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Pink Champagne Cake

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A festive and elegant dessert made with pink champagne, this cake is soft, light, and full of celebration flavor. Featuring whipped egg whites for a delicate crumb and a rich pink champagne buttercream frosting, it’s perfect for bridal showers, holidays, and special occasions.

Prep time
35 minutes
Cook time
26 minutes
Total time
1 hour 1 minute
Yield
12 slices

Ingredients

6 tablespoons unsalted butter, softened 2 cups granulated sugar ⅔ cup neutral cooking oil (canola or vegetable) ¾ teaspoon vanilla extract 2 ¾ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt ½ cup buttermilk ½ cup pink champagne 6 large egg whites, room temperature Pink food coloring (optional) 2 ¼ cups pink champagne (for reduction) 1 ½ cups salted butter, softened 6 cups powdered sugar ¼ teaspoon vanilla extract

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing, flouring, and lining with parchment.
  2. Cream Butter: Beat the butter until smooth and creamy.
  3. Mix Wet Ingredients: Add sugar, oil, and vanilla extract. Mix well until creamy.
  4. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternate Mixing: Add flour and buttermilk in alternating additions, followed by flour and pink champagne.
  6. Add Food Coloring: Stir in pink coloring if using.
  7. Whip Egg Whites: In a clean bowl, beat egg whites until stiff peaks form.
  8. Fold Egg Whites: Gently fold egg whites into the batter until fully combined.
  9. Divide and Bake: Pour evenly into pans and bake 25–28 minutes until a toothpick comes out clean.
  10. Cool: Let cakes cool in the pans 10–15 minutes, then turn out and cool completely.
  11. Make Champagne Reduction: Simmer 2 ¼ cups pink champagne in a pan until reduced to 6 tablespoons. Cool completely.
  12. Prepare Frosting: Beat butter until smooth, gradually add powdered sugar, then vanilla extract. Slowly mix in cooled reduction until fluffy.
  13. Assemble Cake: Level cake layers if needed. Layer with frosting, cover the sides, and decorate as desired.

Notes

Use rosé champagne for the most authentic flavor. A single drop of gel food coloring gives a delicate blush hue. Store cake covered at room temperature for 2 days or refrigerate for up to 5 days. Non-alcoholic version: Use sparkling pink grape juice instead of champagne. Cake layers can be made ahead and frozen unfrosted for up to 2 months.

Nutrition

Calories
872
Fat
42g
Saturated fat
19g
Sugar
93g
Sodium
497mg
Protein
5g
Carbohydrates
116g
Fiber
1g