Pink Champagne Cake recipe
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Ingredients
- 1 (18.25 ounce) package white cake mix (such as Duncan Hines®) 1 ⅓ cups pink Champagne 3 eggs ⅓ cup vegetable oil 3 tablespoons cherry juice 3 drops red food coloring 1 ½ cups heavy whipping cream ½ (3 ounce) package instant white chocolate pudding mix 1 tablespoon confectioners' sugar 1 tablespoon half-and-half 2 ½ cups confectioners' sugar ½ cup softened butter ¼ cup half-and-half 2 tablespoons pink Champagne 2 tablespoons cherry juice 1 teaspoon vanilla extract ½ (4 ounce) bar white chocolate, shaved into curls, or to taste
Nutrition Info
- 711.7 caloriescarbohydrate: 79.3 gcholesterol: 133.3 mgfat: 39.5 gfiber: 0.5 gprotein: 5.7 gsaturatedFat: 18.1 gservingSize: -sodium: 463.4 mgsugar: 64.5 gtransFat: : -unsaturatedFat: : -
Directions Pink Champagne Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
Blend cake mix, 1 1/3 cup pink Champagne, eggs, and vegetable oil together in a large bowl until moistened, about 1 minute. Add 3 tablespoons cherry juice and red food coloring, beat at medium speed until smooth, about 1 minute. Divide batter between cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely, 25 to 30 minutes.
Beat heavy cream with an electric mixer until peaks form. Sprinkle white chocolate pudding mix over cream, beat until thoroughly mixed. Mix in 1 tablespoon confectioners' sugar and 1 tablespoon half-and-half until filling is smooth.
Spread filling over 1 cake layer and place second layer on top.
Beat 2 1/2 cups confectioners' sugar and butter together with an electric mixer until combined. Mix in 1/4 cup half-and-half, 2 tablespoons pink Champagne, 2 tablespoons cherry juice, and vanilla extract until frosting is smooth and spreadable.
Spread frosting over cake. Top cake with white chocolate shavings. Chill until serving.