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Pink Champagne Layer Cake
Pink Champagne Layer Cake
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Prep Time:
30 minutes
Total Time:
2 hours 15 minutes
Indulge in a delightful champagne cake made with Betty Crocker Super Moist cake mix for your next sweet treat.
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
  • Betty Crocker™ pink decorating sugar
  • Edible pink pearls and/or edible pink glitter
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pans), then generously spray two 8- or 9-inch round cake pans with baking spray with flour.
  • Combine cake mix and 1 1/4 cups champagne in a large bowl. Mix in oil, egg whites, and food color, then beat with an electric mixer on medium speed for 2 minutes. Transfer the batter into pans.
  • Follow baking instructions on the box for 8- or 9-inch rounds. Allow the cakes to cool for 10 minutes, then transfer to cooling racks. Let them cool completely for about 1 hour.
  • In a medium bowl, use an electric mixer to whip frosting ingredients until smooth. Place one cake layer, rounded side down, on a serving plate. Spread frosting over the top of the first layer. Add the second layer, rounded side up, then frost the sides and top of the cake. Sprinkle with garnishes and store loosely covered.

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