Pink Champagne Cake

Pink champagne cake with brown sugar easy buttercream, sugar bubbles and a gravity defying champagne bottle!
↓ Recipe Never Miss A Cake
Total Time: 45 mins
Serves: 8 cups
close up of pink champagne cake

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.

champagne cake with gravity defying bottle

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. 

Champagne Cake Ingredients

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?

close up of champagne bottle

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. 

champagne glasses filled with sugar

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

closeup of champagne cake on a white plate

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. 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. 

flour, sugar and salt in the bowl of your stand mixer

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).

vanilla cake ingredients in a mixing bowl

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

pink champagne cake batter

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. 

adding egg white mixture to pink champagne cake batter

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.

pink champagne cake batter in a cake pan

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. 

pink champagne cake in a cake pan

pink champagne cake on a cooling rack

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. 

egg whites and powdered sugar in a mixing bowl

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.

holding clear glass bowl above the rim of a metal bowl mixer

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.

easy buttercream frosting in a metal mixing bowl

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 1/4″ 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.

frosted champagne cake

If you need more information on how to frost a cake check out my how to make your first cake video. 

how to make a cake tutorial

Step 2 – Make your bubbles. Melt about 6 ounces of simi cakes clear isomalt in a heatproof container. I added in about 1/4 tsp 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. 

melted isomalt in silicone sphere mold

For the smaller spheres, I just left them solid. You can also hand-roll spheres or use small candies in place of spheres. 

close up of sugar sphere in mold sugar 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. 

close up of sugar half sphere

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. 

gold drip

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 1/4″ 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. 

dowel inserted into the cake with 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. 

adding a gold drip to the foil structure

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. 

close up of sugar bubbles on a champagne cake

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!

champagne cake on a plate with cake and champagne bottle in the background

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

White Chocolate Buttercream 

Water Ganache Drip

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Cups of Batter Needed

8 cups

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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.


Did You Make This Recipe?Leave a rating and tell me how it went!
close up of pink champagne cake

Pink Champagne Cake

Pink champagne cake with brown sugar easy buttercream, sugar bubbles and a gravity defying champagne bottle!
4.93 from 71 votes
Print Rate Never Miss A Cake
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 8 cups
Calories: 1817kcal

Ingredients

  • 13 oz (368 g) cake flour
  • 10 oz (284 g) sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • 6 ounces (170 g) unsalted butter room temp
  • 4 ounces (113 g) buttermilk room temp
  • 6 oz (170 g) champagne room temp
  • 4 ounces (113 g) egg whites room temp
  • 1 tsp vanilla extract
  • 1 1/2 tsp sparkling wine candy flavor (optional) affiliate link: https://www.amazon.com/dp/B007BIDREU/?ref=exp_sugargeekshow_dp_vv_d
  • 2 oz (57 g) vegetable oil
  • 1-2 drops electric pink food color optional if you want pink champagne cake

Brown Sugar Easy Buttercream Frosting

  • 8 oz (227 g) Pasteurized Egg Whites
  • 32 oz (907 g) Unsalted Butter
  • 32 oz (907 g) Powdered Sugar
  • 1 Tablespoon Molasses
  • 1/2 tsp salt
  • 2 teaspoons vanilla extract

Equipment

  • Sphere Molds
  • 1/8" Armature Wire
  • 1/4" wooden dowel

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 3/4 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

Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
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. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
All purpose flour is a plain flour with no rising agents. It has a protein level of 10%-12%
Cake flour is a soft, low protein flour of 9% or less. 
Cake flour sources: UK - Shipton Mills Cake & Pastry Flour

Nutrition

Serving: 1serving | Calories: 1817kcal (91%) | Carbohydrates: 186g (62%) | Protein: 12g (24%) | Fat: 118g (182%) | Saturated Fat: 75g (375%) | Cholesterol: 291mg (97%) | Sodium: 475mg (20%) | Potassium: 317mg (9%) | Fiber: 1g (4%) | Sugar: 149g (166%) | Vitamin A: 3635IU (73%) | Vitamin C: 1mg (1%) | Calcium: 127mg (13%) | Iron: 1mg (6%)
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130 comments on “Pink Champagne Cake Recipe

  1. Made this cake yesterday….it was truly amazing! Loved it!

  2. What food coloring did you use? I’ve made 3 cakes in about 5days and none came out pink and I upped the food coloring every time. I can’t figure it out. And I’m not usually dense,but this has me stumped.

