PINK CHAMPAGNE CAKE

Pink Champagne Cake image

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.

Provided by regerjulie

Categories Desserts Chocolate Dessert Recipes White Chocolate

Time 1h29m

Yield 10

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 711.7 calories, Carbohydrate 79.3 g, Cholesterol 133.3 mg, Fat 39.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 18.1 g, Sodium 463.4 mg, Sugar 64.5 g