This pink champagne cake is incredibly moist and fluffy thanks to real champagne mixed right into the batter! And just because I like to be extra, I included some sugar bubbles and a gravity-defying champagne bottle! Happy New Year!
Pink champagne cake is a great cake to use for any celebration. There is just something about those pink layers of cake that scream celebration! I made this pink champagne cake for New Year's Eve but it's really a great flavor of cake for any time. Paired with my easy buttercream frosting with a touch of molasses to warm up the flavor.
Tools & Supplies
Just in case you want to be extra like me, here is a list of all the tools and materials I used to make my gravity defying champagne cake.
- Gold Drip
- Sphere Molds
- ⅛" Armature Wire
- Acrylic Cake Riser
- Ready To Melt Isomalt
- ¼" Wooden Dowel
- Milkshake Straw
- Aluminum Foil Tape
Champagne Cake Ingredients
I've adapted this recipe from my famous pink velvet cake but reduced the sugar a bit and added some wine flavoring and of course, champagne to the recipe. I made my champagne cake pink but you can totally skip it if you want. The color doesn't affect the flavor.
What's The Best Champagne For Champagne Cake?
Did you know that not all champagnes are the same? They vary a lot from not very sweet (brut nature) to very sweet (demi sec). For this champagne cake, anything in the middle of the road is going to work for the recipe. Look for the word "brut" on the bottle. If you use sweeter a champagne like demi-sec, reduce the sugar in the recipe by 1 Tablespoon to account for that added sweetness.
What does pink champagne cake taste like?
Well, funny you should ask. Pink champagne cake tastes like... Champagne! While to many it doesn't taste exactly like picking up and drinking a glass of fancy champagne, it does have a distinct taste that has notes of sweet vanilla flavor with a bit of tangy-ness mixed in.
What filling should I use with a pink champagne cake?
Pink champagne cake is pretty versatile as far as fillings go but it does traditionally pair best with fruit fillings like strawberry buttercream and a light buttercream like my brown sugar buttercream frosting. It also pairs well with white chocolate buttercream.
Does a pink champagne cake have alcohol in it?
Without getting into the science of it all, the answer is yes. When you are baking 6" or 8" layers, the cake will retain about 10% of the alcohol content. 10" cakes or larger the alcohol will bake out. If you are concerned about having any alcohol remain in your cake, you can use champagne flavoring instead of real champagne. I use Lorann Oils Sparkling Wine Flavoring.
Pink Champagne Cake Step-By-Step
Step 1 - Make the cakes. Preheat the oven to 335ºF and prepare three 6"x2" cake pans with cake goop or any kind of pan release that you like.
Step 2 - Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.
Step 3 - Combine the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine.
Step 4 - Combine the milk and the oil together and set aside.
Step 5 - Combine the egg whites, wine flavoring, champagne, and vanilla together, whisk to break up the eggs, and set aside. Add in the pink food coloring now if you want your cake to be pink. Set aside.
Step 6 - Add your softened butter to the dry ingredients and mix on low until the mixture resembles coarse sand (about 30 seconds).
Step 7 - Add in your milk/oil mixture and let it mix until dry ingredients are moistened and then bump up to med (setting 4 on my Kitchenaid, setting one on the bosch) and let it mix for 2 full minutes to develop the cake's structure. If you don't let your cake mix on this step your cake could collapse
Step 8 - Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
Step 9 - Divide into your cake pans and bake for 30-40 minutes or until a toothpick comes out of the center cleanly. Some shrinking is normal.
Step 10 - IMMEDIATELY TAP THE CAKE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking too much. Place the cakes into the freezer unwrapped for 30 minutes to flash cool them if you want to decorate right away or wrap them in plastic wrap and freeze until you need them.
Brown Sugar Easy Buttercream
Step 1 - Place egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment attached and whip on high for 5 minutes.
Step 2 - Start adding in your butter (softened) in chunks while it's whipping until all the butter is added. Add in your salt, molasses, and vanilla.
Step 3 - Continue whipping until buttercream does not appear curdled and is fluffy and white. This can take up to 15-20 minutes depending on your mixer. If it tastes buttery, keep mixing.
Step 4 - (OPTIONAL) switch to the paddle attachment and mix on low for 10-15 minutes to remove bubbles from the frosting. Frosting will be soft and this is normal.
Pro-Tip: If your buttercream is too cold and is clinging to the bowl, take out one cup and microwave it for 30 seconds. Pour the warm buttercream back into the mixing bowl and it will help the buttercream whip up and become lighter and fluffier.
