The Memory Behind This Treat
The very first Pink Champagne Cake I ever tasted wasn’t at a fancy wedding—it was in my aunt Laura’s tiny 1970s kitchen, under a humming fluorescent light, with a vinyl tablecloth covered in pink roses. She’d made it for my mom’s birthday, pouring actual champagne into the mixing bowl like it was the most natural thing in the world. I remember the way the batter turned the faintest blush once she added a dot of food coloring, and how the whole kitchen smelled sweet and slightly crisp, almost like a bakery right next door to a wine shop. When she sliced into those fluffy layers, the cake looked like a party even before we added candles. That first bite was soft, light, and just a little grown-up, and I knew this wasn’t just any birthday cake.
Years later, when I started testing my own version of a Pink Champagne Cake, I chased that exact memory: a cake that feels elegant but still cozy and a little nostalgic. I tried it with cheap sparkling wine (too sharp), with overly bright food coloring (too “Barbie plastic” pink), and with a dense frosting that slid around like it was trying to escape the plate. It finally came together on a random Tuesday afternoon, not a special occasion in sight, and I ended up eating a slice standing at the counter, champagne buttercream smudged on my wrist. That’s when I decided this cake deserved a spot at every celebration, from birthday dinners to bridal showers to those just-because nights when you want dessert to feel a little extra. I still think of my aunt each time I whisk bubbly into the batter, smiling at how something so pretty can be so approachable right in your own kitchen.
How To Make It (Mix & Ingredients)
To build this Pink Champagne Cake, you’ll start by getting the dry mix and wet ingredients ready before you ever turn on the mixer. Sift your cake flour with the baking powder, baking soda, and salt so everything distributes evenly and you don’t end up with little pockets of leavening in your slices. In a separate bowl or measuring cup, whisk together the pink champagne and sour cream until smooth and velvety; this makes it easier to blend into the batter without overmixing. Make sure your butter is genuinely softened (it should press easily with a finger but not look greasy) and that your egg whites, sour cream, and champagne are at room temperature—this helps the batter come together into a smooth, fluffy base instead of turning lumpy or curdled. If you’ve ever made a light layer cake like a lemon layer cake or a classic vanilla celebration cake, the rhythm here will feel familiar: sift, cream, then alternate the wet and dry.
Instructions Process of Pink Champagne Cake
In your stand mixer, cream the butter and granulated sugar on medium speed until it looks pale and airy, almost like frosting—this step is key for a tender, tight crumb. Beat in the egg whites one at a time, scraping the bowl as you go, then mix in the vanilla bean paste and almond extract for that bakery-style aroma. With the mixer on low, add the dry ingredients in 3 additions, alternating with the champagne–sour cream mixture, starting and ending with the dry mix; this keeps the batter stable and prevents it from getting overworked. Add a tiny amount of pink gel food coloring if you want a deeper blush tone—just a toothpick swirl at a time until you love the color. When you’re done, the Pink Champagne Cake batter should be silky, slightly thick, and look almost like whipped mousse; if it does, you’re on the right track to those soft, pretty layers.
Make-Ahead & Storage
One of my favorite things about this Pink Champagne Cake is how beautifully it works as a make-ahead dessert—which is ideal when you’re juggling party prep, decorations, and maybe a manicure before guests arrive. For the best texture, bake the cake layers 1–2 days ahead, let them cool completely, then wrap each layer tightly in plastic wrap. You can store them at room temperature for up to 24 hours or in the fridge for up to 3 days; for anything longer, freeze the wrapped layers in a zip-top bag for up to 2 months. When you’re ready to build your Pink Champagne Cake, thaw frozen layers in the fridge overnight, then bring them to room temperature before frosting so they stay soft and fluffy.
The champagne buttercream also behaves nicely in advance. Make the frosting up to 3 days ahead and store it in an airtight container in the fridge. When you’re ready to use it, let it sit on the counter until softened, then beat it again for a few minutes to bring back that creamy, cloud-like texture. If it feels too thick after chilling, add 1–2 teaspoons of pink champagne or milk and beat until smooth.
Once your Pink Champagne Cake is fully assembled, keep it covered—ideally in a cake carrier or lightly tented with plastic wrap—to prevent it from drying out. It will hold at cool room temperature for up to 6 hours (perfect for a bridal shower or birthday party table), and up to 3 days in the refrigerator. Just know that refrigeration firms up the buttercream and slightly mutes flavors, so let chilled slices sit out for about 20–30 minutes before serving. If you love planning ahead like I do for big celebration cakes, you can even freeze individual slices wrapped well in plastic wrap and placed in an airtight container for up to 1 month; they thaw beautifully for future sweet cravings.
Best Ingredients & Party Variations
For the very best Pink Champagne Cake, start with the good stuff but don’t overcomplicate it. Use a mid-range pink champagne or sparkling rosé that you actually like to drink—nothing too sweet, nothing too fancy. The flavor will soften as it bakes, so you want something crisp and slightly fruity, not syrupy. Cake flour is non-negotiable if you want those delicate, bakery-style layers; it keeps the crumb light instead of bready. Room-temperature egg whites and sour cream help everything mix smoothly and rise evenly, so pull them out of the fridge at least 30 minutes before you start. And if you love that bakery aroma, the combo of vanilla bean paste with a hint of almond extract gives this wine cake its “I paid someone for this” flavor.
