Strawberry Champagne Cake Recipe

Introduction

This Strawberry Champagne Cake is a delightful celebration dessert that combines light, fluffy cake layers with a luscious strawberry buttercream frosting. Infused with champagne and fresh strawberries, it’s perfect for special occasions or any time you want to impress your guests with something elegant and flavorful.

Ingredients

• ¾ cup granulated sugar
• 1 ⅓ cup all purpose flour
• 1 tsp baking powder
• ⅓ tsp baking soda
• ¼ tsp salt
• 2 eggs
• ½ cup vegetable oil
• 3 tbsp sour cream
• 3 tbsp milk
• 1 tsp vanilla extract
• ½ cup champagne
• 5 egg whites
• 10 oz granulated sugar
• 15 oz butter (cold)
• ½ cup strawberry puree (about 7 oz whole strawberries)
• Red or pink food gel coloring
• White and gold sprinkles
• Fresh strawberries
• Pomegranate seeds
• Fresh flowers (optional)

Instructions

1. Step 1: Preheat your oven to 350°F. Line two 6-inch cake pans with parchment paper.
2. Step 2: In a large bowl, whip the 2 whole eggs and ¾ cup granulated sugar until fluffy, about 2 to 3 minutes.
3. Step 3: In a separate bowl, mix the vegetable oil, milk, sour cream, vanilla extract, and champagne.
4. Step 4: In another bowl, combine the flour, baking powder, baking soda, and salt.
5. Step 5: Add half of the dry ingredients to the egg mixture and mix on low speed. Then add the wet ingredients, followed by the remaining dry ingredients. Mix gently until just combined.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely, then wrap in plastic wrap and refrigerate until cold.
7. Step 7: For the frosting, heat the 5 egg whites and 10 oz granulated sugar over a double boiler, stirring until the sugar dissolves completely.
8. Step 8: Transfer the mixture to a stand mixer and whisk on high speed until stiff peaks form, about 10 minutes.
9. Step 9: Add cold butter cubes gradually while mixing on medium-low speed. Once all butter is incorporated, beat on high until the frosting is smooth.
10. Step 10: Mix in the strawberry puree and a few drops of red or pink food gel coloring until fully incorporated and evenly colored.
11. Step 11: Slice each chilled cake layer horizontally to create four thin layers in total.
12. Step 12: Spread the strawberry buttercream evenly between each cake layer, stacking them carefully.
13. Step 13: Frost the outside with the remaining buttercream and decorate with white and gold sprinkles, fresh strawberries, pomegranate seeds, and optional fresh flowers for a beautiful finish.

Tips & Variations

• For extra texture, fold finely chopped toasted almonds into the batter before baking.
• If you don’t have champagne, sparkling white grape juice works well as a non-alcoholic substitute.
• Use frozen strawberries for the puree if fresh aren’t available, just thaw and drain excess water before pureeing.
• To ensure smooth frosting, make sure the butter is cold and add it gradually to the meringue base.

Storage

Store the cake covered tightly in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before serving to soften the frosting. The cake can also be frozen un-iced for up to 1 month; thaw overnight in the fridge before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without eggs?

This recipe relies on eggs for structure and the meringue frosting, so it’s not easily adaptable for egg-free versions without significant changes. Look for vegan cake recipes specifically designed for egg replacements if needed.

What is the best way to get smooth strawberry puree?

Use a blender or food processor to puree fresh or thawed strawberries until smooth. For extra smoothness, strain the puree through a fine sieve to remove seeds before adding to the frosting.

Strawberry Champagne Cake Recipe

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★★★★★

4.5 from 136 reviews

This Strawberry Champagne Cake is a luscious and elegant dessert perfect for special occasions. Featuring a moist, fluffy cake infused with champagne and layered with a velvety strawberry buttercream frosting, this cake combines delicate flavors with beautiful decorative touches like fresh strawberries, pomegranate seeds, edible flowers, and sprinkles. Rich yet light, it offers a sophisticated twist on classic celebration cakes.

• Author: Sophie
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 40 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• ¾ cup granulated sugar
• 1 ⅓ cup all-purpose flour
• 1 tsp baking powder
• ⅓ tsp baking soda
• ¼ tsp salt
• 2 eggs
• ½ cup vegetable oil
• 3 tbsp sour cream
• 3 tbsp milk
• 1 tsp vanilla extract
• ½ cup champagne

Frosting Ingredients

• 5 egg whites
• 10 oz granulated sugar
• 15 oz cold butter
• ½ cup strawberry puree (about 7 oz whole strawberries)
• Red or pink food gel coloring

Decoration

• White and gold sprinkles
• Fresh strawberries
• Pomegranate seeds
• Fresh flowers

Instructions

1. Make the Cake Batter: Whip the 2 eggs and ¾ cup granulated sugar until fluffy and pale in color, about 2-3 minutes using a mixer at medium-high speed.
2. Mix Wet Ingredients: In a separate bowl, combine ½ cup vegetable oil, 3 tbsp sour cream, 3 tbsp milk, 1 tsp vanilla extract, and ½ cup champagne. Stir well to blend.
3. Combine Dry Ingredients: In another bowl, whisk together 1 ⅓ cup all-purpose flour, 1 tsp baking powder, ⅓ tsp baking soda, and ¼ tsp salt.
4. Combine Ingredients: Add half of the dry ingredients to the whipped eggs mixture and mix on low speed until just incorporated.
5. Add Wet Ingredients: Pour in the wet ingredient mixture and mix gently, then add the remaining dry ingredients and mix until just combined without overmixing.
6. Bake the Cake: Divide the batter evenly between two 6-inch cake pans lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes until a toothpick inserted comes out clean. Allow cakes to cool completely, then wrap tightly in plastic wrap and refrigerate until chilled.
7. Prepare the Frosting: In a heatproof bowl over a double boiler, gently heat 5 egg whites and 10 oz granulated sugar, whisking constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C) to ensure safety.
8. Whip Meringue: Transfer the warm mixture to a stand mixer and whip on high speed about 10 minutes until stiff peaks form and the meringue is glossy and thick.
9. Add Butter: Gradually add 15 oz cold butter cubes to the meringue on medium/low speed, mixing well after each addition to create a smooth buttercream. Then beat on high briefly to incorporate fully.
10. Flavor the Frosting: Fold in ½ cup strawberry puree and add red or pink food gel coloring until the frosting reaches a vibrant pink hue and uniform flavor.
11. Assemble the Cake: Slice each chilled cake layer horizontally into two layers, creating a total of four layers. Spread strawberry buttercream between each layer to build the cake.
12. Decorate: Garnish the assembled cake with white and gold sprinkles, fresh strawberries, pomegranate seeds, and edible fresh flowers for an elegant finish.

Notes

• Ensure egg whites reach 160°F when heated for safe consumption.
• Use cold butter for frosting and add gradually to prevent curdling.
• Allow cakes to chill before slicing for cleaner layers.
• Substitute champagne with sparkling white grape juice for a non-alcoholic version.
• Store cake in the refrigerator; bring to room temperature before serving for best flavor.

Keywords: strawberry cake, champagne cake, strawberry buttercream, celebration cake, layered cake, spring dessert