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Pink Champagne Layer Cake

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By Betty Crocker Kitchens
Updated Dec 16, 2011
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Add this delicious champagne cake that’s made with Betty Crocker™ Super Moist™ cake mix to your dessert table.

Pink Champagne Layer Cake

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

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.

Nutrition

Nutrition Facts are not available for this recipe

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