How To Decorate A Champagne Cake
Step 1 - Frost your cake. Layer your cakes with about ¼" of buttercream and apply a crumb coat (thin layer of buttercream). Chill your cake for 15 minutes then apply your final coat of buttercream and smooth it with your offset spatula and bench scraper.
If you need more information on how to frost a cake check out my how to make your first cake video.
Step 2 - Make your bubbles. Melt about 6 ounces of simi cakes clear isomalt in a heatproof container. I added in about ¼ teaspoon of gold luster dust to give the isomalt a champagne color.
Step 3 - Seal your sphere molds together. Pour the melted isomalt into the mold in a thin stream. Then turn the mold over and empty the excess isomalt. Let the mold drain completely then set it aside to cool fully. If you don't have a 3D sphere mold, you can use the half-sphere molds and just stick them together by very gently warming the edge on a hot plate and pushing the two sides together.
For the smaller spheres, I just left them solid. You can also hand-roll spheres or use small candies in place of spheres.
Cut the nubs off the sphere with a hot knife (heat with a kitchen torch) or just hide the nubs when you place them on to the cake. I also poured some isomalt into a half-sphere mold.
Step 4 - Add your drip. I'm using easy drip but you can also use water ganache and paint it gold. I melted the drip in the microwave for 30 seconds then 15-second increments until it was liquid. Let the drip cool down so that it thickens a bit but is still liquid. You can do a test drip on your chilled cake to make sure it's the right consistency.
Step 5 - Insert a straw into your chilled cake until it rests against the bottom board and cut it off so it's level with the top of the cake. Place a ¼" wooden dowel into the straw and trim it off about 3" from the top of the cake.
Step 6 - Tape a piece of armature wire to the dowel that is about 8" long using aluminum foil tape.
Step 7 - Add some more drips down the foil until it's covered or you can brush it on with a paintbrush.
Step 8 - Add the empty champagne bottle to the top.
Step 9 - Attach your bubbles to the cake with a little buttercream. Attach bubbles to each other using a little melted isomalt. I used a silicone tool to dab on the isomalt. You only need a tiny amount.
Is that not the most gorgeous pink champagne cake that you've ever seen! I feel like photos just do not do it justice. I love how the bubbles look and the drip is so cute!
Let me know in the comments if you make this cake and don't forget to tag me in your posts! Happy New Year!
Related Recipes
Brown Sugar Swiss Meringue Buttercream
Champagne Bottle Cake Tutorial
Cake Batter and Frosting Calculator
Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.
Choose a pan type
Choose a cake pan size
(based on 2" tall cake pan)
Choose a cake pan size
(based on 2" tall cake pan)
Cupcake Tin Size
Choose number of pans
Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Equipment
- Sphere Molds
- ⅛" Armature Wire
- ¼" wooden dowel
Ingredients
- 13 oz cake flour
- 10 oz sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 ounces unsalted butter room temp
- 4 ounces buttermilk room temp
- 6 oz champagne room temp
- 4 ounces egg whites room temp
- 1 teaspoon vanilla extract
- 1 ½ teaspoon sparkling wine candy flavor (optional) affiliate link: https://www.amazon.com/dp/B007BIDREU/?ref=exp_sugargeekshow_dp_vv_d
- 2 oz vegetable oil
- 1-2 drops electric pink food color optional if you want pink champagne cake
Brown Sugar Easy Buttercream Frosting
- 8 oz Pasteurized Egg Whites
- 32 oz Unsalted Butter
- 32 oz Powdered Sugar
- 1 Tablespoon Molasses
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 335ºF. Make sure all of your ingredients (champagne, eggs, butter) are at room temperature
- Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.
- Prepare three 6"x2" cake pans with cake goop or another preferred pan spray. Fill your pans about ¾ of the way full of batter.
- Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine.
- Combine the milk and the oil together and set aside.
- Combine egg whites, wine flavoring, champagne and vanilla together, whisk to break up the eggs, and set aside. Add in the pink food coloring now if you want your cake to be pink. Set aside.
- Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). .
- Add in your milk/oil mixture and let it mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid, setting one on the bosch) and let it mix for 2 full minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse
- Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
- Divide into your cake pans and bake for 30-40 minutes or until a toothpick comes out of the center cleanly. Some shrinking is normal.
- IMMEDIATELY TAP THE CAKE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking too much.
Easy Buttercream Instructions
- Place egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment attached and whip on high for 5 minutes
- Start adding in your butter (softened) in chunks while it's whipping until all the butter is added. Add in your salt, molasses, and vanilla.
