Strawberry Champagne Cake with Strawberry Buttercream Frosting Recipe
This delightful Strawberry Champagne Cake combines light, fluffy layers of moist cake with a luscious strawberry buttercream frosting infused with champagne. Perfect for celebrations, this elegant dessert features fresh strawberries, pomegranate seeds, and decorative sprinkles for a stunning visual and flavorful treat.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 butter (cold)
- ½ cup strawberry puree (about 7 oz whole strawberries)
- Red or pink food gel coloring
Decorations
- White and gold sprinkles
- Fresh strawberries
- Pomegranate seeds
- Fresh flowers
Instructions
- Make the Cake Batter: Whip the 2 eggs with ¾ cup granulated sugar for 2-3 minutes until the mixture becomes fluffy. In a separate bowl, mix together vegetable oil, milk, sour cream, vanilla extract, and champagne. In another bowl, combine all purpose flour, baking powder, baking soda, and salt.
- Combine Ingredients: Add half of the dry ingredients to the whipped egg mixture and mix on low speed. Then incorporate the wet mixture, followed by the remaining dry ingredients. Mix gently until just combined to keep the batter light.
- 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 or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely, then wrap in plastic wrap and refrigerate until cold.
- Prepare the Frosting: Heat egg whites and 10 oz granulated sugar over a double boiler, stirring constantly until the sugar dissolves completely. Transfer the mixture to a stand mixer and whisk on high speed until stiff, glossy peaks form (about 10 minutes). Gradually add cold butter cubes while beating on medium/low speed, then increase to high speed until frosting is smooth and creamy. Mix in strawberry puree and red or pink food gel coloring evenly throughout.
- Assemble the Cake: Slice each chilled cake layer horizontally to create four thin layers total. Spread the strawberry buttercream frosting between each layer evenly.
- Garnish: Decorate the assembled cake with white and gold sprinkles, fresh strawberries, pomegranate seeds, and fresh flowers for an elegant finish.
Notes
- Ensure the cake layers are fully cooled and chilled before slicing to avoid crumbling.
- The strawberry puree can be made by blending fresh whole strawberries and straining if desired for a smoother texture.
- Use cold butter cubes when making the frosting to help achieve the right silky consistency.
- If fresh champagne is unavailable, a sparkling white wine can be used as a substitute.
- Store the assembled cake in the refrigerator and bring to room temperature before serving for best flavor and texture.
Keywords: strawberry cake, champagne cake, strawberry buttercream, celebration cake, layered cake, festive dessert
