Ingredients:

0.5x

1x

2x

4x

Cake

•   1 Box Pillsbury White Cake Mix
•   3 Eggs
•   1/2 Cup Oil
•   1 Cup Champagne
•   1 Tsp Vanilla Bean Paste
•   Bake according to the package directions

Champagne Buttercream

•   1 Cup Unsalted Butter (Softened)
•   4 Cup Powdered Sugar
•   1/4 Cup Champagne Reduction (reduce 1 cup champagne down to 1/4 cup)
•   1 Tsp Vanilla
•   Pinch Salt
•   1-2 Tbsp Heavy Cream  (if needed)

For Assembly

•   Gold Sprinkles
•   Glass Jars

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat oven according to the cake mix package directions.
2. Prepare the cake batter, replacing the water with champagne or prosecco.
3. Bake according to package directions and allow the cake to cool completely.
4. While the cake cools, pour 1 cup of champagne into a small saucepan and simmer until reduced to about ¼ cup. Let cool completely.
5. Beat the butter until light and fluffy. Gradually add powdered sugar, then mix in the cooled champagne reduction, vanilla extract, and salt. Add heavy cream as needed until smooth and spreadable.
6. Crumble or cut the cooled cake into small pieces.
7. Assemble the jars by adding a layer of cake, followed by a layer of champagne buttercream. Repeat with another layer of cake and buttercream.
8. Smooth the top of each jar with an offset spatula or spoon.
9. Dip your Dot Cake into golden sprinkles until fully covered.
10. Serve immediately or refrigerate until ready to enjoy.

Notes

• For the best flavor, chill the jars for 30 minutes before serving.
• Pair with a glass of champagne or sparkling wine for the ultimate celebration dessert.