Pink Champagne Cake -A Doctored Cake Mix Recipe

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Today, I'm sharing a deliciously moist and flavorful Pink Champagne Cake from cake mix. Nobody would ever guess how simple this dessert is to make, and the taste is out of this world!

The BEST Doctored Cake Mix Pink Champagne Cake Recipe! Super moist and delicious!

There's something about Pink Champagne Cake that makes any occasion feel more special. It is perfect for all sorts of celebrations. It makes a great cake recipe for Valentine's Day, bridal shower cake, weddings, anniversaries, birthday cake recipe, and so on. The champagne flavor is subtle but unmistakable.

We hope that you enjoy it!

(If you are also interested in a scratch version of Pink Champagne Cake, make sure to scroll to the bottom of this post!)

Pink Champagne Cake -A Doctored Cake Mix Recipe

The BEST Pink Champagne Cake (doctored cake mix) Recipe by My Cake School! So moist and flavorful!

Nobody would guess that this moist, flavorful Pink Champagne Cake starts with a simple cake mix!


  • 1 box cake mix (sifted), we used Duncan Hines (15.25 oz.) Classic White
  • 1 cup (121g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (3g) salt
  • 1 ½ sticks (12T) (179g) unsalted butter, melted
  • 4 egg whites (large eggs)
  • 2 teaspoons (8g) vanilla
  • 2 Tablespoons (16g) vegetable oil
  • 1 ⅔ cup (400g) pink champagne (we used Andre Blush )
  • Pink Coloring Gel of choice (We used a small amount of Americolor Deep Pink)


  1. Preheat oven to 350 degrees. Grease and flour three 8 inch cake pans. In the bowl of your mixer add the sifted cake mix, flour, sugar, baking powder and salt.
  2. Whisk at least 30 seconds to combine ingredients. Add the melted butter, egg whites, vegetable oil, vanilla and champagne.
  3. With the mixer on low speed, increasing to medium speed, mix for 1 minute. Scrape the bottom and sides of the bowl. ADD THE COLORING GEL AT THIS TIME if you want a pink cake. We added the gel color with a toothpick to control the amount.
  4. Beat on medium speed for 1 more minute ( a bit longer if using a hand mixer). Scrape the bottom and sides of the bowl and put into prepared cake pans. Bake at 350 degrees for 30 - 35 minutes, check at 30 minutes.
  5. Recipe makes about 7 ½ cups of batter.

Nothing goes better with Pink Champagne Cake than Pink Champagne Buttercream! You can find our favorite recipe here: Pink Champagne Buttercream.

The BEST Pink Champagne Buttercream! We love it as a frosting and filling for our Pink Champagne Cake! Recipe by

If you prefer scratch recipes, we have a great one for Pink Champagne Cake! This has been one of our most popular recipes! Find it here: Pink Champagne Cake Recipe from Scratch!

The Best Pink Champagne Cake Recipe from scratch! So moist and flavorful. Recipe by
Delicious and Easy Pink Champagne Cake- Doctored Cake Mix

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  1. Hi Melissa just curious if I have a betty Crocker strawberry and cream box mix could I doctered this from other of your recipes e.g. white almond sour cream cake ??

  2. Hi Genelle, We have not used the Strawberry an Cream box mix but it should work well for you, using the additions shown in the White Almond Sour Cream doctored recipe. I am assuming the cream (Strawberry and Cream) refers to the buttercream frosting in the mix.

  3. Hi.
    My pink champagne cake did not rise. Let all ingredients sit out for almost two hours and sifted cake mix. Should flour have been sifted? It didn’t say in the instructions. I am always buying new cans of baking powder. Could it be champagne? Everything was according to directions.

  4. Hi Peggy, I am so sorry you had a problem. We do not sift the flour in the recipe. There is rarely a problem when using a cake mix in a recipe so I am not sure what could have been the problem. If the oven temperature was too low or if there was too much liquid in the batter it would not rise properly.

  5. Ok. Why do they rise and then fall after taking out of the oven?
    I baked same cake mix two days ago and it rose over pan and never fell after taking out oven.

  6. Hi Peggy, Your cake is beautiful, looks like a winner for the contest! In your first post, I misunderstood, I thought your cake did not rise at all or very little. If it did rise and fell after taking out of the oven, the most common reason is that it was under baked or the oven temperature was not high enough. I'm glad all turned out well.

  7. Hi Donna, You can bake in a gas oven, though you may need to make some adjustments. Some tend to have hot spots so you could ask your mom about that. You may also need to rotate the pans for more even baking. It is best to avoid dark colored pans because they absorb more heat and the bottom of your cake could over. Light colored metal pans are a better choice. If you only have dark pans you could move the oven rack a bit higher and reduce the baking temperature by 25 degrees and bake a little longer. Keep an eye on your cakes.