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Strawberry Champagne Cake Recipe

Strawberry Champagne Cake Recipe

This champagne cake with strawberry buttercream is an elegant, show-stopping dessert. With its fluffy layers and creamy frosting, it’s perfect for celebrations or any special occasion!
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 471 kcal

Equipment

  • For the Cake Batter
  • Digital Kitchen Scale: For precise measurement of dry ingredients in grams.
  • Fine-Mesh Sieve: To aerate the cake flour and ensure a lump-free batter.
  • Stand Mixer: Equipped with both a Paddle Attachment (for creaming) and a Whisk Attachment (for egg whites).
  • Oven Thermometer: To calibrate and monitor the exact internal temperature of your oven.
  • Large Silicone Spatula: For gentle folding to preserve champagne carbonation.
  • Three 8-inch Aluminum Cake Pans: Light-colored aluminum is preferred for even heat distribution.
  • Parchment Paper Rounds: To ensure a clean release of the delicate sponge.
  • Wire Cooling Racks: For proper airflow to prevent the cakes from becoming soggy.
  • For the Strawberry Reduction
  • Blender or Food Processor: To create a smooth fruit puree.
  • Small Heavy-Bottomed Saucepan: To reduce the puree without scorching.
  • Fine-Mesh Strainer: To remove seeds for a professional-grade, smooth buttercream finish.
  • For the Frosting & Assembly
  • Rotating Cake Turntable: For smooth, consistent frosting application.
  • 10-inch Cake Board: To provide a stable base for the cake layers.
  • Off-set Spatula: For spreading fillings and creating smooth top surfaces.
  • Metal Bench Scraper: For achieving sharp, vertical edges on the side of the cake.
  • Piping Bag & Star Tip (e.g., 1M): For decorative flourishes and rosettes.
  • Instant-Read Digital Thermometer: To confirm the cake is perfectly baked (internal temp of 205°F–210°F).

Ingredients
  

The Champagne Sponge

  • 3 cups Cake Flour Sifted: Essential for a tender crumb; All-Purpose is too heavy for the delicate champagne bubbles.
  • 1 ½ tsp Baking Powder & ½ tsp Baking Soda: The soda is necessary to react with the acidity of the champagne.
  • ½ tsp Fine Sea Salt: To brighten the berry notes.
  • ¾ cup Unsalted European-Style Butter Room Temp: Higher fat content (82%+) ensures a silkier mouthfeel.
  • ¼ cup Neutral Vegetable Oil: Ensures the cake stays moist for days; butter-only cakes can turn "tight" and dry.
  • 1 ¾ cups Extra-Fine Granulated Sugar: Dissolves faster for a smoother emulsion.
  • 4 Large Egg Whites Room Temp: Using only whites keeps the cake "wedding white" and airy, rather than yellow and dense.
  • 1 cup Brut Champagne Room Temp/Freshly Opened: Must be "Brut" (Dry). A sweet sparkling wine will make the cake cloying.
  • 1 tsp Pure Vanilla Bean Paste: The flecks provide a premium visual vs. clear extract.
  • 1 drop Pink Gel Food Coloring: Optional; for a soft "blush" aesthetic.

The Strawberry Reduction (The "Secret" Ingredient)

  • 2 cups Fresh or Frozen Strawberries: Pureed and then simmered on the stove until reduced to ½ cup. This removes the water that ruins frosting.

The Champagne-Strawberry Buttercream

  • 1 ½ cups 3 sticks Unsalted Butter (Cool Room Temp): Should be 65°F—pliable but not greasy.
  • 5-6 cups Organic Powdered Sugar Sifted: Organic sugar often contains tapioca starch instead of cornstarch, leading to a cleaner finish.
  • ¼ cup Reduced Strawberry Puree From above: Provides intense flavor without the "soupiness."
  • 1 cup Granulated sugar for the Swiss meringue base
  • 2 tbsp Brut Champagne: Added at the very end for the "fizz" flavor profile.
  • Pinch of Salt: To cut the sugar spike.

