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Strawberry White Chocolate Champagne Cake

  • Prep 25 min
  • Total 2 hr 15 min
  • Servings 10

What could be more elegant than champagne, white chocolate and strawberries? This moist and fruity cake will make a beautiful centerpiece at your next celebration. MORE + LESS -

Girl Versus Dough
February 18, 2014

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ strawberry cake mix
1 1/4
cups champagne or pink sparkling wine
1/3
cup vegetable oil
3
eggs

Frosting

1
cup unsalted butter, softened
1
bag (12 oz) white vanilla baking chips, melted, slightly cooled
1
cup powdered sugar
1
teaspoon vanilla

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour.
  • 2
    In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour.
  • 4
    Meanwhile, in large bowl, beat butter with electric mixer on medium speed until creamy. Add melted and slightly cooled white chocolate chips; beat until smooth and combined. Add powdered sugar and vanilla; beat until well combined.
  • 5
    To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.

Expert Tips

  • Decorate cake with pearl sugar or sprinkles, if desired.
  • You don’t need two heart-shaped pans for this recipe; you can use just one if that’s all you have. Just be sure to divide the batter evenly ahead of time, and leave the extra batter in a bowl, covered, at room temperature until the first cake is done baking. Clean out the pan and re-use for the second cake.

Nutrition Information

No nutrition information available for this recipe

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