Pink Champagne Cake Recipe

Name: Pink Champagne Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 (18.25 ounce) package white cake mix (such as Duncan Hines(R)); 1 1/3 cups pink Champagne; 3 eggs; 1/3 cup vegetable oil; 3 tablespoons cherry juice; 3 drops red food coloring; Filling:; 1 1/2 cups heavy whipping cream; 1/2 (3 ounce) package instant white chocolate pudding mix; 1 tablespoon confectioners' sugar; 1 tablespoon half-and-half; Frosting:; 2 1/2 cups confectioners' sugar; 1/2 cup softened butter; 1/4 cup half-and-half; 2 tablespoons pink Champagne; 2 tablespoons cherry juice; 1 teaspoon vanilla extract; Topping:; 1/2 (4 ounce) bar white chocolate, shaved into curls, or to taste

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
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.
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.
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.
5
Spread filling over 1 cake layer and place second layer on top.
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.
7
Spread frosting over cake. Top cake with white chocolate shavings. Chill until serving.

1576

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cake:, 1 (18.25 ounce) package white cake mix (such as Duncan Hines(R)), 1 1/3 cups pink Champagne, 3 eggs, and more.

Yes, Pink Champagne Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pink Champagne Cake

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