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Pink Champagne Layer Cake

Add this delicious champagne cake that’s made with Betty Crocker® SuperMoist® cake mix to your dessert table.

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Member Reviews ( 3 )

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Prep Time 30 min
Total Time 2 hr 15 min
Servings 12

Ingredients

Cake

1: box Betty Crocker® SuperMoist® white cake mix

1 1/4: cups champagne, room temperature

1/3: cup vegetable oil

3: egg whites

4: or 5 drops red food color

Champagne Frosting

1/2: cup butter, softened

4: cups powdered sugar

1/4: cup champagne, room temperature

1: teaspoon vanilla

4: or 5 drops red food color

Garnishes, if desired

: Betty Crocker® pink decorating sugar

: Edible pink pearls and/or edible pink glitter

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
2 In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.
3 Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
4 In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.

EXPERT TIPS

Expert Tips

Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you can use less expensive champagne.

Sprinkle garnishes on cake just before serving to maximize sparkle and keep them from absorbing moisture and melting into frosting.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 340mg; 340%;
Total Carbohydrate: 72g; 72%
(Dietary Fiber 0g 0% Sugars 54g 54% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 9/8/2012 11:03:16 AM REPORT ABUSE Loretta71 said:

Rating:

I made this cake and it was EXCELLENT!! Used Verdi as it has a nice taste and not bitter like some champagnes. Added color to egg whites before adding to cake. As far as frosting added color to champagne before adding to powdered sugar and mixed by hand to blend together. Then added softened butter, vanilla. Beat with mixer for 2 minutes. Frosting was light and creamy.. Family LOVED it....

This reply was: Helpful Inspiring

Posted 2/16/2012 3:25:45 PM REPORT ABUSE Bridget2277 said:

Rating:

Followed this recipe exactly except that I did not add color to the actual cake. I could not have been more please with how it turned out. It had no taste of alcohol and the frosting was a typical butter creme style; not to sweet. I would recommend that you like the taste of whatever kind of champagne you are using (would want to drink it) because anytime you are cooking with alcohol, the taste of the liquor (not the alcohol)will come through.

This reply was: Helpful Inspiring

Posted 11/28/2011 2:35:53 PM REPORT ABUSE Liz1122 said:

Rating:

I have just finished making this cake (haven't eaten it yet), and I just wanted to say that when making the frosting, you have to add a little more champagne than the recipe says because without it my frosting was one big powdery mess. once i added the extra champagne (extra? can any champagne at all be considered extra?), it tasted pretty good (i admit to scraping some of the icing off of the spoon).

This reply was: Helpful Inspiring