Pink Champagne Cake

Moist pink cake is sandwiched between smooth layers of real cream and a thin layer of rich frosting seals the deal. Little splashes of champagne help give this cake a delicate evanescence that is sure to be a show stopper. This is a great cake to serve for birthdays, showers, or for any very special occasion. Guests will rave for the recipe. Keep cake refrigerated.

• Preparation Time: 30 mins
• Cooking Time: 29 mins
• Total Time: 59 mins
• Calories: 712 Calories

Ingredients

• 1 teaspoon vanilla extract
• ⅓ cup vegetable oil
• 3 eggs
• 2 ½ cups confectioners' sugar
• 3 drops red food coloring
• 3 tablespoons cherry juice
• 1 tablespoon confectioners' sugar
• 1 ½ cups heavy whipping cream
• 1 tablespoon half-and-half
• ¼ cup half-and-half
• ½ cup softened butter
• 1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
• 1 ⅓ cups pink Champagne
• ½ (3 ounce) package instant white chocolate pudding mix
• 2 tablespoons pink Champagne
• 2 tablespoons cherry juice
• ½ (4 ounce) bar white chocolate, shaved into curls, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread filling over 1 cake layer and place second layer on top.

Step 6

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.

Step 7

Spread frosting over cake. Top cake with white chocolate shavings. Chill until serving.