Strawberry White Chocolate Pink Champagne Cake Recipes
STRAWBERRY WHITE CHOCOLATE CHAMPAGNE CAKE
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.
Provided by Stephanie Wise
Categories Dessert
Time 2h15m
Yield 10
Number Of Ingredients 8
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
This makes a very rich cake. But it was very good.
Provided by Mary McCollough @Maryqc
Categories Cakes
Number Of Ingredients 6
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.
PINK CHAMPAGNE LAYER CAKE
Add this delicious champagne cake that's made with Betty Crocker™ Super Moist™ cake mix to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
- In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.
- Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.
Nutrition Facts : Calories 460, Carbohydrate 72 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 54 g, TransFat 0 g
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