Instructions
 

Make the Cake Batter:

  • Whip egg whites and sugar on medium-high speed until pale, thick, and fluffy (2–3 minutes). Do not use yolks in the sponge to keep it light and white.
    Make the Cake Batter - Whip Eggs and Sugar
  • Prepare Wet Ingredients: In a separate bowl, whisk together the oil, vanilla, and champagne. Crucial: All ingredients must be at room temperature to ensure the batter doesn't curdle when combined.
    A separate glass bowl on the white marble cooktop containing oil, milk, sour cream, vanilla, and champagne being mixed together smoothly.
  • Prepare Dry Ingredients: In a third bowl, sift together the flour, baking powder, baking soda, and salt. Sifting is mandatory to prevent clumps and ensure the baking soda is evenly distributed to react with the champagne.
    Another glass bowl on the white marble cooktop with flour, baking powder, baking soda, and salt being whisked together until fully blended.

Combine Ingredients:

  • First Addition: Add half of the dry ingredients to the whipped egg mixture and mix on the lowest speed until just barely combined.
    Add half of the dry ingredients to the whipped egg
  • Incorporate Liquids: Slowly pour in the wet ingredient mixture (the champagne blend) while the mixer is running on low.
    A glass bowl on the white marble cooktop with half of the dry mix being added to the egg mixture, followed by mixing on low speed. The remaining dry ingredients are added and incorporated until just combined.
  • Add the remaining dry ingredients. Mix until just combined.
    Technical Note: Do not over-mix at this stage; over-working the batter will pop the champagne bubbles and result in a tough, rubbery cake.

Bake the Cake:

  • Prep Pans: Divide the batter evenly into two 6" cake pans that have been greased and lined with parchment paper.
    Divide batter into two
  • Bake: Bake at 350°F (177°C) for 35-40 minutes. The cake is done when a digital thermometer inserted into the center reads 205°F or a toothpick comes out with only a few moist crumbs.
    Prepared batter being poured into two 6-inch round cake pans lined with parchment paper. The pans are placed on the white marble cooktop, ready to bake at 350°F for 35-40 minutes
  • Chill: Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack. Once at room temperature, wrap tightly in plastic wrap and refrigerate for at least 2 hours (or overnight). Cold cakes are significantly easier to slice into layers.

Prepare the Frosting:

  • Heat: Combine egg whites and sugar in a heat-proof glass bowl over a pot of simmering water (Double Boiler). Whisk constantly until the sugar has completely dissolved and the mixture reaches 160°F.
    Combine egg whites and sugar in a heat-proof glass bowl
  • Whip: Transfer to a stand mixer and whisk on high speed until the meringue is glossy, forms stiff peaks, and the bowl feels completely cool to the touch (approx. 10 minutes).
    A stand mixer on the white marble cooktop with strawberry puree and food coloring being mixed into the frosting until fully incorporated.
  • Emulsify: Switch to the paddle attachment. Add the room-temperature butter one cube at a time on medium-low speed. Once all butter is in, beat on high until the frosting is silky smooth.
  • Flavor: Fold in the strawberry reduction (ensure it is cooled and strained) and food coloring.
    Technical Tip: If the frosting looks curdled, the butter was too cold—simply keep beating and it will eventually come together.
    Add butter cubes gradually

Assemble the Cake:

  • Slice: Using a serrated knife, slice each chilled 6" cake in half horizontally to create four even layers.
    Slice each chilled cake
  • Layer: Place the first layer on a cake board. Spread a level layer of strawberry buttercream, then repeat with the remaining layers.
    Chilled cake layers being sliced in half to create four layers. The cake layers are placed on the white marble cooktop, ready to be frosted with strawberry buttercream between each layer.

Garnish:

  • Decorate: Finish with a final thick layer of buttercream. Use a piping bag to add flourishes.
    Toppings: Decorate with white and gold sprinkles, fresh strawberries, or pomegranate seeds. If using fresh flowers, ensure the stems are wrapped to prevent sap from entering the cake.
    Apply a crumb coat