• Home
  • About
    • About Olivia
    • The Pastry Diaries
    • Privacy & Disclosure
  • eBooks
  • Recipes
    • Cakes
      • Birthday Cakes
      • Bundt Cakes
      • Chocolate Cakes
      • Christmas Cakes
      • Classic Cakes
      • Drip Cakes
      • Easter Cakes
      • Fruity Cakes
      • Halloween Cakes
      • Naked Cakes
      • Thanksgiving Cakes
      • Valentine’s Cakes
      • Vanilla Cakes
    • Cookie Cups
    • Cookies
    • Frostings & Fillings
    • Holiday Desserts
  • Shop
  • Tutorials

Subscribe for the latest recipes:

Liv for Cake

Classic Cake Recipes with a Modern Twist

  • Home
  • About
    • About Olivia
    • The Pastry Diaries
    • Privacy & Disclosure
  • eBooks
  • Recipes
    • Cakes
      • Birthday Cakes
      • Bundt Cakes
      • Chocolate Cakes
      • Christmas Cakes
      • Classic Cakes
      • Drip Cakes
      • Easter Cakes
      • Fruity Cakes
      • Halloween Cakes
      • Naked Cakes
      • Thanksgiving Cakes
      • Valentine’s Cakes
      • Vanilla Cakes
    • Cookie Cups
    • Cookies
    • Frostings & Fillings
    • Holiday Desserts
  • Shop
  • Tutorials

Home » Cakes » Pink Champagne Cake

Pink Champagne Cake

By Olivia, 332 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.
Jump to Recipe

This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday! A champagne infused cake with a classic vanilla buttercream.

A champagne infused cake with a classic vanilla buttercream.

I wanted to do something special for New Year’s Eve this year, since I often let it pass by without mention.

We’re not big on New Year’s Eve parties, and often spend the evening enjoying a cozy night at home, though we do have our own traditions.

“Dinner” on NYE is a generous spread of various appetizers and goodies that we end up grazing on throughout the night.

There is always champagne or some sparking wine around, and we end up tuning in to some kind of NYE broadcast around midnight. Almost always, it’s New Year’s Rockin’ Eve because it’s in Times Square and, to me, that is the epitome of NYE celebrations.

It’s not the same without Dick Clark though. 🙁

The Ultimate Cake Collection

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

Get your copy today!

It’s always a quiet and enjoyable evening at the Liv for Cake household, and this Pink Champagne Cake is the perfect way to celebrate.

Close up of cake sparkles on a pink champagne cake.

I’d like to tell you that this Pink Champagne Cake went off without a hitch, but I think you know me better than that by now.

This cake, or rather the photo shoot for this cake, was a huge pain in the butt.

Since the cake was pretty and pale, I thought it would look best with a light/white backdrop, which essentially made it impossible to get a good shot (at least with my camera and expertise). 

Cross section of pink champagne cake with vanilla buttercream.

Know what else is not fun? 

Trying to light 3 sparklers simultaneously so that they ignite at exactly the same time, placing them quickly onto the cake, and grabbing your camera so you can take some pics.

I could have really used an extra set of hands (or two) or a remote for my camera. Ugh.

Let’s not even talk about how many sparklers I went through (18). That’s one entire package (though it actually felt like more at the time). I bought two packs just in case, and I would have used more, but by the 18th sparkler I was SO over it.

Naturally, of the 40 sparkler pics I took, I ended up using #4 which was the first one after a couple test shots.

True story.

Oh, and the sparkler photo session was briefly interrupted here and there so I could fan the smoke away from the smoke alarm. LOL. You can’t make this stuff up.

Sparkler issues aside, I think this Pink Champagne Cake turned out pretty well and it’s the perfect cake for any celebration!

This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday!

Other noteworthy tidbits from this shoot:

  • I watered down the pink champagne because it was too dark pink in contrast with the cake.
  • I removed the champagne glasses from the sparkler photo session for fear that they would ignite (lol).

Knowing my luck, they would have.

Cake Sparkles

The cake sparkles I pressed into the sides and top of the cake, while pretty and sparkly and perfect, do not have the best texture.

You’d think they would dissolve almost instantly as soon as you eat them… but they don’t.

You have to chew them and then eventually just give up and swallow. I’m still glad I used them though, and totally would again for the pretty effect that they gave the cake.

Three layers of Pink Champagne Cake with vanilla swiss meringue buttercream.

Pink Champagne Cake

This Pink Champagne Cake tastes just like (surprise, surprise) champagne!

So if you don’t like the taste of champagne or sparkling wine, you might not like the flavour of this cake. Though my cake taste testers said it didn’t taste overly champagne-y and they thoroughly enjoyed it.

I went with a pretty pink color for the cake layers, as I wanted something different. You could do a gold (use 2 whole eggs rather than 3 whites, and non-pink champagne) or some other color instead and it would be just as pretty.

Whatever you decide, this cake is sure to be a crowd pleaser for your celebrations.

Slice of Pink Champagne Cake.

Tips for this Pink Champagne Cake:

  • Recipe revised Aug 4, 2019 ~ I increased volume to yield thicker layers. The recipe makes enough for three 6″ pans or two 8″ pans. Layers should be close to 2″ tall.
  • The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • If you don’t like the taste of wine/champagne, you may not like the flavour of this cake (shocker, I know).
  • Do not overmix the cake batter once the flour is added as it will result in a fragile and crumbly cake. To prevent this you can add some color gel when you’re mixing the butter & sugar instead.
  • Cake sparkles give a perfectly pretty effect, but I would recommend sanding sugar instead for a more palatable texture.
  • If you would like to have a gold-toned cake for NYE, use 3 whole large eggs rather than 5 large egg whites, and regular champagne instead of pink. I wouldn’t recommend tinting the batter, but you can try brushing gold luster dust onto the chilled/set frosting or using gold leaf to add accents!
  • Learn how to keep your cakes moist by using Simple Syrup.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting and for how to make your buttercream white.
  • To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
 

A decorated cake on a table
Print Pin Rate
4.68 from 56 votes

Pink Champagne Cake

This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday! A champagne infused cake with a classic vanilla buttercream.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 611kcal
Author Olivia

Ingredients

Pink Champagne Cake:

  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsps baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 5 large egg whites room temperature
  • 1 1/2 tsp vanilla
  • 1 cup pink champagne or sparkling wine
  • Fuschia color gel

Vanilla Buttercream:

  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter room temperature, cubed
  • 1 tsp clear vanilla extract
  • Fuschia color gel

Assembly:

  • 2 jars of cake sparkles or 1 jar sanding sugar
  • Wilton tip 1M
  • Wilton tip 12
US Customary - Metric

Instructions

Pink Champagne Cake:

  • Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt. Set aside.
  • Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and champagne, beginning and ending with flour (3 additions of flour and 2 of champagne). Fully incorporating after each addition.
  • Add a small amount of Fuschia color gel using a toothpick. Mix to incorporate but try not to overmix.
  • Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  • Bake for approx. 35 mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Vanilla Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.**

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
  • Frost and smooth the sides. Chill for 20mins.
  • Using a toothpick, add a small amount of Fuschia color gel to the remaining frosting. Stir with a spatula to incorporate, or place back on the stand mixer to mix in the color.
  • Gently press cake sparkles or sanding sugar into the sides and top of the cake.***
  • Decorate with pink rosettes on top and beads along the bottom if desired.

Recipes You May Like

  • A piece of cake sitting on top of a table
    Gingerbread Cake
  • A piece of cake sitting on top of a table
    Eggnog Cake
  • A cake sitting on top of a table
    Pink Velvet Cake
  • A decorated cake on a cake stand
    Almond Amaretto Cake

Notes

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** It's easiest to do this if the cake is on a cake board and you can place it on an upside-down glass or bowl so the edges hang over.
Adapted from My Cake School.
~Recipe revised Aug 4, 2019 - I increased volume to yield thicker layers. The recipe makes enough for three 6" pans or two 8" pans. Layers should be close to 2" tall.~
Calories: 611kcalCarbohydrates: 69gProtein: 6gFat: 35gSaturated Fat: 22gCholesterol: 92mgSodium: 199mgPotassium: 173mgFiber: 1gSugar: 51gVitamin A: 1064IUCalcium: 50mgIron: 1mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Originally published on Dec 17, 2016

This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday!

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Get your copy today!

Hungry for more?

Join our Baking community on Facebook!
Follow Liv for Cake on Facebook, Instagram, Pinterest, and Twitter
Or sign up to get free recipes by email!

Subscribe for the latest recipes

December 26, 2020

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Lianne says

    March 24, 2021 at 11:57 AM

    5 stars
    Hi Liv,
    I looked through some of the comments to see if anyone has asked about egg white weight…. didn’t see any so I’ll ask, do you know how many grams of egg whites you used? 🙂

    Reply
    • Olivia says

      March 25, 2021 at 3:40 PM

      Hi Lianne! Each white is about 30g, so 150g total for each the cake and frosting.

      Reply
  2. Vivian LaCerda says

    March 11, 2021 at 2:43 PM

    4 stars
    I made these in cupcake form, and will make the full cake in a couple of weeks. I used only 3/4 cup pink champagne, and 1/4 cup maraschino cherry juice. This added SO much flavor and I could still taste the champagne. The recipe alone is quite sweet so I added freeze dried strawberries to the top of the cupcakes. When I make the cake I will add fresh strawberry slices in between the layers to add some tart/acid flavor. Without it I think it would be too sweet. My egg whites and sugar stiffened up really nicely but when I started adding butter it fell. I think its because my kitchen was fairly hot. I threw it in the freezer for a bit and it stiffened a bit. I might make an American buttercream when I made the cake because the merengue would be WAY too loose to support cake layers, and I can’t risk that because I am making it for a birthday. Overall really good recipe, the only reason I subtracted a star was because of how sweet it was,.

    Reply
    • Olivia says

      March 11, 2021 at 3:10 PM

      Hi Vivian! Sugar is a major component in cakes and frostings so most tend to be sweet. Meringue buttercreams are actually less sweet than something like an American buttercream. Adding maraschino cherry juice would have added sweetness to it, so I would have probably reduced the sugar if doing that. In general you can reduce the sugar by 1/4 cup or so in the cake recipe.

      For the meringue buttercream, it sounds like there was something off and that it maybe needed to be chilled some more. Meringue buttercreams are very stable if made correctly, should not be loose at all, and can support cakes without issue. See this post for details: https://livforcake.com/swiss-meringue-buttercream-recipe/ Using an American buttercream would make your cake much sweeter just FYI since you already think it’s too sweet.

      Reply
  3. Cheryl says

    March 2, 2021 at 2:52 AM

    I’m excited to try this cake! I also have the same champagne glasses as you. They are my favourite.

    Reply
    • Olivia says

      March 3, 2021 at 8:58 AM

      Hi Cheryl! I hope you love it 🙂

      Reply
  4. Kerry Watkins says

    February 14, 2021 at 7:43 PM

    5 stars
    A foodie group i’m in had a Valentine’s Bundt cake challenge so I used this recipe and it turned out great. I added a drop of sparkling wine extract is all. And I won!

    Reply
    • Olivia says

      February 15, 2021 at 3:40 PM

      Hi Kerry! Yay! That is awesome. So glad you and everyone loved it 🙂

      Reply
  5. Emma says

    February 7, 2021 at 1:55 PM

    Hi Liv – I made this cake for NYE and loved it. My buttercream melted though. It is hot here, but maybe I hadn’t whisked the egg whites enough?

    And secondly, I’m making a half batch of cupcakes. Do I use 2 or 3 egg whites?

    Thanks so much
    Emma

    Reply
    • Olivia says

      February 8, 2021 at 11:27 AM

      Hi Emma! Check this post out for my detailed tutorial on the buttercream: https://livforcake.com/swiss-meringue-buttercream-recipe/ Halving the recipe is tricky. Ideally, you’d use 2.5 whites for best consistency. Since both the cake and frosting call for 2.5, just try and split one white into half. You can whip it a bit to froth it up and make it easier to split.

      Reply
  6. jenna says

    February 4, 2021 at 3:04 PM

    Hi! I am making this cake for my sisters 21 birthday and have three 9 inch cake pans. What serving size should I put to fit in to all three evenly??

