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Decadent Pink Champagne Sheet Cake with Easy Homemade Buttercream Frosting

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A moist and tender pink champagne sheet cake with a subtle fruity fizz, topped with a silky, smooth buttercream frosting. Perfect for special occasions or any celebration.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) pink champagne or sparkling rosé, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 2 tsp pure vanilla extract
  • Optional: a few drops of pink or red food coloring
  • For the Buttercream Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tbsp pink champagne or sparkling rosé
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then lightly dust with flour or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Add vanilla extract and whole milk, mixing until combined.
  6. Gradually add the dry ingredients in three parts, alternating with the pink champagne, starting and ending with the flour mixture. Mix on low speed just until combined.
  7. If desired, add a few drops of food coloring and gently fold in.
  8. Pour batter into the prepared pan and spread evenly.
  9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Start checking at 35 minutes.
  10. Cool the cake completely in the pan on a wire rack, about 1 hour.
  11. To make the buttercream, beat softened butter on medium speed until creamy. Gradually add powdered sugar, alternating with pink champagne and vanilla extract. Beat until light and fluffy. Add a pinch of salt.
  12. Spread the buttercream evenly over the cooled cake using an offset spatula or butter knife.
  13. Slice into generous squares and serve.

Notes

Bring eggs, milk, and champagne to room temperature before mixing. Fold champagne gently to preserve bubbles. Sift powdered sugar for smoother buttercream. Chill buttercream if too runny and add more champagne or milk if too stiff. Avoid overbaking to keep cake moist. Cool cake completely before frosting to prevent melting.

Nutrition

Keywords: pink champagne cake, sheet cake, buttercream frosting, celebration cake, easy cake recipe, sparkling rosé cake

Find it online: https://tessierecipes.com/decadent-pink-champagne-sheet-cake-recipe-easy-homemade-buttercream-frosting/