What's the best Champagne for pink Champagne cake?

A rosé Champagne or sparkling wine will complement the color of the cake (and you can reserve any extra for serving alongside). You don't need to break the bank—choose a bottle with a balanced flavor and quality you'd enjoy drinking.

Does pink Champagne cake have alcohol in it?

While the Champagne in the cake layers mostly bakes off, there is Champagne added to the frosting that will contain alcohol.

Why is it called pink Campagne?

Pink Champagne gets it name because of its pink color, created by the brief maceration of red grape skins during the winemaking process.

Pink Champagne Cake

Active Time:

30 mins

Total Time:

2 hrs 15 mins

Servings:

Raise your glass and toast to this pink Champagne cake! It's a super-fun, two-layer dessert that is easier to pull off than it might appear. That's a recipe we want in our back pocket for dinner parties and showers and teas of all sort.

The frosting acquires its bright pink hue and delicate flavor thanks to freeze-dried strawberries, which also help to balance out the sweetness. You'll definitely want to pop some Champagne for this recipe; we included it in both the cake and icing.

We chose to use a box cake mix as the base and doctor it up for ease. Then, decorate with generous swoops and swirls of frosting. Nonpareils are sprinkled over the top along with a light dusting of freeze-dried strawberry powder to complete the look. Serve with fresh strawberries, and everyone will be feeling happy and festive.

Learn how to make a pink Champagne cake. If you're enamored with the idea of a Champagne cake but don't quite enjoy the taste of the drink itself, fear not. The flavor does bake off slightly.

Pink Champagne Cake on a cake stand with glasses of pink champagne — Antonis Achilleos; Food Styling: Ali Ramee; Prop Styling: Christine Kelly

What Does Pink Champagne Cake Taste Like?

Light, fruity, and tender, pink Champagne cake is an elegant treat for special occasions. While there is Champagne present in the cake layers and the frosting, the overall flavor of the cake is subtle and fruity, with freeze-dried strawberries adding a light tanginess to the frosting that balances the sweetness of the dessert. This cake is easy to pull together, especially by adding sour cream and pink Champagne to a classic white cake mix for moist cakes with little prep.

Ingredients for Pink Champagne Cake

White cake mix and a quick homemade buttercream make this layer cake deceptively simple to pull together. To make pink Champagne cake, you'll need:

White cake mix: A shortcut base for preparing the cake layers.
Large eggs: Binds the cake mix.
Sour cream: Adds richness and tanginess to the cake batter.
Pink Champagne: Added moisture for a light and fluffy cake, while imparting a subtle Champagne flavor into the mix.
Freeze-dried strawberries: Ground to a powder and added to the frosting for a fruity flavor and bright pink color.
Unsalted butter: The rich base of the buttercream.
Powdered sugar: Thickens and sweetens the buttercream.
Vanilla extract: Adds depth.
Kosher salt: Enhances the overall flavor of the buttercream.
Nonpareils: To decorate the cake.

How To Make Pink Champagne Cake

Whether you're an experienced baker or more of a novice, we guarantee you'll have no trouble whipping up this decadent layer cake. With a double dose of Champagne in the mix, and just 30 minutes of active time needed, it's a must-make. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven and cake pans: Preheat oven, and spray two round cake pans, Line with parchment, then spray to coat the parchment.
Step 2. Make cake batter: Beat eggs, sour cream, and some Champagne into the cake mix to combine. Divide between cake pans.
Step 3. Bake cake layers: Bake until a toothpick inserted in center comes out clean.
Step 4. Cool cake layers: Let cool in pans 10 minutes, then transfer to racks to cool completely.
Step 5. Make strawberry powder: Grind freeze-dried strawberries in a food processor to a fine powder. Set some aside for garnishing the cake.
Step 6. Make buttercream: Beat butter until light and fluffy. Add powdered sugar, vanilla, salt, remaining strawberry powder, and remaining Champagne; beat until light and fluffy. Add additional champagne as needed to adjust consistency.
Step 7. Stack cake layers: Remove parchment from cakes. Place one layer onto a cake plate, and top evenly with some buttercream. Top with second layer.
Step 8. Finish frosting cake: Spread a thin layer of frosting over top and sides of cake, and chill 15 minutes, then frost with remaining frosting. Decorate with strawberry powder and nonpareils.

Pink Champagne Cake Variations

To add a unique twist to this Champagne cake, consider these additions or substitutions:

Fresh fruit: Add fresh berries into the batter before baking, or add a layer of jam or lemon curd between the cake layers for a fruit-forward addition.
Confetti: Add festive sprinkles (you can even stick with a pink theme) to the cake batter before baking.
Flavorings: Add rosewater, almond extract, or vanilla extract to the cake batter for additional flavor and depth. You can also add lemon zest or orange zest for a citrusy touch.
Frosting: Substitute the freeze-dried strawberries with raspberries, if preferred. If you can't find freeze-dried berries, you can also use strawberry or raspberry puree, replacing some of the Champagne in the mix to keep the frosting thick and spreadable.
Cake soak: For even more Champagne flavor, prepare a Champagne simple syrup and use it to brush over the cake layers before frosting.
Garnishes: For a unique touch, garnish the cake with fresh berries, edible flowers, gold leaf, meringue kisses, white chocolate truffles, or other creative finishes.

