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Pink Champagne Cake

Pink champagne cake is a two-layer cake with a soft crumb, a blush color, and fluffy vanilla buttercream. Champagne in the batter gives this celebratory layer cake a distinctive finish.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

Bake the cake
  • 1 tbsp nonstick cooking spray
  • 2.5 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 2.5 tsp baking powder
  • 0.5 tsp salt table
  • 0.5 cup vegetable oil neutral
  • 4 egg whites large, at room temperature
  • 1 cup champagne at room temperature
  • 0.125 tsp pink gel food coloring
Make the buttercream
  • 1.5 cups butter unsalted, softened
  • 6 cups powdered sugar
  • 2 tsp vanilla extract
  • 0.25 cup heavy cream

Equipment

  • 2 9-inch round cake pans
  • 1 electric mixer

Method
 

Bake the cake
  1. Heat the oven to 350°F. Lightly coat two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
  2. Whisk the all-purpose flour, granulated sugar, baking powder, and table salt in a large bowl.
  3. In a separate bowl, whisk the vegetable oil, egg whites, champagne, and pink gel food coloring until combined.
  4. Add the wet mixture to the dry mixture and beat on low just until combined, then beat on medium for 30 seconds.
  5. Divide the batter evenly between the pans and bake for 25–30 minutes, until the tops spring back lightly when touched and a toothpick comes out with a few moist crumbs.
  6. Cool the cakes in the pans for 10 minutes.
  7. Turn the cakes out onto wire racks, remove the parchment, and cool completely.
Make the buttercream and assemble
  1. Beat the softened unsalted butter in a large bowl on medium speed until creamy, about 2 minutes.
  2. Add the powdered sugar in several additions, beating on low until incorporated.
  3. Add the vanilla extract and heavy cream and beat on medium until fluffy.
  4. Set one cake layer on a serving plate and spread buttercream over the top.
  5. Add the second layer and frost the top and sides with the remaining buttercream.

Notes

For neat layers, let the cakes cool completely before frosting. Store covered in the refrigerator for up to 3 days; freeze frosted slices or unfrosted layers for up to 2 months. For a nonalcoholic option, use nonalcoholic sparkling wine in place of champagne.