Pink Champagne Cake
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
60
Spice
51
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3
Eggs1 cup
Vegetable Oil2 tbsps
Cherry Juice1.5 cups
Heavy Whipping Cream2.5 cups
Sugar (confectioners')1 cup
Half-And-Half1 cup
Butter (softened)1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease two 8-inch round cake pans
3
Blend cake mix, 1 1/3 cup pink Champagne, eggs, and vegetable oil together in a large bowl until moistened, about 1 minute
4
Add 3 tablespoons cherry juice and red food coloring; beat at medium speed until smooth, about 1 minute
5
Divide batter between cake pans
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes
7
Cool in the pans for 5 minutes
8
Invert onto wire racks and let cool completely, 25 to 30 minutes
9
Beat heavy cream with an electric mixer until peaks form
10
Sprinkle white chocolate pudding mix over cream; beat until thoroughly mixed
11
Mix in 1 tablespoon confectioners' sugar and 1 tablespoon half-and-half until filling is smooth
12
Spread filling over 1 cake layer and place second layer on top
13
Beat 2 1/2 cups confectioners' sugar and butter together with an electric mixer until combined
14
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
15
Spread frosting over cake
16
Top cake with white chocolate shavings
17
Chill until serving