Rosé Pink Champagne Cake That’s Elegant and Delicious

Learn how to make this sweet and decadent Pink Champagne Cake for Mother’s Day! 

This cake has showstopper qualities with its delicious rose champagne flavor, beautiful design, and edible gelatin bubbles. The shimmer from the sugar crystals ties in the pink champagne theme. 

This Rose Pink Champagne Cake is made with fluffy pink champagne cake layers and creamy champagne buttercream. Then it’s decorated with sugar crystals and edible gelatin bubbles. 

The star ingredient is Rose champagne or any pink sparkling wine. The bold champagne flavor is prominent in the cake and the buttercream and makes it perfect for any celebration, especially Mother’s Day. 

This cake is a real showstopper with edible pink bubbles cascading down the side of the cake. The edible bubbles are surprise simple that you and even kids will enjoy making. All you need is powdered gelatin, water, pink gel food coloring, and small balloons. You can add strawberry extract to make them tasty. 

This Mother’s Day treat yourself with this Pink Champagne Cake or make it for the best moms you know! 

Tips for Success: 

• Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
• A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
• In this cake recipe, you need 1 cup Rose Champagne; you substitute it with buttermilk. 
• To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps. 
• Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
• You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month. 
• You can make the buttercream a day ahead and refrigerate it overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
•  Make the gelatin bubbles up to one week ahead of time, store in an airtight container. 
• Serve at room temperature and enjoy! 

What Tools You’ll Need to Make This Cake: 

• 5-quart, Stand Mixer with mixing bowl & paddle attachment
• 3, 6-inch cake pans or 2, 8-inch cake pans
• Offset spatula 
• 8-inch or 10-inch white cake board 
• Serrated knife or cake leveler 
• Turntable 
• Cake scraper or bench scraper
• Whisk or sifter
• Rubber Spatula
• Non-Stick Cooking Spray and Parchment Paper
• Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
• Piping Bags (I use reusable silicone bags)
• Piping tip – Ateco #844
• Cake Stand, optional
• Baking sheet pan
• Cooling rack 
• Aluminum foil 
• 12-18 small water balloons
• Deep pink gel food coloring 

Here’s how to make this beautiful Rose Pink Champagne Cake for Mother’s Day! 

Let’s Get Baking! 

How to Make Pink Champagne Cake

1. Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
2. In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside. 
3. In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
4. Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
5. Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated. 
6. Pour in the champagne and vanilla extract. Add pink gel food coloring to dye the cake batter. 
7. Mix on medium for another 30 seconds and scrape down the sides of the bowl. 
8. Evenly distribute the cake batter among the three cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
9. Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour. 

Creamy Vanilla Buttercream 

1. In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
2. Turn the mixer to low and add the salt and vanilla. 
3. Next, gradually add powdered sugar, followed by the champagne. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl. 
4. Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake). 

How to Make Pink Gelatin Bubbles 

1. Set up a dipping station. Line a baking tray pan with foil and spray with non-stick cooking spray. Place a cooling rack over the top, if needed, place cans underneath to raise the rack and makes it easier to work with. Spray the cooling rack to prevent the gelatin bubbles from sticking. 
2. Create 12-18 small balloons. Use water balloons and blow them up in a variety of sizes 1-inch to 2- inches; if needed to make a smooth balloon double tie the knot. 
3. In a small microwavable bowl, add water and sprinkle the powdered gelatin on top. Do not stir. Let sit for 5 minutes until the gelatin blooms (or dissolves and expands slightly).
4. Melt the gelatin in the microwave for 15-20 seconds. If there are lumps of undissolved gelatin, gently remove with a spoon. 
5. Next, add a flavored extract and pink gel food coloring. Swirl in color slowly. Do not stir. Stirring creates bubbles. (The bubbles will be in the end product, so swirl for transparent bubbles and stir for cloudy bubbles). If some bubbles do occur, then skim the top of the melted gelatin with a spoon and remove the bubbles. 
6. Next, dip and roll a balloon into the gelatin mixture, so most of the balloon is covered. Repeat for several layers. 
7. Carefully place the balloon, knot side down, on the cooling rack. Then allow to set up for 5-10 minutes before repeating with another layer. If needed, melt the gelatin in 5-second increments. Add any pieces of gelatin and re-melt as required. 
8. After all, balloons have been dipped several times, set aside to dry for 24 hours until thoroughly dried. Then pop the balloons with scissors and remove the balloon. Sometimes the balloons will stick, gently remove or allow for peeling away on its own. 
9. Place bubbles in an airtight container to keep up to one week. 

Putting It All Together 

1. Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even. 
2. Add a small amount of buttercream onto the center of the cake board. Layer one cake layer, cut side up onto the cake board. Pipe ⅔ cup of buttercream and use an offset spatula to smooth the buttercream layer.  
3. Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with white buttercream and freeze for 30 minutes. 
4. Add a thicker layer of buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible. 
5. Place the cake onto a baking tray and add sugar crystals to the bottom third of the cake. 
6. Pipe stars and swirls on the top, then pipe cascading stars and swirls on the side of the cake. Sprinkle sugar crystals on the piped buttercream and add the gelatin bubbles. 
7. Serve cake at room temperature and enjoy! 

You May Also Enjoy: 

• Raspberry Champagne Cake (recipe)
• Berries & Cream Champagne Cake (recipe)
• How to Decorate Your First Cake (free course) 
• Cake Decorating for Beginners (online course)
• Cake Decorating Tool Kit (24-piece kit with free shipping) 

The best part about this Rose Pink Champagne Cake is that it can be made for any celebrations like Mother’s Day, graduations, birthdays, bridal showers, etc. 

Once you make these gelatin bubbles, you’ll begin to feel like a professional decorator. You might even dance when you are done. This skill is simple yet impressive that your friends and family won’t believe you made it! I can’t wait to see your cake creations! 

Happy Decorating! 

Hey, if you liked this tutorial, you really should check out, Cake Decorating Creator Program, my online cake course. I coach you on everything I teach on these cake tutorials so that you can uplevel your baking and decorating skills. We 10x it so you get the results you want most. Like any new skill, it’s important to learn from the ground up to build a foundation, so take on any cake challenge. It is an investment your future self will thank you for. Check it out at XOKatieRosario.com/online-cake-course. I will see you there.

Watch The How-to Video Below: 

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