• Preheat the oven to 350 degrees Fahrenheit and spray 2 8 or 9 inch round pans with a non-stick cooking spray.
• In a large mixing bowl, whisk together the cake mix and the champagne.  Once combined, stir in the remaining ingredients for the cake.  Use 2-3 drops of the food coloring to make the batter a soft pink color.
• Pour the batter evenly into the circle pans.
• Bake for 23-28 minutes until a toothpick inserted into the center of the cakes comes out clean.  Allow the cake to cool for 5 minutes in the pan, then carefully move them to a cool rack to cool completely.

For the Frosting:

• In a medium mixing bowl, beat together the butter, pink champagne, and confectioner’s sugar until well combined.
• Gradually add in the milk until the frosting is the consistency that you prefer.  You may not need all the milk.
• Then add 2-3 drops of the food coloring to the frosting and stir until the frosting is the color you prefer.
• Cut the round portion off of the top of the cakes with a serrated knife to make the cakes level.
• Put 1 of the cakes on a serving platter or cake stand.  Top the cake with the frosting.
• Then stack the other cake on top of that cake.
• Frost the top of the cake and the sides of the cake with the remaining buttercream frosting (reserve some of the buttercream to decorate the top of the cake).
• Use the remaining frosting to pipe some swirls on top of the cake and then top with sprinkles if you prefer.
• Then the cake is ready to serve and enjoy!