Pink Champagne Layer Cake

Pink Champagne Layer Cake
135 min.
12
459kcal

Suggestions


Indulge in the delightful decadence of our Pink Champagne Layer Cake, a show-stopping dessert that’s perfect for celebrations and special occasions. This stunning cake combines the light, airy texture of a classic white cake with the effervescent charm of champagne, making it a unique treat that will impress your guests and tantalize their taste buds.

Imagine layers of moist cake, infused with the subtle sweetness of champagne and a hint of color that evokes the spirit of a festive toast. Each slice is not only a feast for the palate but also a visual delight, adorned with a luscious frosting and sparkling garnishes that catch the eye. The addition of edible pink pearls and glitter elevates this cake to a whole new level of elegance, making it the centerpiece of any dessert table.

Whether you’re celebrating a wedding, a birthday, or simply the joy of life, this Pink Champagne Layer Cake is sure to add a touch of glamour to your gathering. With a preparation time of just over two hours, you can create a masterpiece that will leave your friends and family in awe. So, gather your ingredients, put on your apron, and get ready to bake a cake that’s as delightful to make as it is to eat!

Ingredients

  • box cake mix white
  • 1.3 cups champagne room temperature
  • 0.3 cup vegetable oil 
  •  egg whites 
  •  food coloring red
  • 0.5 cup butter softened
  • cups powdered sugar 
  • 0.3 cup champagne room temperature
  • teaspoon vanilla 
  •  food coloring red
  • serving pink lady apples 
  • serving edible pearls 

Equipment

  • bowl
  • oven
  • hand mixer

Directions

  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.
  3. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes.
  4. Pour into pans.
  5. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes.
  6. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  7. 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.
  8. Sprinkle with garnishes. Store loosely covered.

Nutrition Facts

Calories459kcal
Protein2.39%
Fat30.44%
Carbs67.17%

Properties

Glycemic Index
6.83
Glycemic Load
0.19
Inflammation Score
-3
Nutrition Score
4.7786956675675%

Flavonoids

Cyanidin
0.08mg
Catechin
0.07mg
Epigallocatechin
0.01mg
Epicatechin
0.39mg
Epigallocatechin 3-gallate
0.01mg
Luteolin
0.01mg
Kaempferol
0.01mg
Quercetin
0.21mg

Nutrients percent of daily need

Calories:459.42kcal
22.97%
Fat:15.34g
23.6%
Saturated Fat:6.63g
41.42%
Carbohydrates:76.17g
25.39%
Net Carbohydrates:75.57g
27.48%
Sugar:58.23g
64.7%
Cholesterol:20.34mg
6.78%
Sodium:374.85mg
16.3%
Alcohol:2g
100%
Alcohol %:1.79%
100%
Protein:2.71g
5.41%
Phosphorus:153.6mg
15.36%
Vitamin K:13.08µg
12.45%
Calcium:100.55mg
10.06%
Vitamin B2:0.14mg
8.34%
Selenium:5.6µg
8%
Folate:31.19µg
7.8%
Vitamin E:1.1mg
7.33%
Vitamin B1:0.1mg
6.35%
Iron:1mg
5.54%
Vitamin B3:1.08mg
5.38%
Vitamin A:239.18IU
4.78%
Manganese:0.09mg
4.67%
Fiber:0.6g
2.41%
Magnesium:9mg
2.25%
Copper:0.04mg
2.22%
Potassium:74.03mg
2.12%
Zinc:0.24mg
1.59%
Vitamin B5:0.15mg
1.55%
Vitamin B6:0.02mg
1.04%