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Pink Champagne Cake Recipe

Pink Champagne Cake Recipe

This Pink Champagne Cake recipe is an elegant and moist dessert that combines the subtle fruity undertones and light fizz of pink champagne with a tender cake crumb. Perfect for birthdays, bridal showers, or any special occasion, it offers a beautiful pink hue, a balanced flavor profile of tartness and sweetness, and endless customization options to make it your own.

  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups All-Purpose Flour
  • 2 ½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda

Wet Ingredients

  • 1 cup Unsalted Butter, softened
  • 1 ¾ cups Granulated Sugar
  • 4 large Eggs
  • 1 cup Pink Champagne
  • ½ cup Sour Cream or Greek Yogurt
  • 1 teaspoon Vanilla Extract
  • Red Food Coloring (optional), a few drops

Instructions

  1. Prepare Ingredients and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to prevent sticking. Measure out all your ingredients to streamline the process.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda to ensure an even rise and lump-free texture.
  3. Cream Butter and Sugar: Using a stand mixer or handheld mixer, beat the softened unsalted butter and granulated sugar on medium speed for 3 to 5 minutes until light and fluffy, incorporating air into the batter.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract for warmth and enhanced flavor.
  5. Incorporate Dry Ingredients and Champagne: Alternately add the sifted dry ingredients and pink champagne into the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition to avoid overworking the batter and to maintain a tender crumb.
  6. Add Sour Cream and Optional Food Coloring: Fold in the sour cream or Greek yogurt to boost moisture and add tang. If desired, add a few drops of red food coloring and mix until the color is evenly distributed.
  7. Bake the Cake: Divide the batter evenly between prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting to avoid melting the frosting.
  8. Frost and Decorate: Choose your favorite buttercream or cream cheese frosting. Layer the cooled cakes, spreading frosting evenly between layers and on the outside. Optionally, decorate with edible glitter, fresh berries, or flowers for a glamorous finish.

Notes

  • Use a quality pink champagne you enjoy drinking to enhance flavor.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Ensure all dairy and eggs are at room temperature for a smooth batter and better rise.
  • Allow cakes to cool completely before frosting to prevent melting.
  • Check doneness by inserting a toothpick; if it comes out clean, baking is complete.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Can be adapted to Gluten Free or Vegan

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg

Keywords: Pink Champagne Cake, celebration cake, elegant dessert, moist cake, champagne cake recipe