Comments on: Pink Champagne Cake

By: Olivia

Olivia — Mon, 26 May 2025 22:45:27 +0000

In reply to Milo.

Hi Milo! I’m so happy you like this recipe 🙂 I’ve never made it with flat champagne before so I can’t say for sure. It would be safest to use fresh 🙂 Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Based on that the current recipe makes about 12 cups volume but the pans are 6×2 so take the height into account. Do you want them to be 3″ tall? How many pans are you planning to use?

By: Milo

Milo — Mon, 26 May 2025 20:53:31 +0000

I’ve been using this recipe for at least 3 birthdays in a row, it’s so good! I love how gentle the sweetness is, and the texture is propbably my favorite of any cake. In the past I’ve used standard American Buttercream, but as of my attempt last year, I highly recommend Ermine Frosting with this cake, and raspberry filling between layers! Ermine frosting really complements the delicate flavor and texture of the cake, and is pretty easy compared to MBCs 🙂

I’m actually about to make it for my birthday again this year, but I have a few questions:
1. Is the carbonation important for the texture? I accidentally left my champagne open for a bit too long, so most of the fizz is gone. It’s not the end of the world to go get a new bottle, but I’d rather use what I have if I can!
2. About how many cups of batter does the recipe make? I’m hoping to use my new 10″x3″ round pan(s), but I don’t want to make it too thick or thin to bake properly!

Again, this is an amazing recipe, definitely my go-to for cake 🙂

By: Olivia

Olivia — Thu, 13 Mar 2025 16:12:46 +0000

In reply to Leyla.

Hi Leyla! It sounds like maybe some fat or egg yolk got in with the whites, that would cause them not to whip up. I have a detailed tutorial here: https://livforcake.com/swiss-meringue-buttercream-recipe/

By: Leyla

Leyla — Wed, 12 Mar 2025 04:52:55 +0000

I made this cake and the cake part was very good, however the frosting was a flop and liquidy:( i even whisked the egg whites and sugar for about 20 minutes!

By: Olivia

Olivia — Mon, 20 Jan 2025 21:45:25 +0000

In reply to Rachel. Hi Rachel! I talk about this in the post... that taste is from the champagne in the cake batter.

By: Rachel

Rachel — Mon, 20 Jan 2025 09:48:08 +0000

Unfortunately it tasted fermented like sourdough or beer, but that could be user error as opposed to the recipe being flawed. But good sponge texture – won’t be making again though.

By: Olivia

Olivia — Mon, 30 Dec 2024 18:35:37 +0000

In reply to Tam. Hi Tam! So happy that you love it. Thank you!

By: Tam

Tam — Thu, 26 Dec 2024 21:02:22 +0000

Made this cake in pink for a Birthday Party and yellow for New Years Eve a couple of times and it’s excellent. Such a different taste and texture to many cakes and always a hit. I add a VERY small amount of musk flavour to the cake and raspberry flavour to the icing.

By: Olivia

Olivia — Wed, 14 Aug 2024 15:59:12 +0000

In reply to David Rebeles. Hi David! Thanks for the wonderful feedback. I'm so glad you loved it :)

By: David Rebeles

David Rebeles — Mon, 12 Aug 2024 21:49:00 +0000

I was apprehensive about making this cake as sometimes, the recipes aren’t always on target. This recipe is the real deal! The only modification I made was to put the whipped meringue into the refrigerator for 5 minutes before adding the butter. I also made 24 large cupcakes instead of the 3 layers. Thankyou so much for sharing!