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Pink Champagne Layer Cake

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  • Prep 30 min
  • Total 2 hr 15 min
  • Servings 12
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Add this delicious champagne cake that’s made with Betty Crocker™ Super Moist™ cake mix to your dessert table.
By Betty Crocker Kitchens
Updated Dec 16, 2011
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Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ 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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you can use less expensive champagne.
  • tip 2
    Sprinkle garnishes on cake just before serving to maximize sparkle and keep them from absorbing moisture and melting into frosting.

Nutrition

Nutrition Facts are not available for this recipe
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