Grab a Slice of Our Lemon Lavender Champagne Cake
Have you planned what you’re making for Easter yet? Well, we’ve got a show stopping cake for you. Not only is it pretty, but it’s made using champagne and boxed cake mix! Two of the best ingredients, in one.
– 2 boxes lemon cake mix
– 6 eggs
– 2 1/2 cups champagne
– 1 1/2 cups butter (6 sticks), softened
– 3 pounds powdered sugar
– 1/4 cup champagne
– 3 teaspoons lavender extract
– Juice from 3 lemons
Time to get your cakes going…
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.
Now it’s time to start the frosting. Beat the butter until smooth and creamy. Add the powdered sugar, lemon juice, lavender extract, and champagne.
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.
Once you’ve reached the desired color of purple, it’s time to assemble your cake. 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.
Remove and continue adding the final layer of thick frosting.
Cover the top edge and bottom sides with sprinkles.
And there you have it! If that doesn’t make you drop your jaw, we don’t know what will.
As always, don’t forget to cut yourself a slice.