- Continue whipping until buttercream does not appear curdled and is fluffy and white. This can take up to 15-20 minutes depending on your mixer. If it tastes buttery, keep mixing.
- (OPTIONAL) switch to the paddle attachment and mix on low for 10-15 minutes to remove bubbles from the frosting. Frosting will be soft and this is normal.
Notes
Cake flour sources: UK - Shipton Mills Cake & Pastry Flour
Nutrition
Marizza F says
Can I use this recipe for cupcakes instead of a cake?
The Sugar Geek Show says
Yes you can
Beatriz V says
Hello 🙂 beautiful cake! quick question though....what is she pouring on the cake before frosting?
Stacy c says
Probably a simple syrup
The Sugar Geek Show says
simple syrup for moisture. optional 🙂
Carie says
I've made this cake 3 times more and it's perfect everytime. Personal preference: I added two teaspoons of the appalling candy flavor and used actual pushing champagne in the recipe. Perfection!!
Carie says
Auto-correct!! Not appalling!! Sparkling wine candy flavour. Anything but apalling!! Omg.
The Sugar Geek Show says
hahaha I wasn't judging lol 😀 Glad you liked the recipe!
Sophia says
What's actual pushing champagne
The Sugar Geek Show says
I'm sorry I don't understand your question
Carie Miller says
I've made this recipe three times, and it's turned out perfectly each time. The only change, and it's just personal preference, is I used pink champagne, and two teaspoons of the sparkling wine candy flavour instead of one. Perfection!
The Sugar Geek Show says
Thank you for the suggestion!
Jermaine Malone says
If you don't mind me asking, I learned Cost control in school but haven't used it for awhile, how did you come up with Nutrition Facts
The Sugar Geek Show says
The recipe plugin does it for me
Corinne says
Can i use pasteurized egg white for the frosting?
The Sugar Geek Show says
Yes, that is what the recipes calls for 🙂
Kathy Cloutier says
Hello I was wondering what was sparkling wine candy flavor?
The Sugar Geek Show says
Its a candy flavoring like vanilla extract that tastes like wine
Ayanna Tatum says
Hi!! The link in the description is working? Where can I purchase the flavoring from? Also, is there a close second you recommend?
The Sugar Geek Show says
Just search for sparkling wine extract
Melissa says
I made a test batch and it was amazing! If you want to assemble a 4 layer cake. The 8" for example, do you do a double batch or do the 2 8" round cakes bake high enough to be layered into 2 each making 4 layers.... Thanks!
The Sugar Geek Show says
I do two 8" layers and tort in half to make 4 layers
Maria says
I need to make this cake in 12” what cooking times and recipe amount? Please help!
The Sugar Geek Show says
I would do a 1 1/2 batch of batter and bake a little longer, maybe 5-10 minutes then check for doneness as usual
Velia says
Thanks so much !
Carlie says
Hi, I don't see when to add in the backing soda in your recipe. I assume it is sifted in with all the other dry ingredients but I just want to be sure!
The Sugar Geek Show says
Yes with all the dry ingredients
Christina B says
Where can I purchase that bottle you used for simple syrup?
The Sugar Geek Show says
I got mine on amazon 😀 simple syrup bottle
Carolyn Ratliff says
I found it at the craft store Micheals as well as on amazon.
Michele Wright says
Hi, I was wondering if I could substitute root beer extract or root beer oil candy flavoring for the champagne extract and root beer for the champagne? I love your cakes the white velvet is my new go to for any white cake. My husband wants a root beer cake for his birthday and I am not sure how to create it.
Thank you,
The Sugar Geek Show says
You could sub out the extract but not the champagne because of the added sugar in the root beer. I suggest trying out the vanilla cake but using root beer extract instead of vanilla
Denise wood says
Hi going to make this cake for my freinds 50th birthday! Looks great and easy to follow but what is AP flour?
The Sugar Geek Show says
All purpose flour
Tiffany says
Hi! A few questions on your process; For the pink isomalt crystal, how did you dye it pink? And if coloring was used, when/how was it incorporated?
Can the chamgane flavor be added to it as well?
Also, what is the difference between isomalt and regular rock candy? What would happen if I attempted to melt down rock candy to make the crystal topper instead of using isomalt?
And vice versa, if I just crushed isomalt to use on the sides of the cake instead of rock candy. Thankyou!
