Best Strawberry White Chocolate Champagne Cake Recipes

Strawberry White Chocolate Champagne Cake image

Provided by Stephanie Wise

Categories Dessert

Time 2h15m

Yield 10

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ strawberry cake mix
1 1/4 cups champagne or pink sparkling wine
1/3 cup vegetable oil
3 eggs
1 cup unsalted butter, softened
1 bag (12 oz) white vanilla baking chips, melted, slightly cooled
1 cup powdered sugar
1 teaspoon vanilla

Steps:

Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour.
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.
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.
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.
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.

Nutrition Facts : ServingSize 1 Serving

Strawberry, White Chocolate & Pink Champagne Cake image

Provided by Mary McCollough @Maryqc

Categories Cakes

Number Of Ingredients 6

1 box(es) duncan hines moist deluxe strawberry supreme cake mix
1 box(es) jello sugar free/fat free white chocolate instant pudding mix
1 cup(s) pink champagne (i used andre's pink champagne)
3 - eggs
2/3 cup(s) sour cream
1/3 cup(s) milk

Steps:

Line two nine inch round cake pans with parchment paper. Pre heat your oven to 350 degrees.
Using a mixer in a large bowl for 2 minutes. Mix the ingredients using the milk last and adjust the amount of milk according to the consistency of the batter. Less if the consistency seems too thin or more if it seems too thick.
Divide the mixed batter into the two pans and bake according to cake mix directions.
Test the cake with a toothpick. Lightly insert the pick into the center of the cake. It should come out clean when the cake is done. Let the cake cool in the pans for 15 minutes then completely on wire racks before icing.