PINK CHAMPAGNE LAYER CAKE

Pink Champagne Layer Cake image

Provided by @MakeItYours

Number Of Ingredients 15

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Cake
1 box white cake mix
1 1/4 cups champagne, room temperature
1/3 cup vegetable oil
3 egg whites
4 or 5 drops red food color
Champagne Frosting
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup champagne, room temperature
1 teaspoon vanilla
4 or 5 drops red food color
Garnishes, if desired
pink decorating sugar
Edible pink pearls and/or edible pink glitter

Steps:

Heat oven to 350°F. 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 into 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.
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.