So someone has requested this, and I am at a loss. Being a non-drinker, I know I can follow a recipe and it'll most likely turn out, but what is it supposed to taste like? Someone told me once that it's kind of cherry flavored and that the batter is pink, but is that correct?
And what filling goes with it? I have no clue! Help! I really appreciate any input ya'll might have. Thanks!
I did one Champagne cake, and I didn't know WHAT it was to taste like either! What I did was use white cake mix and an inexpensive regular dry champagne [ not the pink version]. Had the client taste it and she said...... that's it! She had the cake at a reception and all she knew was the name.....So apparently that was the 'recipe' they used!
here is some more information on it that I googled!http://www.wisegeek.com/what-is-a-champagne-cake.htm
I did one last year, but the bride thought the one I offered at the tasting was too dry. i ended up using some of the Lorann oils to it, which worked great. I added it to a WASC recipe, so it was like Champagne WASC!
It shouldn't be pink unless it's pink champagne cake. 
I've never made one, but I would imagine that makeing WASC and using champagne for the water should do the trick...
I like champagne with fresh strawberries, but my favorite way to drink it is with a bit of chambord (black raspberry liqeur) poured in. So I think going with either strawberru or raspberry filling or mousse would be good.
Hope this helps...
I also do not drink, so I did not really know what to expect the first time I made champagne cake either. I do not use pink champagne, and I usually get whatever is on sale. To me is just has an extra "pop" to a very buttery-tasting cake (if that makes any sense!). It is one of my favorites!
I just added some pink food coloring for the pink champagne.
around here (after racking my brain trying to find a good recipe for champagne cake, I discovered that champagne cake round these parts is vanilla chiffon with a sherry diplomat cream (some call it mousse, etc) basically its a custard folded into whipped cream with some sherry added in..
here is a cake mix recipe given to me:
Champagne Cake
1 Duncan Hines White Cake mix (must be Duncan Hines as it works best)
Champagne
Red food coloring
Raspberry or strawberry purée or jam
Prepare cake mix as per instructions on box, substituting champagne for 3/4 of the liquid called for on the mix. Tint mix with red food coloring to soft pink. Bake in round cake pans according to mix instructions.
Fill with strawberry or raspberry purée or jam between layers and frost with your favorite butter cream icing, adding up to 3 tablespoons champagne for part of the liquid called for. Tint the frosting pink, if desired.
I know I have another one I will see if I can find it for you.
Here's mine...
Pink Champagne
2 boxes white cake mix
2 c flour
2 c sugar
1 pkg white chocolate pudding
1-1/2 t salt
1/2 c water
1-3/4 c pink champagne
8 egg whites
1/4 c oil
2 c vanilla yogurt
1 teaspoon of Loranns Champagne
Just enough food color to make it light pink.
how about this frosting ? http://cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html with fresh strawberries, or layers of this frosting and sliced strawberries and then a swiss meringue buttercream with champaign flavoring or vanilla extract?
I used to work for an up-scale bakery. We used to make a pink champagne cake that was basically a white chiffon cake, with pink colored - rum custard filling and iced with whipped cream. Then covered with lots of pink colored/white chocolate shavings.
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