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Pink Champagne Layer Cake Recipe

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This Pink Champagne Cake is tender, soft, and the perfect centerpiece for any celebration.

Pink Champagne Cake

Pink Champagne is a festive, elegant choice for marking special moments. Today we’re celebrating Florida Crystals’ 60th anniversary with this Pink Champagne Cake — a light, delicate layer cake that showcases the subtle, distinctive flavor of rosé champagne.

For six decades Florida Crystals® has grown and milled USDA-certified organic, non-GMO sugarcane with careful attention to quality and sustainability. The company’s family-owned farms practice crop rotation, precision field leveling, natural pest control, and other measures that protect the land and environment.

Pink Champagne Cake slices
Pink Champagne Cake close-up

About the Cake

This recipe is special for two reasons: it’s quick and straightforward to make, and it illustrates how baking is science. The texture is tender and moist, similar to a bakery-style layer cake, but you can make it at home with simple ingredients and steps.

Champagne contains small amounts of organic acids like lactic and tartaric acid from the winemaking process. Tartaric acid is closely related to cream of tartar, an ingredient used in baking powder. Baking powder helps the cake rise and contributes to a soft, tender crumb. Adding champagne boosts that effect and lends a delicate, distinctive flavor while keeping the cake moist.

Pink Champagne Cake layered

Flavor Profile

The finished cake carries the aroma and subtle flavor of pink champagne. If you’re unsure whether you’ll like it, taste a small amount of the champagne at room temperature before using it — the flavor is distinctive. If the champagne’s flavor doesn’t appeal to you, consider substituting with a mild white wine or nonalcoholic sparkling beverage instead.

Do you need food coloring?

No, food coloring is optional. The champagne’s color is subtle, so without coloring the cake will appear pale rather than visibly pink. If you prefer a pink hue for presentation, a drop or two of all-natural pink food coloring will do the trick without changing the flavor.

Pink Champagne Cake slice on plate

Main Ingredients

Ingredients for Pink Champagne Cake
  • Cake flour — for a tender crumb. If you don’t have cake flour, use all-purpose flour with 1 tablespoon of potato starch per cup to approximate it.
  • Baking powder — leavening for a light texture.
  • Salt — balances sweetness.
  • Sugar — Florida Crystals® Organic raw cane sugar is used here for flavor and texture.
  • Unsalted butter, softened — adds richness.
  • Avocado oil — contributes moisture; can be replaced with another neutral oil such as canola.
  • Pink champagne — the key flavor component.
  • Heavy cream — adds body to the batter.
  • All-natural pink food coloring — optional, for visual effect.

Ingredients for the Buttercream

Pink Champagne Buttercream
  • Florida Crystals® Organic powdered sugar
  • Unsalted butter, softened
  • Salt
  • Pink champagne (optional) — a small amount adds flavor; if you skip it reduce powdered sugar to keep the texture balanced.

How to Make Pink Champagne Cake

A standing mixer with a paddle attachment is recommended, though a hand mixer will work. Follow these clear steps for consistent results.

  1. Preheat oven to 350°F (175°C). Line three 8″ round pans with parchment and grease the sides.
  2. In the mixer bowl, sift cake flour, baking powder, and salt. Add the sugar and mix on low to combine.
  3. Increase speed to medium and add the softened butter in small pieces. Mix until the mixture resembles coarse, wet sand.
  4. With the mixer on low, drizzle in the avocado oil and mix until incorporated.
  5. In a separate bowl, whisk together the egg whites, pink champagne, heavy cream, and food coloring until blended.
  6. Pour the champagne mixture into the flour mixture with the mixer on low and mix just until a smooth, pink-tinged batter forms, about 20 seconds. Avoid overmixing.
  7. Divide the batter evenly among the prepared pans. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and allow the cakes to cool in the pans briefly before transferring to a cooling rack to cool completely.
Cake layers
Frosting cake
Slicing cake
Serving cake
Finished cake
Pink Champagne Cake close
Cake on table

Making the Buttercream

Make sure the butter is fully softened for a smooth buttercream. The procedure is straightforward:

  • Beat the softened butter on high for about one minute until light.
  • Gradually add powdered sugar while mixing on low, then add salt and a small amount of pink champagne (start with 2 tablespoons).
  • Mix until smooth. If the texture resembles thick peanut butter, no additional champagne is necessary. If you skip champagne, reduce the powdered sugar to maintain the right consistency (about 3 cups).

Assembling the Cake

  1. Place one cake layer on your serving plate and spread about 1/3 cup of buttercream evenly across the top.
  2. Top with the second layer and repeat. Place the final layer on top and use the remaining buttercream to frost the top and sides of the cake.
  3. Serve at room temperature for the best texture and flavor.

Storage

Once frosted, this cake keeps well at room temperature for up to 48 hours. To bake ahead, wrap cooled cake layers tightly in plastic wrap and place them in a freezer-safe bag for up to 4 weeks. When ready to frost, thaw completely and bring to room temperature before assembling and frosting.

HAPPY BAKING!!!

Other recipes you might enjoy:

  • Blueberry Cinnamon Cake
  • Vanilla Bean Cake (gluten-free option)
Serve Pink Champagne Cake

Pink Champagne Cake

Prep Time: 40 mins | Cook Time: 30 mins | Author: Dikla Levy Frances

Ingredients

Pink Champagne Cake

  • 2 2/3 cups cake flour (320 g / 11 oz)
  • 2.5 tsp baking powder
  • 1 tsp salt
  • 2 cups Florida Crystals® Organic raw cane sugar (400 g / 14 oz)
  • 1 stick unsalted butter, soft (113 g / 4 oz)
  • 1/3 cup avocado oil (70 g / 3 oz)
  • 6 large egg whites
  • 2/3 cup pink champagne (160 ml / 5 oz)
  • 1/3 cup heavy cream (80 ml / 3 oz)
  • 2 drops organic all-natural pink food coloring (optional)

Pink Champagne Buttercream

  • 3 sticks unsalted butter, softened (330 g / 12 oz)
  • 4.5 cups Florida Crystals® Organic powdered sugar (560 g / 20 oz)
  • 1/2 tsp salt
  • 2–3 tbsp pink champagne (optional; if skipped, reduce powdered sugar to 3 cups)

Instructions

Pink Champagne Cake

  1. Preheat oven to 350°F (175°C). Line three 8″ round pans with parchment paper and grease the sides.
  2. In the bowl of a stand mixer, sift together cake flour, baking powder, and salt. Add sugar and mix on low with the paddle attachment.
  3. Increase speed to medium and add the butter in small pieces. Mix until the mixture resembles coarse sand.
  4. Mix in the avocado oil on low until incorporated.
  5. In a separate bowl, whisk egg whites, champagne, heavy cream, oil, and food coloring.
  6. With the mixer on low, pour the wet mixture into the dry ingredients and mix until just combined, about 20 seconds. Do not overmix.
  7. Divide the batter evenly among the prepared pans and bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow cakes to cool before removing from pans.

Pink Champagne Buttercream

  1. Place softened butter in the bowl of a stand mixer and beat for about 1 minute until light.
  2. Gradually add powdered sugar, then add salt and 2 tablespoons of pink champagne. Adjust liquid to achieve a smooth, spreadable consistency.
  3. Mix until fully incorporated and smooth.

Assembling the Cake

  1. Place one cake layer on a serving plate and spread about 1/3 cup of buttercream on top. Repeat with remaining layers.
  2. Frost the top and sides with the remaining buttercream. Serve at room temperature.