    Reply
    • Olivia says

      February 4, 2021 at 4:23 PM

      Hi Jenna! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
      http://www.joyofbaking.com/PanSizes.html
      https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

      Based on that I would double the recipe to 24 servings. Let me know how it turns out!

      Reply
  7. Ash says

    January 25, 2021 at 6:45 PM

    5 stars
    Hi Liv, I’m needing to make this recipe but gluten free..any tips? Thanks 😊

    Reply
    • Olivia says

      January 26, 2021 at 9:41 AM

      Hi Ash! Just be sure to use a proper AP GF flour blend. I believe Cup 4 Cup is a good one.

      Reply
  8. Joanne says

    January 11, 2021 at 10:29 PM

    So I want to make this for my sister’s bridal shower, but I don’t actually drink and know nothing about champagne. What kind of champagne would be best to bake with? Like is there a certain type I need to look for?

    Reply
    • Olivia says

      January 14, 2021 at 2:53 PM

      Hi Joanne! I don’t drink it either, to be honest. I just bought the one that was the prettiest pink! It really doesn’t make too much of a difference.

      Reply
  9. Bailey says

    December 30, 2020 at 11:19 AM

    5 stars
    Hi!
    I am currently making this at the moment, and just pulled my first cake out of the oven and saw that it hasn’t risen at all!! I made sure to not over beat the mixture after the flour was added in. I made 2 cupcakes with the same batter and they rose, any tips as to why it isn’t rising?

    Reply
    • Olivia says

      December 31, 2020 at 9:08 AM

      Hi Bailey! It’s strange that the cupcakes would rise but the cake not if using the same batter. What size pans did you use for it?

      Reply
  10. Pauline says

    December 28, 2020 at 6:33 AM

    Heey…ik champagne is kinda the main deal here but can I make the cake without it….?

    Reply
    • Olivia says

      December 28, 2020 at 9:08 AM

      Hi Pauline! You can but you’d have to substitute it with another liquid like milk. It would basically be this recipe: https://livforcake.com/white-cake-recipe/

      Reply
  11. Aanchal Gupta says

    December 3, 2020 at 6:57 PM

    Can I pair it with strawberry ermine buttercream? will it be a good combo?

    Reply
    • Olivia says

      December 4, 2020 at 1:31 PM

      Hi Aanchal! Yes, I think so! Strawberry champagne is a popular combo 🙂

      Reply
      • Aanchal Gupta says

        December 4, 2020 at 7:08 PM

        thank you so much for your reply! I was wondering one more thing , I want to make this eggless! and I couldn’t find nay recipe for eggless champagne cake, so could I add just champagne/or its flavor to an existing recipe of eggless vanilla cake?

        Reply
        • Olivia says

          December 5, 2020 at 2:09 PM

          Do you have an eggless recipe that you’ve tried? I haven’t baked eggless so I can’t say for sure how that would change the texture. You could try replacing the liquid in the recipe with champagne and see, but I would do a test cake first!

          Reply
  12. Martha says

    November 30, 2020 at 10:36 AM

    4 stars
    LOve the cake!! but I don’t like the buttercream, with wich I can replace it? white ganache? thanks!!

    Reply
    • Olivia says

      November 30, 2020 at 11:54 AM

      Hi Martha! So glad you loved the cake! What didn’t you like about the buttercream? You can definitely use ganache if you like, or any of these frostings:
      https://livforcake.com/ermine-frosting/
      https://livforcake.com/simple-vanilla-buttercream/
      https://livforcake.com/7-minute-frosting-recipe/
      https://livforcake.com/german-buttercream/

      Reply
  13. Misty says

    October 30, 2020 at 7:00 PM

    Do you have suggested ratios for making this a two-layer 6″ cake? I find that even at just 6 inches, a three-layer cake yields more than we can eat.

    Reply
    • Olivia says

      November 2, 2020 at 3:22 PM

      Hi Misty! You can change the Servings to 8 and that would give you the amounts for a two-layer 6″. The numbers are a little wonky for some ingredients so I’d recommend using 3 egg whites and 3/4 cup champagne.

      Reply
      • Misty says

        November 9, 2020 at 5:53 PM

        Oh, that is a handy feature I didn’t even notice! Thank you!

        Reply
  14. Lu says

    October 14, 2020 at 11:11 AM

    Great recipe. I will be making it for mother’s day. It is in a few days in Argentina. Can you leave this butter on the counter and wait till you bake it? I only have one 20cm (8”) pan and I was wondering if I can make the entire recipe and then bake half of it first and then the other half. Or perhaps I should do half the recipe and bake it and then the other half? Thanks!

    Reply
    • Olivia says

      October 16, 2020 at 10:39 AM

      Hi Lu! For best results bake the batter right away. If you have to bake them separately then store the unused batter in the fridge. Or, cut the recipe in half and do that twice.

      Reply
  15. Stephanie Braquet says

    September 29, 2020 at 4:08 PM

    How do you get such thick frosting layers between your cakes? Even after refrigerating, and adding more frosting, my layers are never that thick.

    Reply
    • Olivia says

      September 30, 2020 at 10:50 AM

      Hi Stephanie! How much frosting are you using between the layers? I tend to be pretty generous with it.

      Reply
  16. Ronald Logsdon says

    September 26, 2020 at 11:38 AM

    First time making the champagne cake. Prep and construction seemed to go fine. However I’m concerned after taking out of oven. Cake has shrunk away from sides of cake pan and it didn’t increase in volume as I expected. Where did I go wrong

    Reply
    • Olivia says

      September 28, 2020 at 9:28 AM

      Hi Ronald! Is it possible that the batter was overmixed? That can happen when coloring cake batter and those are common results – cake shrinking.

      Reply
  17. Cathi says

    September 19, 2020 at 7:43 PM

    Such a beautiful cake! Do you have any high altitude adjustments for this recipe? I couldn’t find any on your site? Thanks

    Reply
    • Olivia says

      September 21, 2020 at 10:21 AM

      Hi Cathi! I’ve never baked in high altitude myself and it might take some experimentation on your part depending on how high up you are. Here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html

      Reply
  18. Mary says

    September 10, 2020 at 8:01 AM

    Do you line the sides of the pans with parchment paper along with the bottoms after you grease and flour them?

    Should the water be boiling under the icing?

    Reply
    • Olivia says

      September 10, 2020 at 10:47 AM

      Hi Mary! I grease and flour the whole pan but only line the bottom with parchment. The water should not be boiling, just simmering. See this post for a detailed tutorial: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  19. Mary says

    September 9, 2020 at 7:10 PM

    Should I grease and flour and line the cake pans on the bottom and the sides with parchment paper?

    Reply
    • Olivia says

      September 10, 2020 at 10:44 AM

      Hi Mary! I grease and flour the whole pan but only line the bottom with parchment.

      Reply
  20. Mel says

    September 7, 2020 at 4:28 AM

    Hi Liv!

    Your recipes have really inspired me to pursue my own baking adventures and every cake I’ve replicated fron your recipes have been absolute stunners and firm favourites so far – thanks for sharing!

    Just a quick question – I haven’t been able to find the coloured gel in my local supermarket…can I use normal food colouring instead or will this impact the texture of the mixture?

    Thank you!

    Reply
    • Olivia says

      September 8, 2020 at 5:09 PM

      Hi Mel! Regular food coloring is a bit more liquid than gel colors. I haven’t tried it myself so not sure how it would affect the cake. Supermarkets generally only carry the liquid coloring though. Do you have a craft store you can check for the gel colors?

      Reply
      • Mel says

        September 10, 2020 at 12:37 AM

        I’ll give that a go. Thank you!

        Reply
  21. Raylene says

    September 3, 2020 at 12:55 AM

    I would love to make this cake for my daughters 18th. I think I would need 4 x 8 inch pans. Do you think this would work if I double your 6 inch recipe?
    TIA

    Reply
    • Olivia says

      September 3, 2020 at 5:52 PM

      Hi Raylene! In theory that should work, yes. Let me know how it turns out! 🙂

      Reply
  22. Senedra says

    August 10, 2020 at 1:53 PM

    Hello! Do you think this would work well with Welch’s sparkling white grape juice?

    Reply
    • Olivia says

      August 11, 2020 at 9:42 AM

      Hi Senedra! Yes, I think that would work fine!

      Reply
  23. Christel says

    August 6, 2020 at 12:44 AM

    5 stars
    Incredible cake! Loved by everyone!

    Reply
    • Olivia says

      August 11, 2020 at 8:53 AM

      Yay! So happy everyone loved it 🙂

      Reply
  24. Rachel says

    July 23, 2020 at 2:23 PM

    I love this recipe! I’ve already made it twice. However, with the updated recipe, is there a different baking time between three 6 inch pans and two 8 inch pans? Thank you!

    Reply
    • Olivia says

      July 24, 2020 at 10:17 AM

      Hi Rachel! So happy you love it 🙂 Baking time will be very similar, but maybe slightly shorter in the 8″ pans as there will be a little bit less batter in each pan.

      Reply
  25. Mia says

    July 16, 2020 at 5:55 AM

    Hey! This looks so delicious- was wondering how many cupcakes the recipe would make? Can’t wait to try it! x

    Reply
    • Olivia says

      July 16, 2020 at 9:43 AM

      Hi Mia! It should make 18-24 depending on size.

      Reply
  26. Sue says

    July 13, 2020 at 5:22 AM

    Hi Liv,

    I just made your Pink Champagne Cake. It turned out beautifully, including using sparklers!! That was fun!! Two photos below if you can open them.

    I struggle to bake a light, moist cake and this one was! I feel it may have been the egg whites and champagne. I have two questions:

    1) Are there any other fizzy drinks you would recommend for another flavor for this cake?

    2) I saw the comments about adding orange juice to the champagne for a Mimosa flavor. I like this idea to sweeten the champagne flavor a bit, but what do you think the best proportion would be so as not to lose the fizz effect, if you think that contributes to the lightness?

    Love your work!!

    Thanks,
    Sue

    https://live.staticflickr.com/65535/50107343613_0ec349a181_m.jpg
    https://live.staticflickr.com/65535/50108153287_bc23234db5_m.jpg

    Reply
    • Olivia says

      July 13, 2020 at 10:25 AM

      Hi Sue! Your cake is beautiful! I’m so happy you loved it 😀 You can use any liquid you like as long as you use 1 cup of it. I’ve use sangria before and even cream soda. I didn’t consider that the fizz could lead to the lightness… I’m not sure if this is the case. I would do 1/2 cup OJ and 1/2 cup champagne and see how you like it 🙂

      Reply
  27. MrsC says

    June 22, 2020 at 12:55 PM

    Hi, if I iced the cake with sugarpaste how long would you say this would last?

    Reply
    • Olivia says

      June 23, 2020 at 2:55 PM

      Hi MrsC! It should last as long as any other cake I would think! Refrigerated for 2-3 days.

      Reply
  28. Patricia says

    May 17, 2020 at 11:10 AM

    I’d love to make this for a birthday but need it gluten free and dairy free. What are your recommendations? Thanks!

    Reply
    • Olivia says

      May 19, 2020 at 10:05 AM

      Hi Patricia! I would use a proper GF flour blend in place of the flour and earth balance for butter for the cake. This type of buttercream won’t work well without actual butter though, so you could try an American buttercream with earth balance instead.

      Reply
  29. hailey says

    April 23, 2020 at 12:04 PM

    hi do you think this recipe will work with pink moscata wine?

    Reply
    • Olivia says

      April 24, 2020 at 9:44 AM

      Hi Hailey! Yes, I think that would work great.

      Reply
  30. Teresa Vendetti says

    April 22, 2020 at 6:44 PM

    Made this cake and it had good flavor but mine turned out like a pound cake, very heavy.Is that the way it was suppose to be?

    Reply
    • Olivia says

      April 23, 2020 at 9:28 AM

      Hi Teresa! No, it should not be so dense. That can happen though if the batter is overmixed once the flour has been added.

      Reply
  31. Shenae says

    March 22, 2020 at 9:12 AM

    5 stars
    This cake was beautiful. Tasted just like “champagne cake”. The pink colour also made it fun.
    Not too dense of a cake, just fluffy enough to eat. I filled the cake with Bavarian cream and topped with home made raspberry jam which paired so well with the champagne taste. This was for my baby shower. Thanks liv!

