This Christmas, why not add a touch of elegance to your dessert table with a Strawberry Champagne Cake? Combining the festive flair of champagne with the sweet, fruity goodness of strawberries, this cake is perfect for celebrating in style. Its light, fluffy texture, and delicate champagne flavor make it a standout treat that will have everyone feeling the holiday magic.
The layers of cake are infused with champagne, giving them a subtle yet sophisticated flavor, while the strawberry filling and frosting add a burst of sweetness that pairs beautifully with the bubbly notes. Whether you’re hosting a holiday party or looking for a showstopper dessert, this cake is sure to impress.
What makes it special? The champagne adds a unique touch of luxury, while the strawberries bring a refreshing sweetness that balances the cake perfectly. It’s a festive, elegant dessert that’s as fun to make as it is to enjoy.
Let’s celebrate with this Strawberry Champagne Cake, and make your holiday gatherings extra memorable!
Strawberry Champagne Cake
Equipment
- Stand mixer with paddle and whisk attachments
- Plastic wrap
- Double boiler or heatproof bowl
- 6" cake pans
Ingredients
Cake
- 3 tbsp sour cream
- ½ cup champagne
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 3 tbsp milk
- 1⅓ cup all-purpose flour
- ⅓ tsp baking soda
- ¼ tsp salt
- 1 tsp baking powder
- ¾ cup granulated sugar
- 2 eggs
Garnishing
- Strawberries
- Pomegranate seeds
- Fresh flowers
- White and gold sprinkles
Strawberry frosting
- 15 oz butter cold
- Red or pink food gel coloring
- 10 oz granulated sugar
- ½ cup strawberry puree
- 5 egg whites
Instructions
- Whip eggs and sugar until light and fluffy.
- In separate bowls, whisk together wet ingredients (oil, milk, sour cream, vanilla, champagne) and dry ingredients (flour, baking powder, baking soda, salt).
- Add dry ingredients to the egg mixture, then the wet ingredients, mixing until just combined.
- Divide the batter between two 6" cake pans and bake at 350°F for 35-40 minutes.
- Cool, wrap in plastic, and refrigerate.
- Once cold, divide each cake in half.
- For the frosting, make a meringue by whisking egg whites and sugar over a double boiler until the sugar dissolves.
- Whisk on high until stiff peaks form, then add cubed butter and beat until smooth.
- Add strawberry puree and food coloring.
- Frost between layers and apply a crumb coat, refrigerate until set.
- Finish frosting the top and sides and garnish as desired.
Notes
- The champagne flavor will be subtle, but it adds a delightful, sophisticated undertone.
- Use a quality strawberry puree for the best flavor in the frosting.
Nutrition Facts:
| Calories | 417kcal |
| Total Fat | 29.6g |
| Carbohydrates | 37.2g |
| Protein | 3.3g |
Helpful Tips For Making Your Strawberry Champagne Cake!
- Measure Your Batter: Ensure that cake layers are even by measuring your batter. Aim for roughly 13oz of batter per pan.
- Chill Your Cake: Cooling your cake before cutting makes it easier to handle and achieve clean layers.
- Avoid Air Bubbles in Frosting: If your frosting has air bubbles, reduce the mixer speed to low and beat for 3-5 minutes until smooth.
- Crumb Coating: Apply a thin layer of frosting to the cake before the final coat to lock in crumbs and prevent them from mixing into the outer layers.