Perfect Pink Champagne Layer Cake Recipe with Easy Raspberry Buttercream Frosting

Let me tell you, the moment the sweet, bubbly aroma of pink champagne mingled with fresh raspberries filled my kitchen, I knew I was onto something dangerously delicious. The first time I baked this Perfect Pink Champagne Layer Cake with Raspberry Buttercream, it was one of those rare occasions where you pause, take a deep breath, and just smile because the flavors hit you right in the nostalgia. You know what I mean—those moments when a bite feels like a little celebration in your mouth.

Years ago, when I was knee-high to a grasshopper, cakes were simple and straightforward. But this recipe? It’s a grown-up’s dream come true, combining the elegance of champagne with the bright sweetness of raspberry buttercream. I stumbled upon this combo on a rainy weekend, trying to recreate a fancy bakery treat without the fuss. Honestly, I wish I’d found this recipe years ago—it’s pure, nostalgic comfort with a twist.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Whether it was for birthdays, bridal showers, or just a sweet pick-me-up on a Tuesday, this pink champagne cake quickly became a staple for family gatherings and gifting. It’s just one of those cakes that feels like a warm hug, packed with flavor and charm—you’re going to want to bookmark this one for sure.

Why You’ll Love This Recipe

After testing this recipe multiple times (in the name of research, of course), I can say with confidence why it stands out. Let’s face it—there are plenty of layer cakes out there, but this one has a few tricks up its sleeve that make it truly unforgettable:

• Quick & Easy: This cake comes together in under 90 minutes, perfect for those last-minute celebrations or weekend baking binges.
• Simple Ingredients: No need for fancy shopping trips—most of the ingredients are pantry staples, with a splash of pink champagne for that special touch.
• Perfect for Celebrations: Whether it’s a birthday, bridal shower, or just a “treat yourself” moment, this cake’s festive vibe shines through.
• Crowd-Pleaser: Kids and adults alike rave about the delicate balance of sweet and tangy flavors.
• Unbelievably Delicious: The light, tender crumb of the cake paired with the luscious raspberry buttercream is pure magic.

What makes this recipe different? Well, it’s not just a splash of champagne thrown in for flair. The cake batter gently absorbs the pink champagne, creating a moist crumb with a subtle fruity note. The raspberry buttercream is made by blending fresh raspberries with butter and powdered sugar until silky smooth, giving it a vibrant color and natural tartness that cuts through the sweetness perfectly. This is comfort food reimagined—fancier but still approachable, healthier but indulgent, and definitely a crowd-pleaser.

Honestly, after the first bite, you might just close your eyes and savor the moment. It’s the kind of dessert that turns a simple gathering into something memorable without any stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a couple of fresh components to brighten the flavor.

• For the Cake Batter:
  • 2 ½ cups (315g) all-purpose flour (I prefer King Arthur for the best texture)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened (Room temperature butter blends best)
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) pink champagne (choose a dry or semi-dry variety for balanced flavor)
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) whole milk
  • Pink gel food coloring (optional—for that signature rosy hue)
• For the Raspberry Buttercream:
  • 1 cup (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ½ cup (120ml) fresh raspberries, pureed and strained (to remove seeds)
  • 1 teaspoon fresh lemon juice (brightens the raspberry flavor)
  • Pinch of salt
  • Optional: a few drops of pink gel food coloring for a more vibrant frosting

Ingredient tips: For best results, use fresh, ripe raspberries when they’re in season, or frozen raspberries thawed and strained if not. If you want a gluten-free version, almond flour is a good substitute, though the texture will be a bit denser. Also, if dairy is a concern, swap butter for a high-quality dairy-free margarine and use coconut or almond milk instead of whole milk.

Equipment Needed

• Two 8-inch (20 cm) round cake pans (non-stick or well-greased)
• Electric mixer (stand or hand-held) for creaming butter and sugar and whipping buttercream
• Mixing bowls (medium and large sizes)
• Measuring cups and spoons
• Rubber spatula for folding and scraping bowls
• Fine mesh sieve or strainer (to remove raspberry seeds)
• Cooling racks to let cakes cool evenly
• Offset spatula or butter knife for frosting the cake
• Optional: cake turntable for easier frosting application

If you don’t have a stand mixer, a good quality hand mixer works just fine. When it comes to cake pans, I’ve found that metal pans with a non-stick coating give the best crust and crumb. Just remember to line the bottoms with parchment paper for easy removal. And a sieve for the raspberry puree is a game-changer—no one wants seeds in their buttercream!

Preparation Method

1. Preheat and prep: Heat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line their bottoms with parchment paper. This helps the cakes come out cleanly after baking.
2. Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups (315g) all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
3. Cream butter and sugar: Using your electric mixer, beat 1 cup (226g) softened unsalted butter and 1 ¾ cups (350g) granulated sugar on medium speed until light and fluffy—about 3-4 minutes. This step is crucial for a tender, airy cake.
4. Add eggs: Add 4 large eggs one at a time, mixing well after each addition. If the batter looks like it’s curdling a bit, don’t panic; it’ll come together once you add the dry ingredients and champagne.
5. Combine wet and dry: Alternately add the dry ingredients and ½ cup (120ml) whole milk to the butter mixture, starting and ending with the dry. Mix on low speed just until combined after each addition.
6. Pour in champagne and vanilla: Gently fold in 1 cup (240ml) pink champagne and 1 teaspoon pure vanilla extract. The batter will be slightly thinner but that’s how you get that boozy, moist crumb.
7. Add color: If you want that soft pink hue, add a few drops of pink gel food coloring and fold gently until evenly colored.
8. Bake: Divide batter evenly between the two pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Oven temps vary, so start checking at 30 minutes.
9. Cool: Let cakes cool in pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
10. Make the raspberry buttercream: Beat 1 cup (227g) softened butter until creamy. Gradually add 3 cups (360g) powdered sugar, mixing on low. Add ½ cup (120ml) fresh raspberry puree (strained), 1 teaspoon lemon juice, and a pinch of salt. Beat on high until light and fluffy, about 3-5 minutes. Add pink food coloring if desired.
11. Assemble the cake: Place one cake layer on your serving plate. Spread a generous layer of raspberry buttercream on top. Add the second cake layer and frost the top and sides smoothly. Chill for 30 minutes to set before slicing.

