Ingredients 1 (15.25-ounce) package white cake mix (such as Duncan Hines) 4 large eggs ½ cup sour cream 1 ¼ cups pink champagne, divided, plus more if needed ½ cup freeze-dried strawberries 1 cup (8 ounces) unsalted butter, softened 4 cups powdered sugar 2 teaspoons vanilla extract ¼ teaspoon kosher salt Nonpareils, for decorating Directions Preheat oven to 350°F. Lightly grease 2 (8-inch) round cake pans with cooking spray, and line bottoms with parchment rounds. Lightly grease parchment with cooking spray. Add cake mix to the bowl of a stand mixer fitted with a whisk attachment. Add eggs, sour cream, and 1 cup of the champagne; mix on low speed until combined, about 30 seconds. Increase speed to medium, and beat 2 minutes. Divide batter between prepared pans. Bake in preheated oven until edges begin to pull away from sides of pan and a toothpick inserted in center comes out clean, about 20 minutes. from https://www.southernliving.com/recipes/pink-champagne-cake