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Oct 22, 2003 09:28 AM

Has anyone heard of Pink Champagne Cake?

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I was just wondering if anyone has heard of Pink Champagne Cake and if so, what does it taste like and is it good? I just came across a recipe in an old magazine and it looks interesting.

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  1. Does it actually contain pink champagne? Is the cake pink? Please post!

    If this is good, it sounds like a hilariously fun cake for a bridal shower or ladies' lunch.

    4 Replies
    1. re: Mrs. Smith

      Yes, the recipe I have at home calls for two cups of pink champagne in the cake and approximately half a cup in the buttercream frosting. I will post the recipe a little later today when I have a chance to dig the recipe out. It sounds really festive and fun.

      1. re: Mrs. Smith

        It looks like this recipe makes enough cake for tiers or a really nice layer cake and lots of cupcakes. I have not tried this recipe so I have no idea what it tastes like.

        Pink Champagne Celebration Cake

        6 egg whites
        3 cups sifted all purpose flour
        1 1/2 teaspoon baking powder
        3/4 teaspoon baking soda
        1/2 teaspoon salt
        3/4 cup shortening
        2 2/3 cups sugar
        1 teaspoon vanilla
        8 to 10 drops pink or red food coloring
        2 cups pink champagne (or regular champagne)

        Let egg whites stand at room temperature for 30 minutes. Grease pans and line with parchment paper. Grease paper and lightly flour pans.

        Preheat oven to 350.
        In a medium bowl stir together flour, baking powder, baking soda and salt, set aside.

        In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, food colorling and beat until well combined. Gradually add egg whites beating well after each additon. Alternately add flour mixtue and champagne to beaten mixture starting and ending with flour just until combined. (batter will appear curdled after champagne additons, but smooth after all of the flour mixture has been added.

        Pour in prepared pans and bake for 35-40 minutes until toothpick comes out clean.

        Creamy Champagne Frosting

        1 cup softened butter
        4 cups sifted powdered sugar
        1/4 cup milk
        1/4 cup Champagne
        few drops of pink food coloring
        1 tablespoon vanilla
        Additonal 5 cups of powdered sugar

        Beat butter for 30 seconds gradually add powdered sugar, milk, champagne and vanilla. Beat in an additonal 5 cups powdered sugar until of spreading consistency

        1. re: Elle

          Thanks for the post. It looks like it will be fun to try.

          1. re: Elle

            as far as champagne brand and kind goes what suggustions do you all have. I am planning on making this recipe for a friends Anniversary cake decorated with sugar flowers. would a basic Buttercream frosting taste ok with this or is the champagne frosting?

        2. We used to get pink champagne cake all the time when I was growing up. I don't know if it actually has champagne in it, but I always assumed it was a festive cake meant to be eaten WITH champagne?

          Anyway, as far as I know, it's a very sweet white cake decorated with huge white chocolate curls (usually pink). We bought ours from the Hillsdale Pastry Shop in Portland, OR, but the Madonna Inn ( in San Luis Obispo, CA, makes a massive, crazy-looking one.

          1 Reply
          1. re: Mariko

            When I lived in the SLO area, we'd get one of these every 6 months or so from Madonna - they were excellent.

          2. I've heard of it but I haven't tried it. My cousin lives in Bremerton Washington and the bakery that purportedly started the cake is located near his house.


            1. I've never heard of that, but it sounds fun. It reminds me of this Food52 recipe for a birthday cake made with white wine:

              1. The Pink Champagne Cake at the Madonna Inn is amazing! It's really delicious,very moist I don't think it had champagne in the cake,not sure but really tasty! Wish I could find their recipe,I'll try this one that's posted,anyone make this one? how was it?