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Elegant Pink Bubbly Celebration Cake

As seen in: Cakes & Cupcakes for Any Occasion: Sweet Celebrations Made Simple

Create this airy and soft bubbly cake by mixing flour and champagne into creamed butter. Stack with sparkling buttercream and finish with your favorite decorations.
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Refreshed on Mon, 07 Apr 2025 17:40:30 GMT
Pink Champagne Cake Recipe Save it
Pink Champagne Cake Recipe | iamcooker.com

Luxurious blush tiers soaked with bubbly and enveloped in dreamy champagne frosting make this cake perfect for your most treasured moments. This Pink Champagne Cake turns your fave fizzy drink into a fancy treat that elevates any gathering.

I whipped this cake up for my sister's pre-wedding party. The soft pink shade and light champagne taste got everyone wondering if I'd bought it from a fancy bakery. It's now my go-to party cake that friends and family always ask for.

Key Ingredients

  • Cake Flour: Gives you the softest crumb - try to grab unbleached
  • Pink Champagne: Pick one you actually like to sip
  • Egg Whites: Let them sit out for better fluffiness
  • Butter: Go with unsalted at proper softness
  • Vanilla Extract: Get the real stuff, not fake
  • Pink Food Color: Stick with gel types for prettier shades

Step-by-Step Guide

Step 1:
Start prep the night before by letting all ingredients reach room temp.
Step 2:
Put parchment in three 6-inch cake tins and butter them well.
Step 3:
Mix cake flour, baking powder, and salt together three separate times for amazing texture.
Step 4:
Whip butter until it's really airy and soft - around 5 minutes.
Step 5:
Slowly add sugar while beating until it looks light and fluffy.
Step 6:
Drop in egg whites one by one, mixing thoroughly after each.
Step 7:
Combine vanilla and champagne in a separate cup.
Step 8:
Switch between adding dry stuff and champagne mix.
Step 9:
Gently mix in a small bit of pink color if you want.
Step 10:
Share batter equally among pans and level the surfaces.
Pink Champagne Cake Recipe Save it
Pink Champagne Cake Recipe | iamcooker.com

Getting that perfect texture comes down to ingredient temperature. My grandma always told me to set everything out overnight - nobody could beat her amazing cakes.

Using Bubbly Right

  • Boiling down champagne makes the flavor pop
  • Keep some extra for the frosting

Getting That Pretty Pink

  • Begin with just a dot of coloring and work up slowly

Making Level Cakes

  • Weigh your batter to split it perfectly between pans
Pink Champagne Cake Recipe Save it
Pink Champagne Cake Recipe | iamcooker.com

This fancy Pink Champagne Cake has shown up at so many big events in my house, from proposals to big birthdays. Just take it slow with each part, let the bubbly flavor come through, and you'll end up with a cake that looks as good as it tastes.

Fizzy Pink Celebration Cake

A light pink bubbly cake stacked with sparkling buttercream - just right for parties and milestone moments.

Preparation
45 Mins
Cooking Duration
30 Mins
Complete Duration
75 Mins
By: sofia


Complexity: Advanced

Origin: American

Output: 12 Portions

Diet Types: Plant-Based (with dairy/eggs)

What You'll Need

→ Cake Base

01 2 ¼ cups (281 grams) regular flour, measured correctly
02 2 ¼ teaspoons baking powder
03 1 teaspoon fine salt
04 ¾ cup unsalted butter, brought to room temperature
05 1 ½ cups white sugar
06 5 large egg whites (150 grams), not cold
07 2 teaspoons real vanilla extract
08 1 cup rosé champagne or bubbly wine
09 Pink food coloring gel (if you want pink color)

→ Champagne Buttercream

10 1.5 cups (3 sticks) unsalted butter, at room temp
11 6 cups (1 ½ pounds) confectioners sugar
12 ⅓ to ½ cup rosé champagne
13 Tiny bit of salt
14 1 teaspoon vanilla extract (if you like)
15 Pink gel coloring (if you want)

→ Optional Decorations

16 Melted white chocolate for drizzling
17 Strawberries dipped in chocolate
18 Fizzy champagne marshmallows

Preparation Steps

01 Step

Beat your room temp butter in a bowl until it's super fluffy, roughly 2-3 minutes. Slowly mix in the confectioners sugar at low speed till it looks crumbly. Pour in the champagne, vanilla, and salt, then crank up to medium-high and beat for 3-5 minutes until it's fluffy as clouds. Add pink coloring if you want.

02 Step

Warm your oven to 350°F. Put parchment circles in three 6-inch cake tins and coat with baking spray or rub with butter and dust with flour.

03 Step

Grab a medium bowl and stir the flour, baking powder, and salt together until they're completely mixed.

04 Step

Beat the soft butter and sugar together until they're fluffy and pale, about 2-3 minutes. Add vanilla and drop in egg whites one by one, making sure each one blends in fully. Don't forget to scrape the sides.

05 Step

Switch between adding flour mix and champagne to your butter mixture like this: flour, champagne, flour, champagne, flour. Don't overmix. If you want pink cake, add coloring after you've added the second batch of flour.

06 Step

Spread the batter evenly into your pans, flatten the tops, and bake for 25-30 minutes until a toothpick stuck in comes out almost clean. Let them sit in pans for 10 minutes, then move to a wire rack to cool all the way.

07 Step

When the cakes are totally cool, stack them with layers of your champagne frosting. If you're feeling fancy, add some white chocolate drizzle, chocolate-covered strawberries, or bubbly marshmallows on top.

Additional Tips

  1. Make sure everything's at room temp for the best cake texture
  2. You can make the frosting a day or two ahead and keep it in the fridge
  3. To get the flour amount right, weigh it or use the spoon and level trick

Required Equipment

  • 3 six-inch cake tins
  • Electric mixer (stand or handheld)
  • Flat spreading knife
  • Baking paper
  • Cooling rack

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Has wheat in the flour
  • Contains milk products from butter
  • Has egg whites

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 485
  • Fat Content: 22 g
  • Carbohydrates: 68 g
  • Protein Content: 4 g