How to make Pink Champagne Cake


Pink Champagne Cake

This easy Pink Champagne Cake recipe is absolutely delicious and perfect for special occasions. The champagne adds a slight fizz to the cake that really enhances the flavour in a very subtle way. This cake will be a hit at your next gathering or party!

Do you like Pink Champagne Cake? Don't lie. Well, but what if you could enjoy the same taste of Pink Champagne Cake, but with a bite that's not as boozy and a lot less expensive? Today I'll show you how to get that very cake.


Pink champagne cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 5 large egg whites, at room temperature
  • 1 1/2 teaspoons vanilla
  • 1 cup rose champagne or sparkling wine, room temperature
  • fuchsia color gel

Vanilla Butter:

  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups room temperature unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • fuchsia color gel


  • 2 jars of sparkling cake or 1 jar of sanding sugar
  • Wilton tip 1M
  • Wilton tip 12


 Pink champagne cake:

  • Preheat oven to 350°F and grease and flour three 6-inch cake balls, lined with parchment.
  • In a medium sized bowl, whisk together flour, baking powder, and salt. Sit aside.
  • Using a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add sugar and beat on medium-high until pale and fluffy (2-3 minutes).
  • Reduce speed and add egg whites one at a time, mixing completely after each addition. Add vanilla.
  • Alternate adding flour and champagne mixture, beginning and ending with flour (3 additions of flour and 2 of champagne). Full integration after each addition.
  • Add a small amount of fuchsia colored gel using a toothpick. Mix to combine but try not to over-mix.
  • Spread the mixture evenly in the prepared pots. Smooth the tops with a spoon.
  • Almost baked. 35 minutes or until a toothpick inserted in the center comes out mostly clean.
  • Place the cakes on a wire rack to cool for 10 minutes, then flip them onto a wire rack to cool completely.

Vanilla Butter:

  • Place the egg whites and sugar in the bowl of a stand mixer, and beat until combined.
  • Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (about 3 minutes).
  • Place bowl on your stand mixer and beat on medium-high until meringue is stiff and cooled (bowl no longer warm to the touch (about 5-10 minutes)).
  • Switch to the paddle attachment. Slowly add the butter cubes and mix until smooth. Add the vanilla and continue to beat until smooth. **


  • Place one layer of cake on a cake stand or serving plate. Cover with about 2/3 cup of the frosting and distribute evenly. Repeat the process with the remaining layers and apply a thin layer of the icing cream all over the cake. Chill for 20 minutes.
  • Frosting and smooth sides. Chill for 20 minutes.
  • Using a toothpick, add a small amount of fuchsia colored gel to the remaining icing. Stir with a spoon to combine, or place back on stand mixer to mix color.
  • Gently press the cake glitter or sugar sander onto the sides and top of the cake. ***
  • Decorate with pink flowers on top and beads along the bottom if desired.


* Make sure that there is no trace of egg yolk in your whites and that the bowl of the mixer and whisk are completely free of grease or the meringue will not solidify. ** Buttercream may look like it has clotted at some point. Keep mixing until completely smooth. *** This is easiest to do if the cake is on a cake board and you can place it on an inverted cup or bowl so that the edges hang down.


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