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Pink Champagne Cake

Fluffy Pink Champagne Cake Perfect for Spring Celebrations

Experience the delightful Pink Champagne Cake, perfect for any celebration with its light and airy texture.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure; no substitutions recommended for stability.
  • 2 teaspoons baking powder Acts as a leavening agent; ensure it’s fresh for optimal rising.
  • 0.5 teaspoon salt Enhances flavor; use regular table salt or fine sea salt.
  • 0.5 cups unsalted butter Adds richness and moisture; avoid salted butter to control sodium levels.
  • 1 cups granulated sugar Sweetens the cake and aids in browning; brown sugar can add moisture but alters color.
  • 3 large eggs Provide structure and moisture; use room-temperature eggs for better incorporation.
  • 0.5 cups pink champagne Infuses the cake with flavor and lightness; any sparkling wine can be used, but sweetness may affect taste.
  • 1 teaspoon vanilla extract Adds depth of flavor; use pure vanilla extract for best results.
  • 0.5 cups milk Enhances moisture and texture; substitute with almond milk or dairy-free option for a lighter version.
For the Frosting
  • 0.5 cups unsalted butter Acts as a creamy base; keep it softened for easy blending.
  • 4 cups powdered sugar Sweetens the frosting; sifted for a smoother texture.
  • 2 tablespoons pink champagne Adds festive flavor to the frosting; adjust the amount to your taste.
  • 1 teaspoon vanilla extract Adds an additional layer of flavor; use pure extract for the best impact.

Equipment

  • mixing bowls
  • Stand mixer or hand mixer
  • 9-inch round cake pans
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions for Pink Champagne Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. In another bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  4. Add 3 room-temperature eggs to the mixture, then mix in 1 teaspoon of vanilla extract and ½ cup of pink champagne.
  5. Gradually alternate adding the flour mixture and ½ cup of milk to the wet ingredients until well combined.
  6. Pour the batter into the prepared cake pans and bake for 25 to 30 minutes.
  7. Let the cakes cool in the pans for about 10 minutes, then remove and cool completely on a wire rack.
  8. For the frosting, beat together ½ cup of softened unsalted butter and 4 cups of sifted powdered sugar, then add 2 tablespoons of pink champagne and 1 teaspoon of vanilla extract.
  9. Once cooled, layer and frost the cake as desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

This Pink Champagne Cake is perfect for celebrations and can be enhanced with fresh berries or edible flowers for decoration.

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