Today, I’m sharing a deliciously moist and flavorful Pink Champagne Cake (doctored cake mix) Recipe. Nobody would ever guess how simple this dessert is to make, and the taste is out of this world!
There’s something about Pink Champagne Cake that makes any occasion feel more special. It is perfect for all sorts of celebrations including bridal showers, weddings, anniversaries, Valentine’s Day, birthdays, 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 (Doctored Cake Mix Recipe)
Ingredients
- 1 box cake mix (sifted), we used Duncan Hines (15.25 oz.) Classic White
- 1 cup (121g) all-purpose four
- 1 cup (200g) granulated sugar
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (3g) salt
- 1 1/2 sticks (12T) (179g) unsalted butter, melted
- 4 egg whites (large eggs)
- 2 teaspoons (8g) vanilla
- 2 Tablespoons (16g) vegetable oil
- 1 2/3 cup (400g) pink champagne (we used Andre Blush )
- Pink Coloring Gel of choice (We used a small amount of Americolor Deep Pink)
Directions
- 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.
- Whisk at least 30 seconds to combine ingredients. Add the melted butter, egg whites, vegetable oil, vanilla and champagne.
- 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.
- 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.
- Recipe makes about 7 1/2 cups of batter.
Nothing goes better with Pink Champagne Cake than Pink Champagne Buttercream! You can find our favorite recipe here: Pink Champagne Buttercream.
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!
Could you do a nonalcolode version of this cake?
Is this doctored cake recipe good for making cupcakes?
Hi Paula, Members who have made the pink champagne scratch recipe have told us that they have used sparkling white grape juice, the taste would not be quite the same but it would work. Someone also used raspberry lemonade. I think you could also just make a white cake recipe using champagne extract. You may need to order the extract online.
@Valencia- Yes, you can use this recipe for cupcakes also!
I am from Sri Lanka. I like to join with you Melissa because I am also interested this. You made lovely cakes.
Thank you, Anita! We would be happy to have you as a member. You can either join by visiting our “join” page, or if you would like for us to e-mail an invoice to you, you can send an e-mail to info@mycakeschool.com. Thanks!!
I made this over the weekend and it’s just fabulous!!! When I try a recipe for the first time I always make a cupcake for taste testing😆 it came out great too!! 💖💖💖
Have you made a gluten free version of this cake? Would love you’re suggestions!
Thank you,
Christi
I made the doctored recipe and butter cream for mini cupcakes and it was delicious. I did use a different champagne. But the mini cupcakes were flat looking and also every single wrapper pulled away. (The wrappers were fine for a different recipe I used the same day) Do you know what causes that? Also when sifting a cake mix what difference does that actually make? Thanks!!
Would you recommend using the pink champagne doctored recipe or the scratch recipe for cupcakes (not sure how different the texture or taste is from one another)? How long should I bake them for? Thank you!
Hi Prisca, I think you will be fine using either recipe. I can’t remember any distinct difference between the two. Bake cupcakes at 350 degrees for 18 to 20 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached.
Looks yummy
Its so sweet and delicious, ensuring it comes out fantastically moist. This is a great base recipe to use . I love this cake.It looks so fresh and tasty. Can’t wait to make it at home . Its the best for summer . Hope me and my family will definitely like this.
How many cupcakes would this make? A box makes 24, so with the added ingredients, I was just wondering :) How much of your champagne buttercream would get used (I know it varies and your recipe is designed for frosting a cake with frills and such, but 8 cups is A LOT of frosting LOL I made about half that and still had a decent amount leftover after frosting 24 cupcakes last week) Also… why start with a box if you’re going to add flour and sugar anyway? I’m a from-scratch girl, but I started with a box last week and it made my life so simple that I’m keen on doing it again especially when I need to make a large amount of cupcakes for a bridal shower in a couple of weeks!); when I was researching, a few friends told me that professional bakers do it all the time–I was floored!
Will this recipe hold up to Swiss Merengue Buttercream and fondant?
Hi Heather, I am not positive on the number of additional cupcakes, maybe 8 more. Using a box mix as the base ingredient is convenient and speeds up the process of baking a cake. Also, box mixes are very forgiving and almost always result in a good cake. Adding flour, sugar and flavorings eliminates the box cake mix taste, making it taste more like a from scratch cake. Yes, it is true that many professional baker use a pre-made baking mix.
Hi Lynn, yes, the recipe will hold up to fondant.
I made these (and a half recipe of the buttercream). I think they’re amazing (serving them a little later today). Instead of vanilla, I put raspberry flavor in both recipes :) FYI… I got 30 cupcakes out of this recipe (using the Pampered Chef Large Scoop). And they totally don’t taste box-y! :) (I put a little more frosting than shown in the picture, I was just having a hard time finding one where the wrapper hadn’t pulled away almost completely :( wrapper issue, not cake–that company is my next stop HA)
Hi Heather, I am happy you liked the recipe! Thank you for posting your thoughts and information. As for the wrappers pulling away, we have found that if the cupcakes are stored in an airtight container it can cause the wrappers to loosen. We usually store ours in a bakery box.