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Perfect Pink Champagne Layer Cake

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A light and festive pink champagne layer cake with creamy buttercream frosting, perfect for special occasions or turning any day into a celebration.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180ml) pink champagne or sparkling rosé, chilled
  • ½ cup (120ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • Optional: a few drops of pink gel food coloring
  • For the Buttercream Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or whole milk
  • 1 ½ teaspoons pure vanilla extract
  • Pinch of salt
  • Optional: 1 teaspoon pink champagne

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line bottoms with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat softened butter and granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down sides.
  5. Stir in vanilla extract and optional pink gel food coloring until combined.
  6. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with pink champagne and milk, beginning and ending with dry ingredients. Mix gently until just combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling rack to cool completely.
  10. For frosting, beat softened butter on medium speed until creamy (2-3 minutes). Gradually add powdered sugar alternating with cream or milk, beating on low to combine.
  11. Add vanilla extract and salt. Whip on high for 3-4 minutes until light and fluffy. Fold in optional pink champagne.
  12. Place one cake layer on serving plate. Spread about 1 cup buttercream evenly on top.
  13. Add second cake layer and frost top and sides with remaining buttercream. Smooth or create swirls with offset spatula.

Notes

Fold champagne gently into batter to keep bubbles intact. Use softened butter for creaming and frosting. Cool cakes completely before frosting to prevent melting. Optional pink gel food coloring can be replaced with natural alternatives like beet juice. For gluten-free, substitute flour with 1-to-1 gluten-free baking blend. For dairy-free, use vegan margarine or coconut oil and plant-based milk.

Nutrition

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

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