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This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday! A champagne infused cake with a classic vanilla buttercream. | livforcake.com
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4.68 from 49 votes

Pink Champagne Cake

This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday! A champagne infused cake with a classic vanilla buttercream.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 611kcal
Author Olivia

Ingredients

Pink Champagne Cake:

Vanilla Buttercream:

Assembly:

Instructions

Pink Champagne Cake:

  • Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt. Set aside.
  • Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and champagne, beginning and ending with flour (3 additions of flour and 2 of champagne). Fully incorporating after each addition.
  • Add a small amount of Fuschia color gel using a toothpick. Mix to incorporate but try not to overmix.
  • Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  • Bake for approx. 35 mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Vanilla Buttercream:

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

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
  • Frost and smooth the sides. Chill for 20mins.
  • Using a toothpick, add a small amount of Fuschia color gel to the remaining frosting. Stir with a spatula to incorporate, or place back on the stand mixer to mix in the color.
  • Gently press cake sparkles or sanding sugar into the sides and top of the cake.***
  • Decorate with pink rosettes on top and beads along the bottom if desired.

Notes

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** It's easiest to do this if the cake is on a cake board and you can place it on an upside-down glass or bowl so the edges hang over.
Adapted from My Cake School.
~Recipe revised Aug 4, 2019 - I increased volume to yield thicker layers. The recipe makes enough for three 6" pans or two 8" pans. Layers should be close to 2" tall.~

Nutrition

Calories: 611kcal | Carbohydrates: 69g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 92mg | Sodium: 199mg | Potassium: 173mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1064IU | Calcium: 50mg | Iron: 1mg