I’ve been wanting to make this pink champagne cake that for a long time. I last made it in cupcake form probably about six or seven years ago when I brought them to a party, and they vanished within seconds. By the end of the party I was having complete strangers coming up to me and asking for the recipe.
It’s a special one. Not something you’d make on a regular basis, but perfect for serving during an afternoon tea or sharing with someone special. It’s one that I recommend making the night before, so you can sit back and relax whilst enjoying the remaining champagne that you don’t use for the cake!
Pink Champagne Cake
The only downside the the above scenario is that too much champagne can mean you become rather forgetful and do silly things…. like forget to write down the recipe for the champagne buttercream that goes so well with this pink champagne cake. Oops! My bad.
So I’m going to have to be totally honest with you, and fess up that I unfortunately don’t have the recipe for the champagne buttercream. But the good news is, it’s a pretty easy to make even without a recipe and exact measurements. I’ll do my best to explain below in the recipe.
I had also originally baked three 6″ layers to use for this pink champagne cake, but decided at the last minute to cut it down to two because they baked up s0 nice and thick. This cake isn’t limited to being baked in 6″ pans. The full recipe below will make three very thick 6″ layers, or four 6″ layers of a standard thickness, two 8″ or 9″ layers, or roughly 24 cupcakes. So whatever it is that you fancy making, this recipe can handle it.
Adapted from all recipes.
- 2 3/4 Cups (345g) Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 2/3 Cup (150g) Butter, softened
- 1 1/2 Cups (325g) Castor Sugar
- 1 Cup (250 ml) Champagne or Prosecco
- 6 Egg Whites
- 1/2 tsp Vanilla
- Pink Food Colouring
- 1/2 Cup (115g) Butter, softened
- 3 Cups (375g) Icing Sugar, sifted
- 2/3 (155ml) Champagne or Prosecco
- Preheat oven to 350ºF (175ºC). Line three 6" round cake pans
- In a medium bowl, sift together the flour, baking powder, and salt and set aside.
- In a large bowl, cream together the butter and sugar until very light and fluffy (at least 5 minutes)
- Alternating between flour mixture and champagne, combine and blend into the creamed butter mixture until just mixed. *Half way through the addition of the flour and champagne, add in a few drops of pink gel food colouring before continuing to mix in the flour and champagne.
- In a large clean bowl (ensure there is no grease whatsoever), beat the egg whites until stiff peaks form. Gently fold 1/3 of the whites into batter, followed by another 1/3 of the whites, and then the remaining whites. Divide evenly into your prepared pans.
- Bake at 350ºF (175ºC) for 25 to 30 minutes, or until a toothpick inserted into the centre of the pink champagne cake comes out clean.
- Let cool in pans before assembling and decorating.
- In a medium bowl, beat the butter in an electric mixer until light and fluffy.
- Gradually add in the sifted icing sugar, and mix thoroughly before adding the next bit.
- When the icing mixture starts to get too thick to mix smoothly, start adding in the champagne very gradually 1/3 at a time, before mixing in more icing sugar.
- Continue to beat in icing sugar, and champagne until all of the icing sugar is incorporated. If the icing isn't soft and fluffy enough continue adding in more champagne until you reach a desired consistency. The icing should be soft, light and fluffy without being soupy or runny.
- Place one of the cooled pink champagne cake layers on a cake board or cake plate. Cover the top of the pink champagne cake layer with an even layer of the champagne buttercream.
- Place a second pink champagne cake layer on top of of the buttercream layer, and then cover the top of the second pink champagne cake layer with an even layer of the champagne buttercream.
- Place the third pink champagne cake layer on top of of the second buttercream layer, and then cover the top and sides of the pink champagne cake with a smooth even layer of the champagne buttercream.
- Decorate the pink champagne cake with sprinkles of your choice if you choose.
See notes above for alternate cake pan sizes, and why I choose to use only two layers, rather than the three as described in the recipe.
The pink champagne cake will keep covered at room temperature for 3 days.
Save this recipe on Pinterest with the image below