Pink Champagne Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 18 1⁄4 oz. white cake mix, no pudding, and must be white to taste champagne
1⁄2-3⁄4 c. champagne, chilled (pink, white, sweet, dry)
Frosting:
1 c. butter, softened
4 c. powdered sugar
1⁄4 c. milk
1⁄4 c. champagne
1 T. vanilla
5 -5 1⁄2 c. additional powdered sugar
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Directions: |
Directions:Use 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.
Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
Bake cake as instructed on box. Can use 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans. Can also make in individual, smaller cake pans that would be perfect for a shower!
Creamy champagne frosting:
Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
Beat in 1/4 cup milk, 1/4 cup champagne, and 1 tablespoon vanilla.
Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
Add red coloring till pink color, again slowly add a drop at a time until color you want. Frost completely cooled cake. |
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Number Of
Servings: |
Number Of
Servings:16-20, 1 cake |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is excellent served the next day after being refrigerated all night so the flavors can blend!
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