How to Make Barefoot Pink Moscato Champagne Mimosa

Pink Champagne Cake

Barefoot bubbly pink moscato is sweet and juicy with explosive aromas and the bubbly hints of jasmine and mandarin orange complemented by red raspberry, strawberry, and pomegranate.

Recipe Summary 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.

Ingredients | Barefoot Pink Moscato Champagne Mimosa

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

Directions

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.

If frosting appears too thick, add small amounts of half-and-half to get a spreading consistency.

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.

Info | Barefoot Pink Moscato Champagne Mimosa

prep: 30 mins cook: 29 mins additional: 30 mins total: 1 hr 29 mins Servings: 10 Yield: 1 8-inch layer cake

TAG : Pink Champagne Cake

Desserts, Chocolate Dessert Recipes, White Chocolate,

Images of Barefoot Pink Moscato Champagne Mimosa

Barefoot Pink Moscato Champagne Mimosa : Description:barefoot bubbly pink moscato champagne delivers sweet, fruity notes of strawberries, peaches and fresh berries.