Today we are excited to share a uniquely light and flavorful recipe with you for Pink Champagne Cake.
This elegant dessert, with it’s moist champagne infused layers & delicious buttercream is perfect for weddings, engagement parties, anniversaries, Valentine’s Day, New Year’s Eve, or any occasion that calls for something special.
Southern bakers have been flavoring their cakes with sweet beverages for decades (cocoa cola cake, 7 up cake, etc.)…but Pink Champagne cake takes that practice to a whole new level of delicious sophistication.
It is believed that Pink Champagne Cake first originated on the west coast in the ’50s and ’60s, and was a hugely popular to choice for bridal showers, weddings, and bachelorette parties.
There’s just something a bit glamorous about a dessert flavored with Pink Champagne, don’t you think? The Los Angeles Times printed a Pink Champagne Cake decades ago and to this day it remains one of it’s most requested.
If you like Pink Champagne, you are going to fall in love with this recipe. While the pink champagne isn’t overpowering, the flavor is unmistakable.
We love to fill it with our Pink Champagne Buttercream Frosting, but traditionally pink champagne cakes have often been paired with bavarian cream or coconut fillings.
We hope that you enjoy this fantastic recipe. Make sure to check out our Pink Champagne Buttercream link below, as well as a doctored cake mix option!
Pink Champagne Cake
Ingredients
- Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans
- 3 cups (342 g) cake flour
- 1 Tablespoon (15 g) baking powder
- 1/2 teaspoon (2g) salt
- 6 egg whites (194g)
- 1 cup (242g) pink champagne, I used Andre Blush Champagne
- 2 teaspoons (8 g) vanilla
- 2 Tablespoons vegetable oil (18 g)
- 2 cups (400 g) sugar
- 1 cup (2 sticks) (226 g) unsalted butter
- Small amount of pink food color, I used AmeriColor Deep Pink but any pink would be fine. I added the color with a toothpick, just a small amount will give you blush pink
Directions
- In a medium size bowl whisk together the flour, baking powder and salt. Set aside
- In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.
- In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.
- Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
Every Pink Champagne Cake needs a delicious Pink Champagne Buttercream Frosting to go with it! We have just the one: Pink Champagne Buttercream Recipe
Also, If you are looking for an easy doctored cake mix version of Pink Champagne Cake, we love this recipe!: Pink Champagne Cake (doctored cake mix) Recipe.
1/27/19 Update! We now have another delicious champagne cake to share! Don’t miss our Champagne and Strawberries cake recipe! This recipe consists of Champagne & Strawberry cake layers, a whipped strawberry cream cheese filling, and Champagne & Strawberry Buttercream Frosting! A great one for your “must-make” list!
Find the recipe here: Champagne and Strawberries Cake
Don’t miss our other favorite tried and true cake recipes in our Cake Recipes Section! If you are interested in learning more about cake decorating, we have lots of fun cake tutorials to share in our Free Tutorials section, including a Free Cake Videos section!
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Hi Darcy, I have not made the recipe using flat champagne but I think it would be fine. You will still be getting the champagne flavor.
What is your recommenced Max advance time for both the vale and icing? Birthday party is Saturday but we will be traveling there on Friday. Could I do one Wednesday and one Thursday then assemble cake there Saturday morning?
This is a delicious recipe, I added some champagne flavor from Amoretti because it needed it to me. My issue is the cake making a “well” in the middle. Is it cooking too fast or slow? I would like everyone’s best guess and I’ll experiment from there. Thanks!