    Reply
    • Olivia says

      March 23, 2020 at 1:43 PM

      Hi Shenae! Thanks for the awesome feedback. I love your cream and jam pairing! And congratulations 🙂

      Reply
  32. Spiderheart says

    February 26, 2020 at 2:10 AM

    What are the specifications for making this in a single loaf pan?

    Reply
    • Olivia says

      February 26, 2020 at 9:21 PM

      Hi Spiderheart! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  33. Samantha says

    February 16, 2020 at 4:13 PM

    Baked this for my cousins bridal shower and all the girls loved it. Sadly, my frosting did not work out so I made a quick batch of regular buttercream and it still tasted good (probably not as good 🙁 ). I used icing gel-based colors to color the cake and frosting, and it worked out just as good. The cake definitely tastes like champagne, and as a non-drinker of champagne, I could only have one or two bites of the cake. However I got so many other compliments. I would definitely recommend this recipe because its so different than any other cakes and it is so easy to make.

    Reply
    • Olivia says

      February 18, 2020 at 9:06 PM

      Thanks so much for the awesome feedback Samantha! I am also not a huge drinker of champagne, so I understand. The flavour is strong and can be overwhelming. I’m so glad everyone liked it 🙂

      Reply
  34. Elaine says

    February 9, 2020 at 4:21 PM

    5 stars
    I made this cake and it is absolutely delicious! I forgot to brush the simple syrup on the cake layers will try that next time.The frosting was outstanding! I made your recipe and another pink champagne cake and had a taste testing with friends and they all voted for your cake. I am making this cake again to take to a dinner group I am in. I do have a question, the recipe for the vanilla buttercream uses 5 eggs and 1 1/2 cups of butter. I used your Swiss Meringue Buttercream. Is this basically the same recipe? If I use the recipe listed with the cake will there be enough frosting to pipe the decorations as you have shown?

    Reply
    • Olivia says

      February 10, 2020 at 5:13 PM

      Hi Elaine! I am so happy to hear that you and your friends loved it. It’s basically the same recipe, just that this one makes a smaller amount of frosting. Both yield equally delicious results though 🙂 The amount I used in this recipe is enough for what you see in the photos. Either works though!

      Reply
  35. Stacey says

    February 4, 2020 at 3:43 PM

    5 stars
    visually stunning, and deliciously balanced. light yet dense.

    i made two recipes for a two layer 9″ cake. used the foil wrap trick to keep the layers flat. it totally worked and resulted in the perfect (for me) ratio of cake to icing. plenty for a crowd.

    a new fav and perfect for any sparkly occasion. so in love. ♡

    Reply
    • Olivia says

      February 5, 2020 at 11:40 AM

      Thanks so much Stacey! I’m so happy you loved it. Thanks for your tips!

      Reply
  36. Kay says

    January 19, 2020 at 8:56 AM

    Will this recipe release from a basic bundt and mini bundt pans? I would like to do it for a friend’s baby shower on Valentine’s day. I am planning on doing red velvet and vanilla bundts this would look beautiful next to those colors, but it might be to light to release?

    Reply
    • Olivia says

      January 20, 2020 at 9:16 AM

      Hi Kay! It should work fine provided the pans are prepped properly.

      Reply
  37. Nic says

    January 18, 2020 at 5:19 PM

    Hi.
    Have you baked this recipe as a whole cake with heating spike (not baking individual layers) or is it too dense?

    Reply
    • Olivia says

      January 20, 2020 at 9:14 AM

      Hi Nic! I haven’t myself — how large a cake were you thinking of making?

      Reply
  38. Karla says

    January 5, 2020 at 2:00 PM

    5 stars
    I finally got around to making this cake and I loved it! The only question I have is about the frosting. Is it possible to whip the frosting too much? I got to the part where the frosting looked curdled but I kept whipping and it smoothed out. But at some point it got peaky almost like a meringue. Do you think I over whipped? Thanks in advance!

    Reply
    • Olivia says

      January 6, 2020 at 3:05 PM

      Hi Karla! Hmm, is it possible the frosting got a bit too soft/warm? It shouldn’t get as sticky as a meringue. Here’s a post with photos of what the buttercream should look like 🙂 https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  39. Julie says

    January 3, 2020 at 4:45 PM

    This looks delicious and I can’t wait to try it. I am kind of new to cake making, if I were to half the recipe would I round up or down on the eggs? Thanks!

    Reply
    • Olivia says

      January 4, 2020 at 11:45 AM

      Hi Julie! It would be ideal to no round and use 2.5 egg whites. If you have a scale, half an egg white should be about 20g, otherwise, just eyeball it. Really though, rounding up or down wouldn’t have a disastrous effect on the recipe either. I would round up.

      Reply
  40. Raleigh Rower says

    January 2, 2020 at 6:45 AM

    5 stars
    I made this recipe as cupcakes for a New Year’s Eve party and they were a smash hit. I made the recipe for 16 servings and made 28 standard cupcakes. I mixed a little orange juice with sparkling wine (1 part orange juice:3 parts sparkling wine) for the batter and skipped the food coloring. The cake was delicious. The frosting was perfect and I just dusted with white sparkling sugar for a simple but festive display.

    Reply
    • Olivia says

      January 2, 2020 at 11:05 AM

      Hi Raleigh! Yay! I’m so happy to hear that 🙂 Thanks for the tip re: the OJ (love that).

      Reply
  41. Brooke says

    January 1, 2020 at 12:50 PM

    5 stars
    This cake was amazing! I made it for New Years Eve and let it cool in the fridge overnight the night before. Turned out beautiful and the buttercream was to die for! Definitely going to make this a go to recipe! Cakes came out about an inch and a quarter, flat and moist, making them perfect for stacking. I was worried that I curdled the buttercream but I read your note and kept mixing and it did get smooth. This is perfect, thank you for an amazing recipe!

    Reply
    • Olivia says

      January 2, 2020 at 11:02 AM

      Hi Brooke! So happy to hear you loved this one and yay for saving the buttercream 🙂

      Reply
  42. Luna summers says

    December 31, 2019 at 8:33 AM

    5 stars
    Will the recipe still work if I replace the Champagne with Apple cider?

    Reply
    • Olivia says

      January 1, 2020 at 10:56 AM

      Hi Luna! It should, but what are you trying to achieve? There may be a better recipe to use for that.

      Reply
      • Shelly says

        January 29, 2020 at 2:30 PM

        Hi could I cover this cake in sugar paste

        Reply
        • Olivia says

          January 30, 2020 at 3:24 PM

          Hi Shelly! Yes, that should work fine.

          Reply
  43. Carmen says

    December 26, 2019 at 6:47 PM

    Hi Liv, gorgeous cake. May I ask where you got the sparklers for your cake . What brand are they?

    Reply
    • Olivia says

      December 27, 2019 at 10:06 AM

      Hi Carmen! I got them at the Dollar store here. I have no idea what brand they were but it was the only place I could find them.

      Reply
  44. winni says

    December 23, 2019 at 4:21 AM

    5 stars
    Thank you so much for a unique pink champagne cake by this post. I am very grateful to you.

    Reply
    • Olivia says

      December 23, 2019 at 10:53 AM

      Hi Winni! So happy you liked it 🙂

      Reply
  45. Bunny says

    December 22, 2019 at 8:41 AM

    5 stars
    As to your note about the edible glitter not being palatable, I would suggest that you can make it into much smaller pieces. When I went to the National Training a long time ago, to be a certified Wilton Instructor, we were taught to use the handle end of a metal spatula, and press into the jar of glitter several times to make the pieces much smaller.

    I’ve been making Champagne Cakes with Champagne Mousse Fillings and Champagne Mock Whip Frostings for over 35 years. It’s our most popular generic cake. I had an order for one a few years ago for a 3-year-old’s birthday cake. He had tasted it at a wedding reception where I make the cakes, and he insisted he wanted it for his birthday.

    Reply
    • Bunny says

      December 22, 2019 at 8:42 AM

      Whoops, made the cakes, my keyboard isn’t awake yet.

      Reply
    • Olivia says

      December 22, 2019 at 11:13 AM

      Hi Bunny! That is a great tip, thank you! I will try that next time 🙂

      Reply
  46. Gina Mansfield says

    October 20, 2019 at 11:20 AM

    5 stars
    Hi Olivia. Five Stars for this recipe. I wanted you to know that your Pink Champagne Cake is amazing. I made this as a 3 tier Wedding Cake for my Nephew and his new beautiful Bride for their stunning Fall Wedding yesterday. The wedding cake was a double 10″ Pink Champagne with strawberry filling, a double 8″ amazing Banana Cake with Caramel Ganache from crazyforcrust, and a double 6″ Pink Champagne with strawberry filling.

    I noticed in some of the comments, people were asking about your Pink Champagne cake being made into a larger cake. The Wedding cake turned out fantastic! I used one whole recipe for for each of the 10″ cakes and one recipe for the 6″ double. I was afraid to double the recipe in fear of the cake not turning out right, so I had to make it three times. The 10″ was extremely heavy and baked for an additional 13 minutes, but it was very moist and the cakes had an amazing champagne taste. I used an entire bottle of an Italian Spumanti by Verdi for the two 10″ , two 6″ cakes , and one 6″ for my Husband and I to try. Thank you for posting this amazing cake, I look forward to trying more of your recipes.

    Reply
    • Olivia says

      October 21, 2019 at 9:22 AM

      Hi Gina! I am so happy to hear that you loved this cake and thank you so much for all of your tips on scaling it up!! I can’t wait to hear what you try next 🙂

      Reply
  47. Sheena says

    October 17, 2019 at 8:11 AM

    I would really like to make this recipe for my sister in law’s bridal shower. However, with my hosting the party I would like to make it in advance. How far in advance can I make and assemble this cake? Any and all suggestions appreciated!

    Reply
    • Olivia says

      October 17, 2019 at 12:58 PM

      Hi Sheena! Both the cake and frosting can be made weeks or months in advance. Just wrap well and freeze. For the buttercream, be sure it comes completely to room temp and give it a good rewhip. Otherwise the whole frosted cake can be refrigerate for a couple days. Any longer and it will start to dry out. I hope that helps!

      Reply
  48. Cindy says

    September 30, 2019 at 3:39 AM

    Hi, I plan to make this cake for my upcoming 35th birthday. I want to use three 9” pans. By How much should I increase this recipe to fit 9” pans?

    Thank you

    Reply
    • Olivia says

      September 30, 2019 at 10:28 AM

      Hi Cindy! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I would double the recipe.

      Reply
  49. Katja says

    August 14, 2019 at 1:30 AM

    5 stars
    Thank you for this recipe! I made the golden version of this champagne cake for my sisters 25th birthday and the cake and frosting both turned out so well. I filled the cake with the champagne frosting and fresh strawberries and made it a drip cake using white chocolate ganache. My sister loved it!

    For the amateur bakers like me:
    1. I made this whole recipe with a handheld mixer. Making the frosting was like a workout for my arms, but it is possible and the results are just so worth it.
    2. Also, make sure not to overmix the batter! I stirred in the champagne and flour mixture using a wooden spoon, not my handheld mixer.

    Since I use 7inch/18cm pans, I multiplied the recipe by 1 1/4). I also did this for the frosting. My cake layers a nice height and there was enough frosting for filling and decorating the cake.

    Also, I put champagne simple syrup over my cake layers before filling the cake. Same volume champagne and sugar, dissolve the sugar in the champagne over medium heat and let cool before using it. It intensifies the fresh taste of the champagne.

    Once again, thank you for this amazing recipe! I surely will be making it again 🙂

    Reply
    • Olivia says

      August 14, 2019 at 4:03 PM

      Hi Katja! Thanks so much for all your tips! I love your golden version with berries — perfect. I’m impressed that you made the frosting with a hand mixer, that is no joke! Glad it worked out. So glad you loved it 🙂

      Reply
  50. Lauretta Shokler says

    August 4, 2019 at 10:27 AM

    1 star
    This is a strange and somewhat challenging recipe. I’ve been baking for years, so I’m willing to be challenged, but it needs to produce a better than average outcome. Unfortunately, the cake smells like beer bread when it first comes out of the oven, and it has a mealy texture. I also found that the edges kept collapsing. The frosting came out very liquidy , so I had to thicken it just to be able to spread it We were hoping to use this recipe for one of my daughter’s wedding cakes, but have decided to find something else. I like the concept, but that was about it.

