• 12servings
  • 135minutes
  • 460calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® white cake mix

  2. 1 1/4 cups champagne, room temperature

  3. 1/3 cup vegetable oil

  4. 3 egg whites

  5. 1/2 cup butter, softened

  6. 4 cups powdered sugar

  7. 1/4 cup champagne, room temperature

  8. 1 teaspoon vanilla

  9. 4 or 5 drops red food color Betty Crocker® pink decorating sugar

  10. Edible pink pearls and/or edible pink glitter

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (325°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. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.

  4. 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.


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