Cake Central › Recipes › Pink Champagne

Pink Champagne

I've received so many requests for this recipe that I decided to post it in here for everyone to enjoy. This cake is ultra-moist and has a delicate champagne flavor.

Pink Champagne

Ingredients

  • 1 box french vanilla cake mix (I've used white too) 1/4 C. vegetable oil 2 envelopes whipped cream topping mix(Dream Whip) 1-1/4 C. pink champagne, flat (you can pour just opened champagne in a pitcher, stir, let bubbles rise and dissipate, repeat until flat, only takes a couple of minutes) 4 egg whites and 1 whole egg small amount of pink food coloring (faint pink looks more delicate than a darker phony pink)

Instructions

  1. Beat all ingredients together in a mixer for 3 minutes. Batter will be a blush color. Pour into greased, floured pans; Bake at 350 until it tests done. For icing I use vanilla extract and replace usual liquid with flat champagne. If using pink champagne icing will tinge slightly pink...you can use white champagne for this recipe as well.
  2. IMPORTANT NOTE AND RECOMMENDATION: I also fill this cake with this icing because any other flavors like strawberry etc. will delete the delicate champagne cake flavor completely.

Comments (28)

I was just wondering what type of wine does it really made what brand?
That sounds fantastic! I will bake this cake today. I was wondering how you make the icing.
This is a really YUUMMMMYY cake!!!
This is the most wonderful, delicate recipe! Thank you so much for sharing it!
Must try this very soon! Thanks so much!
Please help--I'd love to use this for a wedding cake! Is this recipe suitable for stacked and fondant-covered cakes or is it too moist??? Also where do I get Dream Whip???
What size of envelopes for dream whip? thanks
Ladies - I have purchased Dream Whip at Albertson's grocery store. It is in a small box (similar size to Lipton Onion Soup mix boxes) and is white with a blue name on it. I found it in the cake mix/decorating aisle at my local store.
Hi DiscoLady, I was just wondering what kind of filling do u use with these cake receipt. I never did a pink champagne cake before so i was just wondering.
I successfully used this recipe for the bottom tier of a 3-tiered cake. It's moist and beautiful and tastes like a dream, but its moistness and texture won't affect the tiers if it's constructed properly. The recipe says not to fill it with a flavored filling, but my client wanted a complementary berry flavor, so I filled it with a raspberry cheesecake mousse I found online. It was heaven on a plate. I don't think it detracted from the pink champagne taste at all, but I don't think that would be the case with everything. I used a decorator's version of a whipped cream icing. It, too, included the use of Dream Whip. I hadn't used it at all before this recipe, but I think I've found my new secret ingredient. I can't say how many ounces each packet is, but each contained somewhere in the neighborhood of 4 tbsp. GREAT cake! It has secured a permanent place in my arsenal of baked goods awesomeness. Thank-you very much for sharing this!!
I've seen several decorators note that they have made a pink champagne cake. I didn't know there was such a thing. This is so awesome. I cannot wait to try it. Thank you for posting this.
THIS RECIPE IS AMAZING!!! I have heard some people talking about pink champaigne cake and have been eager to try your recipe! First, it was very easy to put together and second, the taste is so yummy! I made cupcakes and topped them with a fresh strawberry buttercream and let me tell you, I had TONS of compliments. Thanks for sharing this recipe with other CC users!
can I use plain champagne?
Sounds delicious!!!! Can't wait to try it for the baby shower cake I'm making for my brother & sil!!!! Though I think I'll skip the pink food coloring since I know they are having a boy!!!! Maybe I'll use blue food coloring instead!!!!! LOL
May I ask what brand of champagne do you use? thank you
This recipe sounds great can't wait to try it myself but I've never heard of Dream Whip : )
I've been getting a lot of requests for the raspberry cheesecake mousse recipe I eluded to in an earlier post. I found it on someone's online blog. I just did a search for it, but the website is temporarily unavailable. Search "raspberry cheesecake mousse" on Google and scroll down to find the Delicious Inspiration blog. She deserves all the credit. Hope you like it! Jessica **Note: Because I was using this as a filling, I beat the cream until stiff peaks formed. Also, I had to stabilize the cake with wooden dowels so the top layer didn't slide off the bottom. It was a little difficult to work with, but I decorated, transported, and added tiers on top of it without too much difficulty. Raspberry Cheesecake Mousse 8 ounces frozen raspberries, thawed 8 ounces cream cheese, room temperature 1/2 cup confectionersÂ’ sugar 1/2 teaspoon vanilla 1 tablespoon honey 3/4 cup heavy cream Whole raspberries (optional) White chocolate (optional) Using a food processor, puree the raspberries until smooth. Set aside. In a medium bowl, beat together the cream cheese, confectionersÂ’ sugar and vanilla until smooth. Set aside. In a large bowl, beat the heavy cream and honey together until soft peaks form. Gently fold in the cream cheese mixture. Fold in the raspberry puree. Spoon into individual serving bowls and garnish with raspberries and white chocolate. Cover and chill for at least 1 hour before serving.
I just baked this cake for my husbands birthday. It was delicious. It has a beautiful and delicate flavour. I had a bottle of regular champagne in the rack, so I used that rather than buying a bottle of pink and it worked wonderfully. I filled the cake with the raspberry mousse listed here and covered it with a buttercream (used champagne in place of water in the recipie) and the cake was devine. Thanks for sharing!!
OMG..it is soooo good. I made this cake for my best friend's birthday and it was a huge hit. I used the raspberry chessecake mousse submitted by Spicymustard2...and it was absolutely perfect! The only difference is that I didn't use pink champagne. Since the champage had to be flat anyway, I used a rose zinfandel wine with a raspberry undertone (i.e. Sutter Home rose). The sommelier helped my choose this wine and it was absolutely perfect! As a bonus, we drank the leftover wine with the cake (champagne would have gone flat by then). For the crumb coat, I used my basic buttercream icing, but instead of milk I added the rose wine. It was a perfect combination! My new favourite flavour.
Does anyone know how many cups this recipe makes or what size pans it fills or even how many cupcakes it might make? I'm just trying to get an idea so I can know whether or not I need to double the order. I can't wait to try it along with the raspberry cheesecake mousse. Thanks!
Cake Central › Recipes › Pink Champagne