Pink Princess Champagne Cake Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment rounds; lightly grease the parchment.

Mix dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp fine salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 1/2 cup softened unsalted butter and 1.5 cups granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes.

Add eggs

Reduce speed to medium-low and add the eggs one at a time, beating 30 seconds after each addition and scraping the bowl as needed so the mixture stays smooth.

Alternate dry and wet

With the mixer on low, add the flour mixture in three additions alternating with 1/2 cup whole milk and 3/4 cup champagne (reserve 1/4 cup champagne for the syrup) — start and end with the dry ingredients. Mix just until combined; do not overmix.

Flavor and color

Stir in 2 tsp vanilla extract. Add 3 drops pink gel food coloring and gently fold until batter is evenly tinted a delicate pink. Scrape down the bowl and ensure batter is uniform.

Bake

Divide batter evenly between the prepared pans (approximately 2 cups batter per pan). Smooth tops and bake 22–28 minutes, rotating pans halfway through, until the cakes are golden at the edges, springs back lightly when touched, and a toothpick inserted into the center comes out with a few moist crumbs.

Cool and unmold

Let cakes cool in the pans on a wire rack for 10 minutes. Run a thin knife around edges, invert onto the rack, remove parchment, then invert again so the tops are up. Allow to cool completely while you prepare the syrup and frosting.

Combine 1/4 cup champagne and 2 tbsp granulated sugar in a small saucepan over low heat. Stir until the sugar dissolves and the liquid is slightly reduced, about 2–3 minutes. Remove from heat and let cool to room temperature. This syrup will be brushed onto cake layers to add moisture and flavor.

Beat butter

In a clean bowl or the stand mixer fitted with the paddle, beat 1 cup room-temperature unsalted butter on medium speed until creamy, about 2 minutes.

Add powdered sugar

With the mixer on low, gradually add 4 cups sifted confectioners' sugar, about 1 cup at a time, to avoid a sugar cloud. After each addition increase speed briefly to incorporate, then return to low.

Add champagne and flavor

Add 3 tbsp champagne, 1 tsp vanilla extract and a pinch of fine salt. Beat on medium-high until light and fluffy, 2–3 minutes. If the buttercream is too thin, add a little more sifted powdered sugar 1/4 cup at a time; if too stiff, add a teaspoon of champagne or milk.

Tint frosting

Add 3 drops pink gel or a pinch of pink powdered color and beat until color is evenly distributed and the frosting is a soft pink. Taste and adjust salt or champagne to balance sweetness.

Level and fill

If needed, level the cooled cake layers with a serrated knife so they stack evenly. Place one layer on a cake board or serving plate. Using a pastry brush, evenly brush about half of the champagne syrup over the top of the first layer (about 2 tbsp).

Frost between layers

Spread about 1 to 1 1/4 cups champagne buttercream over the first layer in an even layer. Carefully place the second cake layer on top, pressing gently to settle. Brush the top layer with remaining champagne syrup if desired for extra moisture.

Crumb coat

Apply a thin crumb coat of frosting (about 1/2 cup) over the entire assembled cake to trap crumbs. Chill the cake in the refrigerator for 20–30 minutes until the crumb coat sets.

Final frost and smooth

Apply the remaining buttercream to the chilled cake, using an offset spatula to build up sides and top. Smooth the sides with a bench scraper for a clean finish or create soft textured swirls for a more romantic look.

Decorate

Press edible pearl sprinkles or dragees around the base and scatter some on top. Arrange fresh raspberries in a ring or cluster if using, and apply small pieces of gold leaf to a few berries or the cake edge for a luxurious touch. Chill briefly to set the decorations, then bring to room temperature before serving for best flavor.

Serve

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve each slice slightly chilled or at room temperature. Leftover cake should be stored in an airtight container in the refrigerator for up to 4 days.