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Pink Champagne Layer Cake

Pink Champagne Layer Cake

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



Champagne Frosting


  1. 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.
  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.
  3. Bake as directed on box for 8- or 9-inch rounds.
  4. Cool for 10 minutes.
  5. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  6. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
  7. 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.
  8. Store loosely covered.

Prep Time 30 min | Total Time 2 hr 15 min | Servings 12

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

% Daily Value*: Vitamin A4%; Vitamin C0%; Calcium8%; Iron4%

Exchanges:1/2 Starch; 0 Fruit; 4 1/2

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat; Carbohydrate Choices:5

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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