Pink Champagne Cake

A delightful and visually stunning Pink Champagne Cake that's perfect for celebrations. This easy-to-make treat combines the flavors of vanilla and champagne for a sweet, fluffy dessert.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 425

Ingredients Method Notes

Ingredients

For the Cake

2 ¼ cups all-purpose flour
2 ¼ tsp baking powder
1 tsp salt
¾ cup unsalted butter (softened)
1 ½ cups granulated sugar
5 large egg whites
2 tsp vanilla
1 cup pink champagne (or sparkling wine)
pink gel food coloring (optional)

For the Frosting

1.5 cups unsalted butter
6 cups powdered sugar
2/3 cup pink champagne (for frosting)
1 pinch salt (omit if using salted butter)
pink gel food coloring (optional, for frosting)
1 tsp vanilla extract (optional, for frosting)

For the Garnishes

white chocolate drip
chocolate-covered strawberries
champagne marshmallows

Method

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!

Notes

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!