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.
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.