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Preheat oven to 350°F (175°C), grease and flour three 8-inch pans, and line bottoms with parchment paper.
Beat butter until creamy; add sugar, oil, and vanilla, then mix until light and fluffy.
In another bowl, whisk flour, baking powder, and salt together.
Alternate adding dry mix with buttermilk and champagne, beginning and ending with flour. Mix until just combined.
Stir in food coloring gently for a soft blush hue.
In a clean bowl, beat egg whites to stiff peaks; fold gently into batter with a spatula.
Divide batter among pans, bake 25–28 minutes, then cool completely.
Simmer 2 ¼ cups pink champagne until reduced to 6 tablespoons; let cool.
Beat butter until smooth, add sugar gradually, then vanilla, and cooled champagne reduction until fluffy.
Level cake layers, frost between each, coat fully, and decorate with swirls or edible pearls.