9 Tablespoons butter, room temperature
3/4 cup champagne
For pink champagne frosting:
3 Tablespoons butter, softened
2 Tablespoons champagne
1-2 drops natural red food dye
2 pints fresh raspberries
Silver sugar pearls
12 champagne flutes
Preheat oven to 350 degrees and spray two 8-inch round cake pans with non-stick cooking spray. In a large bowl using an electric hand mixer, beat the butter and eggs together then slowly add in the champagne. With the mixer on medium low speed, slowly incorporate the dry cake mix until a batter forms.
Divide the batter evenly between the pans and bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes completely on a wire rack, then remove from pans. Cut each cake into roughly 1/2 inch sized cubes, place into a large bowl and set aside.
To make the pink champagne frosting, blend the softened butter in a medium sized bowl using a hand mixer, about one minute. Slowly add in the dry frosting mix, then add the champagne one tablespoon at a time until the mixture becomes smooth and creamy. Add the red food dye one drop at a time, blending each drop thoroughly into the frosting before adding more. It will only take 1-2 drops to make a pale pink frosting. Place the frosting into a piping bag and set aside. If you do not have a piping bag, you can use a plastic storage bag.
To assemble the trifle, place 3-4 cake cubes into the bottom of champagne flutes, followed by a tablespoon of piped frosting, a sprinkle of silver sugar pearls, then finally 3-4 raspberries. Repeat layers, then top each trifle with frosting and a sprinkle of silver sugar pearls. Serve immediately or store in the refrigerator up to two hours. If chilled, allow the trifles to come to room temperature before serving.