Introduction

This Strawberry Champagne Cake is a delightful treat perfect for celebrations or a special dessert. Light, fluffy layers infused with champagne and filled with a luscious strawberry buttercream make this cake both elegant and delicious.

A tall cake with smooth pale cream frosting covers the whole layer, topped with a bright pink drip glaze running down the sides in uneven lines. The top layer is decorated with cream swirls around the edge, fresh whole and halved strawberries, and scattered red pomegranate seeds. The cake sits on a wooden board with small white and gold sprinkles around the base, placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup granulated sugar
1 ⅓ cups 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 cold butter
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

Step 1: Preheat your oven to 350°F. Line two 6-inch cake pans with parchment paper.
Step 2: In a bowl, whip 2 eggs with ¾ cup granulated sugar until fluffy, about 2 to 3 minutes.
Step 3: In a separate bowl, combine vegetable oil, milk, sour cream, vanilla extract, and champagne.
Step 4: In another bowl, sift together flour, baking powder, baking soda, and salt.
Step 5: Add half of the dry ingredients to the egg and sugar mixture, mixing on low speed just until combined.
Step 6: Stir in the wet ingredients mixture, then add the remaining dry ingredients. Mix gently until just combined.
Step 7: Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Step 8: Allow the cakes to cool completely, then wrap them in plastic wrap and refrigerate until cold.
Step 9: For the frosting, heat 5 egg whites and 10 oz granulated sugar in a heatproof bowl over a double boiler, stirring until the sugar dissolves.
Step 10: Transfer to a stand mixer and whisk on high speed until stiff peaks form, about 10 minutes.
Step 11: With the mixer on medium-low, add cold butter cubes gradually. Once all butter is incorporated, beat on high until smooth and creamy.
Step 12: Mix in the strawberry puree and red or pink food gel coloring until fully combined.
Step 13: Slice each chilled cake layer horizontally to create four even layers.
Step 14: Frost between each cake layer generously with the strawberry buttercream.
Step 15: Decorate the finished cake with white and gold sprinkles, fresh strawberries, pomegranate seeds, and fresh flowers if desired.

Tips & Variations

Use good-quality champagne for the best flavor, or substitute with sparkling white grape juice for a non-alcoholic version.
Make sure the butter for the frosting is cold to help achieve a smooth texture.
For a more intense strawberry flavor, fold in small chopped strawberries into the frosting before assembling.
To add extra moisture, brush each cake layer with a little champagne before frosting.

Storage

Store the assembled cake in the refrigerator, covered loosely with a cake dome or plastic wrap, for up to 3 days. Bring to room temperature before serving for best texture. Leftover frosting can be frozen for up to 1 month.

How to Serve

A tall, round cake with smooth light cream frosting, featuring three visible layers inside. The top edge is decorated with soft cream swirls in white, placed evenly around the cake. Fresh whole and sliced strawberries, bright red with green leaves, sit in the center on top. Scattered shiny red pomegranate seeds are on top and around the cream swirls. A pink glaze drips down the sides in uneven streams. The cake sits on a wooden board with small white and gold sprinkles scattered around. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit puree for the frosting?

Yes, you can substitute the strawberry puree with raspberry or cherry puree for a similar texture and vibrant color.

Is it safe to use raw egg whites in the frosting?

The egg whites are heated over a double boiler until the sugar dissolves, which helps cook them slightly, reducing risk. However, if concerned, use pasteurized egg whites.