Pink Champagne Cake

5 from 1 vote

Share a dessert your friends and family will rave about. This Pink Champagne Cake tastes like heaven and is a gorgeous layered cake that will be remembered for years to come.

Prep Time40

Cook Time25

Total Time1 1

Course: Dessert

Cuisine: American

Keyword: cake, champagne, new years, new years eve

Servings: slices of cake

Calories: 791kcal

Author: Chandice

Cost: $15

Ingredients

Pink Champagne Cake

2 3/4 cups flour
1 1/2 cups sugar
3 1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups pink champagne
1 cup oil
1 teaspoon vanilla extract
2 drops red food coloring

Pink Champagne Buttercream Frosting

3/4 cup pink champagne
1 cup butter
4 cups confectioners’ sugar
1 teaspoon vanilla extract
Large pinch of salt

Instructions

Pink Champagne Cake

Preheat the oven to 350 F, and grease 3 7-inch pans with oil or butter. Line the bottoms of the pans with a circle of parchment paper, and grease the parchment paper
In a large bowl, mix together the flour, sugar, baking powder and salt
Next add the champagne, oil, eggs and vanilla, and whisk until smooth and well combined
Divide the cake batter between the pans. Bake the cakes for 20 to 25 minutes or until the toothpick comes out clean
Let the cakes cool down before frosting

Pink Champagne Buttercream Frosting

In a small saucepan, bring the champagne to a boil over medium heat and simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely
Using a mixer, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup
Once creamy and combined, beat in 2 to 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed, then a pinch of salt if you’d like
Optional: Add 1 tiny drop of red food coloring
To assemble: Start with one cake on your cake stand, frost then top with another cake, frost again and finish with the third cake then frost the entire cake and decorate with sprinkles if desired

Notes

Tips for success

Non-alcoholic champagne

Non-alcoholic or 0.0 champagne is a great substitute for this recipe. Not only does it work well, but it makes it easier for the whole family to enjoy. Even the little ones love this delicious and pretty cake, so there’s no reason they can’t enjoy it too.

Hand mixer

Any kind of electric mixer will do. While a stand mixer is a little easier to balance the powdered sugar as you put it in, a hand mixer will work just as well to make the frosting. Some even prefer to make frosting with a hand mixer over a stand mixer anyway. So, use what works best for you.

Storage and Freezing

Storing – Store and extra cake (if you have any) in an airtight container for up to four days in the refrigerator.

Freezing – This cake freezes well in an airtight container. You can store this cake in the freezer for up to three months.

FAQ

Can I make this recipe gluten free?

You can! While it may take a couple of different tries to figure out what gluten-free flour you like best in this recipe, a cup-for-cup flour will work great! Please note that that cake may turn out a bit more crumbly than with glutinous flour, but will be just as tasty.

Can I make this recipe dairy free?

Yes! Simply replace the butter in the frosting with dairy free butter and this frosting will still turn out every bit as tasty as the original recipe.

Can I use non-alcoholic champagne?

Absolutely. As mentioned above, I like to use 0.0 champagne in this recipe. I actually use non-alcoholic champagne all the time and it’s amazing in this recipe.

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