Pink champagne cake

Happy 2020! Do you have leftover champagne from New Year’s Eve? If so, use the extras to make this gorgeous pink champagne cake!

pink champagne cake

Happy New Year, everyone! For many reasons, I am happy to say goodbye to 2019. This is going to be a much better year. I hope that I do not have to suffer through another major illness (bronchitis) and that my family and I can move forward from tragic events.

Every year, we ring in the new year with some friends. This year was no different. We made reservations at a swanky downtown restaurant and called in our regular babysitter. Addie and our friends’ sons spent the night together and dined on the finest takeout pizza (ha!).

pink champagne cake

And every year, I try to make some baked goods to share with our friends. The husband is a fan of my champagne cupcakes so I’ve made it several times. However, my college roommate told me about a pink champagne cake that I had to try. She likes this recipe so much that she’s had it as her birthday cake for the past 2 years.

pink champagne cake

I finally made this cake, and it was definitely worth it. Because I am not talented at frosting cakes, the exterior of my cake turned out a big ugly. I tried to cover some of it up with other frosting decorations. Oh well. Guess that is why I don’t sell my cakes or own a bakery.

pink champagne cake

However, the cake itself was fantastic. I loved the pink hues of it, and you could taste hints of the champagne in the cake and in the frosting. My husband and friends enjoyed the cake, and we ended up having a great dinner on New Year’s Eve.

Here’s to a fantabulous 2020!

pink champagne cake

Pink champagne cake

Do you have leftover champagne from New Year's? If so, you can make this amazing cake! If not, then it's a great reason to buy another bottle!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cake
Author: Eva Bakes



  • 3 cups cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 5 large egg whites room temperature
  • 1 cup champagne room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons vegetable oil
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter room temperature
  • 1 drop pink food coloring or more if you want a darker pink

Buttercream frosting

  • 1 and ¾ cups (3 and ½ sticks) unsalted butter room temperature
  • 8 cups powdered sugar sifted
  • 4 Tablespoons pink champagne
  • 1 teaspoon vanilla extract
  • 1 drop pink food coloring or more if you want a darker pink


Bake the cake

  • Preheat your oven to 350°F. Generously grease and line 3 8-inch round baking pans with parchment paper and set aside.
  • In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a separate large bowl, mix together the egg whites, champagne, vanilla and oil. Make sure it's mixed well. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the sugar and butter on medium speed until light and fluffy, about 2-3 minutes.
  • Turn the mixer to low, and add in the flour and egg white mixtures alternatively, starting and ending with the flour mixture. Add in the pink food coloring.
  • Divide the batter evenly between the 3 pans and bake in your preheated oven for 23-27 minutes or until the sides start to pull away from the pan. Allow to cool completely before frosting.

Make the frosting

  • In the clean bowl of a stand mixer or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and smooth, about 1 minute.
  • Turn the mixer to low and add in about 6 cups of the powdered sugar, the champagne and the vanilla. Mix until smooth.
  • Add in the remaining 2 cups of powdered sugar and ensure that the frosting is spreadable (feel free to add more/less powdered sugar as needed so the frosting is a consistency you like). Increase the speed to high and add the pink food coloring. Beat on high for another 30 seconds.

Assemble the cake

  • Place one layer of the cake on a cake stand or a plate. Spread about ¾ cup of the frosting on top. Place another cake layer on top and repeat. Place the last layer of cake, flat side up. Frosting the top and sides with the remaining frosting. Garnish with fresh fruit, shaved chocolate, or edible pearl sugar if desired.


Leftover cake should be stored, covered, in an airtight container in the refrigerator. It will keep for several days.
Source: My college roommate, E; originally from Food 52


  1. George A
    January 8, 2020 / 5:59 pm

    Eva: What is this “left over” champagne which you speak of? An unknown concept!

    • evabakes
      January 8, 2020 / 6:59 pm

      Hahaha! I am not a big drinker so there is leftover champagne in my fridge right now. I need more friends so they can share it with me!

  2. George A
    January 8, 2020 / 6:02 pm

    Eva: What is this “left over” champagne which you speak of? An unknown concept! (forgive me if this comment appears twice. Something on the www hiccuped as I typed the first attempt.)

  3. evabakes
    February 19, 2021 / 11:04 am

    Hi Marua! Thank you for catching that omission. It is one cup of champagne. I’ll fix the instructions now. Thank you!

    • Maria Piro
      February 19, 2021 / 11:35 am

      Thank you so much! All the best, M

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