Pink Champagne Layer Cake

Name: Pink Champagne Layer Cake
Prep time: 30 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 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; 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; Betty Crocker™ pink decorating sugar; Edible pink pearls and/or edible pink glitter

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

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

Instructions

Step
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.
Step
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.
Step
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.
Step
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.