Champagne Cake With Fresh Strawberries 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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- In another bowl combine the egg whites, champagne, vanilla, strawberry extract, and vegetable oil. Whisk until blended and set aside.
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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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