Pink Champagne Cake

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I made this delicious and festive pink champagne cake for our family’s New Year Day feast.  Since I can’t drink any champagne right now, why not eat it? Good reason, I think.

This cake was very simple to prepare, as it calls for a white cake mix, and the icing just makes this cake over the top delicious.  I love the pink color and pop the raspberries brings to this pretty cake.

Ingredients: 2 layer-size white cake mix; pink or rose champagne; a few drops pink or red food coloring; fresh raspberries for garnish

In a mixing bowl, add all the ingredients for the white cake mix as per box instructions, with this exception, replace the water with champagne.

Add a few drops of pink or red food coloring to give the cake a pretty pink color.

I really like pink!

Bake per box instructions, set aside to cool.

Whipped Cream Champagne Icing  ingredients:  2 cup heavy whipping cream; 8 ounces mascarpone cheese, room temperature; 8ounces cream cheese, room temperature; 1/2 cup confectioner’s sugar; 2 teaspoons vanilla extract; 1/2 cup pink or rose champagne

In a mixing bowl add the heavy cream, and beat on high for about 2 minutes until stiff peaks form.

Stiff peaks hold their shape when flipped upside down.  Then store in refrigerator until time to assemble.

In another mixing bowl, beat both cheeses, sugar, vanilla, and champagne.

Very gently fold whipped cream into the cheese mixtures.  Store in fridge until ready to ice to cake.

Be sure the cake has cooled completely, and begin icing.  Be generous with the icing it’s so delicious.

I had plenty of it left and made it a fruit dip for strawberries and raspberries.

Garnish with raspberries and enjoy!

Loved the pink color inside!

Print This Recipe

Pink Champagne Cake

2 layer-size white cake mix
pink or rose champagne
few drops pink or red food coloring (optional)
fresh raspberries, for garnish

Preheat oven to 350 degrees. Grease and lightly flour two 8 inch round cake pans; set aside.

Prepare cake mix according to package directions, except replace water with Champagne and optional add a few drops of food coloring. Spread batter into prepared pans. Bake per box instructions. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.

See icing recipe below.  To assemble, place one cake layer, bottom side up, on a serving platter. Spread with icing. Top with second cake layer, top side up. Spread top and sides of cake with remaining icing. Garnish with raspberries.

Whipped Cream Champagne Icing

2 cup heavy whipping cream
8 oz mascarpone cheese, room temperature
8oz cream cheese, room temperature
1/2 cup confectioner’s sugar
2 teaspoons vanilla extract
1/2 cup pink or rose champagne
In a medium bowl whip heavy cream until stiff peaks, about 2 minutes, set aside in refrigerate to keep cool.

In a separate bowl beat both cheeses, sugar, vanilla and champagne until thoroughly mixed.  Then fold the whipped cream into the cream cheese mixture.  Store in refrigerator until ready to ice the champagne cake.