The Sugar Geek Show says
Wow that's a lot of questions haha
The rock candy was simply painted pink. I explain this in my kintsugi cake tutorial on our online cake decorating school. https://sugargeekshow.com/class/kintsugi-cake/
Champagne flavor cannot be added to solid rock candy
I have never tried to melt down rock candy so I am not sure what would happen but it's not the same thing as isomalt. Isomalt is a sugar substitute used in sugar free candies. It's more clear than straight melted sugar and less prone to humidity. You can use crushed isomalt on a cake but keep in mind that crushed sugar can be very sharp and can potentially cut the mouth.
Jacklyn says
I loved the cake, it was very beautiful! Thank you so much for sharing this recipe!
Si says
Hi there
Couple of questions if I may. What is AP flour in the UK? On a site I’m on there’s a bit of controversy with some saying it’s cake flour others plain flour?! Also can you leave out the extract or replace for something else?
The Sugar Geek Show says
AP flour is just generic baking flour not self-rising and not cake flour. I would assume plain flour would be it's counterpart
Lori Grey says
Where can we find your white chocolate buttercream recipe?
The Sugar Geek Show says
In the recipes under frostings
Irenka says
Hello! Thank you for sharing this! How long does the cake last? Does it hold up well under sugarpaste in a tiered cake? Thank you!
The Sugar Geek Show says
What do you mean how long does it last? A cake should be eaten as soon as possible for freshness. Each day you don't eat it, it will taste more dry and stale. I typically will bake a cake one day, frost it the next and deliver on the third day. Yes you can cover it in fondant just like any other butter cake, just chill before handling.
Hani says
Hi, thank you for sharing this recipe. May I know what can be used as the alternative to pink champagne pls as I can’t take alcohol.
Thank you.
The Sugar Geek Show says
If you can't use alcohol then I wouldn't make a pink champagne cake 🙂 Try the vanilla cake recipe https://sugargeekshow.com/recipe/vanilla-cake/
Laurie says
I just had some of this AMAZING cake at a bridal shower today. Between the two layers they put a band of frosting on the top outer edge of the bottom layer and put strawberry filling in between the two layers. It was absolutely HEAVENLY! Everyone raves about it! That was the most moist cake I’ve ever had and I am not a cake person and I want to make this cake! ❤️❤️❤️
Nicole says
I made this cake yesterday and iced it today after chilling. The flavor is great, but the cake came out kind of dense. Any recommendations or fixes for that?
Thanks!
The Sugar Geek Show says
I do feel like the cake is a bit denser than my vanilla cake recipe if the champagne is not warm enough. I actually will nuke it for about 10 seconds to make sure it's the same temp as everything else.
Heather O'Day says
Try sifting your flour (if you didn't already) and adjusting the speed of your mixer. An airy batter can often equal a fluffier cake. Hope this helps 🙂
Dan says
Are the liquids measured by weight or by volume?
The Sugar Geek Show says
Everything is by weight so that you only have to use one bowl for dry and one for liquids
Jen says
Filling you stated is white chocolate buttercream and strawberries. I’m assuming a layer of buttercream and sliced strawberries on top? Then repeat for each layer?
The Sugar Geek Show says
Yes or strawberry puree
Hazel A says
Hello Liz,
Good day! May I ask if I can use this cake for carving? Thanks.
Renee says
I made this cake - 4 tiers - for an engagement party, and it was absolutely the best cake I have ever made. The texture was sturdy - I never had to worry about it crumbling - and it was beautiful on the inside. I filled it with buttercream and sliced strawberries soaked in champagne. It was the talk of the party! Thank you for a genius recipe!
The Sugar Geek Show says
Yay! I'm so glad you enjoyed the champagne cake recipe!
Sarah VanWychen says
I want to make this cake in three different sizes for my sons weddding cake and tiered as well . Is the cake sturdy enough to handle being tiered with three sizes ? Any recommendations ?
The Sugar Geek Show says
Yes it is. Cake tiers are supported by the cake supports
Rebecca Cordero says
could you soak the cake with more pink champagne instead of simple syrup to make the cake more moist?
The Sugar Geek Show says
Yes you could, just be aware too much moisture can make the cake soggy 🙂
Paige says
Hi! Do you add the oil to the champagne and extracts? I'm not sure where to add it. Love your recipes, thank you for sharing them!
The Sugar Geek Show says
Yes you do
Paige says
I made these in cupcakes and topped with a simple swiss meringue buttercream, and they were INSANELY good. Light and airy, just the right hint of champagne. I followed the tips from your other recipes in that I started the cupcakes at 400 degrees for 5 minutes and then went to 350 for 10, and they came out absolutely perfect.
Thank you so much for sharing your recipes with us, I've made your vanilla cake, and also coconut & chocolate cakes (into cupcakes) and they were all delicious!!