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Roasted Grape Champagne Cake

Author Vianney Rodriguez


  • For cake:
  • 1 18 oz Wilton Decorator’s Choice Yellow Cake Mix by Duncan Hines®
  • 3/4 cup champagne at room temperature
  • 3 tablespoons Butter softened
  • 3 eggs
  • For Roasted Grapes:
  • 4 tablespoons butter melted
  • 4 cups seedless grapes
  • 4 tablespoons sugar
  • For Frosting:
  • ½ cup butter softened
  • 4 cups powdered sugar
  • ¼ cup champagne room temperature


  1. For Cake: Preheat oven to 350°F Grease 2-9inch cake pans with shortening or cooking spray.
  2. Blend cake mix, champagne, butter and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 3 minutes (Batter will be thick and fluffy). Divide batter evenly between pans and spread to cover entire pan. Bake for 22-27 minutes or until toothpick inserted in center comes out free of crumbs. Cool cakes in pan on wire rack for 10 minutes before removing. Cool completely before frosting.
  3. For Grapes: Increase oven temperature to 425 degrees. Toss grapes in melted butter, place on baking sheet and sprinkle with sugar. Roast grapes for 10-15 minutes or until tender. Remove from oven and cool completely.
  4. For Frosting: In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
  5. To assemble Cake: On a cake plate place 1 cake layer, rounded side down. Frost top of cake layer and top with half of roasted grapes. Top with second layer, rounded side up. Frost side and top of cake. Garnish with grapes.

Recipe Notes

recipe adapted from Wilton