This Pink Champagne Drip Cake is the perfect way to celebrate any occasion or holiday! A champagne infused cake with a classic vanilla buttercream – what’s not to love?!
You could really use any bubbly you like (champagne or prosecco), but today’s recipe calls for Pink Moscato Champagne, because of its color, and extra sweet bubbles.
You can make this Pink Champagne Drip Cake for any special occasion; layered with three moist cakes, and a creamy vanilla buttercream frosting, and whatever the celebration, this cake is sure to be a tasty hit!
But if you want to take it to the next level, drip a rich layer of pretty pink vanilla ganache! Typically, ganache is equal parts cream and chocolate, but for a sheen look, we’re adding butter to the mix for a decadent, and rich flavor.
This Pink Champagne Drip Cake is the only cake recipe you’ll ever need!
Pink Champagne Drip Cake
Pink Champagne Cake:
- 1 box white cake mix
- 1 ¼ cups champagne, room temperature
- ⅓ cup vegetable oil
- 3 egg whites
- 4-5 drops, pink food coloring
- ½ cup butter, softened
- 4 cups powdered sugar
- ¼ cup champagne, room temperature
- 1 tsp vanilla extract
- 1 cup white chocolate
- ½ cup heavy cream
- ⅓ cup butter
- 1-2 drops, pink food coloring
Pink Champagne Cake:
- Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment paper.
- In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans. Smooth the tops with a spatula.
- Bake for approx. 25 mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely, about one hour.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.
- Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. This is a crumb coat. Allow crumb coat to set in the fridge for an hour or so then do a thicker final coat, to smooth the edges clean. After final coat, add sprinkles to bottom of cake. Chill for one hour.
- To a small saucepan, heat the cream to just under a boil then pour over white chocolate and butter. Allow to sit for a couple of minutes and then whisk until there are no lumps. Add in a drop, or two of pink food coloring.
- Using a teaspoon, apply ganache near edges, to to create the drips. Pour some ganache on the top of the cake and spread with an offset spatula. Chill for 5 minutes, and top with extra sprinkles, if desired.