    Reply
    • Olivia says

      August 6, 2019 at 5:30 PM

      Hi Lauretta, sorry to hear you had trouble with this one. It’s a common recipe formula, only using champagne instead of milk. The cake will smell and taste strongly of champagne given that it’s the main liquid in the batter. This is not to everyone’s taste. You could use half milk half champagne if you’d like to tone down the flavour.

      The crumbly texture is likely due to overmixing the cake batter. This can happen when coloring any cake batter. I sometimes recommend adding color during the butter creaming stage to prevent any possible overmixing. The frosting being liquid could be due to a few reasons — my Swiss Meringue buttercream post goes over all the tips and troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  51. Julie Catt says

    July 7, 2019 at 12:30 AM

    1 star
    I am not a novice baker, so I was surprised this cake came out very flat.—about the size of large pancakes.. No, nothing was wrong with the baking powder. I was going to take this cake to my best best friend’s birthday party, but I can’t take it now. Have to start all over with a different recipe. This recipe was a complete flop and a total waste of my time.

    Reply
    • Olivia says

      July 10, 2019 at 5:02 PM

      Hi Julie! Sorry to hear you had trouble with this one. Did you use the correct size pans? If so, overmixing can lead to dense and flat cakes and can happen when coloring the batter.

      Reply
      • Julie Catt says

        July 11, 2019 at 12:22 PM

        Yes, I had the 6” pans and don’t believe I overmixed. Since I’m determined and don’t give up easily, I made the entire recipe over—exact same result. At least the taste was there.

        Reply
        • Olivia says

          July 11, 2019 at 1:27 PM

          The layers aren’t super tall, but they should be about 1 1/4″ or so. Glad you liked the flavour!

          Reply
  52. Katlyn Renee says

    June 22, 2019 at 6:17 PM

    4 stars
    Really a beautiful cake in texture and flavor. I chose to turn this into cupcakes for a shower I was attending. I chose to use Korbel Sweet Rosé.

    Reply
    • Olivia says

      June 25, 2019 at 9:34 AM

      Thanks Katlyn! I’m so happy you liked it!

      Reply
  53. Lola says

    April 26, 2019 at 7:19 AM

    5 stars
    Hi Liv,

    Many thanks for this recipe. I made this 2 days ago and it was really lovely, i cant fault it at all and everyone enjoyed.

    Reply
    • Olivia says

      April 26, 2019 at 1:13 PM

      Hi Lola! So glad everyone loved it 🙂

      Reply
  54. Mallory says

    April 24, 2019 at 8:08 AM

    Hi!

    This cake is beautiful and I plan on making it for a mothers day lunch that I’m doing with my mom, grandma and sister-in-law. It’s stunning! Weird question . . . . where did you get those gorgeous speckled plates?

    I’m looking for some cute dessert place to spruce up dessert.

    Reply
    • Olivia says

      April 26, 2019 at 1:08 PM

      Hi Mallory! I’m so happy you’re going to try this! I got the plates at Anthropologie. It doesn’t look like they have the same ones anymore, but they have some very pretty options! https://www.anthropologie.com/kitchen-side-plates

      Reply
  55. Jashini N Sanmugam says

    April 11, 2019 at 2:06 PM

    Hi there! I am making this cake for my girlfriends wedding shower, the catch is there are almost 45 guests attending. I was originally going to make the 6in, 10in and 12 in versions of these cakes but now I am curious if I can turn this recipe into cupcakes. I am envisioning the 6inch cake and then cupcakes surrounding it with the pink and white alternating? Do you have any thoughts about cupcakes?

    Reply
    • Olivia says

      April 12, 2019 at 2:24 PM

      Hi Jashini! You can totally make this into cupcakes! All you need to do is adjust the baking time. Start checking at about 15mins.

      Reply
  56. Dana Bradley says

    April 9, 2019 at 1:31 PM

    If covering with fondant icing, how far ahead could I make this cake?

    Reply
    • Olivia says

      April 12, 2019 at 2:18 PM

      Hi Dana! I’m not sure as I don’t work with fondant much these days.

      Reply
  57. Toni says

    February 26, 2019 at 1:25 PM

    Hi… I just made the cake for the first time. I used 6 inch pans and cake strips. My question… how tall should each cake be? My layers are not even one inch! Help!,,

    Reply
    • Olivia says

      February 27, 2019 at 3:41 PM

      Hi Toni! The layers aren’t super tall, they should be just over 1″ in height. Be sure to not overmix your batter as that can cause denser and shorter cakes!

      Reply
      • Toni says

        February 27, 2019 at 3:51 PM

        That’s probably what I did! After each addition of egg white… is it a quick mix?
        Thanks again😊

        Reply
        • Olivia says

          March 1, 2019 at 9:50 AM

          You want to give it a good mix after adding each white, but once you start adding the flour you want to mix until just incorporated.

          Reply
  58. Jashini Sanmugam says

    February 17, 2019 at 8:20 PM

    Thank you so much for this fun and stunning cake recipe. I read your entire blog including the Swiss meringue and the end result was perfect. I am in no way a professional baker but multiple people have asked if I am. Thank you for sharing! This cake is for my sisters birthday and I am also making this for a wedding shower.

    Reply
    • Olivia says

      February 18, 2019 at 3:36 PM

      Hi Jashini! Thanks so much for the great feedback! I’m so glad you liked it 🙂

      Reply
  59. Catherine says

    January 31, 2019 at 1:21 PM

    5 stars
    Hi Liv

    I’ve made this cake on two or three occasions (my mom’s 60th/my 30th birthday, Easter…) and it has always been amazing. I’m a very skilled baker, but I am not a professional. There is a chance that I might be making my own wedding cake next year (depending on what venue we pick and if I can use it the day before the wedding, and on what facilities the venue has). We’re having a small wedding with around 50 people. Correct me if I’m wrong, but I think I’d need to make two or three tiers. In that case, what size baking tins would I need for each tier? Have you got the proportions for the recipe to hand? If not, I’ll calculate the recipe for the bigger tiers myself.
    By the way, the only thing I do differently is use more champagne and put sliced strawberries between the layers. I don’t like pink, so I make a gold strawberry champagne cake instead. Everyone loves it!
    By the way, we’re having a 1920’s themed wedding, so I’m going to try and decorate it art nouveau/Gatsby style.

    Reply
    • Olivia says

      February 1, 2019 at 1:42 PM

      Hi Catherine! So glad to hear you like this recipe and congratulations on your upcoming wedding! Here’s a couple sites that might help:

      To figure out how many servings per cake: https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
      To convert pan sizes: https://www.joyofbaking.com/PanSizes.html

      How many tiers you make depends on the size of each of them. Just a matter of preference. I would go for 2 tiers for ease if you’ve never made a tiered cake before. Be sure to support the tiers properly!

      I love the addition of more champagne and strawberries! A perfect pairing. Let me know how it goes and definitely send pics along!

      Reply
  60. Karen Frederick says

    January 18, 2019 at 8:40 PM

    5 stars
    I have never made a “fancy” cake or even made a cake from scratch, yet after reading your detailed explanations I was able to make this cake today! THANK YOU! Your tips on making SMB were very helpful too. Your Pink Champagne Cake is delicious. I am looking forward to making more of your recipes. Thank you, thank you, thank you!

    Reply
    • Olivia says

      January 19, 2019 at 5:48 PM

      Yay! So happy to hear that Karen! I’m so glad you liked the cake and I can’t wait to hear what you try next 🙂

      Reply
  61. Lauren says

    January 11, 2019 at 11:42 AM

    Can I use cake flour instead of ap flour?

    Reply
    • Olivia says

      January 14, 2019 at 3:47 PM

      Hi Lauren! Yes, that will work fine.

      Reply
  62. Christine Brumfield says

    January 4, 2019 at 4:57 PM

    5 stars
    This was a delicious change for a cake flavor!! I actually added orange juice with the champagne to give the cake a “Mimosa” flavor… outstanding!! Also, after removing from oven I poked holes with toothpick and brushed a mimosa simple syrupy over entire cake!! Frosted after cooled… what a special treat!! Thanks for an easy yet elegant cake!!

    Reply
    • Olivia says

      January 5, 2019 at 3:38 PM

      Hi Christine! I’m so glad you liked this and omg I love the addition of orange juice and mimosa syrup! I will have to try that next time 🙂

      Reply
  63. Haley says

    January 2, 2019 at 5:21 AM

    5 stars
    Loved this recipe! 😀 I tried it recently for my Jan 1st birthday (making my own birthday cake is kinda weird, but I had a lot of fun and it was a treat). It was delicious! There is just enough of the champagne flavor.

    Reply
    • Olivia says

      January 2, 2019 at 2:04 PM

      Hi Haley! So glad you liked the cake and Happy belated birthday!

      Reply
  64. Jacklyn says

    November 5, 2018 at 6:01 AM

    5 stars
    I hope your healthy recipes will include winter squash. I am addicted! See you soon and lots of love for 2018!

    Reply
  65. Jessica Fontenot says

    September 26, 2018 at 11:14 AM

    I know I am very late, but I wanted to tell you that you’re too hard on yourself regarding your photos of the cake. I usually look for recipes using Google images because I mostly know what I am LOOKING for. Yours was the first I clicked on because it is perfectly what I’m looking for. I will update this after I make it tonight!

    Reply
    • Olivia says

      September 27, 2018 at 1:59 PM

      Thanks so much Jessica! This was such a lovely thing to hear!! I hope you like it!

      Reply
      • Heather says

        October 8, 2018 at 12:46 PM

        Hello there! I’m planning on doubling the recipe and using three 8” pans. Should I double the icing batch as well?

        Reply
        • Olivia says

          October 9, 2018 at 2:43 PM

          Hi Heather! Yes, I would double the frosting as well. The layers will be a bit thinner in the 8″ pans.

          Reply
  66. Layla says

    September 21, 2018 at 9:19 AM

    3 stars
    Hi Olivia! Thanks for this recipe, and all the recipes on here! I made this cake last night using 2 8″ pans and ended up having to do two batches because of how thin the layers were. Do you think this is because I wasn’t using 6″ pans? Additionally I didn’t add any food coloring and the bottoms of my cakes had a really weird and uneven bake on them – think giraffe print. Do you think this was because of the bubbles in the champagne? Did you encounter anything like that?

    Reply
    • Olivia says

      September 27, 2018 at 1:39 PM

      Hi Layla! The cakes will be a bit thinner in two 8″ pans, they were about 1.5″ tall or so in my 6″. Bizarre about the uneven bake on the bottom! How do you prepare your pans for baking? It might have had something to do with that.

      Reply
  67. Lianne byrne says

    September 14, 2018 at 3:12 AM

    5 stars
    Looking forward to making this cake, was wonder would three 8inch cake tin work? Also could I make the buttercream without egg whites?
    Thanks

    Reply
    • Olivia says

      September 14, 2018 at 2:42 PM

      Hi Lianne! You’d need to double the recipe for three 8″ layers, or maybe even a bit more as I worry the layers would be too thin. You could use a different buttercream recipe, but this particular one has to use egg whites.

      Reply
      • Haley says

        January 2, 2019 at 5:20 AM

        5 stars
        I accidentally used 8 inch pans and it turned out too thin. It’s okay though, i made two more and it was perfect.

        Reply
  68. lindsay d. says

    September 9, 2018 at 1:03 PM

    hi,

    i’m making this for my friends’ birthday this wknd and i’m going out to buy pans, but i’m not sure how deep/high they should be. i see 6″ ones that are 2″ deep and 3″ deep–which did you use?

    thanks so much!

    Reply
    • Olivia says

      September 10, 2018 at 3:54 PM

      Hi Lindsay! For this recipe all you need is the 2″ tall ones, but 3″ will work just fine too!

      Reply
      • lindsay d. says

        September 10, 2018 at 6:17 PM

        thank you so much for replying–i’ll let you know how it works out! 🙂

        Reply
      • lindsay d. says

        September 17, 2018 at 10:36 AM

        5 stars
        it turned out great. my friends (the birthday girls) loved it, and i had fun making it!
        thank you!

