Pink Champagne Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
18 1/4 ounces white cake mix, no pudding, and must be white to taste champagne 1/2-3/4 cup champagne, chilled (pink, white, sweet, dry) Frosting1 cup butter, softened 4 cups powdered sugar 1/4 cup milk 1/4 cup champagne 1 tablespoon vanilla 5-5 1/2 cups additional powdered sugar
Directions
1Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
2Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
3Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
4Creamy champagne frosting:.
5Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
6Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
7Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
8Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
9This is excellent served the next day after being refrigerated all night so the flavors can blend!
Number of Servings: 32
Recipe submitted by SparkPeople user NIENIE*.
1Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
2Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
3Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
4Creamy champagne frosting:.
5Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
6Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
7Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
8Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
9This is excellent served the next day after being refrigerated all night so the flavors can blend!
Number of Servings: 32
Recipe submitted by SparkPeople user NIENIE*.
Nutritional Info Amount Per Serving
- Calories: 190.6
- Total Fat: 5.9 g
- Cholesterol: 15.6 mg
- Sodium: 10.5 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.2 g
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