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Perfect Pink Champagne Cake Recipe with Easy Rose Buttercream Frosting

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A delicate and elegant pink champagne cake with a light, floral rose buttercream frosting. This cake is moist, airy, and perfect for celebrations or a special treat.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda (sodium bicarbonate)
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) pink champagne (dry or brut style)
  • ½ cup (120ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon red food coloring (optional)
  • For the rose buttercream frosting:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 ½ teaspoons pure rose water
  • A few drops pink gel food coloring
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides.
  5. In a separate bowl, combine pink champagne, whole milk, and vanilla extract.
  6. With mixer on low, alternately add dry ingredients in three additions and champagne mixture in two additions, beginning and ending with dry ingredients. Mix just until combined.
  7. If desired, stir in red food coloring for a deeper pink color.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  11. To make frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar on low speed until incorporated.
  12. Add heavy cream and rose water, then beat on high for 3-4 minutes until light and fluffy.
  13. Add pinch of salt and pink gel food coloring; mix until color is even.
  14. Assemble cake by placing one layer on a serving plate, spreading a generous layer of frosting, topping with second layer, and frosting top and sides evenly.
  15. Chill cake in refrigerator for at least 30 minutes to set frosting before slicing and serving.

Notes

Use room temperature eggs and milk for better batter emulsification. Do not overmix batter to avoid toughness. Chill frosting if too soft. Let cake layers cool completely before frosting to prevent melting buttercream. For gluten-free, substitute flour with gluten-free blend. For non-alcoholic version, use sparkling white grape juice instead of champagne.

Nutrition

Keywords: pink champagne cake, rose buttercream frosting, celebration cake, floral cake, easy cake recipe, party dessert

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