        Reply
        • Olivia says

          September 20, 2018 at 2:08 PM

          So glad to hear that!!

          Reply
  69. Alaina says

    August 29, 2018 at 8:15 AM

    This cake is gorgeous. I am going to try to make it for a joint birthday party. I’m not that skilled and usually make box cakes, so I have a lot of questions…

    I think the biggest one is about the mixer. I have a stand mixer…in storage. I have a hand mixer…in storage. Deep in storage. How critical do you think it is to use a stand mixer? Should I grab a simple, new hand mixer, or would mixing by hand be ok? I’m sure you’re used to using a stand mixer but I’m curious if you have a sense of how detrimental it would be to the recipe to mix using other methods.

    My next question is about the vanilla. You list both vanilla and clear vanilla extract in the recipe. I am going to do my best to find these ingredients, but I don’t have time to order them online so I’m worried I won’t find them. What would be acceptable substitutes? I have vanilla bean paste, but I don’t plan to use that as the consistency is different. I assume I can use regular vanilla extract instead of clear, but my color won’t be as nice. Can I use vanilla extract (same amount) instead of vanilla if I can’t find it?

    I have never tried using even bake strips, but I plan to for this recipe because I want my cake to look amazing! I assume the baking temperature and times are with the strips. If I don’t end up finding them, how would I adjust the time and temperature?

    I think that’s everything. Thanks in advance for any help you can provide!

    Reply
    • Olivia says

      August 30, 2018 at 2:38 PM

      Hi Alaina! Re: the mixer, you definitely want to use *some* kind of mixer – not by hand. Ideally a stand mixer, specifically for the buttercream as it takes a long time for it to cool down. You can use a hand mixer to do this, but you’d be standing there for a while whipping the meringue. Doable, but not ideal 🙂

      Re: vanilla, you can use regular vanilla extract, but it will tint the color of the buttercream. You can always add a tiny bit of blue color gel to neutralize the yellow if you’d like it whiter.

      Re: the strips, baking temperature would be the same regardless. If you don’t use the strips, baking time may be a bit shorter.

      I hope this helps! Let me know how it goes 🙂

      Reply
      • Alaina says

        September 4, 2018 at 11:34 AM

        5 stars
        I ended up just getting a hand mixer – it did take forever. Glad I at least did that. I miss my stand mixer 🙁

        I was able to find clear vanilla extract. My icing was not white because of the butter, but I liked how it turned out with the sugar.

        The strips worked amazingly well. Glad I finally took the plunge.

        LOVE this recipe! The cake was delicious and I did my best to copy your exact decorations because it is so pretty. I just added a little bit of gold under the pink rosettes.

        Thank you so much for your tips. I read through all of the comments before starting and your responses were very helpful.

        Reply
        • Olivia says

          September 4, 2018 at 3:32 PM

          Yay! So glad to hear it worked out. As a tip, you can add the tiniest bit of violet color gel to the buttercream to neutralize the yellow and have it be more white.

          Reply
  70. Rayna Bolich says

    August 8, 2018 at 9:02 AM

    Thanks for taking the time to post this recipe, too bad it’s inaccessible for so many of us as 6” pans are not the normal size in many kitchens, myself included. I only have 9 and 8”, I’m not about to go buy three more cake pans for a recipe. Sorry, will be looking for a champagne cake recipe somewhere else.

    Reply
    • Olivia says

      August 10, 2018 at 11:13 AM

      Hi Rayna! Recipes can be converted to work with different sized pans. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  71. Juliëtte says

    August 3, 2018 at 4:31 AM

    Hi Olivia

    I’m thinking about making this cake for a baby shower, so I was wondering if I could use alcohol free champagne instead of regular champagne?

    – Juliëtte

    Reply
    • Olivia says

      August 3, 2018 at 2:38 PM

      Hi Juliëtte! Yes, I think that would work fine!

      Reply
  72. Sam says

    July 22, 2018 at 10:16 AM

    HA omg thank you for being so real about the sparklers! The first thing I thought when I saw them was wow that mustve been so hard to get them all lit at the same time. Last time I played with them I moronically had some cheesecloth down for a pretty effect only to realize that it will catch fire and ruin my backdrop!! Lesson learned!

    Reply
    • Olivia says

      July 24, 2018 at 9:34 AM

      Oh noooo! That sounds like something I would do!! haha

      Reply
  73. jennie says

    July 19, 2018 at 1:32 PM

    Hi Olivia,

    Could you please tell me what size the cups are for the ingredients.

    Thanks in advance.
    Jennie

    Reply
    • Olivia says

      July 21, 2018 at 9:11 AM

      Hi Jennie! My cups are 250ml.

      Reply
  74. Joycelyn S. says

    July 12, 2018 at 5:04 PM

    Hi! Has anyone had success doing a 10″ 3 layer cake? I want to do a stacked 2 tier cake, 10″ & 6″. I saw an earlier post where you said tripling the recipe to scale it to size for a 10″ might affect the structure of the cake. Is the possible effect on the structure from mixing it all in one batch or from baking in the larger pan or both? Would mixing 2 double recipes have less an affect on the structure of the cake?

    Reply
    • Olivia says

      July 18, 2018 at 8:13 AM

      Hi Jocelyn! The effect on structure is from mixing it all in one batch. This is just what I’ve heard though — that scaling a recipe up too much can cause this. I haven’t tried it myself! You can give it a try though 🙂 I hope that helps!

      Reply
  75. Donna Ingram says

    July 7, 2018 at 6:15 AM

    Hi Olivia – Baking these today, update to my last question:

    Sorry – Pastry flour – can I use pastry flour instead of all purpose?

    And – can I use 2 8” pans instead of 3 6″?

    Thanks!

    Reply
    • Olivia says

      July 10, 2018 at 9:25 AM

      Hi Donna! This is probably to late, but yes to both of those questions. The layers will be a bit thinner in the 8″ though.

      Reply
  76. Donna says

    July 7, 2018 at 6:13 AM

    Hi Olivia. Trying this cake today. Can I use cake flour instead of all purpose?

    Reply
    • Olivia says

      July 10, 2018 at 9:24 AM

      Hi Donna! Yes, that should work fine.

      Reply
  77. e says

    June 28, 2018 at 3:05 PM

    Hi! I have a request to make a 3-tiered pink champagne wedding cake. I have only made a champagne cake once, and it was quite soft and springy (which tastes delicious), but I have concerns about stacking 3 tiers. Do you think a champagne cake, particularly this recipe, could withstand the weight (obviously supported with dowels and cake boards)?

    Reply
    • Olivia says

      June 29, 2018 at 3:37 PM

      Hi Elise! I haven’t used this cake for stacking, but as long as it is well supported it should be fine. Be sure to not overmix the batter if adding coloring as that can make the cake more fragile.

      Reply
  78. Melissa says

    June 7, 2018 at 11:33 PM

    Hi Olivia! I LOVE this cake idea! I want to try this out, but do you think sparkling wine flavor (concentrate) is an okay substitute? If so, any idea on how much I’d use? Thanks! 💗

    Reply
    • Olivia says

      June 11, 2018 at 1:39 PM

      Hi Melissa! I’m not totally sure… I don’t know if I’ve heard of that! Do you dilute it in any way? If so I would dilute it to make 3/4 cup, then it should work fine 🙂

      Reply
  79. Chloe says

    June 5, 2018 at 2:40 PM

    Hello Olivia, your cake looks absolutely lovely. I have a few questions because I am catering a pink Champagne cake for a birthday. I am suppose to make a cake that will feed 20. I didn’t know what size your cake pans were but how many 9 inch cake pans do you think would feed 20 and how many times should i double the recipe? Thank you so much for this recipe and your time.

    -Chloe

    Reply
    • Olivia says

      June 5, 2018 at 4:33 PM

      Hi Chloe! My cake pans were 6″ per the details in the recipe. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  80. Nikki says

    June 3, 2018 at 8:49 AM

    Hi Olivia! Your cake looks so stunning and delicious! I just have a question, I want to make this for a birthday celebrant but I don’t drink wine and she does so it would be a perfect surprise for her. What brand of sparkling rose did you use if you don’t mind sharing? And is it also safe to be consumed by children coz there’s kids present at the party? I also would be using 3 8inch pans because that’s the only pan I have. I would double the recipe but I don’t know how long to cook it. And last one do you have the ingredients measured in grams coz I live in USA and I’m not sure if we do have the same measurement of cups? So sorry for lots of questions. Thank you so much in advance!

    Reply
    • Olivia says

      June 5, 2018 at 4:14 PM

      I believe this is the brand I used: https://www.crownwineandspirits.com/martini-rossi-asti-rose-750ml/ The alcohol will not fully cook out of the cake though, so I don’t know if I’d serve it to kids :\ And yes, double the recipe for three 8″ pans. Baking time should be relatively the same! If you click on Metric below the list of ingredients you can see the amounts in grams.

      Reply
      • Jeri says

        January 21, 2019 at 11:22 AM

        5 stars
        Hmmm, I was wondering the same thing about the alcohol cooking out. I was thinking about this for my daughter’s baby shower.

        Though I haven’t had this recipe, pink champagne cake is an old favorite of mine. A bakery in CA used to make it for every celebration at work. It was so good and so beautiful. They decorated it with pink “chocolate” curls covering the top.

        I’m going to search now for alcohol free champagne!

        Reply
        • Olivia says

          January 21, 2019 at 2:12 PM

          Good luck Jeri! Let me know if you find one 🙂

          Reply
  81. Lanny says

    May 10, 2018 at 7:58 AM

    Hi!

    I was so excited to make this cake as it looks beautiful and delicious. Unfortunately, my cakes were very thin according to my expectations. They were less than 1″ and I made sure not to over mix. Once I put in the food gel, I mixed for a few seconds and then just folded the color in. How thick were your cakes?

    Reply
    • Olivia says

      May 11, 2018 at 3:07 PM

      Hi Lanny! The layers should be about 1.25-1.5″ thick. Did you use 6″ cake pans? It’s tricky with coloring cake batter as it’s so easy to overmix it and overmixing causes thinner, denser layers :\

      Reply
  82. Victoria says

    May 5, 2018 at 5:02 AM

    5 stars
    Hello Olivia
    Omg your cake looks so lovely. I would like to try baking this cake for my mother. I would like to know if I may use red or white wine in place of pink champaign?
    May I also check if I am able to wrap the cake in fondant? Will it be too soft and collapse under the fondant?
    I Only have two 7″x 3″ pan. I guess I will have to bake it longer in lower temperature?
    Thank you for sharing. It’s so pretty.

    Reply
    • Olivia says

      May 7, 2018 at 5:03 PM

      Hi Victoria! You can totally use wine in place of champagne. I think fondant should work fine too! I recommend chilling the cake first so that the frosting firms up. For two 7×3″ pans, yes, bake it longer but at the same temp! 🙂 Let me know how it turns out.

      Reply
      • Victoria says

        May 9, 2018 at 1:20 AM

        Wonderful. Thanks Olivia, gonna try it this weekends 😘

        Reply
      • Mics says

        May 23, 2018 at 11:57 AM

        Hi there. Would it be possible for me to use Rose instead of champagne?

        Reply
        • Olivia says

          May 25, 2018 at 3:47 PM

          Yes for sure! That should work fine.

          Reply
  83. Brenda Borzykowski says

    May 1, 2018 at 2:41 PM

    5 stars
    Can I double the recipe for the champagne cake so I can use 3 9” pans?

    Reply
    • Olivia says

      May 3, 2018 at 4:49 PM

      Hi Brenda! I think the layers would be too thin, even if doubled. Do you have 8″ pans?

      Reply
  84. AShley says

    April 19, 2018 at 10:51 AM

    Do you think this would make 2 8” cakes instead of 3 6”?

    Reply
    • Olivia says

      April 20, 2018 at 2:12 PM

      Hi Ashley! I think the two 8″ layers would be a bit too thin. I suggest you 1.5x the recipe. You can adjust the Servings slider to 18 and that will show you the amounts to use.

      Reply
  85. chelle says

    March 25, 2018 at 12:17 AM

    can we use any other liquid than pink champagne and sparkling wine?

