I have made beer cakes, wine cakes so why not a champagne cake? The concept should be the same – an awesome tasting cake! I made mine in a white cake mix but just like my beer or wine cakes you can use any flavor but you need to remember if you want the champagne to come through, the cake has to be a mild flavor. Besides you will have frosting and fruit flavors going on too so everything needs it’s moment. Enjoy!!!
1 box of white cake mix (lower in fat the better)
1 can of sugar free vanilla frosting (the fat content is a bit higher but with the sugar removed you get to taste all the flavors better)
1/2 – 3/4 cup Fresh raspberries
Preheat oven to 350 degrees F. Grease and lightly flour two 8×1-1/2-inch round cake pans; set aside.
Prepare cake mix according to package directions, except replace the water with an equal amount of champagne.
Pour batter into prepared pans, spreading evenly. Bake according to package directions. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
Tint frosting with food coloring to make a light pink. Place one cake layer, bottom side up, on a serving plate. Spread with about 1/2 cup of the tinted frosting. Place remaining cake layer, rounded side up, on top. Frost top and side of cake with remaining frosting. Garnish with a bit of the preserves and top that with fresh raspberries.