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magicofspice
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Preheat oven to 350°F (175°C), grease and flour three 8” round pans, line with parchment.
Simmer 2¼ cups champagne until reduced to 6 tablespoons, cool completely.
Beat butter until creamy. Add sugar, oil, and vanilla. Mix until fluffy.
Whisk flour, baking powder, and salt in a separate bowl.
Gradually mix flour and buttermilk, then flour and pink champagne into wet mixture.
Stir in pink food coloring if using.
Beat egg whites to stiff peaks in a clean bowl.
Gently fold whipped egg whites into batter until combined.
Divide batter evenly in pans. Bake 25–28 minutes until a toothpick comes out mostly clean.
Let cakes cool in pans for 10–15 minutes, then turn out onto racks to cool fully.
Beat butter until creamy, gradually add powdered sugar. Stir in vanilla and cooled champagne reduction.
Level cakes if needed. Layer and frost cake evenly. Decorate as desired.