When I set out to create a bundt cake with New Years Day in mind, my brain automatically went to champagne. It’s festive, it’s lively, it’s a crowd pleaser…and so is this cake. I tested this cake on my favorite fans (and often critics)…there were actual squeals when they ate it. Squeals. Rave reviews was all I received. Celebrate 2012 with a little pink champagne cake yourself.
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/2 cups of champagne, divided
4 cups powdered sugar
1 stick butter, softened
pink food coloring, optional
crystal sprinkles, optional
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, 1 1/4 cups champagne and eggs with electric mixer. Stir in pink food coloring until batter reaches preferred pink color. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, beat butter with powdered sugar and remaining 1/4 cup champagne until creamy. Stir in pink food coloring until desired pink color appears. Spread on cooled cake and top with sprinkles.