Bundt Cake #18: Pink Champagne

When I set out to create a bundt cake with New Years Day in mind, my brain automatically went to champagne.  It’s festive, it’s lively, it’s a crowd pleaser…and so is this cake.  I tested this cake on my favorite fans (and often critics)…there were actual squeals when they ate it.  Squeals.  Rave reviews was all I received.  Celebrate 2012 with a little pink champagne cake yourself.
Shopping List
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/2 cups of champagne, divided
4 eggs
4 cups powdered sugar
1 stick butter, softened
pink food coloring, optional
crystal sprinkles, optional
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, 1 1/4 cups champagne and eggs with electric mixer.  Stir in pink food coloring until batter reaches preferred pink color.  Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 
To make the frosting, beat butter with powdered sugar and remaining 1/4 cup champagne until creamy.  Stir in pink food coloring until desired pink color appears. Spread on cooled cake and top with sprinkles.
Happy 2012!!
Print Friendly, PDF & Email
  • Tara January 1, 2012 at 8:54 pm

    hey, do you think sparkling soda/grape juice would work just as well? I'm not necessarly anti-achool but, well, we don't drink, live in a dry county & plus it's just expensive.

  • Mix and Match Mama January 2, 2012 at 4:08 am

    Yes! You could totally substitute a sparkling drink instead! Let me know what you use and how it tastes!

  • Laura Carter January 4, 2012 at 3:48 pm

    I recently found your blog and love all the recipes! I made this on new years eve for a dinner party and took the leftovers to my parents the next day and it got rave reviews by all!

  • Taylor and Robin January 4, 2014 at 11:53 pm

    Made this for New Years and it was delish – the cake was the perfect consistency and had great flavor! But how do you make your frosting look so pretty? I only used 3 cups of powdered sugar because it was getting too dry (I even added extra butter), and when I put it on the cake, it was hard to spread it without tearing the cake. Help! My husband didn't mind though because it was so good!:)

  • Mix and Match Mama January 4, 2014 at 11:57 pm

    Next time, add more champagne to get the frosting to the right consistency! More liquid is the key!

  • Lacy October 23, 2014 at 1:35 am

    This looks amazing!!! I can't wait to try it. Wondering if I can use a tube pan instead?

  • Lindsay December 30, 2014 at 6:30 pm

    Can this recipe be made as cupcakes instead of a bundt cake?

  • jennibell February 15, 2015 at 2:59 am

    Made this for our family's V-day dessert tonight — very good!!