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Perfect Pink Champagne Layer Cake Recipe with Easy Raspberry Buttercream Frosting

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A moist and elegant pink champagne layer cake paired with a luscious raspberry buttercream frosting, perfect for celebrations and special occasions.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) pink champagne (dry or semi-dry)
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) whole milk
  • Pink gel food coloring (optional)
  • For the Raspberry Buttercream:
  • 1 cup (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ½ cup (120ml) fresh raspberries, pureed and strained
  • 1 teaspoon fresh lemon juice
  • Pinch of salt
  • Optional: a few drops of pink gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Alternately add dry ingredients and whole milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold in pink champagne and vanilla extract.
  7. Add pink gel food coloring if desired and fold gently until evenly colored.
  8. Divide batter evenly between the two pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. To make raspberry buttercream, beat softened butter until creamy. Gradually add powdered sugar on low speed.
  11. Add raspberry puree, lemon juice, and salt. Beat on high until light and fluffy, about 3-5 minutes. Add pink food coloring if desired.
  12. Assemble cake by placing one layer on a serving plate, spreading raspberry buttercream on top, adding second layer, and frosting top and sides smoothly.
  13. Chill cake for 30 minutes before slicing.

Notes

Use fresh raspberries when in season or thawed frozen raspberries. For gluten-free, substitute all-purpose flour with gluten-free baking flour blend. For dairy-free, use dairy-free butter and coconut or almond milk. Strain raspberry puree to remove seeds for smooth buttercream. Chilling cake before slicing helps keep layers intact.

Nutrition

Keywords: pink champagne cake, raspberry buttercream, layer cake, celebration cake, easy cake recipe, party dessert, pink cake

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