Pink Champagne Cake

1
Pat Duran

By
@kitchenChatter

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
9x13-inch cake
Prep:
5 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 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

How to Make Pink Champagne Cake

Step-by-Step

  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.

Printable Recipe Card

About Pink Champagne Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy




Show 6 Comments & Reviews

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