Easy Champagne Cake
Ingredients
1 box
white cake mix, plus all ingredients needed to prepare the cake according to pkg. directions
- Champagne or other sparkling wine, as needed (enough to replace the water called for on the cake mix box)
1 tsp.
Kowalski's Organic Madagascar Vanilla Bean Paste
4 tbsp. (¼ cup)
Kowalski's Lemon Curd
32 oz. (2 containers)
Kowalski's Signature Classic Buttercream Frosting (from the Bakery Department), at room temperature
- cake décors or other garnishes, as desired
Directions
- Prepare 2 round cake pans according to directions on the cake mix box.
- Preheat oven as directed on the cake mix box.
- Prepare cake batter according to pkg. directions, substituting Champagne for the water called for in the recipe.
- Stir vanilla paste into batter.
- Pour batter evenly into prepared cake pans; bake according to pkg. directions.
- While cake is still warm, spread 2 tbsp. lemon curd evenly over the top of each cake layer; set cakes aside to cool completely.
- In the bowl of an electric mixer, whip buttercream until light and fluffy (about 2 min.).
- Frost top of each cake layer with whipped frosting; stack layers one on top of the other.
- Frost sides of stacked cake; garnish as desired.
- Store cake at room temperature, covered, for up to 5 days.
