This Pink Champagne Cake Recipe is the perfect addition for your Valentine’s Day party! This cake recipe is bursting with pink champagne bubbles, strawberries, and a delicious Meringue Buttercream Frosting. All of your friends will be asking you for this amazing champagne cake recipe for their next girls’ night!
Best Valentine’s Cake Recipe
I know what you guys are thinking. Why are we already talking about Valentine’s Day when it feels like New Year’s ended last weekend?! Well, February is fast approaching, and I am so ready for all treats red, white, and pink, of course! ;) Plus, I am SO excited to introduce you all to our new BFFF cake contributor, Ashley Twilley! She has a serious knack for creating desserts that look oh so pretty and are incredibly delicious! I cannot get enough of this adorable cake (hello sprinkle obsession)! ;) We met off Instagram and I fell in-love with her cakes. She’s a CPA by day and makes cakes as a hobby. Who else thinks she needs to open her own shop?!
Perfect Champagne Party Cake
I can’t get over how beautiful this Champagne Cake is! Not only is this cake filled with the flavor of the pink champagne, but there’s also hidden strawberries between each cake layer! What more could you want in a cake than champagne and strawberries?! Plus, this cake is topped with the fluffiest meringue buttercream (that I am slightly obsessed with)! ;) I am totally loving this cake for Valentine’s Day, but I’m also dreaming up so many ways of when to recreate this masterpiece (possibly just so I can have more of this amazing frosting)!
How To Make The Best Buttercream Frosting
This Swiss Meringue Frosting is seriously so delicious and also doesn’t take a kitchen full of ingredients to make. All you need is sugar, egg whites, salt, butter, and some vanilla extract. Just whisk your sugar, egg whites, and salt together until combined, while you heat a small amount of water in a saucepan until boiling. Create a double boiler with your mixing bowl and saucepan, whisking continuously while the egg mixture heats up. Begin mixing in stand mixer, starting on low and gradually moving to high, until the meringue is glossy with stiff peaks. Lastly, mix in your butter until smooth, then add in vanilla, switching out the whisk for the paddle attachment to beat the frosting on medium speed until smooth.
Ingredients for Pink Champagne Cake
This pink champagne cake is melt-in-your-mouth delicious and absolutely perfect for that Valentine’s Day party, or your next girls’ night in! All you need to do is preheat your oven to 325° F and line the bottoms of three 6in cake pans with parchment paper. In your stand mixer, with a whisk attachment, mix the dry cake mix, flour, sugar, and salt until combined. Switch to the paddle attachment and add champagne, sour cream, vegetable oil, vanilla, and eggs mixing on low-medium speed until combined (make sure to not over mix). This is where you add in my favorite park — pink food coloring — to create that perfect Valentine’s look. Lastly, pour 1/3 of the batter into each cake pan and bake for about 25 minutes, or until the middle has set.
Perfect Party Dessert
This cake will make the perfect centerpiece for any dessert table! Not only is it delicious, but I just love the adorable heart on the front and the mix of colors to create the sweetest treat. Use a Wilton 1M tip to create the buttercream rosettes on the top and front of the cake and adorn everything with Sweetapolita’s “Always a Bridesmaid” sprinkle medley. This cake has the perfect amount of sparkle for Valentine’s Day, but you could totally just do the rosettes and heart on the front to create the perfect bridal, or baby shower cake. Plus, the strawberries in-between the layers make for the perfect Pinterest worthy pictures! ;)
Best Pink Champagne Cake Recipe
This champagne cake seriously takes the cake as the best Valentine’s dessert! ;) I mean it’s pink and covered in sprinkles which just screams perfect in my head! But, you also won’t be able to get over the subtle sweetness of the champagne and strawberries mixed with the delicious vanilla meringue buttercream. I would love to hear if you all use this recipe for any of your upcoming parties! Let me know in the comments what desserts you guys will be serving this Valentine’s Day! Here’s to all the pink desserts to come!
Pink Champagne Cake
For the Cake:
- 1 package white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon salt
- 1 cup pink champagne
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 3 eggs
- Pink food dye optional
- For the Swiss Meringue Buttercream
- 1 2/3 cup granulated sugar
- 7 large egg whites or 1 1⁄2 cups of liquid egg whites*
- Pinch of salt
- 6 sticks unsalted butter slightly cold & cubed
- 1 tablespoon vanilla extract
For the Cake:
- Preheat oven to 325° F. Spray three 6-inch cake pans with cooking spray, and line the bottoms with parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, add the dry cake mix, flour, sugar, and salt. Mix until combined.
- Switch to the paddle attachment and add champagne, sour cream, vegetable oil, vanilla, and eggs. Mix on low-medium speed just until combined but do not overmix. You can add the pink food dye at this time if you wish.
- Pour 1/3 of the batter into each cake pan and bake for about 25 minutes or until the middle is set. Insert a toothpick in the middle of the cake to test.
For the Frosting:
- In a heat proof mixing bowl, add sugar, egg whites and salt. Whisk together until combined.
- Add a small amount of water to a saucepan and cook on stove on medium heat until boiling, then reduce heat to a simmer.
- Place heat proof bowl with your sugar/egg/salt mixture over the saucepan with the stove still on, to create a double boiler. Be sure the water in the saucepan is not touching the bottom of your bowl.
- Whisk continuously while the egg mixture is heated over the simmering water; be careful not to overheat this, we don’t want scrambled eggs!
- It is done when the mixture is warm or hot to the touch, and the granulated sugar has melted and is not grainy when the mixture is rubbed between your fingers. You can use a candy thermometer to ensure the temperature has reached 140° F.
- Remove bowl from heat and place in your stand mixer. Using the whisk attachment, begin whisking the mixture on low speed, and gradually increase the speed to high (this may take several minutes as the mixture begins as a hot liquid, then slowly becomes a meringue).
- Continue mixing on high until your meringue is glossy and stiff peaks have formed. This will take significantly longer if using liquid egg whites from a carton.
- Reduce the mixer speed to low, and add in the cubed butter, one or two pieces at a time until fully incorporated.
- The butter will mix into the meringue and at some point, it will look curdled – do not panic! Keep mixing and increase mixer speed if needed. It will all come together smoothly.
- Replace the whisk attachment with the paddle attachment and add vanilla extract. Beat on medium speed until smooth, to remove any air bubbles.
- Storage: if not using immediately, store in airtight container in the refrigerator. When ready to use again, let sit out at room temperature until softened. Once softened, you can put it in your mixer and beat with paddle attachment to remove any air bubbles.