Strawberry White Chocolate Champagne Cake

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Strawberry White Chocolate Champagne Cake
  • Prep 25 min
  • Total 2 hr 15 min
  • Servings 10
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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 Feb 18, 2014




  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Decorate cake with pearl sugar or sprinkles, if desired.
  • tip 2
    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.


Nutrition Facts are not available for this recipe
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