Pink Champagne Cake

Pink Champagne Cake

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 190.6
  • Total Fat: 5.9 g
  • Cholesterol: 15.6 mg
  • Sodium: 10.5 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.2 g

View full nutritional breakdown of Pink Champagne Cake calories by ingredient
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This is a very easy to make cake that tastes elegant plus it is not so high in calories! 190 calories per serving won't hurt!
This is a very easy to make cake that tastes elegant plus it is not so high in calories! 190 calories per serving won't hurt!

Number of Servings: 32


    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


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

Number of Servings: 32

Recipe submitted by SparkPeople user NIENIE*.

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Member Ratings For This Recipe

  • This sounds wonderful I will have to give it a try, maybe on St Patty's day ....seeing how I missed V day lol - 2/15/09

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