Go Back
Pink Champagne Cake

Pink Champagne Cake

A delicious, moist cake with cream cheese frosting.

Course Dessert
Cuisine American
Keyword Pink Champagne Cake
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12
Author Beverly


  • 1 box White Cake Mix
  • 1 1/4 cup Champagne (Room Temperature)
  • 2/3 cup Butter (Melted)
  • 3 Egg Whites
  • 5 drops Red Food Coloring


  • 2 8 oz Packs of Cream Cheese (Softened)
  • 1 Stick Butter (Softened)
  • 4 to 5 cups Powdered Sugar
  • 1/4 to 1/2 cups Champagne (Room Temperature)
  • 1 tsp Vanilla Extract
  • 5 drops Red Food Coloring
  • 1/2 cup Edible Pink and White Beads


  1. Pre heat oven to 350.

  2. Prepare 2 8" round cake pans with cooking spray.

  3. Melt butter in microwave.

  4. Whisk egg whites in a small bowl.

  5. In a mixing bowl, combine cake mix and champagne. Add melted butter and egg whites and beat on medium for two minutes.

  6. Add food coloring and beat for 30 seconds.

  7. Divide batter evenly into the two pans. Bake as directed on box.

  8. Cool for five minutes in pans. Remove cake from pans and place on wire cooling racks. Allow cake to cool completely before frosting.


  1. Combine butter and cream cheese in mixing bowl. Cream until mixture is combined. Add vanilla extract and beat for 30 seconds.

  2. Alternate adding powdered sugar and champagne and beat on medium.

  3. Continue beating until smooth, adding remainder of champagne and sugar until you reach desired consistency.

  4. Add food coloring, one drop at a time and mix until you have the desired color.

  5. Use a generous amount of frosting between layers, on side, and top of cake. Once the cake has been frosted, add the edible pearl beads to the top and around the cake plated