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A close-up of a slice of Pink Champagne Cake, showing three layers of light cake and pink frosting.

Pink Champagne Cake

This recipe makes a light, pink cake flavored with champagne. It is suitable for celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups All-purpose flour Sifted
  • 1 1/2 cups Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter Softened
  • 4 large Egg whites At room temperature
  • 1 tsp Vanilla extract
  • 1 cup Pink Champagne Dry, chilled
  • 1 drop Pink food coloring Gel or liquid
For the Frosting
  • 1 cup Unsalted butter Softened
  • 4 cups Powdered sugar Sifted
  • 1/4 cup Pink Champagne
  • 1 tsp Vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake pans (three 8-inch)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg whites, vanilla extract, pink champagne, and food coloring.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Allow the cakes to cool for at least 60 minutes before frosting.
  8. To make the frosting, beat the softened butter in a bowl until creamy. Gradually add the sifted powdered sugar, alternating with the pink champagne and vanilla extract. Beat until smooth and fluffy.
  9. Assemble the cake by placing one layer on a serving plate. Spread with frosting, top with the next layer, and repeat. Frost the top and sides of the entire cake.

Notes

You can substitute sparkling white grape juice for the champagne if you prefer a non-alcoholic version, though the flavor will change slightly.