Champagne Cake With Fresh Strawberries
This cake is extremely moist and wonderfully delicious! It is elegant and very simple to make. Also works great as cupcakes. I've tried a couple of different recipes for champagne cake, and after trial and error I combined the best and voila! Enjoy. :) I usually prepare this a day in advance and refrigerate overnight.
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INGREDIENTS
Nutrition- 1(18 ounce) box white cake mix (NO PUDDING if possible)
- 3egg whites (or as called for by your cake mix)
- 1⁄3cup oil (or as called for by your cake mix)
- 1⁄2 - 1 1⁄2cup champagne (I've found that Asti is best)
- 1
- 1cup half-and-half
- 1cup whipping cream
- 3tablespoons champagne
- 1teaspoon vanilla
-
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DIRECTIONS
- Follow directions on cake box, substituting champagne in place of water (add vegetable oil and eggs as the recipe asks for, only omit the water). The amount of champagne you add will depend on the brand of cake mix you buy, but it always turns out great! You can also add food coloring in this step if desired for a more festive effect. The most common is a "pink" champagne cake.
- Bake according to the directions on the box. A layered cake (two 8" or 9" rounds) is best for this recipe!
- While cake is baking, combine pudding, half-and-half, whipping cream, 3 tbsp champagne, and vanilla together and beat with a mixer until thickened.
- Refrigerate until you're ready to frost the cake.
- Once cake is completely cooled, put a layer of frosting on top of one of the cakes, and top with fresh strawberries.
- Place other cake on top of strawberries, and frost the whole thing.
- Refrigerate until eating.
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