Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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.

Ingredients Nutrition

  • 18 14 ounces white cake mix, no pudding, and must be white to taste champagne
  • 12-34 cup champagne, chilled (pink, white, sweet, dry)
  • Frosting

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 14 cup milk
  • 14 cup champagne
  • 1 tablespoon vanilla
  • 5 -5 12 cups additional powdered sugar


  1. 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!
  2. Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
  3. 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!
  4. Creamy champagne frosting:.
  5. Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
  6. Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
  7. Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
  8. Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
  9. This is excellent served the next day after being refrigerated all night so the flavors can blend!
Most Helpful

Thank you for posting this recipe. I have never tasted a pink champagne cake, but it has always been a favorite of my husbands. I added strawberry mousse for the filling. I used strawberries that I soaked overnight in champagne and a little sugar. I also wanted to be sure that you could taste the champagne, since some of the reviews said it cooked out during baking. So I brushed the top of each layer with champagne. I also used a whipped cream frosting. I like the red and white look with the strawberries and topping so my version is not pink. I did use the exact cake recipe. My husband thought it was even better than the professional wedding cake he had. Thanks again!

missy1273 February 18, 2011

I tried making this cake for my birthday and followed the rcipe just as it says and I got one of the best tasting cake ever. All my friends enjoyed it and more that I loved it :D Thanks for the recipe!

ramya.v April 22, 2012

This is a very good cake. For the cake and the frosting in addition to using the champagne I also added a few drops of Lorraine oil in Champagne flavor from my local craft store. The champagne flavor cooks out while baking, so the oil really helps. I just made a buttercream frosting and used the oil for the flavoring and put a thin coat over the cake under the fondant which was also flavored with the same oil. I had tried to make the cake from scratch but did not turn out as good as this one did, so for my daughters wedding this is the recipe I made. This cake does not produce a dense cake suitable for stacking, rather a lighter one, so I used pillars and stacked the rest, since I had done other flavors. I should have left this for one of the top layers, not the bottom! Everyone loved the cake.

Madelaine1954 December 29, 2009