Pink Champagne Cake (or Cake Pops)

adapted from Booze Cakes: Confections Spiked with Spirits, Wine, and Beer and Oceana restaurant's YouTube video recipe

yield: two 8" or 9" round cake layers or ~48 cake pops


3 cups (360 g/12 oz) cake flour

1 1/2 teaspoon (7.5 g) baking powder

3/4 teaspoon (5 g) baking soda

3/4 teaspoon (6 g) salt

1 1/2 sticks (3/4 cup/ 170 g/ 6 oz) unsalted butter, softened

2 cups (400 g/13.5 oz) sugar

6 (~180 g/6 oz) egg whites, room temperature

1 teaspoon (5 mL) pure vanilla extract

2 cups (475 mL) champagne, room temperature

Red food colouring (optional)


1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy on medium speed, about 5 minutes.

2. While the butter and sugar are blending, sift all dry ingredients (flour, baking powder, baking soda and salt) together and set aside.

3. Gradually add egg whites to creamed mixture with mixer on medium speed, followed by the vanilla.

4. Add and alternate dry ingredients and champagne, beginning and ending with dry (3 dry additions and 2 wet) and mix until fully incorporated, but be sure to not overmix.

5. Even distribute batter between the two prepared pans (use a digital kitchen scale for perfectly even layers), and smooth tops with an offset palette knife.

6. Bake at 350°F until a toothpick or cake tester inserted comes out clean (don't open the oven door before 25 minutes)--approximately 35 minutes, but ovens vary greatly, so be sure to keep a close eye. The top of the cake should bounce back when gently touched. Let sit in pan on wire rack for 10 minutes before gently removing from pan. Let cakes rest on wire rack until completely cool.

Whipped Champagne Frosting


3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes

3 cups sifted (480 grams/1 lb + 1 ounce) confectioners' sugar (icing, powdered)

1/4 cup champagne

1 teaspoon (5 mL) pure vanilla extract -- I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

pinch of salt

few drops of red food colour (optional)


1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away (for ideal spreading consistency, that is).

*If you are using the frosting for the Cake Pops and not to frost a cake, you can simply blend on medium speed for about 3-4 minutes.

For Pink Champagne Cake Pops

Here's what you will need to make this cake & frosting into Cake Pops:

The two 8" or 9" round Champagne Cake layers

~2 cups of the Champagne Frosting

1 lb of white chocolate couverture (I used Callebaut Belgian White Chocolate because I love the quality taste, but you can also use chocolate candy coating--note that white chocolate doesn't get as candy-hard as the candy coating)

Some coloured white chocolate coating melts (if you want to add colour to the coating)

White lollipop sticks (I used these 6" Lollipop sticks)

Gold Disco Dust, optional (such as Gold Disco Dust )

Gold Star Sprinkles, optional (I used Wilton Edible Glitter, Gold Stars)

1. Place your broken up (but completely cooled) cake layers in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed for a few moments until you have a nice crumbly consistency (or you can do by hand in a large bowl).

2. Add frosting gradually into the cake crumbs and blend on medium speed until you have a nice dough-like consistency (I found the mixer very helpful for this)--about 2 cups of frosting total.

3. Prepare 2 cookie sheets lined with parchment paper or Silpat mats.

4. Using a small cookie scoop (or similar), roll dough into evenly sized balls and place on lined cookie sheets, until all of the dough has been rolled and place in the fridge for about 15 minutes.

5. Melt a small amount of the chocolate in the microwave (10 second intervals and stirring in between). Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat until you have a stick in every ball. Place in freezer for about 30 minutes, or refrigerator for at least 1 hour.

6. In a small microwave-safe bowl, melt your chocolate coating in the microwave (20 second intervals and stir). If you're adding some colour, you can include some coloured pieces along with the white.

7. Dip each ball into the chocolate and gently tap off excess (you may need to place back in microwave for a few seconds if chocolate starts to thicken). If you are serving the Cake Pops ball down (as I did in the photo), you can place onto a clean piece of wax paper or Silpat, stick up, to dry. If you are adding glitter and/or stars, you will want to sprinkle them on immediately after placing each one on the wax paper, as the coating hardens very quickly. If you want to serve your Cake Pops lollipop-style (ball on the top), you will want to insert the end of the stick into a polystyrene foam brick to dry (or florist's foam).

Sweetapolita's Notes:

*This can be done with any cake and frosting flavour

**I used a quality champagne, but you can also use chardonnay or pink champagne--just remember that since the booze flavour is very present, you'll want to use a wine/champagne that you like.

***There are endless and adorable Cake Pop ideas over on the queen of Cake Pops, Bakerella's site and her book, Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats and most recent Cake Pops Kit: New Projects and Old Favorites!

Good luck & enjoy!