Add this delicious champagne cake that’s made with Betty Crocker® SuperMoist®
cake mix to your dessert table.
1 box Betty Crocker® SuperMoist® white cake mix
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
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
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Spray bottoms
and sides of two 8- or 9-inch round cake pans with baking spray with flour.
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
Bake as directed on box for 8- or 9-inch rounds.
Cool for 10 minutes.
from pans to cooling racks. Cool completely, about 1 hour.
In medium bowl, beat
frosting ingredients with electric mixer on medium speed until smooth.
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.
Prep Time 30 min |
Total Time 2 hr 15 min |
Expert Tips: 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 Information Serving Size: 1 Serving Calories460 ( Calories from
Fat140), Total Fat15g (Saturated Fat7g, Trans Fat0g ), Cholesterol20mg Sodium340mg
Total Carbohydrate72g (Dietary Fiber0g Sugars54g ), Protein2g