There is something undeniably magical about a cake that fizzes with celebration before you even take a bite. I remember watching my mother pour pink champagne into a saucepan on New Year’s Eve, the kitchen filling with a scent that was equal parts sweet grapes and yeast—a promise of a joyous toast to come. It wasn’t just a dessert; it was the centerpiece of our family’s most cherished gatherings, served on her best floral china while the clock ticked toward midnight.
This Champagne Cake is the epitome of vintage elegance, featuring tender, fluffy layers infused with a concentrated pink champagne reduction. Finished with a buttercream so smooth and flavorful it feels like a celebration in dessert form, this recipe captures the romance of a bygone era in every sweet forkful.
A Celebration on a Plate
There is a reason this recipe has graced holiday tables and bridal showers for decades. The magic lies in the texture; by folding whipped egg whites into the batter—a classic technique I hold dear—we create a crumb that is impossibly light yet moist.
Unlike standard vanilla cakes, the pink champagne adds a subtle, sophisticated tang that cuts through the sweetness of the buttercream. It is a dessert that feels fancy without being fussy, perfect for marking life’s beautiful moments, big or small.
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Champagne Cake
- Total Time: 1 hour 20 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This elegant Champagne Cake features light, airy layers infused with sparkling wine and topped with a silky champagne-reduction buttercream. It is the perfect vintage-inspired dessert for weddings, anniversaries, or any celebration that calls for a touch of bubbly sophistication.
Ingredients
- 1 1/2 cups pink champagne (divided for reduction and batter)
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1/4 cup neutral vegetable oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk, room temperature
- 5 large egg whites, room temperature
- 4 cups powdered sugar
Instructions
- Place pink champagne in a small saucepan over medium heat and simmer until reduced to approximately 6 tablespoons; set aside to cool completely for the frosting.
- Preheat oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper and grease.
- In a large mixing bowl, beat the softened butter until creamy, then add sugar, oil, and vanilla, whipping until light and fluffy.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate adding the flour mixture and the liquids (buttermilk and 1/2 cup of unreduced champagne) to the butter mixture, beginning and ending with the flour while mixing on low speed.
- In a separate grease-free bowl, whip the egg whites until stiff peaks form, then gently fold them into the cake batter using a rubber spatula until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–28 minutes or until a tester comes out clean.
- Once the cakes are completely cooled, beat the remaining butter with powdered sugar and the cooled champagne reduction to create a smooth buttercream, then frost the layers as desired.
Notes
To ensure the most delicate crumb, avoid over-mixing the batter after adding the flour. For a professional finish, use a rotating cake stand when applying the champagne buttercream to achieve perfectly smooth sides and sharp edges.
- Prep Time: 30 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Pantry Staples
To bake this gem, you will need a few specific ingredients to ensure that delicate flavor shines through. We rely on quality basics to create something truly spectacular.
- Pink Champagne: The star of the show. You will need enough to reduce on the stove for the frosting and use straight in the batter. A sparkling rosé works beautifully here too.
- Cake Flour or All-Purpose: This recipe uses all-purpose flour for structure, but it is lightened by the mixing method.
- Unsalted Butter & Oil: We use a blend of both—butter for that rich, nostalgic flavor, and neutral oil to keep the cake moist for days.
- Egg Whites: Whipped to stiff peaks, these provide the airy lift that makes this cake feel like a cloud.
- Buttermilk: Adds moisture and a slight tang that pairs wonderfuly with the wine notes.
How to Bake It
Step 1: Reduce the Champagne
Start by placing your pink champagne in a small saucepan over medium heat. Simmer it until it has reduced significantly (to about 6 tablespoons). This step concentrates the flavor so your frosting tastes like bubbly, not just sugar. Set it aside to cool completely.
Step 2: Cream and Combine
In your mixing bowl, beat the butter until creamy, then add the sugar, oil, and vanilla. Once light and fluffy, whisk your dry ingredients in a separate bowl. Alternate adding the flour mixture and the liquids (buttermilk and unreduced champagne) to the butter mixture, starting and ending with flour. Mix gently on low speed—we want a tender cake, not a tough one.
Step 3: Fold in the Whites
In a clean, grease-free bowl, whip the egg whites until stiff peaks form. This is the vintage secret: gently fold these whites into your batter using a spatula. Do not use the electric mixer here! Fold just until the batter is uniform to keep all that lovely air trapped inside.
Step 4: Bake and Cool
Divide the batter evenly between your prepared pans. Bake at 350°F (175°C) for 25–28 minutes. Let them cool in the pans for a short while before turning them out onto a rack. They must be completely cool before you frost them.
Step 5: The Champagne Buttercream
Beat the butter until smooth, then gradually add powdered sugar. Finally, stir in that cooled champagne reduction you made earlier. Whip it until it is creamy, pale, and spreadable. Frost your cooled layers and decorate with a sprinkle of sanding sugar for a festive touch.
Secrets from the Recipe Box
- Room Temperature Matters: Ensure your butter, eggs, and buttermilk are all at room temperature. This creates a smooth emulsion and a better rise.
- The Reduction is Crucial: Don’t skip reducing the champagne for the frosting. Adding straight champagne will make the buttercream too runny and dilute the flavor. It needs to be potent!
- Gentle Folding: When adding the egg whites, use a wide rubber spatula and a gentle hand. If you stir too vigorously, you will deflate the batter, losing that vintage sponge texture. If you love mastering these classic techniques, take a peek at my vintage cake guide for more tips on folding.
- Coloring: The cake will be a pale, natural color on its own. If you want that classic retro pink hue, a drop of soft pink gel color is the way to go.
Make It Your Own
- Champagne Cupcakes: This batter works wonderfully for cupcakes; just reduce the baking time to about 18–20 minutes.
- Berry Twist: Fold a handful of chopped fresh strawberries or raspberries into the filling between layers for a fresh, fruity bite. For a fruitier pink treat, you might also enjoy our raspberry white chocolate cake.
- Sparkling Wine Swap: If you can’t find pink champagne, a sweet Prosecco or sparkling Moscato makes a lovely, slightly sweeter variation.
At the Table
This cake is a stunner on its own, but I love serving it on a pedestal stand to really show off the layers. A garnish of fresh strawberries or edible flowers makes it perfect for a bridal shower or Valentine’s Day.
For a romantic dinner, slice it thin and serve with a dollop of whipped cream. It is a lovely, bubbly alternative to our heart cake if you are looking for something with a bit more sophistication. The cake is best served at room temperature so the buttercream is soft and melting.
A Final Toast
Baking this Champagne Cake is a lovely way to bring a bit of sparkle into your kitchen. Whether it is for a milestone birthday or just because you found a beautiful bottle of rosé, I hope every bite brings you joy. It is a recipe that proves some traditions are worth keeping alive.
If you enjoy pink, fruity desserts, do try our strawberry tres leches cake next. This recipe was also inspired by the lovely version at Sugar Spun Run, which is another wonderful resource. Happy baking, my friends!
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