This Pink Champagne Cake is the perfect way to celebrate any occasion or holiday! 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. 🙁
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.
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).
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!
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.
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 flavor 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.
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 flavor 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.
Pink Champagne Cake
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 extract
- 1 cup pink champagne or sparkling wine, room temperature
- 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
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.
Notes
** 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.~
Originally published on Dec 17, 2016
Bunny says
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.
Bunny says
Whoops, made the cakes, my keyboard isn’t awake yet.
Olivia says
Hi Bunny! That is a great tip, thank you! I will try that next time 🙂
Gina Mansfield says
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.
Olivia says
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 🙂
Sheena says
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!
Olivia says
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!
Cindy says
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
Olivia says
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.
Katja says
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 🙂
Olivia says
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 🙂
Lauretta Shokler says
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.
Olivia says
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/
Julie Catt says
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.
Olivia says
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.
Julie Catt says
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.
Olivia says
The layers aren’t super tall, but they should be about 1 1/4″ or so. Glad you liked the flavour!
Katlyn Renee says
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.
Olivia says
Thanks Katlyn! I’m so happy you liked it!
Lola says
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.
Olivia says
Hi Lola! So glad everyone loved it 🙂
Mallory says
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.
Olivia says
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
Jashini N Sanmugam says
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?
Olivia says
Hi Jashini! You can totally make this into cupcakes! All you need to do is adjust the baking time. Start checking at about 15mins.
Dana Bradley says
If covering with fondant icing, how far ahead could I make this cake?
Olivia says
Hi Dana! I’m not sure as I don’t work with fondant much these days.
Toni says
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!,,
Olivia says
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!
Toni says
That’s probably what I did! After each addition of egg white… is it a quick mix?
Thanks again😊
Olivia says
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.
Jashini Sanmugam says
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.
Olivia says
Hi Jashini! Thanks so much for the great feedback! I’m so glad you liked it 🙂
Catherine says
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.
Olivia says
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!
Karen Frederick says
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!
Olivia says
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 🙂
Lauren says
Can I use cake flour instead of ap flour?
Olivia says
Hi Lauren! Yes, that will work fine.
Christine Brumfield says
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!!
Olivia says
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 🙂
Haley says
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.
Olivia says
Hi Haley! So glad you liked the cake and Happy belated birthday!
Jacklyn says
I hope your healthy recipes will include winter squash. I am addicted! See you soon and lots of love for 2018!