Pro tip: If your batter feels too thin after adding champagne, don’t worry—it’s normal. Just be gentle when mixing to avoid deflating the air you just worked to create. Also, chilling the cake for at least half an hour before slicing helps keep those pretty layers intact.

Cooking Tips & Techniques

One of the trickiest parts about baking with champagne is not overdoing it. Too much liquid can make the batter too runny and the cake dense. That’s why I stick to 1 cup (240ml) of pink champagne—just enough to impart flavor without ruining the crumb.

When creaming butter and sugar, patience is key. Beat it long enough to get a light, fluffy texture—it traps air, giving your cake a tender crumb. You’d be surprised how often skipping this step leads to a heavy cake.

Straining the raspberry puree is not just fussy—it really makes the buttercream silky smooth and seed-free. I learned that the hard way after biting into a seed and grimacing mid-bite (not the vibe you want!).

Timing-wise, I like to bake the cake layers back-to-back or even the night before. Wrapped tightly in plastic wrap, they stay moist, and the flavors actually deepen overnight.

Lastly, if you want a professional-looking cake, use an offset spatula for frosting. It helps smooth out the layers without tearing the crumb. And don’t rush—patience makes perfect in cake decorating.

Variations & Adaptations

• Dietary swaps: For gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Use dairy-free butter and coconut milk for a vegan-friendly version.
• Flavor twists: Replace raspberry puree with strawberry or blackberry for a different berry note. You can also try swapping pink champagne with prosecco or sparkling rosé depending on what’s easiest to find.
• Cooking method: For smaller gatherings, bake the batter in cupcake tins (about 15-18 cupcakes) and pipe the raspberry buttercream on top. Baking time will be shorter—around 18-22 minutes.
• Extra flair: Add finely chopped white chocolate or edible rose petals between the layers for a fancy touch.

One variation I adore is adding a thin layer of raspberry jam between the cake and buttercream—adds a fresh burst of tartness that keeps things interesting. Give it a try if you like a little extra zing!

Serving & Storage Suggestions

This cake is best served at room temperature, allowing the flavors to shine and the buttercream to soften slightly. I like to slice it into modest pieces—this cake is rich, so a little goes a long way.

Pair it with a glass of chilled pink champagne or a cup of Earl Grey tea for a delightful afternoon treat. It also brightens up brunch tables beautifully, thanks to its rosy color and festive vibe.

To store, wrap the cake tightly in plastic wrap and keep it in the refrigerator for up to 4 days. For longer storage, freeze the cake layers (unfrosted) in airtight containers for up to 3 months; thaw overnight in the fridge before frosting.

When reheating slices, let them sit at room temperature for 15-20 minutes. Avoid microwaving buttercream—it can become oily or grainy. Flavors tend to develop over a day or two, making leftovers surprisingly even better.

Nutritional Information & Benefits

Each slice of this Perfect Pink Champagne Layer Cake with Raspberry Buttercream (about 1/12th of the cake) contains roughly 350-400 calories, depending on exact portion size. The cake offers a moderate amount of fat from butter, balanced by natural sugars from raspberries and champagne.

Raspberries bring antioxidants and vitamin C to the mix, giving the frosting a slight nutritional boost amidst the indulgence. Choosing a dry or semi-dry champagne keeps added sugars lower than in sweeter alternatives.

This recipe can be adapted for gluten-free or dairy-free diets, making it accessible to a wider range of eaters. Just keep in mind that it’s still a dessert meant for celebrations—enjoy in moderation!

Conclusion

All in all, this Perfect Pink Champagne Layer Cake with Easy Raspberry Buttercream Frosting is a must-try for anyone who loves a bit of sparkle in their dessert. It’s a recipe that balances elegance and ease, making you look like a total pro without breaking a sweat.

Feel free to tweak the flavors and decorations to suit your style—whether that’s adding a little extra raspberry jam or swapping the champagne for prosecco. What matters most is that it brings joy to your table and your taste buds.

Honestly, this cake has become one of my absolute favorites—not just for special occasions but anytime I want to treat myself and my loved ones to something truly memorable. If you give it a shot, I’d love to hear how it turns out! Drop a comment below or share your own variations.

Happy baking, and remember—every slice is a little celebration waiting to happen!

FAQs

Can I use regular champagne instead of pink champagne?

Yes, regular champagne or sparkling wine works just fine. Pink champagne adds a subtle fruity note and rosy color, but the flavor remains delicious with regular champagne.

How do I store leftover cake?

Wrap the cake tightly in plastic wrap and store it in the fridge for up to 4 days. You can also freeze unfrosted layers for up to 3 months.

Can I make this cake dairy-free?

Absolutely! Use dairy-free butter and substitute whole milk with coconut or almond milk. The texture will be slightly different but still tasty.

Is it necessary to strain raspberry puree for the buttercream?

Straining removes seeds and creates a smooth, silky frosting. If you don’t mind a bit of texture, you can skip this step, but I recommend straining for the best results.

Can I bake this cake in different sized pans?

Yes! Just adjust the baking time accordingly. For example, 9-inch pans will bake slightly faster, so start checking around 25 minutes.

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