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Strawberry White Chocolate Champagne Cake

Strawberry White Chocolate Champagne Cake
  • Prep 25 min
  • Total 2 hr 15 min
  • Servings 10
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.
By Stephanie Wise
Updated February 18, 2014



  • 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


  • 1
    Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

  • Decorate cake with pearl sugar or sprinkles, if desired.
  • You don’t need two heart-shaped pans for this recipe; you can use just one if that’s all you have. Just be sure to divide the batter evenly ahead of time, and leave the extra batter in a bowl, covered, at room temperature until the first cake is done baking. Clean out the pan and re-use for the second cake.

No nutrition information available for this recipe
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