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Pink Champagne Cake

regerjulie

"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."
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Ingredients

1 h 29 m servings 712 cals
Original recipe yields 10 servings (1 8-inch layer cake)

Nutrition

  • Calories:
  • 712 kcal
  • 36%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 79.3g
  • 26%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Cook's Note:
  • If frosting appears too thick, add small amounts of half-and-half to get a spreading consistency.
  • Editor's Note:
  • The directions for making cake layers are based on the particular brand mentioned. Follow instructions on box if using a different brand. Choose a cake mix without pudding added.

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Reviews

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It was delicious. My family and friends loved it.