Pink Champagne Cake

There’s something instantly celebratory about a cake that smells faintly of bubbles and blossoms the moment it comes out of the oven. This Pink Champagne Cake greets you with a delicate, almost floral aroma, a tender crumb that melts on the tongue, and a whisper of effervescence that lifts every bite. The frosting’s pale blush echoes the cake’s gentle pink hue, making each slice look as festive as it tastes. Whether you cut into it for a slow, indulgent morning coffee or bring it to a party, the experience is both elegant and approachable—like wearing your favorite shoes to brunch.

If you enjoy playful pink desserts, you might also like my take on pink coconut snowball cake bars, which lean more on tropical textures and coconut-sweetness for a contrasting treat.

Dish Snapshot

Prep Time: 20 minutes
Cook Time: 25–30 minutes per layer
Total Time: ~1 hour (includes cooling time)
Servings: 12 slices
Difficulty Level: Moderate — straightforward steps but watch mixing and cooling for best texture

Nutrition Highlights

Below is an approximate nutritional breakdown per serving (one slice, recipe yields 12). These figures are estimates calculated from standard ingredient nutrition values (USDA FoodData Central and standard nutrition databases). Actual values will vary by brands and substitutions.

Calories: ~420 kcal
Protein: ~3–4 g
Carbohydrates: ~60 g
- Sugars: ~45 g
- Fiber: ~1 g
Fat: ~19 g
- Saturated Fat: ~11–12 g
Sodium: ~150–220 mg

Notes on accuracy: nutrient totals were calculated from ingredient-level data (flour, granulated sugar, powdered sugar, butter, egg whites, and champagne) and are rounded. For medically precise tracking, consult USDA FoodData Central or your preferred nutrient calculator and enter the exact brands/amounts you use.

Why You’ll Love It

Celebration-ready: The champagne adds a subtle fruitiness and lightness that instantly elevates the cake, making it ideal for anniversaries, bridal showers, Valentine’s Day, or any time you want dessert to feel special.
Light, airy texture: Using egg whites and alternating the dry mix with champagne results in a tender crumb that’s not overly dense—perfect for those who prefer an elegant slice over a heavy cake.
Visual charm: The soft pink frosting and delicate blush color make a memorable centerpiece without elaborate decorating skills.
Versatile: Dress it up with berries and edible flowers for an event, or slice it for morning coffee and keep things intimate and cozy.

Step-by-Step Instructions

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened (for batter)
1 cup champagne (or sparkling wine)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
4 large egg whites
Pink food coloring (optional)

Frosting

2 cups powdered sugar
1/2 cup unsalted butter, softened (for frosting)
2 tablespoons champagne (for frosting)
1 teaspoon vanilla extract (for frosting)
Pink food coloring (optional, for frosting)

Optional ingredients & substitutions

Non-alcoholic option: Use equal parts sparkling white grape juice or non-alcoholic sparkling wine in both batter and frosting.
Gluten-free: Substitute a 1:1 gluten-free flour blend—expect slightly denser texture.
Dairy-free/vegan: Use vegan butter in both batter and frosting and replace egg whites with 6 tablespoons aquafaba (whipped) — baking behavior will differ.
Flavor boosts: Add 1–2 teaspoons grated lemon or orange zest for citrus notes, or fold in 1/2 cup pureed strawberries to deepen the pink color and add fresh fruit flavor (reduce champagne slightly if adding puree).

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment rounds).
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3–4 minutes with a stand mixer on medium.
Add the egg whites, one at a time, mixing well after each addition until incorporated and glossy.
Mix in the vanilla extract. If using a citrus zest, add it now.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with champagne: start and end with the dry ingredients (dry, champagne, dry, champagne). Mix until just combined. If desired, add a few drops of pink food coloring to reach your preferred shade. Avoid overmixing.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean and the cakes spring back lightly when touched. Rotate pans halfway through baking for even color.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting. Cooling fully prevents the frosting from melting.
For the frosting, beat together the softened butter and powdered sugar until smooth and fluffy. Mix in the champagne and vanilla extract. Add pink food coloring a dot at a time until you reach the desired tint. If frosting is too thin, add a bit more powdered sugar; if too stiff, add a teaspoon of champagne at a time.
Once the cakes are cool, level the tops if needed. Frost the top of one cake layer, place the second layer on top, and frost the entire cake. Chill 10–15 minutes to set the frosting if desired, then serve. Enjoy!

Practical tips included throughout:

Avoid overmixing once the dry ingredients are added; overworked gluten yields a tougher crumb.
Use room-temperature butter and egg whites for even incorporation.
Check doneness starting at 25 minutes—ovens vary.
Cool completely before frosting to keep buttercream smooth.

