Strawberry Champagne Cake with Strawberry Buttercream and Elegant Garnishes Recipe
This elegant Strawberry Champagne Cake combines a light, fluffy cake infused with champagne and a luscious strawberry buttercream frosting. Perfect for special occasions, this recipe layers moist cake with rich, fruity frosting and is beautifully garnished with fresh strawberries, pomegranate seeds, and edible flowers for a stunning presentation.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Batter
- 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
- 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
Garnish
- White and gold sprinkles
- Fresh strawberries
- Pomegranate seeds
- Fresh flowers
Instructions
- Make the Cake Batter: Start by whipping the eggs and ¾ cup granulated sugar together until fluffy, about 2-3 minutes. In a separate bowl, whisk together the wet ingredients—vegetable oil, milk, sour cream, vanilla extract, and champagne. In another bowl, combine the dry ingredients—flour, baking powder, baking soda, and salt.
- Combine Ingredients: Add half of the dry ingredient mixture to the whipped eggs and sugar, mixing at low speed. Next, incorporate the wet ingredients followed by the remaining dry ingredients, mixing gently until just combined to avoid overmixing.
- 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 comes out clean. Let the cakes cool completely, then wrap in plastic wrap and refrigerate until cold.
- Prepare the Frosting: Heat the 5 egg whites and 10 oz granulated sugar over a double boiler, stirring until the sugar dissolves and the mixture is warm to the touch. Transfer to a stand mixer and whip on high speed for 10 minutes until stiff peaks form. Gradually add cold butter cubes while mixing on medium-low speed, then beat on high until the frosting is smooth and creamy. Fold in the strawberry puree and food gel coloring until the color is even.
- Assemble the Cake: Slice each chilled cake layer horizontally to create four thin layers in total. Spread strawberry buttercream frosting evenly between each layer.
- Garnish: Decorate the cake with white and gold sprinkles, fresh strawberries, pomegranate seeds, and edible fresh flowers for an elegant finish.
Notes
- Ensure the cakes are completely cooled and well-chilled before frosting to prevent the buttercream from melting.
- To make strawberry puree, blend fresh strawberries until smooth; strain if desired for a smoother texture.
- For best results, use cold butter when making the frosting to achieve the right consistency.
- The champagne adds subtle flavor; use a dry champagne to balance the sweetness of the cake and frosting.
- Keep the cake refrigerated if not serving immediately to maintain freshness.
Keywords: Strawberry Champagne Cake, Strawberry Buttercream, Elegant Cake, Celebration Cake, Champagne Dessert
