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A festive, fluffy pink cake made by upgrading a white cake mix with sparkling champagne. Topped with a champagne-infused buttercream frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Ingredients
  

  • 1 box White Cake Mix (15.25 oz)
  • 1.25 cups Pink Champagne or Sweet Rosé (room temp)
  • 0.33 cup Vegetable oil
  • 3 large Egg whites
  • 2 drops Pink gel food coloring
  • 1 cup Unsalted butter, softened (for frosting)
  • 4 cups Powdered sugar (for frosting)
  • 3 tbsp Champagne (for frosting)

Instructions
 

  • Preheat oven to 350°F. Grease two 8-inch pans.
  • Beat cake mix, champagne, oil, and egg whites on medium speed for 2 minutes.
  • Stir in food coloring until desired pink shade is reached.
  • Bake for 25-30 minutes. Cool completely.
  • Whip butter, powdered sugar, and champagne splash for frosting. Decorate.

Nutrition

Calories: 450kcalCarbohydrates: 65gProtein: 3gFat: 22g
Keyword cake mix hack, champagne cake, Pink Cake, valentine dessert
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