Pink champagne cake is no new recipe but finding a good one can be challenging. First of all, have you ever had a pink champagne cake that actually tasted like champagne? Probably not.
I have been tweaking my old pink champagne cake recipe for the last few months in anticipation for a big New Years Eve party and I don’t wanna brag (ok I’m gonna brag a little) but this is the most DELICIOUS and moist pink champagne cake ever and is packed full of real champagne flavor!
You wanna know the secret?
Sparkling wine loran oils candy flavoring. (affiliate link)
Talk about a “OH DUH” moment! When you bake with straight champagne, all the flavor bakes out along with the alcohol so this bit of flavoring is key to that special taste!
Best part is that the oil is not too expensive and you only need a few drops. If you plan on making lots of champagne cake though I would recommend going ahead and buying the big bottle.
If you make this recipe, please let me know what you think!
Ps, I think that the best buttercream to pair with this cake is the white chocolate buttercream recipe and some fresh strawberries!
Need some design inspiration? Watch this fun video on decorating a champagne cake!
We filled our cake with some yummy white chocolate buttercream and used rock candy painted with truly mad plastics super gold for the sides. Topped it off with a sugar crystal made from our line of simi cakes crystal molds and simi cakes isomalt colored with more super gold! Super pretty and easy! This would be a great birthday, anniversary or new years cake!
Pink Champagne Cake
When you need a special cake for a special occasion, nothing says party like pink champagne. Combine this delicious cake with fresh strawberries and white chocolate buttercream for the ultimate dessert.
- 12 oz AP Flour
- 10 oz sugar
- 8 oz unsalted butter
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp sparkling wine candy flavor (optional) affiliate link: https://a.co/74ZOSgf
- 4 large eggs room temp
- 6 oz champagne room temp
- 2 oz vegetable oil
- 1-2 drops electric pink food color
Preheat oven to 350F. Make sure all of your ingredients (champagne, eggs, butter) are at room temperature
Place butter in a stand mixer with the paddle attachment and mix on low until smooth and creamy. Sprinkle in sugar and turn up to medium and let mix until very light in color and fluffy (about 8-10 mins)
Combine your flour, salt, baking powder and sift. Set aside
Combine your champagne, food color and flavorings. Whisk to combine and set aside
Once your sugar is ready, add in your eggs ONE AT A TIME. Letting mixture mix for one full minute after each egg is added before adding the next egg.
Add in 1/3 of your flour to your butter/egg mixture and once combined, add in 1/2 of your liquid, then flour, then liquid, then flour. Let mix just until everything is combined.
Divide into two 8" round pans. Bake for 25-30 mins until a toothpick comes out clean.