Name: Pink Champagne Cake with Fluffy Champagne Buttercream and White Chocolate Drip Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour (281 grams); 2 ¼ tsp baking powder; 1 tsp salt; ¾ cup unsalted butter, softened; 1 ½ cups granulated sugar; 5 large egg whites (150 grams, boxed or fresh); 2 tsp vanilla extract; 1 cup pink champagne or sparkling wine; Pink gel food coloring (optional); 1.5 cups unsalted butter (3 sticks), softened; 6 cups powdered sugar (1 ½ pounds); 2/3 cup pink champagne or sparkling wine; Pinch of salt (omit if using salted butter); 1 tsp vanilla extract (optional); Pink gel food coloring (optional); White chocolate drip; Chocolate covered strawberries; Champagne marshmallows

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Introduction

This Pink Champagne Cake is a light, elegant dessert perfect for celebrations or special occasions. Moist layers infused with champagne and topped with a fluffy pink champagne buttercream make it truly unforgettable.

A tall, round cake with smooth, light pink frosting covers the entire surface. White icing drips down the sides in uneven lengths, giving a soft texture contrast. On top, there are two layers of decoration: the first is a pink dust sprinkled lightly over the top, and the second layer consists of whole strawberries dipped in pink and white chocolate with various stripes and dots, arranged casually close together. The cake sits on a light pink glass cake stand, surrounded by festive pink, white, gold, and red confetti strips scattered on a white marbled surface. In the background, two filled champagne glasses and a bottle of rose wine stand next to a stack of white plates and rose gold cutlery on a pale pink cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups all-purpose flour (281 grams)
2 ¼ tsp baking powder
1 tsp salt
¾ cup unsalted butter (softened)
1 ½ cup granulated sugar
5 large egg whites (150 grams, boxed or fresh)
2 tsp vanilla extract
1 cup pink champagne (or sparkling wine)
Pink gel food coloring (optional)
1.5 cups unsalted butter (3 sticks, softened for frosting)
6 cups powdered sugar (1 ½ pounds)
2/3 cup pink champagne (or sparkling wine, for frosting)
Pinch of salt (omit if using salted butter)
1 tsp vanilla extract (optional, for frosting)
White chocolate drip (optional for decoration)
Chocolate covered strawberries (optional for decoration)
Champagne marshmallows (optional for decoration)

Instructions

Step 1: Prepare the frosting by pouring the champagne into a medium saucepan and heating it over medium-high heat until it boils. Reduce the heat to a simmer and cook for 5-8 minutes until the champagne has reduced by more than half. Let it cool completely before using.
Step 2: In a large bowl, beat the softened butter with a mixer on medium speed for 2-3 minutes until light and fluffy.
Step 3: Gradually add powdered sugar and mix on low speed until the mixture becomes crumbly.
Step 4: Add vanilla extract, the cooled reduced champagne, and a pinch of salt. Mix until fully combined. Increase mixer speed to medium-high and beat for 3-5 minutes until the frosting is light and fluffy. Add pink gel food coloring if desired. Cover and set aside.
Step 5: Preheat your oven to 350 ℉ (175 ℃). Prepare three 6-inch round cake pans by lining the bottoms with parchment paper and greasing with baking spray or butter and flour. Set aside.
Step 6: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 7: In a large mixing bowl, cream ¾ cup softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
Step 8: Add vanilla extract and egg whites one at a time, mixing on low speed. Scrape down the sides of the bowl as needed.
Step 9: Alternately add the dry flour mixture and champagne to the batter, starting and ending with the flour (three additions of flour and two of champagne). Gently fold after each addition and avoid overmixing. If using pink food coloring, add it after the second flour addition and adjust to your desired color.
Step 10: Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Step 11: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few crumbs.
Step 12: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 13: Once cooled, frost the cake with the prepared champagne buttercream. Decorate with white chocolate drip, chocolate covered strawberries, and champagne marshmallows if desired. Serve and enjoy!

Tips & Variations

Use freshly whipped egg whites for better volume and texture, or high-quality boxed whites for convenience.
Adjust the pink food coloring gradually to achieve your preferred shade without overmixing the batter.
For a non-alcoholic version, substitute sparkling white grape juice for the champagne.
Make the frosting a day ahead and store in an airtight container in the refrigerator; let it come to room temperature and re-whip before frosting.

Storage

Store the assembled cake in the refrigerator for up to 3 days, covered to prevent drying out. Let the cake sit at room temperature for about 30 minutes before serving for the best texture. Leftover slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A tall cake with smooth light pink frosting is placed on a pink glass cake stand. The cake has white drip icing flowing down from the top edge in uneven streams. On top, there are nine strawberries dipped in pink and white chocolate, some with stripes and some solid, arranged close together in the center. Pink edible glitter is sprinkled around the strawberries on the top surface. The cake sits on a white marbled tabletop with pink, white, and gold curled paper streamers scattered around. In the background, there are two glasses of light pink bubbly drink and a bottle with a pink label. A folded light pink cloth and a cake server with a black handle rest next to the cake stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white wine instead of pink champagne?

Yes, you can substitute regular sparkling white wine or prosecco for pink champagne. The flavor will be similar, but the color may be less vibrant. Adding a little pink food coloring can help achieve the desired look.

How do I prevent the frosting from melting when adding the champagne?

Make sure to fully reduce and then cool the champagne before adding it to the buttercream. Adding warm or hot champagne will cause the butter to melt and the frosting to separate.