape the sides and bottom of the bowl to ensure all ingredients are well mixed.
6 cups powdered sugar (aka confectioners)
Stir in vanilla extract.
¼ teaspoon pure vanilla extract
Adding just one tablespoon at a time, stir in the cooled, reduced champagne, stir until smooth and completely combined.

Assemble

Once cakes are cooled completely, level the tops if necessary.
Transfer the first cake layer to a serving platter and spread an even layer of frosting over the cake. Repeat with the remaining layers and apply an even layer of frosting around the cake. If desired, use extra frosting for decorative swirls on top. Add sprinkles, if desired. (See narrative above for specific details on how to frost a layer cake if needed.)

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