Pink Champagne Cake has layers infused with Pink Champagne and topped with champagne buttercream. It is a delightful blend that is perfect for special occasions.
Pink Champagne tastes like vanilla cake with a hint of champagne flavor. The entire cake recipe has layers of Champagne Buttercream for the perfect balance of flavors.
The fizziness that comes from champagne makes the cake light and fluffy. Each bite is sweet and delicious while having the perfect mix of champagne flavor.
The pretty pink color makes it the perfect dessert for Valentine’s Day, New Year’s Eve, birthdays, anniversaries and more. Also try Pink Velvet Cupcakes, Rose Cupcakes and Pink Champagne Cupcakes. It is a great dessert for any special occasion and looks and tastes great along with Pink Popcorn.
Table of contents
Why you will love this recipe
- This recipe starts with a cake mix.
- The layers are so light and fluffy.
- The mild champagne flavor gives this cake the perfect amount of flavor.
- The pretty pink hue it is stunning for special occasions of any kind.
Ingredients
Cake
- Pink Champagne. This needs to be room temperature before using.
- Pink Food Coloring. You can certainly omit this, but it gives the cake it’s gorgeous pink glow.
Frosting
- Unsalted Butter. Soften the butter at room temperature.
- Confectioners Sugar. Sift the powdered sugar so the frosting will be smooth.
The complete ingredients can be found at the bottom of the page.
Variations
- Sparkling Wine. You can use sparkling wine instead of champagne in this recipe if you prefer.
- Cupcakes. Make cupcakes using this same recipe. You will need to adjust the baking time and reduce the time.
- Plain Buttercream frosting. The alcohol in the cake evaporates as it bakes. However, the frosting is not cooked. If you prefer an alcohol-free frosting, substitute with a plain buttercream.
- Food coloring. Adjust the amount of food coloring until you get the desired color.
- Sprinkles. Top the cake with pink sugar sprinkles if you prefer. It is optional but adds a little extra sparkle to the cake. Sometimes, we also add gold sprinkles as well.
- Soda instead of wine. If you prefer to make this cake without alcohol, substitute another sweet bubbly beverage. Some ideas include Sprite, 7Up or your favorite sparkling drink.
How to make Pink Champagne Cake
- Step 1. Preheat the oven and prepare the cake pans. Preheat the oven to 350 degrees Fahrenheit. Spray 2 8 or 9 inch round pans with a non-stick cooking spray.
Step 2. Combine the cake mix and champagne. In the bowl of a stand mixer, whisk together the dry ingredients and the champagne on medium high speed. Once combined, stir in the remaining ingredients for the cake.
Step 3. Then add 2-3 drops of the food coloring to make the batter a soft pink color.
Step 4. Spread the cake batter into the 8 inch cake pans. Bake until a toothpick inserted comes out clean. Allow the cake to cool a few minutes in the pan and then move to a cooling rack to cool completely.
Step 5. While the cakes cool, combine the butter and sugar. In a medium mixing bowl, beat together the butter, pink champagne, and powdered sugar until combined. I used my stand mixer with a paddle attachment on medium speed.
Step 6. Gradually add in the milk until the frosting is the consistency that you prefer. You may not need all of the milk.
Step 7. Then add 2-3 drops of the food coloring to the frosting. Stir until the frosting is the color you prefer. We like a pale pink color because it looks the most natural.
Step 8. Remove the top portion of the cake. Cut the round portion off of the top of the cakes with a serrated knife to make the cakes level.
Step 9. Add one layer to a cake stand. Top the cake with the frosting for a crumb coat. Top with the other cake layer. Then stack the other cake on top of that cake. Frost the top of the cake and the sides.
- Step 10. Decorate the top by piping swirls. Use the remaining frosting to pipe some swirls on top of the cake and then top with sprinkles if you prefer.
Expert Tips
- Room temperature ingredients are best. The batter combine evenly when the ingredients are room temperature. This also includes the champagne in the batter.
- Allow the cake layers to cool completely. The cake should be completely cool before adding frosting to the layers. The frosting will shift and start to run if added too soon.
