Comments on: Pink Champagne Cake

By: Sam Merritt

Sam Merritt — Wed, 08 Jul 2026 15:34:27 +0000

In reply to Kate. Hi Kate! Unfortunately I don't have a good substitute for the alcohol. If you need something that’s 100% alcohol-free you can always add some pink food coloring to my white cake recipe. :)

By: Kate

Kate — Tue, 07 Jul 2026 20:38:00 +0000

Is there a substitute for the alcohol?

By: Ceci

Ceci — Sun, 21 Jun 2026 04:31:34 +0000

In reply to Sam Merritt. Thanks for the tip. I may give it a go!

By: Sam Merritt

Sam Merritt — Sun, 21 Jun 2026 02:33:27 +0000

In reply to Ceci. Hi Ceci! I honestly haven't tried it. It's very possible that the reduction could break the frosting. If you do try it I would add the reduction at the end and add it very slowly.

By: Ceci

Ceci — Sat, 20 Jun 2026 02:24:03 +0000

This sounds and looks like a tasty cake. I’m not a huge fan of American buttercream as I find it far too sweet. Would a Swiss buttercream with the pink Champagne reduction work?

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 17:17:40 +0000

In reply to CINDY BRUBAKER. Thank you so much for trying my recipe, Cindy! I am so glad you enjoyed the cake so much! :)

By: CINDY BRUBAKER

CINDY BRUBAKER — Thu, 11 Jun 2026 11:25:36 +0000

I’ve never been able to make a decent white cake, made this obviously with pink champagne, and now I have a favorite cake recipe. I loved the lovely taste the champagne gave the cake. I was on vacation at a rental house, did have to use a 9×13″ pan since that’s all they had. But it worked very well.
Thank you for this recipe. We all love it and will be making it again, and maybe again!!

By: Sam Merritt

Sam Merritt — Thu, 28 May 2026 02:26:55 +0000

In reply to Atherial More. While I haven't personally tried it, I don't see any reason why it wouldn't work. :)

By: Sam Merritt

Sam Merritt — Thu, 28 May 2026 02:26:37 +0000

In reply to Lisa. Thank you so much for trying my recipe, Lisa! I'm so glad it was such a hit! :)

By: Lisa

Lisa — Sat, 23 May 2026 22:11:38 +0000

My family loved it – my son wanted this for his birthday couldn’t find a local bakery that made it – thank goodness I found this recipe.

By: Atherial More

Atherial More — Sat, 23 May 2026 21:45:55 +0000

can this recipe be cut in half?

By: Sam Merritt

Sam Merritt — Fri, 22 May 2026 17:17:31 +0000

In reply to Kimberly Rhodes. Hi Kimberly! This should work in a 13 x 9 pan, but I'm not sure on a bake time.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 18 May 2026 16:40:34 +0000

In reply to taylor. Hi Taylor! We were very happy with the results with all-purpose flour during our testing. That being said, you can use cake flour, but you would need to substitute it properly.

By: taylor

taylor — Sun, 17 May 2026 04:24:29 +0000

I’ve never made this type of cake before, but from my understanding it’s a vanilla cake with pink champagne. Most vanilla cake recipes I try to use cake flour, so my question is if that would be necessary in this recipe or if I could substitute for cake flour?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 12 May 2026 20:42:49 +0000

In reply to Jess. Hi Jess! If you 1.5x the recipe, you will have enough batter for three 10" layers. We're not sure what the bake time will be though. Hope your friend loves the cake!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 12 May 2026 20:37:05 +0000

In reply to Alicia. Thanks for letting us know how it went for you, Alicia! We really appreciate the review

By: Jess

Jess — Tue, 12 May 2026 19:22:10 +0000

Hi! I have offered to make a wedding cake for my friend and we chose this champagne cake recipe since it looks so good! But I want to make a 3 layer 10″ cake. Eek! Should I double the recipe? Or 1.5x and do one 10″ pan, then cut in half and another 1x recipe? Any ideas on baking time? Any advice would be greatly appreciated 🙂 – Jess

By: Alicia

Alicia — Tue, 12 May 2026 18:20:11 +0000

I tried making this recipe gluten free, and it was so light and lovely! I only modified it a little to make it work. I used the King Arthur Measure for Measure flour blend and sifted it to get out a few small lumps. Before folding in the egg whites, I let the batter rest, covered for 30 minutes. (I used that time to let my eggs rest on the counter top, grease the pans, and clean up a little.) I also added an extra TBSP of buttermilk. Thank you for the recipe. The egg whites made it so nice!

By: Kimberly Rhodes

Kimberly Rhodes — Thu, 07 May 2026 13:11:53 +0000

Can I use a 13/9 inch cake pan ?

By: Sam Merritt

Sam Merritt — Wed, 29 Apr 2026 17:50:07 +0000

In reply to Karla. Thank you so much for trying my recipe, Karla! I'm so glad you enjoyed the cake so much! :)

By: Karla

Karla — Mon, 27 Apr 2026 18:27:53 +0000

I made this cake last week for a ladies luncheon at my home. Wow…What an absolutely gorgeous cake!! The texture of the cake itself was so soft and delicate, and not overly sweet. The color was perfect… A delicate soft pink. I was a little concerned that I wasn’t going to have quite enough frosting for all of the cake but a thin layer is really all that’s needed for this cake. Everyone loved the cake, but there were several people (including my husband and college age boys that had it later that night) that commented that the frosting was very sweet. Those that had slices from the half of the cake with the extra frosting on top from the piped rosettes, left most of that icing on their plate. Personally I loved the sweetness, but I think when I make it the next time I will put thin layers of icing and then pipe a small dot border around the top edge of the cake instead of using all the icing to fill in on one side.

By: Sam Merritt

Sam Merritt — Mon, 30 Mar 2026 16:57:01 +0000

In reply to Jennifer. Hi Jennifer! The layers will be thicker. I prefer this cake in a 3 layer cake, but 2 layers could work. :)

By: Jennifer

Jennifer — Sun, 29 Mar 2026 15:29:51 +0000

In reply to Sam Merritt. Would 2 9in pans be better than 3 9in pans?

By: Sam Merritt

Sam Merritt — Fri, 13 Mar 2026 17:43:05 +0000

In reply to Erwife. I haven't personally frozen this cake, but I don't see any reason why it wouldn't work. Happy early birthday! :)

By: Sam Merritt

Sam Merritt — Fri, 13 Mar 2026 16:59:37 +0000

In reply to Julie Busath. Hi Julie! I am genuinely not sure how it would turn out. There may be more sugar in the champagne than what is typically in wine so that may cause an issue. It could certainly be a fun experiment and it may work I just haven't tried it to know for sure. If you do try it I would love to know how it turns out. :)