    Reply
    • Olivia says

      March 25, 2018 at 10:53 AM

      Hi Chelle! You can use milk or buttermilk also. What were you wanting to use specifically?

      Reply
  86. Kelly says

    March 21, 2018 at 10:58 AM

    4 stars
    For the gel and cake mixing, you say not to over mix it but to incorporate it, mine turned out more marbled colored than a nice clean pink color as yours turned out , any advice for next time ?
    Also, I mixed the sugar and the egg white together using a boiling pot of water and a glass bowl over it , I wasn’t able to put glass bowl into my stand mixer so i just put the mixture into my stand mixer , do you think this is why the meringue took a long while to stiffen up? Any other advice for next time for this pet as well? Thanks for your time

    Reply
    • Olivia says

      March 21, 2018 at 3:58 PM

      Hi Kelly! For the color, you can try adding some to the butter & sugar first and then a bit more at the end so you don’t have to worry about overmixing. Regarding the meringue, did it stiffen eventually? I know glass bowls don’t conduct heat as well as metal ones. I would suggest trying a metal one next time.

      Reply
  87. Julia says

    March 11, 2018 at 9:20 AM

    5 stars
    I made the recipe twice (for the cake) and it made 4 layers in 8″ pans. Since the layers were thinner I baked them for only 15 minutes. I did not double the frosting recipe and had enough for the thin layer between all the layers, the top, sides, and enough left over to do some decorations around the top and bottom edge of the cake. I thought it was the perfect amount.

    I also used 4 drops of red food coloring instead of the fuscia gel (per cake recipe) and 2 drips in the frosting recipe and got a nice light pink color.

    Reply
    • Olivia says

      March 11, 2018 at 3:56 PM

      Hi Julia! Thanks for all your tips and modifications. So glad you liked it! 🙂

      Reply
  88. Lindsay says

    February 15, 2018 at 10:12 PM

    5 stars
    This cake recipe was fan-freaking-tastic! I used a 7” pan and 1.5x the cake recipe but made the frosting as is. It worked out great. I wish I could add a picture. I’ll be making this for years to come:)

    Hey Olivia, just as I was about to post this I saw your About Olivia. Thought I’d let you know I’m writing this from down the road in Abbotsford. Keep up the good work!

    Reply
    • Olivia says

      February 16, 2018 at 11:37 AM

      Hiiiii! Always so nice to “meet” a local. I’m in PoCo! I am so happy you liked this cake!! Please email me a pic, I’d love to see it 😀

      Reply
  89. Jonalisa says

    February 6, 2018 at 2:49 PM

    5 stars
    I like the look of the edible glitter too, but I take a mortar and pestle to it to make the glitter into a powder. Still sparkles wonderfully, but it is much easier to eat!

    Reply
    • Olivia says

      February 9, 2018 at 9:53 AM

      Ohh that’s a great idea! Thanks for the tip 🙂

      Reply
  90. Lisa says

    February 5, 2018 at 11:05 AM

    4 stars
    I’ve been wanting to try this recipe and decided to this past weekend for a small dinner party. The cake smelled fantastic! Alas, in my haste to make up the batter I over mixed and had thin layers. I forged ahead with icing and assembly, and though my cake was little, it was tasty. Thank you for another fun recipe.

    Reply
    • Olivia says

      February 5, 2018 at 3:47 PM

      Hi Lisa! Sorry to hear about the thinner layers 🙁 Glad it still tasted good though!! 🙂

      Reply
  91. Lisa says

    January 31, 2018 at 9:53 AM

    After reading the ingredient list and instructions, the sparkling wine amounts differ. I read 1-2/3 cups. Can you clarify?

    Reply
    • Olivia says

      January 31, 2018 at 10:04 AM

      Hi Lisa! I’m not sure where you see 1-2/3 cups? The total for the sparkling wine is 3/4 cup.

      Reply
  92. Meagan says

    January 16, 2018 at 10:58 AM

    5 stars
    As a New Years Eve baby, this was the perfect cake to make for my birthday. My whole family loved it! The color was fantastic, the flavor was light, and the cake was moist.

    Reply
    • Olivia says

      January 16, 2018 at 2:12 PM

      Hi Meagan! So happy to hear that everyone loved it! Happy belated birthday 🙂

      Reply
      • Meagan says

        January 25, 2018 at 8:50 AM

        Thank you! Happy New Year 🙂

        Reply
  93. Jordan says

    December 30, 2017 at 2:19 PM

    This cake is so yummy! I tripled the recipe for an 8″ 3-layer cake and it came out perfect!

    Reply
    • Olivia says

      December 31, 2017 at 1:04 PM

      Hi Jordan! So glad you liked it. Thanks for the info on tripling the recipe too!

      Reply
  94. Michele says

    December 29, 2017 at 10:36 AM

    Do you think prosecco would be okay or would that be too sweet? Thanks!

    Reply
    • Olivia says

      December 31, 2017 at 12:58 PM

      Hi Michele! I think that would work just fine. Let me know how it turns out!

      Reply
  95. Kristina Belyea says

    September 21, 2017 at 8:23 AM

    5 stars
    I am not sure what you mean by the hot water bath… help! haha 🙂 i am making these as cupcakes (sigh but brides request) for a wedding next week (she asked certain guest to make dessert – this would have be fab as a cake)

    When whisking – you are just hand whisking?

    thanks so much! i have never made frosting this way before.

    Also any tips on making it so that the cupcake doesn’t stick to the liners?

    Much thanks!!

    Reply
    • Olivia says

      September 23, 2017 at 4:22 PM

      Hi Kristina! Sorry for the delayed reply. Sorry I wasn’t clear, basically what I meant is to create a double boiler (http://bakingbites.com/2009/09/how-to-make-a-double-boiler/). Just make sure the bottom of the bowl isn’t sitting in the water, but just getting heat from the steam. I whisk by hand. It’s about 2-3mins of whisking. I hope that helps! And I hope you like this frosting. It’s so silky smooth and delicious!

      I’m not sure what you mean about the cupcakes sticking to the liners… aren’t they supposed to?? I don’t make a lot of cupcakes! Haha.

      Reply
  96. magali Lee says

    August 15, 2017 at 8:31 PM

    5 stars
    This recipe was so easy to follow! One question though, my layers turned out super thin, is there anything to remedy that?

    Reply
    • Olivia says

      August 16, 2017 at 5:08 PM

      Hi Magali! Sorry to hear about the thin layers 🙁 Did you use the correct pan size? 6″? The layers should be about 1 to 1.5″ thick or so. If they were thinner than that then perhaps your baking powder is expired? Or the batter was overmixed? 🙁

      Reply
  97. Kalie says

    August 2, 2017 at 9:36 PM

    Ok, so I saw someone was using 3 8″ pans and you said to double the recipe but what about 3 10″ pans? I am actually thinking about using this to make a small 3 tier wedding cake made of 6″,8″, and a 10″ tri-layered cakes.

    Reply
    • Olivia says

      August 3, 2017 at 2:33 PM

      Hi Kalie! Using this a a guide (http://www.joyofbaking.com/PanSizes.html) I would 3x the recipe for 10″ pans. Scaling it up that much might affect the overall structure of the cake though. Just something to keep in mind if you try it. Let me know how it turns out!

      Reply
      • Joycelyn S says

        July 10, 2018 at 8:32 PM

        Did anyone ever have success with a 3 layer 10″ cake? When you said scaling up that much (tripling the recipe) might affect the structure of the cake, it that just with mixing it all together or also baking with the appropriate quantity of batter in the larger pan? I’m wondering if I separately mixed 2 double batches & baked it in the 10″ pan would that nullify any potential negative effects on the structure?

        Reply
  98. Savilla says

    July 31, 2017 at 1:20 PM

    Hi Olivia! I am planning on making this for a friend’s 30th, and I don’t want it to be pink. I’m planning on using whole eggs and regular asti champagne in two 9 in round pans (that’s all I have). Would you recommend 3 whole eggs?

    Reply
    • Olivia says

      July 31, 2017 at 4:26 PM

      Hi Savilla! I think the cake layers will be too thin in 9″ pans :(. Even in two 8″ they are a little thinner than you see here. If you plan to use two 9″ I would 1.5x the recipe. I would use two whole eggs in the regular recipe or three if you 1.5x the recipe. I hope that helps!

      Reply
  99. Alexa Ann says

    July 20, 2017 at 12:49 PM

    5 stars
    Can you replace butter with some sort of oil in the cake?

    Reply
    • Olivia says

      July 20, 2017 at 4:35 PM

      Hi Alexa Ann! Not in this particular recipe, I wouldn’t. Are you not able to have butter?

      Reply
  100. Lillian says

    July 8, 2017 at 9:09 AM

    5 stars
    I made this cake for my anniversary and It was DELICIOUS! I just added a little strawberry compote inbetween the layers, but that cake was delicious! I ate it all by myself! Great Recipe! Thank you😍😊

    Reply
    • Olivia says

      July 8, 2017 at 9:46 AM

      Ohhh I love your addition of strawberry! It would go so well. Glad you liked it! 🙂

      Reply
  101. JoAnna says

    June 24, 2017 at 2:33 PM

    Hi Olivia,

    I would like to make this recipe as cupcakes and wanted to know if you have an estimate of what the yield would be for one recipe?

    Reply
    • Olivia says

      June 28, 2017 at 2:53 PM

      Hi JoAnna! So sorry for the delay, I’ve been travelling. I haven’t ever made these as cupcakes so can’t be completely sure…as a guess I’d say maybe 18 or so depending on size? Sorry I can’t give a more accurate estimate. If you try them, let me know!

      Reply
      • Julia says

        May 5, 2018 at 4:02 PM

        5 stars
        I doubled the recipe and it made 24 too big cupcakes. Would estimate about 30-32 for the double and 15-16 for one batch.

        Reply
        • Olivia says

          May 7, 2018 at 5:04 PM

          Awesome, thanks so much for the info!!

          Reply
  102. Kelsey says

    June 22, 2017 at 10:12 AM

    5 stars
    I just made this cake and it is FANTASTIC! Your instructions were super easy to follow, and everything turned out great. I’ve never made frosting this way, and I don’t think I’ll ever make it differently – so smooth, light, and delicious (not too sweet like many other buttercream frostings). I did accidentally use salted butter in the frosting, and it tasted way too salty, so I added a few tablespoons of powdered sugar and thankfully that fixed it.

    Reply
    • Olivia says

      June 22, 2017 at 1:56 PM

      Yay! So happy to hear that it worked out for you 🙂 I LOVE meringue frostings — a bit more work, but totally worth it!

      Reply
  103. Ami says

    May 31, 2017 at 4:57 AM

    Hi, am making this for my mums 60th on weekend but like comment before I am a little time poor so will need to make layers and freeze and then buttercream the night before. My question is, when you say wrap in cling wrap and freeze, do u do while still warm straight away or do you wait til room temperature?
    Also wanting a dramatic cake should I double the mix? I’m using 20cm pans

    Reply
    • Olivia says

      May 31, 2017 at 8:41 AM

      Hi Ami! I wrap the layers once they are cooled. It’s ok if they’re still slightly warm to the touch though — helps lock in that moisture! And yes, double the recipe for three 20cm pans. Let me know how it turns out! 🙂

      Reply
  104. Clair says

    May 19, 2017 at 8:54 AM

    Hello,
    i would like to make this recipe for my sister’s bridal party. Is it possible to make the buttercream a day before and preserve it? Should I make the cake the same day or could it be done the day before?
    Thank you in advance and congratulations on everything!

    Reply
    • Olivia says

      May 23, 2017 at 8:22 AM

      Hi Clair! You can bake the cake layers in advance if you like. I often do so with mine and wrap them tightly in plastic wrap and freeze them. The frosting can be made in advance too. Be sure to refrigerate it though and re-whip it once you get it back to room temperature.

      Reply
  105. Danielle Sosa says

    May 17, 2017 at 2:52 PM

    Hi Olivia! I was wondering if you had any thoughts on what other kind of frosting might go well with this, as I am not a huge fan of buttercream ( I know I’m a weirdo) I make a delicious cream cheese frosting with cream cheese and a lot of heavy whipping cream, and I love chocolate and white chocolate ganache, do you think something like that would work? I’ve never had champagne cake so I don’t know what flavors would work well with it! Thanks <3

    Reply
    • Olivia says

      May 23, 2017 at 8:26 AM

      Hi Danielle! I totally think cream cheese would work as long as it’s firm enough. I have a good recipe you can check out here:
      http://livforcake.com/2017/04/blueberry-banana-cake.html
      I think a white chocolate ganache would work well too 🙂 Let me know what you decide and how it turns out!

