Strawberry Champagne Cakes Recipes
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.
Provided by gabes mama
Categories Dessert
Time 50m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- 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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- Preheat oven to 350 degrees (F). Grease and flour three 8 inch cake pans. In the bowl of your mixer add the sifted cake mix, flour, sugar, baking powder, half of small box strawberry jello, and salt.
- Whisk at least 30 seconds to combine ingredients. Add the melted butter, egg whites, vegetable oil, vanilla, and champagne.
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- Add all of the champagne to a medium sized saucepan and cook over medium heat until you’ve got 1 cup remaining. Don’t boil. To measure how much champagne remains, pour into a glass measuring cup. Add it back to the pan if it needs longer to cook down. When done, refrigerate until cool. 2.
- Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 3. I
- a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 5. A
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- In another bowl combine the egg whites, champagne, vanilla, strawberry extract, and vegetable oil. Whisk until blended and set aside.
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- Pour into prepared pans and sprinkle finely chopped strawberries over the batter, trying to avoid clumping the strawberries together. Bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
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- In the bowl of a stand mixer, whisk eggs until frothy. Add 1/2 cup granulated sugar and continue whisking until light and fluffy. Add the rest of the granulated sugar, butter, milk, and champagne, and whisk on low until just incorporated. Add the baking powder, vanilla extract, and flour, and again, whisk until just incorporated. Divide the batter between two lined 6″ cake pans and bake at 350F/175C for 35-40 minutes.
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