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Perfect Pink Champagne Cake with Raspberry Swiss Meringue Buttercream

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A stunning and vibrant celebration cake featuring a moist pink champagne-infused batter paired with delicate, airy raspberry Swiss meringue buttercream. Perfect for birthdays, anniversaries, or any special occasion.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180ml) pink champagne or sparkling rosé
  • ¼ cup (60ml) whole milk, room temperature
  • 2 teaspoons pink food coloring (optional)
  • 5 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (for buttercream)
  • 1 cup (226g) unsalted butter, softened and cut into cubes (for buttercream)
  • ½ cup fresh raspberries, pureed and strained (or seedless raspberry jam)
  • 1 teaspoon pure vanilla extract (for buttercream)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl.
  3. Beat softened butter and granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy.
  4. Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
  5. Stir in vanilla extract and pink food coloring if using.
  6. Alternate adding flour mixture and liquids: add ⅓ flour, half champagne, ⅓ flour, milk, then remaining flour. Mix gently on low speed after each addition.
  7. Divide batter evenly between pans, smooth tops, and tap pans to release air bubbles.
  8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For buttercream: whisk egg whites and sugar over simmering water until sugar dissolves and mixture reaches 160°F (71°C).
  10. Beat warm mixture on high until stiff, glossy peaks form and bowl is cool (8–10 minutes).
  11. Switch to paddle attachment and gradually add softened butter cubes, mixing well after each addition.
  12. Beat in raspberry puree, vanilla extract, and pinch of salt until smooth.
  13. Level cake tops if needed. Spread buttercream on first layer, top with second layer, then frost entire cake smoothly.
  14. Refrigerate cake for at least 1 hour before slicing to set buttercream.

Notes

If buttercream curdles, keep beating until smooth. Use a clean, grease-free bowl for meringue. Alternate adding wet and dry ingredients to keep batter light. Refrigerate cake before slicing for best results. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use vegan butter and coconut cream. Non-alcoholic version uses sparkling grape juice.

Nutrition

Keywords: pink champagne cake, raspberry buttercream, Swiss meringue buttercream, celebration cake, birthday cake, easy cake recipe, party dessert

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