Champagne Cake Recipe (Soft, Moist & Perfect for Celebrations!)
This Champagne Cake is soft, moist, and lightly flavored with pink champagne. Topped with silky buttercream frosting, it’s perfect for birthdays, holidays, or any celebration.
Ingredients
Cake
- 2 ¼ cup all-purpose flour
- 2 ¼ tsp baking powder
- 1 tsp salt
- ¾ cup unsalted butter, softened
- 1 ½ cup granulated sugar
- 5 Large egg whites
- 2 tsp vanilla extract
- 1 cup pink champagne or sparkling wine
- Pink gel food coloring (optional)
Frosting
- 3 sticks unsalted butter
- 6 cup powdered sugar
- ⅔ cup pink champagne or sparkling wine
- Pinch of salt
- Pink gel food coloring (optional)
- 1 tsp vanilla extract (optional)
Optional Decorations
- White chocolate drip
- Chocolate-covered strawberries
- Champagne marshmallows
Instructions
- Grease a 10-inch round pan and dust with flour (skip if nonstick, but add parchment for safety).
- Preheat oven to 350°F (172°C).
- Sift all-purpose flour, baking powder, and salt into a bowl to ensure a smooth, tender crumb.
Making the Cake Batter
- Beat softened butter and sugar until light and fluffy.Add egg whites and vanilla, mixing well.Gradually fold in dry ingredients and champagne until smooth.Add pink gel coloring if desired.
Baking
- Pour batter into the prepared pan.Bake for 30 minutes or until a toothpick comes out clean.Cool completely before frosting.
Champagne Buttercream Frosting
- Reduce champagne in a saucepan over medium heat until ¼ cup remains. Cool completely.Beat softened butter 2–3 minutes until fluffy.Mix in powdered sugar, reduced champagne, vanilla, salt, and coloring. Beat 3–5 minutes until smooth.
Frosting & Decorating
- Apply a crumb coat, chill 15–20 minutes, then frost with remaining buttercream.Decorate with white chocolate drip, chocolate-covered strawberries, or champagne marshmallows.
Pro Tips & Variations
- Chill cake layers before frosting for cleaner edges.Try pink champagne cupcakes for individual servings.For a layered cake, double the frosting and layers.