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Strawberry Champagne Cake

Strawberry Champagne Cake: Elevate Your Celebrations with Bliss

Experience the enchanting blend of strawberries and champagne in this indulgent Strawberry Champagne Cake, perfect for any celebration.
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • stand mixer
  • - 8-inch cake pans
  • - Parchment paper
  • - Saucepan

Ingredients
  

For the Cake

  • 2 cups cake flour can substitute with all-purpose flour
  • 1.5 cups granulated sugar no direct substitute recommended
  • 1 tablespoon baking powder ensure it's fresh
  • 1 teaspoon baking soda ensure it's fresh
  • 1 teaspoon fine sea salt adjust if using regular salt
  • 1 cup whole milk can substitute with any milk or non-dairy milk
  • 1 cup canola oil other neutral oils can work
  • 2 teaspoons pure vanilla extract vanilla bean paste is a flavorful substitute
  • 1 cup champagne/prosecco avoid overly sweet options
  • 5 large egg whites for a richer cake, whole eggs can be used
  • 0.5 cup unsalted butter reduce added salt if using salted butter

For the Strawberry Reduction

  • 2 cups frozen strawberries fresh strawberries work too
  • 0.5 cup granulated sugar honey or agave syrup can be used
  • 2 tablespoons lemon juice vinegar can be used in a pinch

For the Ganache

  • 8 ounces white chocolate dark chocolate can be substituted
  • 1 cup heavy cream no substitutes recommended

For the Frosting

  • 2 cups Italian meringue buttercream Swiss meringue can be used

For Decoration

  • 1 cup fresh strawberries any berry can be used for variety

Instructions
 

Preparation

  • Preheat your oven to 335°F. Grease 3 or 4 8-inch cake pans with butter and line the bottoms with parchment paper.
  • In a stand mixer bowl, combine the cake flour, granulated sugar, baking powder, baking soda, and fine sea salt. Mix on low speed for 1 minute to blend.
  • In a separate bowl, whisk together the whole milk, canola oil, and vanilla extract. In another bowl, whisk the egg whites and champagne until combined.
  • Gradually add the unsalted butter to the dry ingredients, mixing until you achieve a cornmeal-like texture. Then, pour in the wet mixtures and mix until just combined, beating at medium speed for 2-3 minutes.
  • Slowly add the egg whites and champagne mixture in three parts, ensuring full incorporation for a fluffy texture.
  • Divide the cake batter evenly among the prepared pans. Bake for 30-50 minutes, checking for doneness with a toothpick.
  • Allow the cakes to cool on wire racks for a few minutes. Wrap them in plastic wrap and refrigerate to firm them up for easier assembly.
  • In a saucepan, combine frozen strawberries, granulated sugar, and lemon juice. Simmer and mash until it thickens to a syrupy consistency.
  • Heat the heavy cream in a small saucepan until just about to boil, then pour it over the chopped white chocolate. Let sit for a few minutes and whisk until smooth.
  • Level off the cake layers. Start stacking by layering with strawberry reduction, fresh strawberries, and ganache. Repeat for additional layers, finishing with frosting the outside with Italian meringue buttercream.
  • Top the cake with fresh strawberries, slice, and serve.

Notes

Consider optional mint leaves for decoration.
Keyword celebration cake, dessert, Layered Cake, romantic cake, special occasion, Strawberry Champagne Cake