Pink Champagne Cake A Doctored Cake Mix Recipes

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PINK CHAMPAGNE CAKE



Pink Champagne Cake image

This is a very easy to make cake that tastes elegant! I got this out of a magazine years ago and every year i have to hunt for it so now am posting on Zaar for safe keeping. UPDATE: There used to be a white cake mix that had no oil added to it but it has since been discontinued. For the cake mix use the specified amount of oil on the cake mix box and amount of eggs. this is just to replace the water.

Provided by Jessica K

Categories     Dessert

Time 1h10m

Yield 1 cake, 16-20 serving(s)

Number Of Ingredients 8

18 1/4 ounces white cake mix, no pudding, and must be white to taste champagne
1/2-3/4 cup champagne, chilled (pink, white, sweet, dry)
1 cup butter, softened
4 cups powdered sugar
1/4 cup milk
1/4 cup champagne
1 tablespoon vanilla
5 -5 1/2 cups additional powdered sugar

Steps:

  • 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. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
  • 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. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
  • 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 TB 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 till color you want. Frost completely cooled cake.
  • This is excellent served the next day after being refrigerated all night so the flavors can blend!

PINK CHAMPAGNE CAKE



Pink Champagne Cake image

If you don't want to use champagne use cherry 7-UP,

Provided by Pat Duran

Categories     Cakes

Time 40m

Number Of Ingredients 12

CAKE:
18 oz pkg. white cake mix
1 1/4 c pink champagne or cherry 7-up
1/3 c vegetable oil
3 large eggs,beaten
3 or 4 dash(es) red food coloring drops
FROSTING:
1/4 c pink champagne or cherry 7-up
1 tsp vanilla extract
3 or 4 dash(es) red food coloring drops
1/2 c butter, softened
4-5 c powdered sugar

Steps:

  • 1. Cake: Heat oven to 350^. Spray a 9x13-inch pan,or 2 8-round cake pans or place 24 cupcake papers in muffin pans. In a large bowl, combine cake mix, champagne, add beaten eggs and food coloring. Beat 2 minutes. Pour into prepared pan or fill 23 full the cupcake papers. Bake cake 25-35 minutes. Cupcakes 17-23 minutes. --- Frosting: Combine all ingredients and beat until smooth. Frost cake , sprinkle with pink cookie decorating sugar and sprinkle with silver nonpareils candy beads.

PINK CHAMPAGNE LAYER CAKE



Pink Champagne Layer Cake image

Add this delicious champagne cake that's made with Betty Crocker™ Super Moist™ cake mix to your dessert table.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ 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
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
Betty Crocker™ pink decorating sugar
Edible pink pearls and/or edible pink glitter

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 460, Carbohydrate 72 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 54 g, TransFat 0 g

PINK CHAMPAGNE CAKE



Pink Champagne Cake image

Cheers!

Provided by Liv Dansky

Categories     Cakes

Time 2h15m

Number Of Ingredients 10

1 (15.25-ounce) package white cake mix (such as Duncan Hines)
4 large eggs
½ cup sour cream
1 ¼ cups pink champagne, divided, plus more if needed
½ cup freeze-dried strawberries
1 cup (8 ounces) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
¼ teaspoon kosher salt
Nonpareils, for decorating

Steps:

  • Preheat oven to 350°F. Lightly grease 2 (8-inch) round cake pans with cooking spray, and line bottoms with parchment rounds. Lightly grease parchment with cooking spray.
  • Add cake mix to the bowl of a stand mixer fitted with a whisk attachment. Add eggs, sour cream, and 1 cup of the champagne; mix on low speed until combined, about 30 seconds. Increase speed to medium, and beat 2 minutes. Divide batter between prepared pans. Bake in preheated oven until edges begin to pull away from sides of pan and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven, and let cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
  • Place freeze-dried strawberries in a food processor, and process until a fine powder, about 30 seconds. Remove 1 tablespoon of the powder, and set aside for garnish.
  • Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add powdered sugar, vanilla, salt, remaining strawberry powder, and remaining ¼ cup champagne; mix on low until incorporated. Increase speed to medium, and beat until light and fluffy. Add additional champagne, 1 teaspoon at a time, if frosting is too thick.
  • Remove parchment rounds from cakes. Place one cake layer on cake plate, and spread with about 1 cup of the buttercream. Top with second layer, and press gently.
  • Spread a very thin layer of frosting over top and sides of cake (crumb coat). Chill 15 minutes. Remove from refrigerator, and spread remaining frosting evenly over top and sides of cake. Decorate with remaining 1 tablespoon strawberry powder and nonpareils.

PINK CHAMPAGNE CAKE



Pink Champagne Cake image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 20 servings

Number Of Ingredients 23

Nonstick cooking spray, for the cake pans
1 1/2 cups all-purpose flour, sifted
1 1/2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon table salt
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 cup Champagne, flat
1/3 cup milk
5 large egg whites
1/4 teaspoon cream of tartar
1 1/4 cups heavy cream
1 tablespoon nonfat powdered milk
1 teaspoon vanilla extract
6 to 8 tablespoons confectioners' sugar
5 large egg whites
1 1/4 cups granulated sugar
3 sticks (1 1/2 cups) unsalted butter, cut into cubes, at room temperature
1/2 cup pureed fresh strawberries
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
Splash lemon juice
2 cups fresh strawberries, washed and dried, diced

Steps:

  • For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray.
  • Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
  • Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside.
  • Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites.
  • Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
  • For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.)
  • For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.)
  • Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes.
  • Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together.
  • Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.)
  • To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream.

PINK CHAMPAGNE CUPCAKES



Pink Champagne Cupcakes image

Tiny bubbles. Beautiful cupcakes. Super easy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food color
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food color
Betty Crocker™ pink decorating sugar
Edible pink pearls

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
  • Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 170 mg, Sugar 31 g, TransFat 0 g

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