Pink Champagne Cake
Who doesn’t love cake that practically sparkles?
Imagine cutting into a gorgeous Pink Champagne Cake, the delightful aroma of sweet vanilla and a hint of bubbly champagne wafting through the air. This recipe takes your typical cake to a whole new level with a playful twist! It’s a showstopper that’ll have everyone thinking you spent hours in the kitchen, when in reality, it’s a surprisingly simple treat. Perfect for celebrations or just because you deserve a slice of something fancy!
Why make this recipe
Two words: effortless glam. This cake is designed for anyone who loves to impress without the fuss. Easy to whip up, it’s perfect for family gatherings, birthday parties, or even a fun weekend bake. Plus, the vibrant color makes it a feast for the eyes!
- Quick Cleanup: Less mess means more time to enjoy cake!
- Family-Friendly Fun: Everyone loves a sweet treat, and this one leaves a memorable mark.
- Perfect for Celebrations: It’s sparkly, it’s festive, and it’s as fun as popping open a bottle of bubbly!
Ingredients
You don’t need fancy stuff — just these basics!
Cake:
- 2 ¼ cups all-purpose flour
- 2 ¼ tsp baking powder
- 1 tsp salt
- ¾ cup unsalted butter (softened)
- 1 ½ cup granulated sugar
- 5 large egg whites
- 2 tsp vanilla
- 1 cup pink champagne (or sparkling wine)
- Pink gel food coloring (optional)
Frosting:
- 1.5 cups unsalted butter
- 6 cups powdered sugar
- 2/3 cup pink champagne (for frosting)
- Pinch salt (omit if using salted butter)
- Pink gel food coloring (optional, for frosting)
- 1 tsp vanilla extract (optional, for frosting)
Garnishes:
- White chocolate drip
- Chocolate-covered strawberries
- Champagne marshmallows
Directions
For the Frosting:
- In a large bowl, beat together the butter and powdered sugar until light and fluffy.
- Gradually mix in the pink champagne, vanilla extract, and a pinch of salt.
- If desired, add pink gel food coloring for color. Set aside.
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until fluffy.
- Slowly add egg whites, vanilla, and pink champagne to the butter mixture.
- Gradually mix in the flour mixture until just combined. If desired, add gel food coloring for that extra pink touch.
- Pour the batter evenly into the prepared pans and bake for about 25-30 minutes.
- Let the cakes cool completely before frosting!
How to make Pink Champagne Cake (Overview)
Making this celebratory cake is a breeze! Start with the frosting, whipping up a sweet and fluffy mix of butter and powdered sugar. Then, for the cake, just follow a straightforward mix and bake process.
Pro tip: Don’t skip cooling the cakes completely before frosting; it’s key to prevent melting your frosting into a sad puddle!
How to serve Pink Champagne Cake
Serve this beauty at your next gathering for a visual feast. The light pink color, adorned with a white chocolate drip and a couple of chocolate-covered strawberries, makes it almost too pretty to eat. Almost. Each slice reveals layers of soft, moist cake — it’s like enjoying a fluffy cloud with every bite!
How to store Pink Champagne Cake
Good news! This cake keeps well. Store it in the fridge for up to a week, but you can also freeze it! Just cover in plastic wrap after cooling and pop it in an airtight container. When you’re ready for a slice, leave it at room temperature for a couple of hours, and it’ll be ready to wow your taste buds again!
Tips to make Pink Champagne Cake
- Use room-temperature butter and eggs for the best texture!
- Swap the pink champagne for sparkling apple cider if you’re looking for a non-alcoholic version.
- For added flavor, try experimenting with different extracts, like almond or lemon!
Variation
Want to shake things up? Try adding lemon zest for a zesty kick, or make it vegan by using plant-based butter and egg replacements like aquafaba or applesauce. Your cake, your rules!
FAQs
1. Can I use regular champagne instead of pink champagne?
Absolutely! Regular champagne will work just as well; it’s all about the flavor you prefer.
2. How do I make this cake ahead of time?
You can bake the cakes 1-2 days in advance. Just keep them tightly wrapped in the fridge until you’re ready to frost.
3. Can I freeze the cake?
Yes, you can freeze the cake layers for up to three months! Just make sure they’re well-wrapped to avoid freezer burn.
📌 Pin this recipe for your next cozy dinner night!
Pink Champagne Cake
Ingredients
Method
- In a large bowl, beat together the butter and powdered sugar until light and fluffy.
- Gradually mix in the pink champagne, vanilla extract, and a pinch of salt.
- If desired, add pink gel food coloring for color. Set aside.
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until fluffy.
- Slowly add egg whites, vanilla, and pink champagne to the butter mixture.
- Gradually mix in the flour mixture until just combined. If desired, add gel food coloring for that extra pink touch.
- Pour the batter evenly into the prepared pans and bake for about 25-30 minutes.
- Let the cakes cool completely before frosting!