Serving Suggestions

Classic slice: Serve plain or with a light dusting of powdered sugar and fresh raspberries.
With tea or coffee: The cake’s lightness pairs especially well with Earl Grey or a creamy latte.
Dessert plate: Add a spoonful of whipped cream and a few macerated strawberries for color contrast.
Champagne pairing: For a grown-up pairing, serve a small glass of the same sparkling wine used in the recipe to echo flavors.
For a themed spread: Pair this with a selection of complementary pink treats—try mini cupcakes or brighter-textured sweets like the pink velvet cupcakes for variety.

Presentation tip: Garnish with edible flowers (pansies, violets) or freeze-dried strawberry dust for a professional-looking finish.

How to Store

Room temperature: If well-covered (cake dome or airtight container) and your kitchen is cool, a frosted cake can safely sit at room temperature for 1–2 days. Because butter-based frostings soften in warm conditions, don’t leave it out longer than 48 hours.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving for best texture and flavor.
Freezer: Wrap individual slices or entire frosted cake (layered between parchment) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and then come to room temperature before serving.
Food safety note: For perishable fillings or very warm climates, err on the side of refrigeration. USDA guidance suggests refrigerating perishable foods that won’t be consumed within a couple of days.

Chef’s Advice

Use a fine, light hand when folding: to keep the crumb tender, stop mixing as soon as streaks of dry flour disappear.
Champagne choice matters: a dry or off-dry sparkling wine will balance sweetness; too-sweet bottles can make the batter cloying. If you prefer more aromatic notes, use a sparkling rosé.
Make a champagne syrup: Reserve 2–3 tablespoons of warmed champagne with a teaspoon of sugar to brush on each cake layer before frosting—this boosts flavor and keeps layers moist.
Sift powdered sugar for a silky buttercream—lumps are the enemy of smooth frosting.
Temperature control: If your kitchen is warm and buttercream becomes runny, chill the frosting for 10–15 minutes and then re-whip briefly before spreading.

Delicious Variations

Sparkling Strawberry Twist

Fold 1/2 cup pureed strawberries into the batter (reduce champagne by 2–3 tablespoons). Top with strawberry jam between layers and finish with strawberry-streaked buttercream.

Non-Alcoholic Pink Lemonade Cake

Swap the champagne for sparkling pink lemonade in both the batter and frosting for a bright citrusy flavor suited to kids and sober guests.

Gluten-Free Almond Cake

Use 2 cups almond flour + 1/2 cup tapioca starch and reduce oven temperature slightly; the cake will be more tender and nutty. Add an extra egg white for structure.

Vegan Celebration Cake

Replace butter with vegan butter, egg whites with whipped aquafaba (from ~6 tbsp), and powdered sugar with a vegan-certified brand. Expect a lighter, slightly different texture but a charming, inclusive result.

Frequently Asked Questions

Q: Can I use whole eggs instead of just egg whites?
A: Yes—use 3 large whole eggs in place of the 4 egg whites, but expect a slightly richer, denser crumb and a paler color. Whisk them well with the butter step for proper incorporation.

Q: What’s the best way to get a consistent pink color?
A: Use gel food coloring a tiny bit at a time; gels give vibrant color without adding extra liquid. Natural alternatives: a small amount of beet juice or freeze-dried strawberry powder for color and flavor.

Q: Can I make this cake ahead of time?
A: Yes—bake the layers 1–2 days ahead, wrap tightly and refrigerate. Prepare the frosting the day of assembly for the best sheen and texture. Fully assembled and frosted, the cake holds for up to 5 days refrigerated.

Q: My cake turned out dense—what went wrong?
A: Likely overmixing after adding flour or opened oven door too often. Also check that your baking powder is fresh; expired leavening yields poor rise.

Q: Is there a low-sugar option?
A: You can experiment with erythritol or monk-fruit powdered blends for the frosting and reduce granulated sugar slightly, but texture and browning will change. If reducing sugar significantly, consider adding a little extra champagne or fruit purée to maintain moisture.

Conclusion

This Pink Champagne Cake is an elegant yet approachable recipe designed to bring sparkle to small gatherings and big celebrations alike—tender, lightly scented, and visually charming. If you’re looking for inspiration for presentation or other champagne-infused recipes, check out this lovely write-up for a slightly different take on the classic: Pink Champagne Cake – Liv for Cake. For a seasonal perspective and another professionally tested variation, this Southern Kitchen feature offers helpful tips and occasion ideas: Valentine’s Day: Easy, light recipe for pink champagne cake.

Try the cake, share a photo, and tell me what twist you experimented with—I love hearing about your kitchen victories and creative spins.