Strawberry White Chocolate Champagne Layer Cake with Frosting
An elegant layer cake that combines the bright flavor of strawberry with luxurious white chocolate and a hint of champagne. The champagne adds subtle sophistication to the moist strawberry cake layers, while rich white chocolate buttercream creates an indulgent finish. Perfect for celebrations, romantic occasions, or when you want to impress guests with minimal effort. The boxed cake mix makes this accessible for home bakers while still delivering bakery-quality results.
Ingredients
- 1 box Betty Crocker Delights Super Moist Strawberry Cake Mix
- 1 cup champagne or pink sparkling wine, room temperaturesparkling grape juice1:1note:non-alcoholic version
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- ⅓ cup vegetable oil
- 3 eggs
- 1 cup butter, softened
- 1 bag (12 oz) white vanilla baking chips, melted, slightly cooledwhite chocolate chips1:1tags:flavor
note:similar flavor profile
- 1 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- 1
Heat oven and spray cake pans with cooking spray
- 2
Beat cake mix, champagne, oil and eggs with electric mixer, scraping bowl occasionally
- 3
Divide batter evenly between pans
- 4
Bake until toothpick inserted in center comes out clean
- 5
Cool in pans, then remove to cooling racks and cool completely
- 6
Beat butter with electric mixer until creamy
- 7
Add melted and cooled white chocolate chips and beat until smooth
- 8
Add powdered sugar and vanilla and beat until combined
- 9
Cut rounded top off one cake layer for flat surface
- 10
Place first cake cut side down on serving plate and frost top
- 11
Top with second cake rounded side up
- 12
Frost sides and top of assembled cake
Tips
Use room temperature champagne to prevent shocking the batter and ensure smooth mixing.
Allow white chocolate to cool slightly before adding to butter to prevent melting the frosting base.
Level one cake layer by cutting off the dome for professional-looking flat layers that stack evenly.
Good to Know
Store loosely covered at room temperature up to 3 days. Refrigerate if room is very warm.
Cake layers can be baked 1 day ahead and wrapped tightly. Frosting can be made 2 hours ahead.
Serve at room temperature for best flavor and texture. Cut with sharp knife, wiping between slices.
Common Mistakes
Don't add hot melted chocolate to butter or it will melt the frosting base
Don't overbake or cake will be dry - test with toothpick at minimum time
Level cake layers for even stacking and professional appearance
Substitutions
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FAQ
Can I make this without alcohol?
Yes, substitute the champagne with sparkling grape juice or ginger ale for similar bubbles and sweetness without alcohol.
How long will this cake keep?
Store covered at room temperature for up to 3 days. The buttercream frosting holds well without refrigeration in cool conditions.
Can I freeze the cake layers?
Yes, wrap unfrosted cake layers tightly and freeze up to 3 months. Thaw completely before frosting and assembling.