Pink Champagne Cake -A Doctored Cake Mix Recipe
Today, I'm sharing a deliciously moist and flavorful Pink Champagne Cake from cake mix. Nobody would ever guess how simple this dessert is to make, and the taste is out of this world!
There's something about Pink Champagne Cake that makes any occasion feel more special. It is perfect for all sorts of celebrations. It makes a great cake recipe for Valentine's Day, bridal shower cake, weddings, anniversaries, birthday cake recipe, and so on. The champagne flavor is subtle but unmistakable.
We hope that you enjoy it!
(If you are also interested in a scratch version of Pink Champagne Cake, make sure to scroll to the bottom of this post!)
Pink Champagne Cake -A Doctored Cake Mix Recipe
Nobody would guess that this moist, flavorful Pink Champagne Cake starts with a simple cake mix!
Ingredients
- 1 box cake mix (sifted), we used Duncan Hines (15.25 oz.) Classic White
- 1 cup (121g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon (5g) baking powder
- ½ teaspoon (3g) salt
- 1 ½ sticks (12T) (179g) unsalted butter, melted
- 4 egg whites (large eggs)
- 2 teaspoons (8g) vanilla
- 2 Tablespoons (16g) vegetable oil
- 1 ⅔ cup (400g) pink champagne (we used Andre Blush )
- Pink Coloring Gel of choice (We used a small amount of Americolor Deep Pink)
Instructions
- Preheat oven to 350 degrees. Grease and flour three 8 inch cake pans. In the bowl of your mixer add the sifted cake mix, flour, sugar, baking powder and salt.
- Whisk at least 30 seconds to combine ingredients. Add the melted butter, egg whites, vegetable oil, vanilla and champagne.
- With the mixer on low speed, increasing to medium speed, mix for 1 minute. Scrape the bottom and sides of the bowl. ADD THE COLORING GEL AT THIS TIME if you want a pink cake. We added the gel color with a toothpick to control the amount.
- Beat on medium speed for 1 more minute ( a bit longer if using a hand mixer). Scrape the bottom and sides of the bowl and put into prepared cake pans. Bake at 350 degrees for 30 - 35 minutes, check at 30 minutes.
- Recipe makes about 7 ½ cups of batter.
Nothing goes better with Pink Champagne Cake than Pink Champagne Buttercream! You can find our favorite recipe here: Pink Champagne Buttercream.
If you prefer scratch recipes, we have a great one for Pink Champagne Cake! This has been one of our most popular recipes! Find it here: Pink Champagne Cake Recipe from Scratch!
Will this recipe hold up to Swiss Merengue Buttercream and fondant?
Hi Heather, I am not positive on the number of additional cupcakes, maybe 8 more. Using a box mix as the base ingredient is convenient and speeds up the process of baking a cake. Also, box mixes are very forgiving and almost always result in a good cake. Adding flour, sugar and flavorings eliminates the box cake mix taste, making it taste more like a from scratch cake. Yes, it is true that many professional baker use a pre-made baking mix.
Hi Lynn, yes, the recipe will hold up to fondant.
I made these (and a half recipe of the buttercream). I think they're amazing (serving them a little later today). Instead of vanilla, I put raspberry flavor in both recipes :) FYI... I got 30 cupcakes out of this recipe (using the Pampered Chef Large Scoop). And they totally don't taste box-y! :) (I put a little more frosting than shown in the picture, I was just having a hard time finding one where the wrapper hadn't pulled away almost completely :( wrapper issue, not cake--that company is my next stop HA)
Hi Heather, I am happy you liked the recipe! Thank you for posting your thoughts and information. As for the wrappers pulling away, we have found that if the cupcakes are stored in an airtight container it can cause the wrappers to loosen. We usually store ours in a bakery box.
Hi there,
Could you use this cake mix for a bundt cake pan? Or a wilton dome shaped doll pan? I wonder if it would be too "doughy" or if it'd be ok? All the champagne recipes I've seen have always been layer cakes but I prefer bundt type cakes. What do you think?? Your recipe sounds great!!
Diane
Hi Diane, I have not used this recipe in a bundt cake pan, but I think you could do so. The recipe makes approximately 7 1/2 cups batter. If you are using a dark colored pan, you will want to lower the oven temperature to 325 degrees. We have not used it in the Wilton dome Wonder Mold pan so I am not sure of the baking time. The instructions that come with the pan or an online search will help with that.
Thanks so much for the prompt reply! I'll give it a try for sure!
Today I made this recipe, the from scratch pink champagne and Liz Merick’s pink champagne. Liz’s recipe was my least favorite because of the fake “sparking wine”extract and it was dense. The texture of your scratch cake was the very best. Light and fluffy! The taste of of this cake was the best and the texture is great. To be honest! I want to work on the scratch recipe so I’m going to try to add some salt and a little more champagne and cross my fingers. Both of your recipes are great and very worth a try!
I made this recipe as cupcakes for my sister-in-law's wedding but started with a strawberry cake mix instead of white. Very good! :)
Hi Karrie, Thanks so much for posting your version of the recipe , that does sound good!
Hi Melissa. I made cupcakes using the doctored cake recipe. They came out flat and Shiney. What did I do wrong?