Celebrate birthdays, bridal showers, anniversaries, Valentine’s Day, New Year’s Eve, or any special occasion with this elegant Gluten-Free Pink Champagne Cake. This tender gluten-free layer cake features the delicate flavor of pink champagne paired with a luscious strawberry champagne buttercream frosting. The recipe includes two cake options: a homemade gluten-free cake from scratch and a convenient cake mix version for those short on time.
Prep Time
30 minutes
Bake Time
20-25 minutes
Cooling Time
1 hour
Total Time
Approximately 2 hours
Yield
12 servings
Homemade Gluten-Free Pink Champagne Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, softened
or
½ cup neutral-flavored oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, room temperature
4 large eggs
½ cup pink champagne
Easy Pink Champagne Cake Mix Option
1 package gluten-free white or vanilla cake mix
4 large eggs
½ cup sour cream
1 cup pink champagne, divided
Strawberry Champagne Buttercream Frosting
½ cup freeze-dried strawberries
¼ cup pink champagne
2 sticks unsalted butter, softened
1 stick salted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Homemade Gluten-Free Pink Champagne Cake
Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment.
In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. If using oil, whisk the oil and sugar together until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the sour cream until smooth.
Add half of the dry ingredients and mix on low speed. Pour in the pink champagne and mix until combined. Add the remaining dry ingredients and continue mixing until a smooth batter forms.
Divide the batter evenly between the prepared cake pans.
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and the cake begins to pull away from the sides of the pan.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks. Cool completely before frosting.
Easy Pink Champagne Cake Mix Option
Preheat the oven to 350°F. Prepare two 8-inch cake pans with cooking spray and parchment paper.
Add the cake mix, eggs, sour cream, and ¾ cup pink champagne to the bowl of a stand mixer.
Mix on low speed for 30 seconds until combined. Increase speed to medium and beat for 2 minutes.
Divide the batter evenly between the prepared cake pans.
Bake according to the package directions or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Strawberry Champagne Buttercream Frosting
Place the freeze-dried strawberries into a food processor and blend until a fine powder forms.
Reserve 1 tablespoon of the strawberry powder for decorating the finished cake.
In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted and salted butter until light and fluffy, about 2 minutes.
Add the powdered sugar, vanilla extract, remaining strawberry powder, and pink champagne.
Mix on low speed until combined.
Increase the speed to medium and continue beating until the frosting becomes smooth, fluffy, and spreadable.
If needed, add additional champagne one teaspoon at a time until the desired consistency is reached.
Assemble the Cake
Remove the parchment paper from the cooled cake layers.
Place one cake layer on a serving plate or cake stand.
Spread approximately 1 cup of frosting evenly over the top.
Add the second cake layer and gently press into place.
Apply a thin crumb coat over the top and sides of the cake.
Refrigerate for 15 minutes.
Remove the cake from the refrigerator and frost with the remaining buttercream.
Finish by dusting the top with the reserved strawberry powder.
Pink champagne adds a subtle flavor and beautiful color to the cake while helping create a soft and tender crumb.
For a stronger champagne flavor in the frosting, add an additional tablespoon of champagne, adjusting the powdered sugar if necessary.
Freeze-dried strawberries provide natural color and flavor without making the frosting watery.
Store the cake covered in the refrigerator for up to 4 days. Allow it to sit at room temperature for 30 minutes before serving for the best texture.
For special occasions, decorate with fresh strawberries, edible flowers, or pink sugar pearls.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
