The Ultimate Pink Champagne Cake Recipe

The Showstopping Cake for Life’s Most Beautiful Moments

There are moments in life that deserve more than just a cake; they demand a centerpiece, a showstopper, something as special as the celebration itself. I remember searching for the perfect recipe for a milestone anniversary, wanting something that was elegant, celebratory, and tasted like pure joy. What truly elevates a dessert from simply being sweet to becoming the heart of a celebration?

It’s a cake like this one. This Pink Champagne Cake recipe is the answer. With tender, champagne-infused layers, a luscious pastry cream filling, and a silky vanilla buttercream, this cake isn’t just a dessert—it’s an experience. While it’s a project bake, every step is a labor of love that results in a stunning, unforgettable cake that’s worthy of your most cherished memories.

Your Ingredients for a Celebration Cake

This stunning cake is composed of four distinct, delicious components. For the best results, we recommend using a stand mixer and three 8-inch round cake pans.

Ingredient	Amount	Notes
For the Luscious Pastry Cream:
Large Egg Yolks	5	To create a rich, custard-like filling.
Granulated Sugar	½ cup (99g)	Divided, for the perfect sweetness.
Cornstarch	3 tablespoons	The key thickening agent for a smooth pastry cream.
Whole Milk	2 cups	Provides the creamy base.
Pinch of Salt		Balances the sweetness.
Chilled Unsalted Butter	4 tablespoons	Cut into pieces, whisked in at the end for a silky finish.
Vanilla Extract	1 ½ teaspoons	Use pure vanilla extract for the best flavor.
For the Pink Champagne Cake Layers:
Large Egg Whites	6	Room temperature is crucial for proper volume.
Champagne or Sparkling Rosé	1 cup	Room temperature. Lends a delicate, celebratory flavor.
Vanilla Extract	2 teaspoons	Complements the champagne notes beautifully.
Red Food Coloring	6 drops	For that perfect, delicate pink hue.
Cake Flour	2 ¼ cups (255g)	See FAQs. Cake flour is essential for a fine, tender crumb.
Granulated Sugar	1 ¾ cups (347g)
Baking Powder	4 teaspoons
Table Salt	1 teaspoon
Softened Unsalted Butter	12 tablespoons	Softened but still cool to the touch.
For the Silky Vanilla Buttercream:
Large Egg Whites	4
Granulated Sugar	1 cup
Unsalted Butter	1 ½ cups (3 sticks)	Cut into tablespoon-sized pieces and softened.
Vanilla Extract	1 teaspoon
Pinch of Salt
For the Pink Chocolate Curls:
Pink Candy Melts	1 (12 oz) bag	Available at most craft or baking supply stores.

Your Baking Day Timeline

This is a true project bake, perfect for a weekend. The results are more than worth the effort. For best results, the pastry cream can be made up to two days ahead.

• Active Prep & Bake Time: 2 hours
• Cooling & Chilling Time: 5+ hours
• Total Time: Approximately 7-8 hours

Baking Science: Using cake flour is essential for this recipe. Its low protein content (about 7-9%) creates less gluten than all-purpose flour, resulting in a cake with a finer, more delicate, and tender crumb that is signature to a high-quality celebration cake.

Part 1: Make the Luscious Pastry Cream (Can be made ahead!)

Step 1: Prepare the Egg Yolk Mixture

In a medium bowl, vigorously whisk the 5 egg yolks, 2 tablespoons of the sugar, and the cornstarch together. Continue whisking for about a minute until the mixture is pale yellow and thick. Set it aside.

Step 2: Heat the Milk

In a medium saucepan, combine the milk, salt, and the remaining 6 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.

Step 3: Temper the Eggs and Thicken

This is a key technique to prevent scrambled eggs! Gradually pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly. This gently raises the temperature of the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Return the saucepan to medium heat and cook, whisking constantly, until the cream has thickened and 3 or 4 large bubbles burst on the surface (about 1 minute).

Step 4: Finish and Chill

Remove the saucepan from the heat and immediately whisk in the chilled butter pieces and the vanilla extract until the butter is fully melted and the cream is silky smooth. Transfer the pastry cream to a clean bowl. Press a piece of parchment or plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 3 hours, or until completely chilled and set.

Part 2: Bake the Delicate Pink Champagne Cake

Step 5: Prepare Your Pans and Wet Ingredients

Adjust your oven rack to the middle position and preheat the oven to 175°C (350°F). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper. In a medium bowl, whisk together the 6 egg whites, 1 cup of champagne, vanilla extract, and red food coloring.

Step 6: Mix the Cake Batter

In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt on low speed. With the mixer still running on low, add the softened butter, one piece at a time, and continue mixing until the texture resembles moist crumbs. Add all but ½ cup of the champagne mixture to the bowl and beat until just combined. Increase the speed to medium-high and beat for 1 minute until the batter is light and fluffy. With the mixer on low, slowly stream in the remaining ½ cup of the champagne mixture. Scrape down the bowl, then beat on medium-high for another 15 seconds.

Step 7: Bake and Cool the Layers

Divide the batter evenly among your three prepared pans and smooth the tops. Bake for 21 to 25 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on a wire rack for 10 minutes before inverting them onto the rack to cool completely, about 2 hours.

Part 3: Prepare the Garnishes & Frosting

Step 8: Make the Pink Chocolate Curls

While the cakes cool, melt the pink candy melts in the microwave at 50% power, stirring often. Pour the melted candy into a 4×4-inch container to a depth of at least 1 inch. Refrigerate for 15-30 minutes until just set. Let the block soften at room temperature for about 5 minutes, then run a vegetable peeler along the width of the block to create beautiful, delicate curls.

