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Perfect Pink Champagne Layer Cake

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A light and bubbly pink champagne layer cake paired with creamy homemade buttercream frosting, perfect for celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180ml) pink champagne (dry or semi-dry)
  • ½ cup (120ml) buttermilk, room temperature
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream or milk
  • A pinch of salt
  • Optional: A few drops pink food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. Whisk together sifted flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat softened butter and granulated sugar with an electric mixer on medium speed for 4-5 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. In a separate bowl, mix pink champagne and buttermilk.
  6. Add dry ingredients to butter mixture in three parts, alternating with champagne mixture, beginning and ending with dry ingredients. Mix gently until just combined.
  7. Divide batter evenly between prepared pans (about 2 ½ cups per pan). Smooth tops and bake 30-35 minutes until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  9. For frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, one cup at a time, beating well after each addition.
  10. Add vanilla extract, heavy cream, and a pinch of salt. Beat on high for 3 minutes until fluffy. Adjust cream for desired consistency.
  11. Place one cake layer on serving plate. Spread about 1 cup of buttercream evenly on top.
  12. Add second cake layer and frost top and sides with remaining buttercream. Smooth with offset spatula or create swirls.
  13. Optional: Trim uneven layers before frosting. Garnish with edible glitter or fresh berries if desired.

Notes

Use room temperature ingredients for best texture. Do not overmix batter after adding flour. Choose dry or semi-dry pink champagne for best flavor. Cool cakes completely before frosting to prevent melting. Buttercream can be made a day ahead and whipped again before use. For gluten-free, substitute flour with gluten-free blend plus xanthan gum. For dairy-free, use coconut yogurt and plant-based butter.

Nutrition

Keywords: pink champagne cake, layer cake, buttercream frosting, celebration cake, easy cake recipe, party dessert

Find it online: https://blairrecipes.com/perfect-pink-champagne-layer-cake-recipe-easy-homemade-buttercream-frosting-tutorial/