Best 3 Pink Champagne Cake Recipes

In the culinary world, pink champagne cake stands as a symbol of elegance, sophistication, and celebration. Its delicate pink hue and bubbly champagne flavor transport taste buds to a realm of pure delight. Whether you're looking to impress guests at a special occasion or simply seeking a sweet treat to brighten your day, this cake is sure to captivate your senses and leave you craving more.

Let's cook with our recipes!

PINK CHAMPAGNE CAKE

Pink Champagne Cake image

Moist pink cake is sandwiched between smooth layers of real cream and a thin layer of rich frosting seals the deal. Little splashes of champagne help give this cake a delicate evanescence that is sure to be a show stopper. This is a great cake to serve for birthdays, showers, or for any very special occasion. Guests will rave for the recipe. Keep cake refrigerated.

Provided by regerjulie

Categories Desserts Chocolate Dessert Recipes White Chocolate

Time 1h29m

Yield 10

Number Of Ingredients 17

Ingredients

1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
1 ⅓ cups pink Champagne
3 eggs
⅓ cup vegetable oil
3 tablespoons cherry juice
3 drops red food coloring
1 ½ cups heavy whipping cream
½ (3 ounce) package instant white chocolate pudding mix
1 tablespoon confectioners' sugar
1 tablespoon half-and-half
2 ½ cups confectioners' sugar
½ cup softened butter
¼ cup half-and-half
2 tablespoons pink Champagne
2 tablespoons cherry juice
1 teaspoon vanilla extract
½ (4 ounce) bar white chocolate, shaved into curls, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
Blend cake mix, 1 1/3 cup pink Champagne, eggs, and vegetable oil together in a large bowl until moistened, about 1 minute. Add 3 tablespoons cherry juice and red food coloring; beat at medium speed until smooth, about 1 minute. Divide batter between cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely, 25 to 30 minutes.
Beat heavy cream with an electric mixer until peaks form. Sprinkle white chocolate pudding mix over cream; beat until thoroughly mixed. Mix in 1 tablespoon confectioners' sugar and 1 tablespoon half-and-half until filling is smooth.
Spread filling over 1 cake layer and place second layer on top.
Beat 2 1/2 cups confectioners' sugar and butter together with an electric mixer until combined. Mix in 1/4 cup half-and-half, 2 tablespoons pink Champagne, 2 tablespoons cherry juice, and vanilla extract until frosting is smooth and spreadable.
Spread frosting over cake. Top cake with white chocolate shavings. Chill until serving.

Nutrition Facts : Calories 711.7 calories, Carbohydrate 79.3 g, Cholesterol 133.3 mg, Fat 39.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 18.1 g, Sodium 463.4 mg, Sugar 64.5 g

PINK CHAMPAGNE LAYER CAKE

Pink Champagne Layer Cake image

Add this delicious champagne cake that's made with Betty Crocker™ Super Moist™ cake mix to your dessert table.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 12

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups champagne, room temperature
1/3 cup vegetable oil
3 egg whites
4 or 5 drops red food color
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup champagne, room temperature
1 teaspoon vanilla
4 or 5 drops red food color
Betty Crocker™ pink decorating sugar
Edible pink pearls and/or edible pink glitter

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.
Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.

Nutrition Facts : Calories 460, Carbohydrate 72 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 54 g, TransFat 0 g

PINK CHAMPAGNE CAKE

Pink Champagne Cake image

This is a very easy to make cake that tastes elegant! I got this out of a magazine years ago and every year i have to hunt for it so now am posting on Zaar for safe keeping. UPDATE: There used to be a white cake mix that had no oil added to it but it has since been discontinued. For the cake mix use the specified amount of oil on the cake mix box and amount of eggs. this is just to replace the water.

Provided by Jessica K

Categories Dessert

Time 1h10m

Yield 1 cake, 16-20 serving(s)

Number Of Ingredients 8

Ingredients

18 1/4 ounces white cake mix, no pudding, and must be white to taste champagne
1/2-3/4 cup champagne, chilled (pink, white, sweet, dry)
1 cup butter, softened
4 cups powdered sugar
1/4 cup milk
1/4 cup champagne
1 tablespoon vanilla
5 -5 1/2 cups additional powdered sugar

Steps:

Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
Creamy champagne frosting:.
Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
This is excellent served the next day after being refrigerated all night so the flavors can blend!

Tips:

Use fresh ingredients. This will result in a cake that is bursting with flavor.
Cream the butter and sugar until light and fluffy. This will help to incorporate air into the batter, resulting in a light and airy cake.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Do not overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
When frosting the cake, use a light touch. A heavy hand can result in a cake that is too sweet or too rich.

Conclusion:

Pink champagne cake is a delicious and elegant dessert that is perfect for any occasion. With its light and airy texture, delicate flavor, and beautiful pink color, this cake is sure to impress your guests. If you are looking for a special dessert to serve at your next party or gathering, pink champagne cake is a perfect choice.