The perfect way to celebrate any occasion, this Pink Champagne Cake Recipe is moist and delicious. Champagne infused cake is frosted with a champagne buttercream, and so simple and easy to make from scratch!

Pink Champagne Cake slice on a white plate with glasses of champagne in the background.

Whether you're celebrating the terminate of the twelvemonth, the start of a new year or just the inflow of the weekend, I can call back of no amend way to savour it than with a piece of Pink Champagne Cake. Bubbling or no bubbles, this cake is a celebration all by itself.

I love to brand this layer cake recipe for my ain birthday because it's pink, sweet and so very girly.  Plus, I just love the flavor of Pink Champagne and then it's fitting that information technology works perfectly in a buttery bake batter. It make the perfect 21st birthday block for your favorite girl, too.

Pink Champagne Cake

Buttery and sweet with a hint of champagne season, Pink Champagne Cake is exactly that. A vanilla layer cake infused with pink champagne, which is really rose champagne, then blanketed with a champagne buttercream frosting.

It'south really a celebratory cake perfect for holidays like New year's day'southward Eve and Valentine's Day only information technology so perfectly plumbing equipment for a girly birthday cake.

Pink Champagne Cake on a mint green cake stand on a white background with twinkle lights.

How To Brand It

To first my Champagne Cake recipe, I whisked together some flour, baking powder and salt.

Then beat butter and sugar in my stand mixer until fluffy.

Mix  in some eggs, vanilla and pink champagne earlier calculation my dry ingredients.  The odor of the batter is absolutely heavenly. Try not to eat it all with a spoon. Carve up the batter among 2 viii inch cake pans and bake.

While the cake bakes, you can work on the buttercream frosting which is essentially only butter, vanilla, champagne and powdered sugar.  You can leave it all white or brand 1 big fluffy pink block.

Slice of Pink Champagne Cake being served.

How To Decorate

To decorate your layer cake, you can simply frost it with a smoothen finish or decorate with swirls and sprinkles.  I like to proceed things pretty uncomplicated but sometimes I'll merely become wild and coat the entire surface with glittery sprinkles to give it some sparkle.

How To Make In Advance

If you want to make the cake in advance you tin can bake the cake layers up to 48 hours in advance. Wrap tightly in plastic wrap and shop at room temperature until gear up to assemble.

You tin also freeze the tightly wrapped block layers for up to 2 months. Thaw at room temperature before assembling your cake.

The frosting can be made up to 24 hours in accelerate and stored at room temperature.

You lot can also make the entire cake up to 24 hours in advance and air-condition until ready to serve.

Allow the cake to come to room temperature earlier serving, approximately i hour out of the refrigerator usually will exercise it.

Slice of pink champagne cake on a white plate with a bite on a fork.

More Like shooting fish in a barrel Layer Cake Recipes

If you beloved this Pink Champagne Block recipe, you should besides try this Kentucky Bourbon Butter Cake! It'south so skillful and perfect for the holidays, also!

And if you're not really feeling the whole birthday cake vibe but STILL want to get a little taste of this amazing Pinkish Champagne Birthday Cake….you tin can totally make these Pink Champagne Cupcakes! Same great recipe in a perfectly portioned size.

OR yous may also love THESE Strawberry Champagne Cupcakes with Champagne Buttercream.…a full blast from the blog's past!

If you're pining for something a little more elementary….I Honey this easy Pound Cake recipe.  It'due south totally buttery and ahhhmazing.

Pink Champagne Cupcakes with Cream Cheese Frosting recipe | theSuburbansoapbox.com

FOR More FAMILY FAVORITE RECIPES, FOLLOW US ON INSTAGRAM AND FACEBOOK!

Slice of Pink Champagne Cake being served.

Go the Recipe: Pinkish Champagne Cake Recipe

Yield: 12 servings

Prep Time: 25 mins

Melt Fourth dimension: 30 mins

Total Fourth dimension: i hr 55 mins

The ultimate commemoration cake, this Pink Champagne Cake is elementary to make with pantry ingredients!

For the block:

  • ii cups cake flour
  • ii teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/two cups granulated sugar
  • three egg whites, room temperature
  • 1 big egg, room temperature
  • 1 1/2 teaspoons vanilla
  • 1 cup Pink champagne
  • 2 tablespoon sour cream
  • Magenta color gel

For the frosting:

  • 1 cup unsalted butter, room temperature
  • 1 teaspoon vanilla
  • 6-8 cups confectioners' saccharide
  • i/two cup pink champagne
  • Magenta color gel, if desired

  • Preheat oven to 350 degrees.

  • Grease and flour two 8 inch cake pans. Set aside.

  • In a large bowl, whisk together the flour, blistering powder and salt. Set aside.

  • In the bowl of a stand up mixer, shell the butter and sugar together until fluffy. Add the egg whites, i at a time, fully incorporating after each addition. Add the egg and vanilla, mix to combine.

  • Alternate adding the flour mixture and champagne, starting and ending with the flour. Stir in the sour cream until well combined.

  • Add together 1-ii drops of Magenta color gel until the desired color is accomplished.

  • Carve up the batter evenly betwixt the two cake pans and smooth the tops with a spatula.

  • Bake for approximately xxx-35 minutes, or until a toothpick inserted into the center comes out clean.

  • Transfer to a wire rack to cool for ten minutes, and then plow the cakes out onto the rack to cool completely.

  • To make the buttercream, add the butter to the bowl of a stand mixer and beat until fluffy.

  • Add together vanilla and i loving cup confectioners' sugar beating on medium speed until well combined.

  • Slowly add together 1 cup more confectioners' sugar to the frosting and beat until smooth.

  • Plough the mixer to depression and stir in the champagne.

  • Begin calculation remaining carbohydrate to the frosting ane cup at a time at medium speed, beating well until the desired consistency is achieved.

  • Add 1-2 drops color gel if you'd like pink frosting.

  • Transfer to an airtight container and store at room temperature for 2 hours or overnight.

  • To frost the cake, identify one cake layer on a block stand or serving plate.

  • Top with approximately two/3 cup of frosting. Spread evenly to coat the top and sides of the cake. Place the remaining block layer on top and apply a sparse glaze of frosting all over the cake. Chill for 20mins.

  • Top the cake with another 2/three cup frosting. Smooth the tiptop and sides of the cake with the frosting.

  • Decorate with rosettes and sprinkles, if desired.

  • Serve immediately or arctic overnight.

Total time includes spooky time.

Cake layers tin exist made upwardly to 48 hours in advance. Wrap tightly in plastic wrap and shop at room temperature until fix to assemble.

Serving: ane g , Calories: 673 kcal , Carbohydrates: 100 thou , Poly peptide: four thousand , Fat: 27 g , Saturated Fat: 17 m , Cholesterol: 85 mg , Sodium: 172 mg , Potassium: 139 mg , Fiber: 0 g , Sugar: 84 g , Vitamin A: 860 IU , Calcium: 47 mg , Iron: 0.v mg

Course: Cake, Dessert

Cuisine: American