This cake is extremely moist and wonderfully delicious! It is elegant and very simple to make. Also works great as cupcakes. I've tried a couple of different recipes for champagne cake, and after trial and error I combined the best and voila! Enjoy. :) I usually prepare this a day in advance and refrigerate overnight.

Ingredients

12 serv.

(18 ounce) box white cake mix (NO PUDDING if possible)1
egg whites (or as called for by your cake mix)↗3
cup oil (or as called for by your cake mix)1⁄3
cup champagne (I've found that Asti is best)↗1⁄2 - 1 1⁄2
(3 1/2 ounce) package vanilla or (3 1/2 ounce) package French vanilla instant pudding↗1
cup half-and-half↗1
cup whipping cream↗1
tablespoons champagne↗3
teaspoon vanilla↗1
fresh sliced strawberry (raspberries work well too)

Step-by-step instructions

1
Follow directions on cake box, substituting champagne in place of water (add vegetable oil and eggs as the recipe asks for, only omit the water). The amount of champagne you add will depend on the brand of cake mix you buy, but it always turns out great! You can also add food coloring in this step if desired for a more festive effect. The most common is a "pink" champagne cake.
2
Bake according to the directions on the box. A layered cake (two 8" or 9" rounds) is best for this recipe!
3
While cake is baking, combine pudding, half-and-half, whipping cream, 3 tbsp champagne, and vanilla together and beat with a mixer until thickened.
4
Refrigerate until you're ready to frost the cake.
5
Once cake is completely cooled, put a layer of frosting on top of one of the cakes, and top with fresh strawberries.
6
Place other cake on top of strawberries, and frost the whole thing.
7
Refrigerate until eating.

Source: food.com

Original recipe ↗

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