      Reply
  106. TrishKnits says

    May 12, 2017 at 12:50 PM

    I made this cake for a birthday dinner for two girlfriends. The photos give the impression that the recipe would result in a relatively tall 3-layer cake. However, I found that a single batch of batter wasn’t going to result in very thick layers, especially after levelling, so instead I made the recipe twice and baked two 6″ layers per batch, which resulted in a beautiful and dramatically tall, 4-tiered cake. Also, I used a pink champagne infused simple syrup (⅓ cup each of white sugar, water and champagne) to moisten the layers when assembling and my go-to vanilla buttercream frosting – but your recipe does looks great. 🙂

    I must say that the fragrance of pink champagne baking is so yummy! I’ll come back to report on what the birthday girls and other guests say after they taste it! Thanks. <3

    Reply
    • Olivia says

      May 15, 2017 at 8:56 AM

      Hi Trish! Thanks for your tips and feedback. I love the idea of a champagne infused syrup! Regarding the size of the layers, I just had a lightbulb moment because Nathan (comment above yours) also mentioned his layers were thin. I actually use Evenbake strips (http://livforcake.com/2014/09/flat-top-cakes.html) to make sure my layers bake up flat, so I don’t have to level them at all. This means they are even and taller all around – should be about 1-1.5″ thick. Totally works as two 6″ layers instead though, and I’d love to see your super tall 4 layer cake! I hope everyone liked it 🙂

      Reply
  107. Nathan says

    May 11, 2017 at 4:39 AM

    3 stars
    This is the first cake that has repeatedly given me issues. It hasn’t risen properly in 6 attempts. I’ve tried doubling the baking powder, I’ve tried self-raising flour, I’ve tried self-raising flour with baking powder, all without luck. Baking powder was brand new. Thoughts?

    Reply
    • Olivia says

      May 15, 2017 at 9:00 AM

      Hi Nathan! I’m so sorry, I thought I replied to this last week!! 🙁 So strange about your issues with this recipe. Do the layers really not rise at all? How tall are they when they come out and do they dome to the point where you need to level them? (See comment below from Trish). I use this recipe all the time (or versions of it, but basically the same ratios) and never have issues. They layers aren’t super tall — but should be 1-1.5″ or so. You could try adding a bit of baking soda (1/2 tsp) and see if that helps?

      Reply
      • Nathan says

        May 15, 2017 at 2:15 PM

        Thanks for replying Olivia. I’ll try some baking soda next time.

        I used a flour nail so I didn’t get much done and the layers were around half to 3/4 of an inch. I was guessing because it didn’t rise they were also more dense.

        I can confirm Champagne simple syrup is awesome, been doing it a while – though I doubt the alc cooks out, maybe it does.

        If soda doesn’t fix it I’ll just have to multiply the recipe.

        Reply
        • Olivia says

          May 15, 2017 at 2:38 PM

          I’ve actually increased the amounts in my more recent “white” cakes to yield taller layers overall. You can try using the cake recipe from here, minus the Kahlua and swap the buttermilk for champagne:
          https://livforcake.com/kahlua-cake/
          Actually, it might be easier if I just post the measurements:
          2 1/4 cups all-purpose flour
          2 tsp baking powder
          3/4 tsp salt
          3/4 cup unsalted butter room temperature
          1 1/2 cup granulated sugar
          5 large egg whites room temperature
          1 1/2 tsp vanilla
          1 cup pink champagne or sparkling wine room temperature
          Let me know what you end up trying and how it goes!

          Reply
  108. Sheila says

    April 16, 2017 at 7:30 AM

    Hello,

    I dont bake often and only own two cake pans, one is 8 inches another is 6″ and both are a bit taller than the standard ( 3″). They make for a small tier cake in my imagination 🙂

    Should i go out and buy another pan for this recipe or am i good to try this in two, different sized pans. I’ve had a ‘too small pan’ baking disater already that i’d like to avoid repeating.

    Thanks in advance.

    Reply
    • Olivia says

      April 16, 2017 at 5:03 PM

      Hi Sheila! I think your pans should work fine, but the baking time will differ between them, so just keep that in mind 🙂

      Reply
  109. Nadine says

    April 14, 2017 at 9:56 PM

    Hi thanks for the recipe. I have just made it – still to try the cake but the buttercream seemed too runny. There is no way I could pipe it. Do you know what I have done wrong? It was stiff until I added the butter. Thanks.

    Reply
    • Olivia says

      April 16, 2017 at 5:18 PM

      Hi Nadine! If the meringue was stiff when you added the butter then either 1) your meringue was too warm still and melted the butter or 2) your butter was too soft. Either way though, sticking it in the fridge for 20mins and re-whipping should fix it 🙂

      Reply
  110. Avery says

    April 7, 2017 at 8:42 PM

    Could this be made completely ahead of time and frozen? If that’s possible, do you know how long a cake that size would take to defrost? Thank you!

    Reply
    • Olivia says

      April 9, 2017 at 9:59 AM

      Hi Avery! I’ve never frozen an whole cake before but, in theory, yes, that should work! My guess would be 5-6 hours at room temperature to defrost. I hope that helps!

      Reply
  111. Lauren says

    April 7, 2017 at 7:11 PM

    5 stars
    How many cupcakes do you think this would make? I’m making this recipe for a friend’s baby shower tomorrow and I want to make sure I have enough for everyone 🙂 thanks in advance!

    Reply
    • Olivia says

      April 9, 2017 at 10:00 AM

      HI Lauren! Sorry for the delayed reply. MY guess would be maybe around 16 cupcakes?

      Reply
      • Ericka says

        February 1, 2018 at 6:16 PM

        If I made this into cupcakes, how long would I bake them for? Thank you!

        Reply
        • Olivia says

          February 5, 2018 at 3:29 PM

          Hi Ericka! Start checking them at 15mins or so. Let me know how they turn out!

          Reply
  112. Kim says

    March 17, 2017 at 7:31 AM

    Maybe I’m reading the directions wrong but do I add the champagne to the egg/butter mixture? When it says alternate between flour mixture and champagne, it seems the champagne is still alone, in which case when do I add the eggs/butter mixture?

    Also, what does it mean when you refer to a toothpick to add the color gel????

    Reply
    • Olivia says

      March 17, 2017 at 8:39 AM

      Hi Kim! You alternate adding the flour and champagne to the butter mixture. For the color gel – I stick a toothpick in it to grab a bit of color then dip the toothpick in the cake batter/frosting to transfer the color. I hope that helps!

      Reply
  113. Linda says

    March 15, 2017 at 7:24 PM

    Your cake looks gorgeous! Great photo shoot. I made this for my son’s wedding rehearsal dinner. Unfortunately the layers we’re extremely thin even though I used 6″ cake pans. I was very disappointed; Mine did not look anything like your photos. Perhaps I should have doubled the recipe. I ended up using a different cake recipe.

    Reply
    • Olivia says

      March 17, 2017 at 8:44 AM

      Hi Linda! I’m so sorry to hear about your layers!! 🙁 They should be about 1-1.5″ thick. They’re not super tall layers, but they should not be extremely thin :\

      Reply
  114. Sandy says

    March 12, 2017 at 1:27 PM

    5 stars
    Hi. I’ve made this cake two times and it’s delish. I want to try making it with our champagne is that possible. Can I just omit it or do I have to substitute it with something else? Hoping to make this cake thus afternoon.

    Reply
    • Olivia says

      March 12, 2017 at 1:45 PM

      Hi Sandy! I usually make this recipe with buttermilk, so I would use that in place of the champagne. Or regular milk if you don’t have buttermilk handy, but I love it with buttermilk myself!

      Reply
  115. Joyce says

    March 10, 2017 at 12:17 AM

    4 stars
    The photos look stunning, which motivated me make the cake today.
    The texture is great, but somehow the cake tasted a little plain…more like a flavorless butter cake. =(

    Do you think it is the pink champagne?! I used a Rosé.

    Reply
    • Olivia says

      March 12, 2017 at 1:20 PM

      Hi Joyce! That is super weird as I thought mine almost tasted *too much* like champagne, hmm. The stuff I used was a sparkling rosé.

      Reply
      • Joyce says

        June 5, 2017 at 3:05 AM

        5 stars
        Thanks for the reply! I think it might be the selection of champagne.
        Will def. give it another go with sparkling rose! =D

        Reply
        • Olivia says

          June 6, 2017 at 4:28 PM

          Good luck! Let me know how it goes 🙂

          Reply
  116. Antionette Henry says

    March 9, 2017 at 7:42 PM

    Hi the cake looks delicious! Can I make cupcakes using the exact recipe? Thank you!

    Reply
    • Olivia says

      March 12, 2017 at 1:20 PM

      Hi Antionette! This should turn out fine as cupcakes. let me know how you like it!

      Reply
  117. Chelsea Talley says

    March 8, 2017 at 10:27 AM

    Hi Olivia,

    I plan on making this for a bridal shower next weekend, but wanted to know if I could make the icing a head of time? I was actually thinking of making it this weekend, but didn’t know if it would hold till next weekend. What are your thoughts/advice?

    Thanks!!

    Reply
    • Olivia says

      March 8, 2017 at 2:45 PM

      Hi Chelsea! In theory, the frosting *should* be fine if you refrigerate it until the following weekend then bring it back to room temperature. You’ll need to rewhip it and it may separate a bit, in which case, just keep whipping. There is a small chance it will turn into something that looks like curdled soup (lol, lovely right?). I had this happen to me once and thought it was a lost cause but I managed to save it! Turns out the frosting was still a bit too cold when I went to whip it which is what caused the issues. I grabbed my hair dryer (for real) and heated the side of the bowl a bit while it was mixing. Then I walked away for 5 mins and hoped for the best. Miraculously, it came back together into the most perfect fluffy frosting! Sorry, that was some major rambling…in short, it will work, you might just need to get it to be pretty again once you thaw :). I hope that helps! Let me know how it goes 🙂

      Reply
  118. Ale says

    February 28, 2017 at 1:08 PM

    Hi Olivia!

    This recipe looks amazing, and the cake came out beautifully! I’m excited to make this for my friend’s birthday. I have a question though. I only have two 9in cake pans. I noticed your comment to Q said to make 1.5x the recipe. I’m having trouble converting how much pink champagne I would need, as well as the amount of egg whites.

    Could you help me out? Thanks!

    Reply
    • Olivia says

      March 1, 2017 at 8:30 PM

      Hi Ale! If you 1.5x the recipe it’s about 1 cup + 2 Tbsp of champagne and 4.5 egg whites (135g). I hope that helps!

      Reply
  119. Caity says

    February 22, 2017 at 1:13 PM

    5 stars
    Hey! Love this cake, about to make it honestly haha room temp or cold champagne for this? Thanks!

    Reply
    • Olivia says

      February 24, 2017 at 1:51 AM

      Hi Caity! Sorry for the delayed reply… room temp is best!

      Reply
  120. Stephanie says

    February 22, 2017 at 10:52 AM

    Hi Olivia! I’d like to make this cake for a tasting. I have 5″ rounds and only need two layers for the tasting. Do you think making a half recipe would be sufficient for 2 5″ layers?

    Reply
    • Olivia says

      February 24, 2017 at 1:54 AM

      Hi Stephanie! Changing pan size is always a challenge and I’ve never made smaller than 6″… The layers are fairly thin in general, so I would recommend 2/3 of the recipe for ease of reducing it. Should work fine!

      Reply
  121. Cindy Rodriguez says

    February 21, 2017 at 3:06 PM

    5 stars
    This is absolutely gorgeous! I can’t wait to try this out and of course, it always gives me an excuse to have a little bubbly.

    Reply
    • Olivia says

      February 22, 2017 at 3:46 AM

      Thank you! I hope you like it 🙂

      Reply
  122. Fatima says

    February 19, 2017 at 6:09 PM

    5 stars
    Hi! One question. When you do the buttercream who do you mix the egg whites until the are nougat point or just mix a little?

