Lavender Champagne Cake
Ingredients:
Cake
- 2 boxes lemon cake mix
- 6 eggs
- 2 1/2 cups champagne
Frosting
- 1 1/2 cups butter (6 sticks), softened
- 3 pounds powdered sugar
- 1/4 cup champagne
- 3 teaspoons lavender extract
- Juice from 3 lemons
Preheat the oven to 350 degrees. Grease and flour 4 cake pans. Place the cake mixes in a large bowl; add the eggs and champagne (don’t worry if it bubbles up). Mix on medium speed for 1-2 minutes or until batter is smooth.
Divide the cakes between the cake pans and bake according to package directions. Beat on low speed until powdered sugar is incorporated; increase speed and mix until smooth. Use food coloring to tint the frosting purple. Make sure to only add a little at a time to keep the color from getting too dark. Add a layer of frosting to the first layer and then top with another layer. Repeat until all 4 layers are covered with frosting.After stacking the cakes apply the crumb coat. The crumb coat is a thin layer of frosting that seals in the crumbs. Place in the refrigerator for 30 minutes.
Recipe from http://www.brit.co/lemon-champagne-cake/
Ingredients:
Cake
- 2 boxes lemon cake mix
- 6 eggs
- 2 1/2 cups champagne
Frosting
- 1 1/2 cups butter (6 sticks), softened
- 3 pounds powdered sugar
- 1/4 cup champagne
- 3 teaspoons lavender extract
- Juice from 3 lemons
Preheat the oven to 350 degrees. Grease and flour 4 cake pans. Place the cake mixes in a large bowl; add the eggs and champagne (don’t worry if it bubbles up). Mix on medium speed for 1-2 minutes or until batter is smooth.
Divide the cakes between the cake pans and bake according to package directions. Beat on low speed until powdered sugar is incorporated; increase speed and mix until smooth. Use food coloring to tint the frosting purple. Make sure to only add a little at a time to keep the color from getting too dark. Add a layer of frosting to the first layer and then top with another layer. Repeat until all 4 layers are covered with frosting.After stacking the cakes apply the crumb coat. The crumb coat is a thin layer of frosting that seals in the crumbs. Place in the refrigerator for 30 minutes.
Recipe from http://www.brit.co/lemon-champagne-cake/