Champagne Cake with Whipped Cream Frosting

One of my favorite things to do in the world  is bake. It makes me so happy and find it so relaxing.  If I didn’t care about my health (and waistline) I would probably bake everyday! I’m sure my husband would appreciate that too!  I am not a huge fan of cake. Let me rephrase that, I’m not a big fan of cake with frosting on it. I’m the one at parties who scrapes off most of the frosting and gives to someones else to enjoy. It was my husbands first birthday after I realized how much I enjoyed baking so I wanted to make him a cake. He has the same feelings towards frosting as I do, so I went on the search for something a little different.  We had champagne cake for a layer of our wedding cake and we both loved it so that’s what I started googling.  I found this recipe, and although I usually like to bake from scratch, I loved how easy it was and gave it a shot! And plus, there is nothing better than baking AND drinking. I really feel like they go hand-in-hand. 😉


What you’ll need:

1 box white cake mix (Plus what ingredients it calls for. Usually eggs and oil.)

Pink champagne

1 batch whipped cream frosting – click here for recipe

Raspberries for garnish

What you’ll do:

Follow baking directions on box but substitute pink champagne for water.  If it calls for 1 cup water, use 1 cup champagne instead.

I used 2 8″round pans for a layered cake but you can make cupcakes too.

After cakes are baked, let them cool COMPLETELY. Really, this is a must. Otherwise, your cake will become a hot mess.

If you’re making a cake, trim the rounded tops off both layers after it is cooled.

On the bottom layer, spread raspberry jam evenly.

Take about 1 cup of frosting and spread over jam layer.

Place 2nd layer on top and get to frosting!

You can use whatever fruit you want. Strawberry would be good too. Or, don’t add any fruit and you still have a DELICIOUS vanilla cake!









~Make sure have your bowl and whisk COLD. I put mine in the freezer for at least 20 minutes.

~If you’re using jam, use sugar sparingly.  I would start with 1 tsp. After adding jam, taste test. If it isn’t sweet enough, add more sugar, 1 tsp. at a time.




Click to share!Share on Facebook0Pin on Pinterest10Tweet about this on TwitterShare on StumbleUpon0Share on Google+0Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge