Pink Champagne Layer Cake

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

Ingredients

Cake

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

Steps

  • 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.

  • 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.

Nutrition Facts are not available for this recipe
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