5 from 1 vote
Pink Champagne Cake Recipe (and a KitchenAid Giveaway)
Prep Time
25 mins
Cook Time
30 mins
Total Time
1 hr 55 mins

The ultimate celebration cake, this Pink Champagne Cake is simple to make with pantry ingredients!

Course: Cake, Dessert
Cuisine: American
Keyword: pink champagne cake
Servings: 12 servings
Calories: 673 kcal
Author: Kellie
  • For the cake:
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 3 egg whites room temperature
  • 1 large 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' sugar
  • 1/2 cup pink champagne
  • Magenta color gel if desired
  1. Preheat oven to 350 degrees.
  2. Grease and flour two 8 inch cake pans. Set aside.
  3. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter and sugar together until fluffy. Add the egg whites, one at a time, fully incorporating after each addition. Add the egg and vanilla, mix to combine.
  5. Alternate adding the flour mixture and champagne, starting and ending with the flour. Stir in the sour cream until well combined.
  6. Add 1-2 drops of Magenta color gel until the desired color is achieved.
  7. Divide the batter evenly between the two cake pans and smooth the tops with a spatula.
  8. Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Transfer to a wire rack to cool for 10 minutes, then turn the cakes out onto the rack to cool completely.
  10. To make the buttercream, add the butter to the bowl of a stand mixer and beat until fluffy.
  11. Add vanilla and 1 cup confectioners' sugar beating on medium speed until well combined.
  12. Slowly add 1 cup more confectioners' sugar to the frosting and beat until smooth.
  13. Turn the mixer to low and stir in the champagne.
  14. Begin adding remaining sugar to the frosting one cup at a time at medium speed, beating well until the desired consistency is achieved.
  15. Add 1-2 drops color gel if you'd like pink frosting.
  16. Transfer to an airtight container and store at room temperature for 2 hours or overnight.
  17. To frost the cake, place one cake layer on a cake stand or serving plate.
  18. Top with approximately 2/3 cup of frosting. Spread evenly to coat the top and sides of the cake. Place the remaining cake layer on top and apply a thin coat of frosting all over the cake. Chill for 20mins.
  19. Top the cake with another 2/3 cup frosting. Smooth the top and sides of the cake with the frosting.
  20. Decorate with rosettes and sprinkles, if desired.
  21. Serve immediately or chill overnight.
Recipe Notes

Total time includes chilling time.

Nutrition Facts
Pink Champagne Cake Recipe (and a KitchenAid Giveaway)
Amount Per Serving (1 g)
Calories 673 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Cholesterol 85mg28%
Sodium 172mg7%
Potassium 139mg4%
Carbohydrates 100g33%
Fiber 0g0%
Sugar 84g93%
Protein 4g8%
Vitamin A 860IU17%
Calcium 47mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.