Once you’ve nailed the base, it’s time for party-worthy variations. For a pink champagne birthday cake, fold in a few tablespoons of rainbow sprinkles to the batter and top the finished cake with extra sprinkles and birthday candles. For a bridal shower or engagement party, keep the crumb plain but decorate with pale buttercream ruffles, fresh raspberries, or shaved white chocolate for a soft, romantic look. For mini celebrations, bake the batter into cupcakes or 6-inch layers—same recipe, just shorter bake time, and suddenly your Pink Champagne Cake turns into an adorable dessert table centerpiece. You can even go half-and-half: one layer tinted a deeper pink, one pale, one left almost white, for an ombré effect that looks gorgeous on wedding dessert tables right next to classic vanilla and strawberry cake.
Serving of Pink Champagne Cake
Conclusion
Every time I pull this cake from the oven, I’m reminded that celebrations don’t have to be huge to feel special. A quiet birthday at home, a bridal shower brunch, a Tuesday night “just because” dessert—this pretty Pink Champagne Cake has a way of turning simple moments into core memories. There’s something magical about slicing into those blush layers and watching everyone around the table lean in a little closer.
If you’ve been on the fence about baking with champagne, consider this your gentle nudge to tie on an apron and go for it. You don’t need fancy skills or perfect piping—just a mixing bowl, a bit of patience, and someone to share it with. I hope this recipe finds its way into your own celebrations, big and small, and becomes one of those desserts people start requesting by name.
For more delicious recipes like this, follow us on social media!
What is Pink Champagne Cake and when should I serve it?
Pink Champagne Cake is a soft, tender layer cake made with pink champagne or sparkling rosé both in the batter and often in the frosting. The bubbles help create a light, fluffy texture, while the wine adds a delicate, almost floral flavor and a pale blush color. It’s elegant enough for weddings, bridal showers, Valentine’s Day, and milestone birthdays, but simple enough to bake at home. Think of it as a grown‑up celebration cake with just the right amount of sparkle. If you love pretty pink desserts that still taste sophisticated, this one absolutely earns a spot on your party table.
Can I make Pink Champagne Cake without alcohol or with substitutions?
Yes, you can make a “champagne-style” cake without alcohol and still keep the spirit of the recipe. For a non‑alcoholic version, use sparkling white grape juice, sparkling apple juice, or a non‑alcoholic sparkling rosé. Choose something bubbly and not overly sweet so your cake batter doesn’t turn sugary or heavy. For the buttercream, you can swap the champagne with the same sparkling juice or a mix of milk and vanilla for a more classic flavor. The color and texture will stay very similar, and no one will miss out.
How do I get the best color and texture in my Pink Champagne Cake?
To keep your Pink Champagne Cake light and fluffy, use cake flour, room‑temperature ingredients, and avoid overmixing the batter once you add the dry ingredients. The champagne should be bubbly and at room temperature so it blends smoothly. For color, start with just a tiny dab of pink gel food coloring and build slowly; gel is strong, and a little goes a long way. The batter should look a shade or two deeper than you want the baked cake to be. Bake just until a toothpick comes out mostly clean so the crumb stays moist and tender.
Recipe
Pink Champagne Cake
Ingredients
Ingredients
- 2 3/4 cups cake flour sifted
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large egg whites room temperature
- 1 tsp vanilla bean paste
- 1/2 tsp almond extract
- 1 cup pink champagne or sparkling rosé room temperature
- 1/2 cup sour cream room temperature
- 1/4 tsp pink gel food coloring optional
- 1 1/2 cups unsalted butter softened
- 5 cups powdered sugar sifted
- 6 tbsp pink champagne or sparkling rosé
- 1 tsp vanilla bean paste
- 1/8 tsp salt
- 1/4 tsp pink gel food coloring optional
Instructions
- Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat 3/4 cup softened butter and the granulated sugar on medium speed for 3 to 4 minutes until light and fluffy.
- Add the egg whites one at a time, mixing well after each addition and scraping down the bowl as needed.
- Mix in 1 tsp vanilla bean paste and 1/2 tsp almond extract until combined.
- In a separate bowl, whisk together 1 cup pink champagne and the sour cream until smooth, then stir in 1/4 tsp pink gel food coloring if using.
- With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the champagne–sour cream mixture, beginning and ending with the dry ingredients.
- Mix just until the batter is smooth and no streaks of flour remain, then divide the batter evenly among the prepared pans.
- Bake the cake layers for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove to a wire rack to cool completely.
- For the champagne buttercream, beat 1 1/2 cups softened butter in a large bowl on medium speed until smooth.
- Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until fully incorporated.
- Add 6 tbsp pink champagne, 1 tsp vanilla bean paste, and 1/8 tsp salt, then increase the mixer speed to medium-high and beat for 2 to 3 minutes until light and fluffy.
- Beat in 1/4 tsp pink gel food coloring if using, until the color is evenly blended.
- Once the cake layers are completely cool, level the tops if needed with a serrated knife.
- Place one cake layer on a serving plate or cake board and spread an even layer of buttercream over the top.
- Repeat with the second and third layers, stacking them and spreading buttercream between each layer.
- Frost the top and sides of the cake with the remaining buttercream, smoothing with an offset spatula or bench scraper.
- Chill the frosted cake for 20 minutes, then slice and serve.
Notes
- You can substitute sparkling rosé for pink champagne with similar results.
- Bake the layers a day ahead, wrap well, and frost the next day for easier assembly.
- Decorate with sprinkles, piped rosettes, or fresh flowers just before serving.