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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/strawberry-champagne-cake-recipe/