Pink Champagne Cake is a beautiful blush pink, moist, flavorful, decadent cake perfect for Valentine’s Day or any special occasion. Make it extra divine by topping it with White Chocolate Champagne Frosting and serving it with fresh strawberries!


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In my article demonstrating how to crochet hearts, I mentioned that I need some pink in my life. January is a bleak, gray, cold month and a soft, beautiful blush pink – the color of a winter sunrise just before it snows – is something I crave right now.

I’m so pleased to share with you a special cake reflecting that beautiful color along with a flavor that is out-of-this-world. Pink Champagne Cake is a special cake. Its flavor is luxurious, rich, and perfect for Valentine’s Day. This cake is even more luxurious with my White Chocolate Champagne Frosting. I think you’re going to LOVE it.

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I made Pink Champagne Cake for my daughter’s high school graduation party and it was a huge hit. For this cake, I was fortunate to find a recipe for this decadent dessert by Olivia at Liv For Cake. She’s a baker and blogger in Vancouver, British Columbia and she knocks it out of the park with this recipe.

The White Chocolate Champagne Frosting is my creation. Chocolate and champagne are perfect together. This frosting is a wonderful interpretation of this delicious duo. It’s eat-it-with-a-spoon delectable and I’m proud of it!

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The recipe for Pink Champagne Cake that I used is Olivia’s creation at Live for Cake. It’s a wonderful recipe and I highly recommend it. Please visit her blog for this amazing recipe.

UPDATE 2/18.2019: Olivia asked me to remove her recipe and leave a link to her blog for my readers to follow for the Pink Champagne Cake recipe. I thought that making it clear from the beginning in the article the recipe is hers and not mine and linking to her blog that I was covered as far as copyright. And I should’ve asked before posting it.

The irony is, that if I tweak a couple of things in the recipe, I can consider it mine. But THAT doesn’t feel right to me. It’s her recipe. I didn’t invent it and I wanted that clear from the beginning. Besides, her cake recipe is amazing and I want you to have the best recipe. No tweak of mine will improve on it. I’m just not comfortable changing one or two things and calling it mine.

Olivia graciously accepted my apology for my faux pas. We’re on good terms and I truly appreciate her being kind while we figured this out. She’s a classy lady.

How to Make White Chocolate Champagne Frosting

Assembling Pink Champagne Cake for Your Valentine

Place one layer of Pink Champagne Cake on a cake stand. Top with about a cup of White Chocolate Champagne Frosting. Using an offset frosting spreader, spread the frosting evening over the top of this layer.

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Next, add the second layer of Pink Champagne Cake. Top it with about a cup of White Chocolate Champagne Frosting. Spread the frosting evenly over the top. Then spread more frosting down and over the sides of the cake covering the cake completely.

Use a paper towel to clean up the edges of the cake stand. Sprinkle the top of the cake with edible sparkling pink hearts and a couple of fresh strawberries.

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Shop Here for Items Needed to Make Pink Champagne Cake and White Chocolate Champagne Frosting

What’s your favorite treat to make for Valentine’s Day? Let me know in the comments below. ?

15 Responses

    1. Thank you Nikki and Julie! I got the edible glitter hearts at Joann Fabrics. They are so fun! I’m really proud of this cake.

  1. Just lovely, Kay…. I would really like to taste this cake. I may have to put this on my ‘need to make’ list! 😉 Love the decoration on the white frosting, too! Thanks for sharing on Homestyle Gathering!

    1. Oh, Kari!! I’m so honored! Thank you and I’ll be sure to see it and share it. Thank you so much!! ❤

  2. Just wondering what you mean by “1 1/2 sticks of butter” for the frosting? I’m from Australia & am not sure if our sticks of butter come in the same portions as yours…? I can’t wait to make this for Valentines Day!!

    1. Great question! 1 1/2 sticks of butter is 3/4 of a cup of butter. Send me a photo of your cake when it’s ready!

  3. Kay, regarding your issue with giving credit to Olivia for her Pink Champagne Cake recipe, I think you did exactly the right thing. As a cooking instructor for almost 15 years, I constantly research recipes for classes. 90% of the time I have to rewrite a recipe for clarity and correct techniques and often tweak them in testing. I still give credit to the original source. I had a chef instructor says years ago that if you change 3 things about a recipe, it’s yours. I plan to use this recipe for a charity bake sale this coming week. I honestly think there was a very similar recipe in Southern Living years ago.

    1. That’s very nice of you to say, Carol. I appreciate having a metric by which a recipe is considered changed enough to be considered “yours”. The problem I had here is I thought that because I was giving the author of the recipe credit from the get-go, I would be wrong to change it because it’s not mine. My heart was in the right place, my execution was flawed. I’m embarrassed, but leaving the article on my blog because it’s a great recipe, the frosting I made is outstanding, and it may be helpful to a new food blogger to learn from my mistake. ?

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