Elegant Pink Champagne Cake With Buttercream Icing

BY Emily Parker December 23, 2025

The celebration of a milestone often calls for a dessert that feels as light and effervescent as the toast itself. This Pink Champagne Cake With Buttercream Icing offers a sophisticated crumb that relies on the carbonation and delicate notes of sparkling grape juice or a non-alcoholic bubbly to achieve its signature airy texture. Unlike a standard white cake, the addition of these bubbles creates a unique lift and a subtle, nuanced sweetness that pairs exceptionally well with the rich, velvety finish of a whipped butter and shortening frosting. Whether you are assembling a tiered masterpiece for a bridal shower or a simple sheet cake for a brunch, this recipe provides a versatile foundation that remains moist and tender long after it leaves the oven.

Table of Contents

Ingredients

For the Cake Layers

4 cups all-purpose flour
3 cups white granulated sugar
5 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups whole milk
1 cup vegetable shortening
1/2 cup non-alcoholic sparkling cider or white grape juice
1 tablespoon pure vanilla extract
12 drops red food coloring (for the classic pink hue)
8 large egg whites, room temperature

For the Soaking Liquid

9 tablespoons non-alcoholic sparkling cider or white grape juice

For the Buttercream Icing

3/4 cup vegetable shortening
3/4 cup unsalted butter, softened to room temperature
1 tablespoon non-alcoholic sparkling cider
4 1/2 cups confectioners’ sugar, sifted
Additional sparkling cider as needed for consistency
Red food coloring as desired

Instructions

Preheat your oven to three hundred fifty Fahrenheit. Prepare one 9 inch round cake pan and one 9×13 inch rectangular pan by greasing and flouring thoroughly.
In a massive mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until uniform.
Incorporate the milk, shortening, 1/2 cup sparkling cider, vanilla, and food coloring. Beat on low speed for thirty seconds, then increase to medium for two minutes.
Add the unbeaten egg whites to the mixture and beat for an additional two minutes until the batter is voluminous.
Distribute the batter between the pans, placing 2 3/4 cups into the round pan and the rest in the rectangular pan.
Bake at three hundred fifty Fahrenheit for thirty to thirty five minutes for the round and forty to forty five minutes for the rectangle.
Allow the cakes to rest in the pans for ten minutes before transferring to wire racks to cool completely.
Prepare the frosting by beating the shortening and butter together, then slowly adding the powdered sugar and sparkling cider until smooth.
Cut smaller rounds from the sheet cake if creating a tiered effect, drizzle with the soaking liquid, and apply the frosting between layers.
Garnish with edible flowers and serve at room temperature.

Technical Details for a Flawless Bake

When beginning the batter, ensure the dry ingredients are fully aerated. Sifting the flour and baking powder together prevents clumps that could weigh down the delicate structure. When you introduce the shortening and liquids, the goal is to coat the flour particles to limit gluten development, resulting in a silkier mouthfeel.

As you add the egg whites, do not be alarmed if the batter looks slightly broken or curdled. This is a common reaction when adding high-protein whites to a high-fat base. The structure will stabilize once it hits the heat of the oven. The carbonation in the sparkling juice acts as a secondary leavening agent; as the liquid warms, the gas expands, pushing against the crumb to create those sought-after micro-bubbles.

To check for doneness, look for the edges of the cake to pull slightly away from the sides of the pan. A wooden skewer inserted into the center should come out clean or with a few moist crumbs. Over-baking will dissipate the subtle flavor of the cider, so begin checking the oven five minutes before the timer expires.

Pro Tips for Culinary Success

Temperature Matters: Ensure your egg whites are at room temperature. Cold egg whites do not incorporate as easily into the shortening base and can result in a dense cake.
The Sift Factor: Sift your confectioners’ sugar twice. Even small lumps can clog your piping tips and ruin the smooth finish of your Pink Champagne Cake With Buttercream Icing.
Greasing Technique: Use a mixture of melted shortening and flour (a homemade “cake goop”) to ensure the 9×13 cake releases perfectly for when you need to cut out the smaller tiers.
Avoid Over-mixing: Once the flour is added, keep your mixing speeds moderate. Over-working the batter leads to a tough, bread-like texture rather than a light crumb.
Soaking Strategy: When drizzling the extra sparkling juice over the baked layers, use a pastry brush for even distribution. This adds moisture and reinforces the flavor profile without making the cake soggy.
Stabilized Frosting: The combination of butter and shortening in the icing is intentional. The shortening provides a higher melting point, which helps the cake hold its shape in warmer rooms, while the butter provides the flavor.

Creative Variations

Strawberry Infusion: Replace the red food coloring with two tablespoons of highly concentrated strawberry puree for a natural pink tint and a fruity undertone.
Citrus Zest: Add the zest of one lemon to the batter to brighten the notes of the sparkling juice, creating a crisp, refreshing dessert.
White Chocolate Garnish: Shave white chocolate over the finished buttercream to add a creamy textural contrast to the light cake.

Practical Serving Suggestions

This cake is best served on a pedestal to highlight the tiered layers. Because the flavors are delicate, it pairs beautifully with fresh berries on the side, particularly raspberries or sliced strawberries. For a formal event, serve each slice with a small glass of the same sparkling juice used in the recipe to create a cohesive tasting experience.

FAQs

Can I make this cake in advance?

Yes, you can bake the layers a day ahead and wrap them tightly in plastic wrap once cooled. Store them at room temperature, but wait to apply the soaking liquid and frosting until the day of serving for the best texture.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the baking powder is expired. Ensure your leavening agents are fresh and keep the oven closed for at least the first twenty five minutes of baking.

Is the shortening necessary for the frosting?

While you can use all butter, the shortening helps create the pure white (or pale pink) base and provides stability for the tiered structure. If you switch to all butter, keep the cake in a cool environment until immediately before serving.

What kind of edible flowers work best?

Carnations, pansies, and rose petals are excellent choices. Ensure they are specifically labeled as food-grade and have not been treated with pesticides or chemicals.

Nutrition Information

Nutrient	Amount per Serving
Calories	469 kcal
Protein	4 g
Carbs	65 g
Fat	21 g
Fiber	1 g
Sugar	48 g
Sodium	185 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.