Our Tips for the Best Pink Champagne Cake

For the best pink Champagne cake, keep this tips in mind:

Spray and line the cake pans: For easy cake removal without any stuck bits, take care to grease and line the cake pans with parchment paper.
Divide evenly: Keep your layers even by portioning the batter into the cake pans with a measuring cup or ladle.
Bake until the cake springs back: Bake just until the cakes spring back to the touch or a wooden pick inserted in the centers comes out clean, to keep the layers moist.
Cool completely: Cool the cakes completely, even chilling in the refrigerator or freezer until cold before frosting to keep your cake from sliding as you stack.
Strawberry powder: If you don't want to break out your food processor for the strawberry powder, you can also use a spice or coffee grinder.
Beat buttercream until fluffy: Beat the buttercream until light and fluffy to increase the volume of the frosting and yield the creamiest texture.
Crumb coat: Coat the cake with a thin layer of frosting and chill until firm to help create a smooth exterior when the final coat goes on.

Can I Make Pink Champagne Cake Ahead?

If you're worried about being able to get this cake done in time for your party, consider breaking up the preparation into separate components to make it work for your schedule:

The cake layers can be baked in advance, then cooled, wrapped, and refrigerated for up to two days, or frozen for up to two months. Thaw in the refrigerator overnight if frozen before frosting.

The frosting can also be prepared ahead. Make and store in an airtight container in the refrigerator for up to three days before using. Let stand at room temperature until spreadable, or whip lightly before using if needed.

You can also frost the cake in advance, chill until firm, then wrap and refrigerate for up to two days. Bring to room temperature and garnish with nonpareils and strawberry powder on the day of serving for the freshest presentation.

How To Store Leftover Pink Champagne Cake

Store leftover slices of Champagne cake well-wrapped or in an airtight container in the refrigerator for up to five days. You can also freeze the cake, preferably in individually-wrapped slices for quick thawing, for up to two months. Bring to room temperature before serving.

Want a fun party favor idea? Box up leftover slices in plastic clamshell containers with a ribbon or label for guests to take home after your event.

What To Serve With Pink Champagne Cake

A natural pairing for pink Champagne cake is of course, Champagne! You can also add interest to your dessert table by serving the cake as the centerpiece, surrounded by bowls of fresh berries, whipped cream, scoops of sorbet or ice cream, colorful macarons, shortbread cookies, and more for a festive presentation.

More Boozy Cake Recipes You'll Love

If you love an adults-only dessert, these boozy cake recipes might be just what you've been looking for:

Ingredients

1 (15.25-oz.) package white cake mix (such as Duncan Hines)
4 large eggs
1/2 cup sour cream
1 1/4 cups pink Champagne, divided, plus more if needed
1/2 cup freeze-dried strawberries
1 cup (8 oz.) unsalted butter, softened
4 cups powdered sugar
2 tsp. vanilla extract
1/4 tsp. kosher salt
Nonpareils, for decorating

Directions

Prepare oven and cake pans:

Preheat oven to 350°F. Lightly grease 2 (8-inch) round cake pans with cooking spray, and line bottoms with parchment rounds. Lightly grease parchment with cooking spray.
Make cake batter:

Add cake mix to the bowl of a stand mixer fitted with a whisk attachment. Add eggs, sour cream, and 1 cup of the Champagne; mix on low speed until combined, about 30 seconds. Increase speed to medium, and beat 2 minutes. Divide batter between prepared pans.
Bake cake layers:

Bake in preheated oven until edges begin to pull away from sides of pan and a toothpick inserted in center comes out clean, about 20 minutes.
Cool cake layers:

Remove from oven, and let cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
Make strawberry powder:

Place freeze-dried strawberries in a food processor, and process until a fine powder, about 30 seconds. Remove 1 tablespoon of the powder, and set aside for garnish.
Make buttercream:

Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add powdered sugar, vanilla, salt, remaining strawberry powder, and remaining ¼ cup Champagne; mix on low until incorporated. Increase speed to medium, and beat until light and fluffy. Add additional Champagne, 1 teaspoon at a time, if frosting is too thick.
Stack cake layers:

Remove parchment rounds from cakes. Place one cake layer on cake plate, and spread with about 1 cup of the buttercream. Top with second layer, and press gently.
Finish frosting cake:

Spread a very thin layer of frosting over top and sides of cake (crumb coat). Chill 15 minutes. Remove from refrigerator, and spread remaining frosting evenly over top and sides of cake. Decorate with remaining 1 tablespoon strawberry powder and nonpareils.

ANTONIS ACHILLEOS; FOOD STYLING: ALI RAMEE; PROP STYLING: CHRISTINE KELLY

Frequently Asked Questions

What's the best Champagne for pink Champagne cake?

A rosé Champagne or sparkling wine will complement the color of the cake (and you can reserve any extra for serving alongside). You don't need to break the bank—choose a bottle with a balanced flavor and quality you'd enjoy drinking.
Does pink Champagne cake have alcohol in it?

While the Champagne in the cake layers mostly bakes off, there is Champagne added to the frosting that will contain alcohol.
Why is it called pink Campagne?

Pink Champagne gets it name because of its pink color, created by the brief maceration of red grape skins during the winemaking process.