      1. Thank you! I’ve used 2 other brands and neither stayed pink after baking.?‍♀️

  3. Hi

    In some recipes you included a way to
    change the metrics from ounces to grams, Do you have it for this one?

  4. I do not see the buttercream recipe. It is not at the bottom. I even went to print out the recipe and it’s not on there.

  5. Do you have a egg substitute for this recipe? Any suggestions?

  6. 5 stars
    Thank you for all your delicious recipes! I use MANY of them and LOVE them! Your Easy Buttercream is fantastic! I will be making my son’s wedding cake using your Pink Champagne Cake recipe. It is divine! We all loved the texture and taste! It was the winner at the cake tasting that featured several other cakes using your yummy recipes! My question is…should I lower the temperature of 350 degrees to 325 degrees when baking the large 14 inch tier? Thank you! 🙂

  7. I fill my signature Champagne Cakes with a Champagne Mousse and frost and decorate with a Champagne Mock Whip Frosting. My Mock Whips are shelf-stable at room temp almost forever, and hold up great in very high heat, i.e. summer wedding receptions in hot tents. I have several at resorts and on private islands here.

  8. Could I make this cake into cupcakes instead?

  9. I just have a small question regarding the consistency of the batter. Mine is very runny and I want to make sure I used the correct amount of flour. Or if you have any idea as to what might be causing it to be so runny.

  10. Hi!
    Can I use regular sweet wine instead of champagne? Or must the vino be of a bubbly sort?
    Thanks!!!

  11. Going to make this cake for New Years. Written directions say bake at 350 for 25 to 30min. However, in video bake time is 335 and bake 30 to 40 min. Not sure what to use

  12. Hi, i would like to try this recipe….can you advice me the measurement for 6” round cake?

  13. Thank you Liz! If i’m using 6″x 3″, does it make two cakes? What about the baking time? I should still follow the same timing or less?

    1. Yes if you filled the pans up, it should make two cakes, you might have a tiny bit leftover. The baking time will have to be ajusted because there is much more batter in the pan. I can’t say exactly how long.

  14. I was able to turn these into cupcakes with perfect domes! I added a TBSP of sour cream, and 1/8 tsp of baking soda. I also reverse mixed (all dry, including sugar, combined with butter first – makes a course sand like mixture – then add all the wet).

    I don’t have the flavoring listed I’m the recipe so I reduced some champagne and subbed 2 TBSP of the reduction for 2 TBSP of the fresh.

    I did mine with regular champagne, and split it up – 1/3 added orange juice and orange zest for mimosa cupcakes, 1/3 added pink dye and a tsp or two of juice from a raspberry purée I had on hand for pink champagne, and the other 1/3 left plain champagne.

    So happy with the results!

  15. Hello Guys,

    Nice cake! I want to make this one for new years eve, but I need it to be non-alcoholic. Would swapping the champagne for non-alcoholic champagne work?

  16. Does this cake freeze well ? I want to make it for my wedding and plan on baking a week before my wedding and freezing the cake . Thank you 🙂

  17. Have you ever tried Olives Nations Champagne Sparkling Wine Natural Flavor? Was wondering how it compared to Loranns as I had read some reviews about Loranns that were not very good???

  18. 5 stars
    Love this recipe. The type of champagne makes a difference. I use what she used in the video, Barefoot Moscato. I couldn’t find it and substituted the brut, it’s not as sweet.

  19. Why AP flour and not cake flour? I’m curious! After two failed attempts with another recipe (it used cake flour), I’ll be trying this one in the morning. Just wanting a rationale for why the AP flour so I can understand.

  20. 5 stars
    Thanks so much! These baked up beautifully and they’re nice, thick layers! I 1.5x the recipe to get 3, 8” layers and they look and smell amazing. I was ready to swear off pink champagne cakes until I tried your recipe! Thanks!

  21. Thank you for this recipes I will try this week and send you a pic and how it turned out. I’m ordering the champagne oil today.

  22. This recipe is DYNAMITE!!! My husband was my Guinea Pig and he couldn’t stop eating it…and he’s quite picky. I plan on making this for a couples shower for my brother and his fiancé. Pairs great with vanilla buttercream!

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