Pink Champagne Layer Cake

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

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.