Pretty in Pink Champagne Cake with Champagne Frosting

Sometimes I think we don’t spend enough time making desserts. Most of us, yours truly included, aren’t the best pastry chefs. It’s so easy to pick up a little something from the local bakery. So often, dessert after dinner is nothing more than a bowl of ice cream while watching T.V.

With Valentine’s Day just days away, I thought why not booze up a boxed cake just for this romantic occasion? Maybe you’re having a few friends over, or maybe you’d like a dessert that doesn’t need to disappear in one night. What better way to toast the day than with a Champagne Cake? Okay, so maybe it should be more a Sparkling Wine cake, cause let’s face it, most of us aren’t going to splurge on a bottle of true Champagne only to pour it into a cake.

Speaking of shopping – do you have a Cost Plus near you? They have tiny bottles of Pink Sparkling Wines designed to be part of a do-it-yourself gift basket. These are inexpensive, and perfect when all you want is a little “Champagne”.

Are you ready to bake? Then let’s get started . . .

Pretty in Pink Champagne Cake with Champagne Frosting
The Cake
3 Egg Whites
1 box White Cake Mix
1 1/4 cups Champagne
1/3 cup Vegetable Oil
4 drops Red Food Color

Note: Champagne needs to come to room temperature for both the cake and frosting.

Heat oven to 325 degrees. Grease and flour two 8-inch round baking cake pans. Set aside.
Separate the egg whites. Discard yolks or make a sauce such as a Hollandaise Sauce Set the whites aside.

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. Divide batter between the prepared pans.

Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour. Once the cakes have cooled, make the frosting.

The Champagne Frosting
1/2 cup Butter, softened
4 cups Powdered Sugar
1/4 cup Champagne
1 teaspoon Vanilla
4 drops Red Food Color

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Trim the dome on first layer of cake. Place cake, trimmed side down, on serving plat. Frost the top of first cake layer.

Place the second cake layer, rounded side up, on top of the first layer. Frost sides of both layers, finishing with the top of the second layer.

The “Pretty” 
Pink Decorating Sugar as desired
Edible Pink Pearls as desired
Edible Pink Glitter as desired

Make swirls or decorative designs in the frosting on top, if desired.

Decorate with sprinkles, pearls and, or glitter if desired. Store loosely covered.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen