Champagne and berries are a perfect combination that you cannot go wrong, especially on Valentine’s day. You can use the Vegan cake recipe I’ve shared or the quick dessert fix below. I used a boxed cake mix and flavored it to make it champagne and soaked the berries in champagne to make that flavor come through. Layered with whipped cream, this dessert is a delicious and quick one. I served these in champagne glasses but they can be set in any bowl or glass. A delightful way to fancy up a boxed cake mix or make a delicious vegan cake.

Happy Baking!

Servings: 3-5

Prep Time: 30 mins

Baking Time: 18-20 mins

Chilling time: 3-4 hours

Total Time: 5-6 hours

Ingredients: 

For the vegan cake method:

• 1.5 cups (190g) all-purpose flour

• 2/3 cup (125g) castor sugar

• 1.5 tsp baking powder

• 1/2 tsp salt

• 2-4 drops of food coloring- Optional- I used pink

• 1/2 cup +1 tbsp (130g) champagne 

• 1/4 cup (60g) whole milk

• 1/4 cup (62g) neutral oil

• 1 tsp Vanilla essence

For the boxed cake method:

• 1/3 Betty crocker white cake mix- 5.45 oz

• 1/3 cup Champagne- this will change if you are not using the same cake mix

• 2 tbsp + 2 tsp Vegetable oil- this will change if you are not using the same cake mix

• 1 egg white- this will change if you are not using the same cake mix

• 2-4 drops food coloring- Optional- I used pink

For the layers:

• 5-6 oz chopped strawberries

• 1.5 oz halved raspberries; optional

• 1/4 cup Champagne

• 1 cup whipped cream- check notes

• Chocolate to garnish, I used chopped strawberry cream truffles

Directions: 

1. For the boxed cake method: Preheat oven to 350F. Prepare a pan by greasing it.

2. In a bowl add the cake mix.

3. Add the egg white, champagne, oil, and coloring and mix together. It should be a smooth batter. Check the box for baking instructions if not using betty crocker cake mix. Usually, 1/3rd of everything works. Replace water with champagne & reduce the amount by 1 tbsp.

4. Pour in the pan 3/4 the way up. I used a 4-inch baking pan.

5. Bake at 340F for 10-14 mins till baked through. Remove from the oven and let it cool.

6. For the vegan cake method: Preheat oven to 320F. Prepare a 5-inch pan by greasing it.

7. In a mixing bowl, add flour, sugar, baking powder, and salt. Mix it together.

8. To the bowl, add milk, oil, champagne, vanilla, and food coloring. Mix it till all combined and there are no lumps. Do not over-mix!

9. Pour in the pan 3/4 the way up.

10. Bake at 320F for 18-22 mins till baked through. Remove from the oven and let it cool.

11. While the cake is baking, soak the berries with the champagne and keep it aside. It should soak for 30-60 mins.

12. Once the cake is cooled and the berries are soaked, assemble the trifle. I assembled it in champagne glasses but you can do it in any bowl/glass you like.

13. Break the cake and place it in the bowl. Do not crumble it completely, just break it into smaller pieces. Press down slightly.

14. Layer with the berries along with a little of the champagne it’s soaked in to lightly soak the cake layer.

15. Layer with whipped cream and then chopped chocolate.

16. Repeat the layers again and top with whipped cream, chopped chocolate, and berries to garnish.

17. Let it chill for 1-2 hours and serve cold with some whipped cream.

Notes/Tips:

• Use white cake mix if you want to add food coloring and the pink color to come through. You can even use chocolate cake mix. The coloring will not come in chocolate.

• If using another cake mix- Check box for baking instructions if not using betty crocker cake mix. Usually 1/3rd of everything works. Replace water with champagne & reduce the amount by 1 tbsp.

• Use any chocolates you want- I used a strawberry cream one to keep with the flavors. You can add dark chocolate too if you like.

• Replacing champagne in boxed cake- Use 1/3 cup + 1 tbsp water to replace champagne in the cake mix. Soak the berries in a simple syrup instead of champagne. Make a simple syrup by heating 1/3 cup water and 3-4 tbsp sugar and let it cool.

• Whipped cream: You can use spray whipping cream or whip heavy cream for the whipping cream layer. If you are whipping heavy cream about 1/2-2/3 cup of the heavy cream is enough. You need about 1 cup of whipped cream.

• Use 2 tbsp of yogurt to replace the 1 egg white.