Delicious Strawberry Champagne Cake for Celebrations
This Strawberry Champagne Cake beautifully blends champagne and strawberries for a delightful dessert perfect for any celebration.
Equipment
- - Stand mixer
- 8-inch cake pans
- Saucepan
- Whisk
- Parchment paper
- Wire racks
Ingredients
For the Cake
- 2 cups Cake Flour Substituting all-purpose flour may result in a denser cake.
- 1 cup Granulated Sugar Sweetens the cake perfectly while enhancing browning.
- 1 tbsp Baking Powder Acts as a leavening agent.
- 1 tsp Baking Soda Necessary for additional leavening.
- 1/2 tsp Fine Sea Salt Balances sweetness and deepens flavor.
- 1 cup Whole Milk Bring to room temperature for better mixing.
- 1/2 cup Canola Oil Keeps the cake tender.
- 1 tbsp Pure Vanilla Extract Opt for real extract for the best results.
- 1 cup Champagne Choose a dry variety for balance.
- 4 large Egg Whites Contribute to airy texture.
- 1/2 cup Unsalted Butter Should be at room temperature.
For the Strawberry Reduction
- 2 cups Frozen Strawberries Fresh strawberries can be used as a substitute.
- 1/4 cup Granulated Sugar Offsets the tartness of strawberries.
- 1 tbsp Lemon Juice Fresh juice is recommended.
For the Truffle Filling
- 8 oz White Chocolate Quality counts—pick your favorite.
- 1 cup Heavy Cream Whipped with white chocolate.
For the Frosting
- 3 cups Prepared Vanilla Italian Meringue Buttercream Swiss meringue buttercream is a great alternative.
- 1 cup Fresh Strawberries For decoration.
Instructions
How to Make Strawberry Champagne Cake
- Preheat your oven to 335°F (170°C). Prepare your 8" cake pans by buttering them and lining the bottoms with parchment paper.
- In a stand mixer, combine the cake flour, granulated sugar, baking powder, baking soda, and fine sea salt. Mix on low speed for about 1 minute until well combined.
- In a separate bowl, whisk together the whole milk, canola oil, and pure vanilla extract. In another bowl, whisk your egg whites with the champagne until frothy.
- Gradually add the room temperature unsalted butter to your dry mix and blend until the texture resembles cornmeal. Then, gently mix in the wet ingredients until just combined.
- Increase the mixer speed to medium and beat for 2-3 minutes until light and well-aerated.
- Gradually fold in the champagne and egg white mixture in three parts, scraping down the sides of the bowl after each addition.
- Evenly divide the batter among the prepared pans. Bake for 30-50 minutes, checking for doneness at the 30-35 minute mark.
- Let the cakes cool in the pans for about 15 minutes. Carefully turn them out onto wire racks to cool completely.
- While the cakes cool, cook the frozen strawberries with granulated sugar and lemon juice in a saucepan over medium heat. Strain and reduce until thickened.
- Melt the white chocolate and combine with heated heavy cream. Whisk until smooth and allow to cool until spreadable.
- Layer your cake by spreading the strawberry reduction atop a cake layer, followed by sliced strawberries and a layer of truffle filling.
- Frost the outside with remaining Italian meringue buttercream, smoothing it evenly. Top with fresh strawberries.
Notes
Ensure all ingredients are at room temperature for best results. You may make the cake layers and strawberry reduction in advance for convenience.