Pink Champagne Layer Cake

pink champagne layer cake
Pink Champagne Layer Cake
  • Prep 30 min
  • Total 2 hr 15 min
  • Servings 12

Add this delicious champagne cake that’s made with Betty Crocker™ SuperMoist™ cake mix to your dessert table.


  • 1 box Betty Crocker™ SuperMoist™ cherry chip or white cake mix
  • 1 1/4 cups (300 mL) champagne, room temperature
  • 1/3 cup (75 mL) vegetable oil
  • 3 egg whites
  • 4 or 5 drops red food colour

  • 1/2 cup (125 mL) butter, softened
  • 4 cups (1 L) icing sugar
  • 1/4 cup (50 mL) champagne, room temperature
  • 1 teaspoon (5 mL) vanilla
  • 4 or 5 drops red food colour

  • Pink decorating sugar
  • Edible pink pearls and/or edible pink glitter


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  • 1
    Heat oven to 350°F (180°C) (325°F/160°C for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch (20 or 23 cm) round cake pans with baking spray with flour.
  • 2
    In large bowl, stir together cake mix and 1 1/4 cups (300 mL) champagne. Add oil, egg whites and food colour; beat with electric mixer on medium speed 2 minutes. Pour into pans.
  • 3
    Bake as directed on box for 8- or 9-inch (20 or 23 cm) 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

Serving Size: 12 servings
% Daily Value
Total Fat
Saturated Fat
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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