Step 9: Create the Silky Vanilla Buttercream

Combine the 4 egg whites, 1 cup sugar, vanilla, and salt in the bowl of your stand mixer. Place the bowl over a saucepan of simmering water (creating a double boiler), making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture is thin, foamy, and registers 71°C (160°F) on an instant-read thermometer.

Step 10: Whip the Buttercream

Transfer the bowl to your stand mixer fitted with the whisk attachment. Beat the egg white mixture on medium-high speed for about 5 minutes, until it has formed a stiff, glossy meringue and has cooled completely to room temperature. Reduce the speed to medium and add the softened butter, one piece at a time. The mixture may look curdled at one point—this is normal! Keep beating, and it will come together. Once all the butter is added, increase the speed to high and beat for 1 more minute until light, fluffy, and smooth.

Part 4: Assemble Your Masterpiece

Step 11: Layer and Frost the Cake

Place one cooled cake layer on your serving plate or pedestal. Spread half of the chilled pastry cream evenly over the top. Place the second cake layer on top and spread with the remaining pastry cream. Top with the third cake layer. Cover the top and sides of the entire cake with a smooth, even layer of the vanilla buttercream.

Step 12: Decorate and Serve

Gently press or sprinkle the pink chocolate curls onto the top and sides of the cake. For the best flavor and texture, let the cake sit for about 30 minutes before slicing. Serve and enjoy the celebration!

Estimated Nutritional Information

Here is an approximate nutritional breakdown per slice (assuming 12 slices).

• Calories: 650 kcal
• Carbohydrates: 75g
• Protein: 8g
• Fat: 35g

Disclaimer: This is a celebratory cake meant to be an indulgence! The nutritional information is an estimate.

Simpler Swaps & Variations

While this cake is a classic, you can make some adjustments.

• Non-Alcoholic Version: Substitute the champagne with a non-alcoholic sparkling rosé or even ginger ale for a similar bubbly effect and flavor profile.
• Simpler Frosting: If the buttercream feels too intimidating, a classic American cream cheese frosting would also be delicious.
• Skip the Curls: The cake is beautiful on its own or can be decorated with fresh berries or festive sprinkles instead of the chocolate curls.

Perfect Serving Suggestions

This cake is the star of the show.

• The Perfect Occasion: This is the ultimate cake for New Year’s Eve, Valentine’s Day, a bridal or baby shower, an anniversary, or a milestone birthday.
• With a Glass of Bubbly: Serve each slice with a glass of the same pink champagne or sparkling rosé you used in the cake to complement the flavors perfectly.

Common Mistakes to Avoid

1. Scrambled Egg Filling: When making the pastry cream, you must temper the egg yolks by slowly adding the hot milk while whisking constantly. Adding the yolks directly to the hot milk will scramble them.
2. A Curdled Buttercream: If your buttercream looks curdled or broken after adding the butter, don’t panic! This usually means the temperature of the meringue and butter were too different. Just keep whipping on high speed, and it should come back together into a smooth emulsion.
3. Overmixing the Cake Batter: For a tender cake, mix the flour in until it’s just barely combined. Overmixing develops the gluten in the cake flour, which can make the cake tough instead of delicate.

Storing Your Showstopper Cake

Proper storage is key to keeping this beautiful cake fresh.

• Storing: Due to the pastry cream and buttercream, this cake must be stored in the refrigerator. Use a cake carrier or a large inverted bowl to cover it without squishing the decorations. It will keep for up to 4 days.
• Serving: For the best flavor and texture, remove the cake from the refrigerator about 30-60 minutes before serving to allow the buttercream to soften slightly.

A Cake Worthy of Celebrating

This Pink Champagne Cake is a true labor of love, but the result is a breathtakingly beautiful and exquisitely delicious dessert that is the perfect centerpiece for life’s most precious moments. Every tender, champagne-infused bite is a celebration in itself, creating a memory that will last long after the last slice is gone.

We hope you’ll take on this wonderful baking project for your next special occasion. Let us know how it goes in the comments below! For more show-stopping recipes, be sure to subscribe.

Frequently Asked Questions

Q1: Can I make this cake without champagne or alcohol?

Absolutely. You can substitute the champagne with any non-alcoholic sparkling beverage like sparkling rosé, sparkling white grape juice, or even ginger ale. This will give you a similar flavor profile and the carbonation needed for the cake’s texture.

Q2: What is cake flour and do I really need to use it?

Cake flour is a finely milled, low-protein flour that is essential for creating a very light, soft, and tender cake crumb. While you can try to substitute with all-purpose flour (by removing 2 tablespoons per cup and adding 2 tablespoons of cornstarch), for the best, most delicate texture in a celebration cake like this, using true cake flour is highly recommended.

Q3: My buttercream looks curdled and soupy. How can I fix it?

Don’t throw it out! This is a common issue with this style of buttercream and it’s almost always fixable. It usually means the butter was too soft or the meringue was too warm. The easiest fix is to simply place the entire mixing bowl in the refrigerator for 15-20 minutes to chill the mixture, then return it to the mixer and whip on high speed until it comes together.

Q4: Can I make the different components of the cake ahead of time?

Yes, this is a great strategy for a complex cake. The pastry cream can be made up to 2 days in advance and kept in the refrigerator. The cake layers can be baked a day ahead, cooled completely, and stored tightly wrapped at room temperature. The buttercream can also be made ahead and stored in the fridge for up to 5 days; you will just need to let it soften and re-whip it before frosting the cake.