There is no better option for a New Year's Eve cake than a champagne cake! Except maybe one filled with a festive surprise in the form of colorful candies. You could also use champagne gummies or other edible filling with a new year's vibe.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

hands-on:
1 day
total:
2 hrs
Servings:
16
Max Servings:
18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease and flour four 8 to 9-inch round baking pans. Set aside. In a large mixing bowl, combine cake mix, champagne, eggs and vegetable oil. Beat on low speed for 30 seconds until batter is moistened. Beat on medium speed for 2 minutes. Pour batter into prepared pans. Bake for 26 to 30 minutes or until a toothpick inserted near center comes out clean. Cool cake in pans on a wire rack for 10 minutes. Remove cake from pans and cool completely.

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  • Trim cake tops, if desired. Cut a circle out of two of the cake layers, leaving about a 2-inch border.

  • To assemble, place a whole cake layer on cake board or cake stand set on a turn table. Spread with a thin layer of white frosting. Repeat with the two cake layer rings. Fill the cake with the gold-colored candy coated chocolate pieces, metallic sprinkles, etc. Top with remaining whole cake layer.

  • Frost with remaining cream cheese frosting and decorate as desired.

Nutrition Facts

816 calories; total fat 30g; saturated fat 13g; polyunsaturated fat 7g; monounsaturated fat 7g; cholesterol 120mg; sodium 581mg; potassium 213mg; carbohydrates 125g; fiber 2g; sugar 96g; protein 8g; trans fatty acid 1g; vitamin a 449IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 62mcg; vitamin b12 0mcg; calcium 213mg; iron 2mg.
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