- Prepare your pans with cooking spray. Spray each pan with non stick cooking spray. We also recommend lining with parchment paper so the cakes easily come out of the pans.
- Soft pink gel food coloring. We prefer to use this as it gives the cake the perfect hint of pink color. You want to avoid bright pink colors or red food coloring that can make the cake look unnatural and too bright.
Storage
Store any leftover cake in the refrigerator covered with plastic wrap for up to 5 days. Any longer and it will start to lose its light and fluffy texture.
If you have a cake carrier, these are perfect to store the cake in. How Long Does Birthday Cake Last?
How to make in advance
Make the cake layers up to 48 hours in advance. Allow to cool and wrap in plastic wrap.
Store at room temperature. Then frost as normal when ready to enjoy this cake.
Freeze the cake if you need to make it further in advance. Wrap the layers in plastic wrap and place inside a storage bag or container. Freeze up to 3 months.
Thaw when ready to use the cake, frost and serve the tasty cake.
Make the frosting up to 24 hours in advance. Refrigerate until ready to use and then decorate as normal. You may need to combine together with a mixer if the frosting isn’t fluffy anymore.
Either of these options make it easy to enjoy this cake at anytime. Easily prepare this recipe ahead of time to easily enjoy later.
Frequently Asked Questions
Pink or blush champagne is perfect to make this cake with. Sparking Rose Wine is another option to use if you prefer wine to champagne.
We suggest buying a bottle that you like because you only need a small portion in this cake. There will be quite a bit of champagne remaining that you do not need for the cake.
You can use 2 cake pans that are either 8″ or 9″ for this recipe. If you prefer 3 layers instead of 2, use 6″ round cake pans instead.
While you won’t have the pretty layers, you can also bake this cake in a 9×13 pan. This sheet cake option is perfect when you want the flavor but don’t have time to decorate the layers.
It taste like vanilla cake with champagne blended together. If you are unfamiliar with the taste of this champagne, the cake will taste sweet with hints of vanilla and more.
Yes, this recipe can easily be doubled. This is helpful if you are making more than one cake or one with multiple layers.
More Delicious Cake Recipes to try
- Chocolate Mousse Cake Recipe
- Ding Dong Cake
- The Best Lemon Cake Recipe
- Hawaiian Wedding Cake
- Red Velvet Cake Recipe
Please leave a comment once you try this fabulous pink champagne cake recipe. I think you will love it!
Pink Champagne Cake
Ingredients
For the Cake:
- 1 Box White Cake Mix
- 1 1/4 cup Pink Champagne room temperature
- 1/3 cup Vegetable Oil
- 3 Large Egg Whites
- Pink Food Coloring
For the Frosting:
- 1/4 cup Pink Champagne room temperature
- 1/2 cup Unsalted Butter softened
- 4 cups Confectioners Sugar
- 1-2 Tablespoons Milk as needed
- Pink Food Coloring
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray 2 8 or 9 inch round pans with a non-stick cooking spray.
- In a large mixing bowl, whisk together the cake mix and the champagne. Once combined, stir in the remaining ingredients for the cake. Use 2-3 drops of the food coloring to make the batter a soft pink color.
- Pour the batter evenly into the circle pans.
- Bake for 23-28 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow the cake to cool for 5 minutes in the pan, then carefully move them to a cool rack to cool completely.
For the Frosting:
- In a medium mixing bowl, beat together the butter, pink champagne, and confectioner’s sugar until well combined.
- Gradually add in the milk until the frosting is the consistency that you prefer. You may not need all the milk.
- Then add 2-3 drops of the food coloring to the frosting and stir until the frosting is the color you prefer.
- Cut the round portion off of the top of the cakes with a serrated knife to make the cakes level.
- Put 1 of the cakes on a serving platter or cake stand. Top the cake with the frosting.
- Then stack the other cake on top of that cake.
- Frost the top of the cake and the sides of the cake with the remaining buttercream frosting (reserve some of the buttercream to decorate the top of the cake).
- Use the remaining frosting to pipe some swirls on top of the cake and then top with sprinkles if you prefer.
- Then the cake is ready to serve and enjoy!