    Reply
    • Olivia says

      February 20, 2017 at 3:03 PM

      Hi Fatima! I’m not totally sure I understand your question — you whip the egg whites until they are stiff and glossy and then add the room temperature butter 🙂

      Reply
  123. Rebecca Blackwell says

    February 16, 2017 at 2:10 PM

    A cake that tastes like champagne is SO my kind of recipe! And it’s so pretty I can hardly stand it. I think this cake might just make an appearance at our house on Mother’s Day. Thank you so much for sharing it!

    Reply
    • Olivia says

      February 18, 2017 at 10:29 PM

      Hi Rebecca! I hope you try this one. Please let me know how you like it!! 🙂

      Reply
  124. Jeanne Chappell says

    February 9, 2017 at 12:09 AM

    I want to make this for my daughters next birthday in July, it looks so beautiful.

    Reply
    • Olivia says

      February 10, 2017 at 2:04 AM

      Thanks so much Jeanne! I hope you like it 🙂

      Reply
  125. Patti says

    January 31, 2017 at 3:53 PM

    I would love to try this! What is the best champagne or sparkling wine to use? I also plan on a strawberry cream cheese icing.

    Reply
    • Olivia says

      February 1, 2017 at 9:29 AM

      Hi Patti! I’m not an expert on sparkling wine or champagne, but this is the one I used: http://www.martini.com/content/martini/us/en-us/home/products/martini-rose.html
      Strawberry cream cheese frosting would go really well with this cake! Let me know how you like it 🙂

      Reply
  126. Renee says

    January 30, 2017 at 1:05 PM

    Can’t wait to make this for my sister-in-law’s birthday in April! Pink & bubbles are her thing! Non cake-related, where did you get the gorgeous dessert plates?

    Reply
    • Olivia says

      January 30, 2017 at 1:47 PM

      Thanks Renee! I hope you like it 🙂 I got the plates at Anthropologie.

      Reply
  127. Q says

    January 23, 2017 at 9:35 AM

    Do you think that I could do this recipe, but use two 9 inch cake pans instead of three 6 inch cake pans?

    Reply
    • Olivia says

      January 23, 2017 at 2:12 PM

      Hi there! I think the layers would be too thin — they’re already fairly thin as it is! for two 9″ I would 1.5x the recipe.

      Reply
      • Q says

        January 23, 2017 at 2:36 PM

        Thank you! I will try that!

        Reply
      • Q says

        January 23, 2017 at 3:00 PM

        Also, should I sift the flour and baking soda before mixing?

        Reply
        • Olivia says

          January 23, 2017 at 3:04 PM

          I don’t bother sifting, but I do whisk them together well.

          Reply
  128. Sandy H says

    January 21, 2017 at 10:10 AM

    Gorgeous! Laughing at the photo shoot mental images, but the pics are wonderful. As soon as I saw the photo, I knew I was going to have to attempt this beauty!

    Reply
    • Olivia says

      January 21, 2017 at 11:08 AM

      Thanks Sandy! I hope you like it 🙂

      Reply
  129. Samantha says

    January 14, 2017 at 2:09 PM

    How long would you suggest baking for cupcakes? 🙂 this cake looks absolutely lovely!

    Reply
    • Olivia says

      January 14, 2017 at 2:39 PM

      Thanks Samantha! I would suggest 15-20mins for cupcakes 🙂 Let me know how they turn out!

      Reply
  130. Nila @ The Tough Cookie says

    January 13, 2017 at 12:54 PM

    Hi Olivia, I LOVE the look of this cake! The pink color is beautiful! And don’t worry about the photos, they look great. I ALWAYS struggle with white on white photos. My white backgrounds always come out gray and whatever white food I’m photographing just turns into one white blob! But your cake looks amazing 😉

    Reply
    • Olivia says

      January 13, 2017 at 2:17 PM

      Thanks so much Nila! I have that problem too with the grey backgrounds, so frustrating! I’m glad the pics still look ok though! 🙂

      Reply
  131. Hannah says

    January 8, 2017 at 1:41 PM

    THANK YOU! This recipe was super detailed and easy to follow- the cake tasted SO GOOD and was a huge hit. Several friends asked for the recipe and I shared your site- my NEw Years resolution is to bake more and this was the perfect kick-off to the year!

    Reply
    • Olivia says

      January 8, 2017 at 1:57 PM

      Hi Hannah! I’m so glad you and your friends liked this recipe. And yay for baking more!! 😀

      Reply
  132. Cheryl says

    December 31, 2016 at 2:34 PM

    I am getting ready to make this but don’t see where to put the vanilla in the frosting. I see it in the ingredients list but not the instructions.

    Reply
    • Olivia says

      December 31, 2016 at 2:55 PM

      Ack! Good catch. Just add it in after you add the butter 😊 I’ll update the recipe!

      Reply
  133. Vanessa says

    December 30, 2016 at 2:27 PM

    This is an awesome recipe – thanks for sharing! I’m actually going to attempt to make this but in cupcake form for NYE tomorrow night. Do you think if I made the cake/cupcakes this evening and then left them out to ice them in the PM tomorrow, they would taste too dry? Is that the correct way to store them? Thanks again! 🙂

    Reply
    • Olivia says

      December 30, 2016 at 4:09 PM

      Hi Vanessa! I would store them in something airtight if you can. If you just leave them out they will dry out :\. You could try covering them completely with a large tea towel — that might help if you don’t have an airtight container. Or draping them with plastic wrap. Or both? 🙂 Let me know how they turn out!

      Reply
  134. Eliza says

    December 25, 2016 at 11:38 AM

    I do not drink alcohol, but this cake is beautiful! Do you think this could work by replacing the champagne with sparkling grape juice?

    Reply
    • Olivia says

      December 25, 2016 at 4:04 PM

      Hi Eliza! That should totally work just fine :). Let me know how you like it!

      Reply
    • Kylie says

      January 18, 2017 at 1:21 PM

      Eliza,
      Did you get a chance to try the sparkling grape juice? I want to make this for my daughter’s 16th bday party but don’t want the alcohol in it. Please let me know how it turned out.
      Thanks,
      Kylie

      Reply
    • Lauren says

      January 21, 2017 at 6:36 PM

      Also curious about the sparkling substitute! Can you give an update?

      Reply
  135. Daydreamer says

    December 25, 2016 at 6:22 AM

    Wow! I love this cake and the colours! The perfect cake for a New Year’s Eve Party!

    Reply
    • Olivia says

      December 25, 2016 at 4:05 PM

      Thank you!! 🙂

      Reply
  136. Lily says

    December 24, 2016 at 2:18 PM

    Where did you find the sparkler candles?

    Reply
    • Olivia says

      December 24, 2016 at 3:11 PM

      Hi Lily! I got them at the dollar store.

      Reply
  137. Tigger says

    December 23, 2016 at 10:50 PM

    I am no baker nor cook. My kiddies always tell me how I’m the best mom at burning food and cakes too. Oh they’re so supportive!! This cake is absolutely STUNNING! It has a vintage elegance about it and I am absolutely going to try making it. I will have to leave out the sparklers or I’ll end up having the fire department here for cake. This is beautiful!!

    Reply
    • Olivia says

      December 24, 2016 at 11:30 AM

      Haha!! I don’t blame you for wanting to leave off the sparklers ;). Thank you for your sweet comments. I hope you like this cake!

      Reply
  138. Domonique says

    December 23, 2016 at 12:21 PM

    Gorgeous photos! Inspiring recipe!

    Reply
    • Olivia says

      December 23, 2016 at 1:05 PM

      Thank you so much Domonique! 🙂

      Reply
  139. Gia says

    December 22, 2016 at 10:51 AM

    Help I don’t have 6 inch round , what can I use to replace the cake pans
    thanks
    Merry Christmas

    Reply
    • Olivia says

      December 22, 2016 at 1:26 PM

      Hi Gia! What size cake pans do you have?

      Reply
      • Tiffany N says

        December 27, 2016 at 10:52 AM

        I second her question. I have 8″ and 9.” I had planned on making the full recipe as detailed and then a 1/3 of the recipe. Thoughts?

        Reply
        • Olivia says

          December 27, 2016 at 3:14 PM

          Hi Tiffany! To confirm – do you have one of each size pan and plan to use both of them?

          Reply
          • Tiffany says

            December 30, 2016 at 8:01 PM

            No. I have three 8″ and three 9″ pans. I planned to use one size or the other. You’re a dear for your prompt replies! Happy New Year!!🎉🎊

          • Olivia says

            December 31, 2016 at 11:00 AM

            Hi Tiffany! I hope it’s not too late. I think if you double the recipe it should work well for three 8″ pans. Let me know how you like it!

          • Tiff Nez says

            January 1, 2017 at 7:31 PM

            The cake turned out perfect. I did double the recipe for the cake batter and it was exactly correct. The icing doubled was very excessive. I should have left it at the original amount. I used the 8″ cake pans. Thanks again. It was a huge hit!

          • Olivia says

            January 1, 2017 at 8:30 PM

            So glad you liked it and that the doubled recipe worked well 🙂 Funny that there was too much frosting though, hmm. Good to know!

  140. Valentina | The Baking Fairy says

    December 19, 2016 at 9:47 PM

    This cake is SUCH a stunner! I’m sorry you had so many difficulties photographing it (literally the definition of #bloggerprobz) but the pictures are amazing. Love love love! I’ll be taking some inspiration from this beauty for sure!

    Reply
    • Olivia says

      December 20, 2016 at 4:59 PM

      Thanks so much Valentina! 😀

      Reply
  141. Lindsay @ Life, Love and Sugar says

    December 19, 2016 at 10:52 AM

    We are always so much more critical of our own work – this is absolutely beautiful! And hilarious that shot #4 was the one you used with the sparklers. Been there! This cake is perfection!

    Reply
    • Olivia says

      December 19, 2016 at 1:12 PM

      Thanks so much Lindsay! This means a lot coming from you <3

      Reply
  142. Samantha | My Kitchen Love says

    December 19, 2016 at 10:41 AM

    Love this gorgeous white and pink cake! Can’t wait to make it for NYE!

    Reply
    • Olivia says

      December 19, 2016 at 1:12 PM

      Thank you!! xoxo <3 :0

      Reply
  143. Meg | Meg is Well says

    December 19, 2016 at 10:29 AM

    I think the pictures came out wonderful! Especially the close up shots-all those white, pink, and gold hues. And I feel you on the intricacies of trying to take pictures by yourself. My photography has gotten a ton easier since I got a remote, but I still have to occasionally get creative (using my foot to press the button while my hands model).

    Reply
    • Olivia says

      December 19, 2016 at 1:13 PM

      Thanks so much Meg! I’m glad the pics look ok :). I need to get myself a remote — your foot tip is genius, I would totally do that!

      Reply
  144. Olga says

    December 19, 2016 at 9:44 AM

    It is a great idea!!!!!!!!!! i love pink champagne!!!!!!!! I am going to do something similar for the dessert of new years eve!!!!!!!!! you inspired me!!!!!!!!!!!!!!!

    Thanks a lot.

    Merry christmas from spain!!!!!!!!!!!!!!!!!!!!

    Reply
    • Olivia says

      December 19, 2016 at 9:46 AM

      Yay! Thanks Olga 🙂 I can’t wait to see what you come up with. Merry Christmas! xo

      Reply
How To Bake The Perfect Cake

Learn How to Bake the Perfect Cake!

Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time!

Get your copy today!

Featured Posts

A decorated cake on a cake stand

Black Forest Cake

Close up of the sides of the cake showing the alternating colors.

Rocky Road Bundt Cake

A cake sitting on top of a table

Chocolate Dulce de Leche Cake

This Pecan Pie Cake is perfect for your holiday get-togethers! Brown sugar cake layers and buttercream filled with traditional pecan pie filling. | livforcake.com

Pecan Pie Cake

Cake on a cake stand.

Pumpkin Spice Latte Cake

A cake sitting on a mint green cake stand and a black background.

Cinnamon Toast Crunch Cake

featured
olivia

Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
Read More

sig

Subscribe for the latest recipes:

Copyright © 2010 - 2021, Liv for Cake. All Rights Reserved. Privacy & Disclosure
Design by Pixel Me Designs