Champagne Cake sounds pretty fancy. Making it by starting off with a boxed white cake mix is not so fancy! Gloria found a recipe a few years ago on Betty Crocker Recipes and with a couple of changes, I gave it a try for a birthday cake for her that year. It turned out great! It would make a pretty Valentine’s Day or Easter dessert, too.
I followed the directions found at Betty Crocker Recipes with only a couple of exceptions. I used butter instead of oil in the cake and I added cream cheese to the frosting. I prefer cream cheese frosting over just about any other kind.
Click for PRINTABLE RECIPE ~CHAMPAGNE CAKE
Ingredients~
Cake~
- 1 box White Cake Mix
- 1 1/4 cup champagne, room temperature
- 2/3 cup of melted butter
- 3 egg whites
- 5 drops of red food coloring
Frosting~
- 2 8 ounce packages of cream cheese, softened
- 1 stick of butter
- 4 to 5 cups of powdered sugar
- 1/4 to 1/2 cup champagne, room temperature
- 1 tsp vanilla extract
- 5 drops of red food coloring
Garnish~
- Edible Pearls, pink and white, various sizes
Directions~
For Cake~
- Heat oven to 350. Spray two 9 inch cake pans with cooking release. I use Wilton’s and it works great every time.
- Melt butter in microwave.
- Whisk egg whites in small bowl.
- In mixing bowl, combine the cake mix and 1 1/4 cups of champagne. Add melted butter and egg whites and beat on medium for two minutes. Add food coloring and stir until blended or mix on low.
- Divide batter evenly into two pans.
- Bake as directed box. Cool for five minutes and remove cake from pans and place on cooling racks. Cool completely before frosting.
For Frosting~
- Combine butter, vanilla extract and cream cheese on high or creaming setting
- Add 1 cup of powdered sugar
- Add one half of the champagne
- Beat on medium until well blended.
- Alternate adding champagne and powdered sugar, beating on medium
- Continue beating until smooth, adding remainder of champagne and sugar until you reach desired consistency.
- Add food coloring, one drop at a time and mix until you have the desired color.
- Place one layer, rounded side down, onto cake plate and frost.
- Add second layer, rounded side up, and frost the top and sides of the cake
- Add candy pearls as a border around the bottom layer of the cake
- Embellish serving plate with various sized pink and white candy pearls.
Placed on a pretty milk glass cake plate, this makes a lovely dessert.
It’s very light and moist and the flavor is delicious.
This Champagne Cake is both easy to make and pretty to serve. No need to mention the box mix part, unless someones asks for the recipe! What do you think of using a boxed mix as the base for a recipe? It’s one of my favorite shortcuts.
Sharing At~
We would love for you to share! Thank you!
Your cake is beautiful! I love the pink.
Thanks, Monica!
Gorgeous! Looks like a perfect Valentine’s day dessert! I love how you decorated the platter as well as the cake – makes the whole display eye catching! I need to spend some time in your kitchen and learn how to cook and bake!
Thank you, Laurie! The pearls around the cake helped take up the empty space on the large cake plate. In my kitchen you’d learn how to take some short cuts!
yummmmm!! this pink champagne cake looks so good! and now that you can find those small bottles of champagne, you could make this anytime instead of waiting for a party 🙂
That’s true, but the extra champagne never goes to waste at my house! Thanks, Millie!
This is perfect for any special occasion! So pretty!!
Thanks, Wendy. We sure enjoyed it for Gloria’s birthday. I need to make it again soon.
This cake looks like it will melt in your mouth – hmmm, so yummy! Now to pop open that bottle of champagne I’ve been saving! Thanks for sharing!
Thank you, Gail. It is pretty tasty! Making a cake is a good reason to pop open some champagne!
Pretty is such a good word to describe how this lovely cake looks and I am thinking it would taste just as good. I like the cream cheese in the frosting too.
Thanks so much, Kathleen. I love cream cheese icing, too.
Beautiful cake! I love champagne cake – it does give it a different texture. Thanks so much for linking up at You Link It, We Make It!
Thank you, Kim. I like how moist it makes a boxed mix. Thanks for the party!
Oh, yeah! I’d love to have a piece of this cake. It’s gorgeous and it looks tasty!
Thanks! And it’s easy to make!
I like using box cakes as a base. It’s actually how I start all of my muffins! And you’re right, no need to tell anyone unless they ask!
I’m all for taking short cuts if you get a good flavor!
//love it! It’s like a grown up princess cake! Thanks for sharing with us on Throwback Thursday!
Mollie
What a fun take on it! Thanks for hosting and for visiting, Mollie.
That looks so pretty and what a fun idea for an easy and delicious cake! Thanks for sharing at Throwback Thursday!
Thank you, Carlee and thanks for the party!
What a gorgeous cake!! I want to just dive right in and eat this whole thing right up!! Thank you for sharing at Throwback Thursday! This will be featured at tomorrows party, we hope you can join us!
Thank you, Alli! Thank you so much for featuring my cake at Throwback Thursday. I’ll be sure to link up tomorrow.
Congrats on your feature! It is pinned to my Throwback Thursday Features board!
Thanks, Carlee! I appreciate the feature and pinning!