Celebrate life’s sweetest moments with this dazzling Strawberry Champagne Cake. This cake is infused with bubbly champagne and layers of strawberry flavor, and feels as indulgent as it tastes.
It’s the perfect dessert for special occasions—or any time you want to bring a little sparkle to your table.
Pair it with delicate Macarons for an elegant dessert spread or go all-in on fruity decadence with Chocolate Covered Strawberries for a match made in heaven.
I first baked this cake to toast a friend’s engagement, and it became an instant favorite. The champagne adds a light, airy quality to the cake while the strawberries bring a fresh, vibrant sweetness.
The combination is truly irresistible—every bite is a celebration! Plus, the subtle bubbles of champagne in the frosting add a playful texture that makes this cake unforgettable.
Why You Will Be Hooked?
- Elegant and festive: The champagne makes it feel extra special, perfect for weddings, showers, or anniversaries.
- Balanced sweetness: Fresh strawberries beautifully complement the champagne’s delicate flavor.
- Simple yet stunning: Despite its sophistication, the recipe is approachable and yields a show-stopping dessert.
- Celebrate any time: You don’t need a special occasion to enjoy a slice of this delightful cake!
Strawberry Champagne Cake Recipe
Equipment
- Stand mixer with whisk and paddle attachments
- Mixing bowls
- 6″ cake pans (2)
- Oven
- Whisk
- Spatula
- Double boiler or pot for boiling water
- Plastic Wrap
- Piping bags (optional for decorating)
Ingredients
For the champagne cake:
- 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
For the strawberry frosting:
- 5 egg whites
- 10 oz granulated sugar
- 15 oz butter cold
- ½ cup strawberry puree about 7 oz whole strawberries
For garnishing
- Red or pink food gel coloring
- White and gold sprinkles
- Strawberries
- Pomegranate seeds
- Fresh flowers
Instructions
Make the Cake Batter:
- Whip eggs and sugar until fluffy (2-3 minutes).
- Mix wet ingredients in one bowl (oil, milk, sour cream, vanilla, champagne).
- Combine dry ingredients in another bowl (flour, baking powder, baking soda, salt).
Combine Ingredients:
- Add half the dry mix to the egg mixture, then mix on low.
- Incorporate the wet ingredients, then the remaining dry ingredients. Mix until just combined.
Bake the Cake:
- Divide batter into two 6″ cake pans lined with parchment paper.
- Bake at 350°F for 35-40 minutes. Cool, wrap in plastic wrap, and refrigerate until cold.
Prepare the Frosting:
- Heat egg whites and sugar over a double boiler until sugar dissolves.
- Whisk in a stand mixer on high until stiff peaks form (10 minutes).
- Add butter cubes gradually on medium/low speed, then beat on high until smooth.
- Mix in strawberry puree and food coloring until incorporated.
Assemble the Cake:
- Slice each chilled cake layer in two for four layers.
- Frost between layers with strawberry buttercream.
- Apply a crumb coat, chill for 5-10 minutes, then frost the top and sides.
Garnish:
- Decorate with white and gold sprinkles, fresh strawberries, pomegranate seeds, or flowers.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 417kcal |
| Carbohydrates | 37g |
| Fibre | 0.4g |
| Fat | 29g |
| Protein | 3.3g |
| Cholestrol | 79mg |
