Strawberry Champagne Cake
An orange-infused vanilla cake soaked in a champagne glaze and topped with a tangy strawberry cream cheese frosting.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1 box White Cake Mix, I used Betty Crocker
- 3 large Eggs
- 1 cup Champagne
- 1/3 cup Vegetable Oil
- 1/4 cup Orange Juice, squeezed from the orange
- 1 tsp Pure Vanilla Extract
- 1 large Orange, zested
- 1/2 cup Butter
- 1/4 cup Water
- 1 cup Granulated Sugar
- 1/2 cup Champagne
- 8 oz Cream Cheese, at room temperature
- 1/2 cup Unsalted Butter, 1 stick, at room temperature
- 4 cup Powdered Sugar
- 1 tbsp Heavy Cream, or milk
- 6 Strawberries, washed, dried, and thinly sliced
- a pinch Salt
- 1 large Orange, zested
Instructions
- 1
Preheat the oven to 350°F and grease a 9-inch by 13-inch pan.
- 2
In a large mixing bowl, combine all the ingredients: cake mix, eggs, champagne, oil, orange juice, vanilla extract, and orange zest.
- 3
Beat all of the ingredients until they are well blended. Pour the batter into the prepared pan
- 4
Bake at 350°F for 18-22 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cupcake is done. Allow the cake to cool.
- 5
Melt the butter over medium heat in a saucepan.
- 6
Stir in water and sugar, bring to a boil and continue for 5 minutes on medium-high while stirring constantly. The mixture will become bubbly and thick.
- 7
Remove from heat and stir in champagne, continue to mix until smooth, glaze will become much thinner. Set aside to cool for at least 10 minutes, stirring occasionally.
- 8
Start by poking holes in the top of the cakes using a wooden spoon or another round object.
- 9
Pour the cooled glaze over top of the cake and allow the cake to cool completely.
- 10
Allow the cream cheese and butter to come to room temperature.
- 11
Beat the cream cheese and butter together until they are smooth, scraping down the bowl occasionally.
- 12
Slowly add the powdered sugar, one cup at a time, continuing to beat the frosting together. As the frosting starts to thicken, add the heavy cream.
- 13
Lastly, add the chopped strawberries, a pinch of salt, and orange zest, and increase the mixer to high and until for another 60 seconds until all the ingredients are well mixed.
- 14
Spread the cream cheese over the cooled cake. The frosting will be relatively thin, but it will thicken in the refrigerator. Refrigerate for at least 1-2 hours and keep refrigerated when not serving.