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Airy Pink Celebration Cake

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Create this soft, airy bubbly cake by mixing flour and sparkling wine into your butter mixture. Stack with fizzy buttercream and prettify however you want.
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Twistytaste.com
Updated on Wed, 09 Apr 2025 19:26:46 GMT
Pink Bubbly Cake Mix Pin it
Pink Bubbly Cake Mix | twistytaste.com

Soft rosy tiers soaked with bubbly and hugged by fluffy champagne buttercream make a dessert that's fit for your most treasured moments. This Pink Champagne Cake turns your fave fizz into a fancy treat that makes any gathering feel extra special.

I first whipped this up for my sister's pre-wedding bash. The light pink shade and soft champagne taste got everyone wondering if I'd bought it from a fancy shop. It's now my go-to party cake, with family always asking for it at important get-togethers.

Key Components

  • Cake Flour: Gives you the softest bite possible - try to grab unbleached
  • Pink Champagne: Pick one you'll want to sip while baking
  • Egg Whites: Let them sit out for maximum fluff
  • Butter: Get unsalted and properly softened
  • Vanilla Extract: Go for real stuff, not fake
  • Pink Food Color: Grab gel type for brightest results

Step-by-Step Guide

Step 1:
Start by getting everything to room temp the day ahead.
Step 2:
Put parchment in three 6-inch cake tins and butter them well.
Step 3:
Mix cake flour, baking powder, and salt together three rounds for silky texture.
Step 4:
Whip butter until it's airy and smooth, around 5 minutes.
Step 5:
Slowly add sugar while mixing until the mix looks light and fluffy.
Step 6:
Drop in egg whites one by one, mixing well between each.
Step 7:
Combine vanilla and champagne in another bowl.
Step 8:
Switch between adding dry stuff and champagne mix.
Step 9:
Gently mix in a small drop of pink coloring if you want.
Step 10:
Split batter evenly into pans and flatten tops.
Pink Champagne Cake Recipe Pin it
Pink Champagne Cake Recipe | twistytaste.com

Getting amazing texture comes down to ingredient temp. My grandma always taught me to lay everything out the night before baking day - her cakes were famous in our family for a reason.

Bubbly Basics

  • Cooking down champagne makes the flavor pop
  • Keep some extra for your frosting

Getting That Perfect Pink

  • Begin with just a dot of coloring and build up slowly

Making Flat Tiers

  • Weigh your batter to get the same amount in each pan
Pink Champagne Cake Recipe Pin it
Pink Champagne Cake Recipe | twistytaste.com

This fancy Pink Champagne Cake has shown up at tons of parties in my house, from proposal celebrations to big birthdays. The trick is not rushing any part, letting the bubbly's light flavor come through while making a cake that looks as good as it tastes.

Bubbly Pink Layered Cake

A light bubbly pink cake stacked with fizzy buttercream - just right for parties and milestone moments.

Prep Time
45 Minutes
Cook Time
30 Minutes
Total Time
75 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Cake Base

01 2 ¼ cups (281 grams) everyday flour, scooped correctly
02 2 ¼ teaspoons baking powder
03 1 teaspoon fine salt
04 ¾ cup unsalted butter, left out until soft
05 1 ½ cups white sugar
06 5 large egg whites (150 grams), not cold
07 2 teaspoons real vanilla extract
08 1 cup bubbly pink wine
09 Pink food coloring gel (if you want it pinker)

→ Champagne Buttercream

10 1.5 cups (3 sticks) unsalted butter, softened
11 6 cups (1 ½ pounds) confectioners sugar
12 ⅓ to ½ cup sparkling pink wine
13 Tiny bit of salt
14 1 teaspoon vanilla extract (if you'd like)
15 Pink gel coloring (if desired)

→ Optional Decorations

16 Melted white chocolate for drizzling
17 Strawberries dipped in chocolate
18 Wine-flavored puffy treats

Instructions

Step 01

Beat your soft butter in a bowl until it's super fluffy, taking about 2-3 minutes. Slowly mix in the sugar at low speed till it looks crumbly. Pour in your bubbly wine, vanilla, and salt, then crank up to medium-high and beat for 3-5 minutes until it's wonderfully fluffy. Toss in some pink coloring if you want.

Step 02

Turn your oven on to 350°F. Put parchment circles in three 6-inch cake tins and coat with baking spray or rub with butter and dust with flour.

Step 03

Grab a medium bowl and stir your flour, baking powder, and salt together until they're mixed well.

Step 04

Mix your soft butter and sugar until they're fluffy and light, about 2-3 minutes. Add the vanilla and drop in egg whites one after another, making sure each gets mixed in fully. Don't forget to scrape the bowl sides.

Step 05

Switch between adding your dry mix and wine to the butter mixture like this: flour, wine, flour, wine, flour. Don't overmix. If you want pink cake, add coloring after you've added flour the second time.

Step 06

Split your mixture evenly into your pans, flatten the tops, and bake for 25-30 minutes until a stick comes out nearly clean. Let them sit in pans for 10 minutes before moving to a wire rack to cool totally.

Step 07

When your cakes are completely cool, stack them with layers of your wine frosting. If you want, add melty white chocolate drips, chocolate-covered strawberries, or wine marshmallows for a fancy touch.

Notes

  1. Make sure everything's room temp for the best cake
  2. You can make the frosting a day or two early and keep it in the fridge
  3. For the right amount of flour, weigh it or use the scoop and level trick

Tools You'll Need

  • 3 round cake tins (six-inch)
  • Electric mixer
  • Flat frosting knife
  • Baking paper
  • Metal cooling grid

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has wheat in the flour
  • Contains milk products from butter
  • Includes egg ingredients

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 22 g
  • Total Carbohydrate: 68 g
  • Protein: 4 g