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The finished cake on the white marble cooktop, decorated with white and gold sprinkles, fresh strawberries, pomegranate seeds, and edible flowers, adding a beautiful touch.

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 417 kcal

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).
    A glass bowl on the white marble cooktop with eggs and sugar being whipped with a hand mixer until fluffy, creating a light, airy texture.
  • Mix wet ingredients in one bowl (oil, milk, sour cream, vanilla, champagne).
    A separate glass bowl on the white marble cooktop containing oil, milk, sour cream, vanilla, and champagne being mixed together smoothly.
  • Combine dry ingredients in another bowl (flour, baking powder, baking soda, salt).
    Another glass bowl on the white marble cooktop with flour, baking powder, baking soda, and salt being whisked together until fully blended.

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.
    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.

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.
    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

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).
    A stand mixer on the white marble cooktop with strawberry puree and food coloring being mixed into the frosting until fully incorporated.
  • 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.
    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.
  • 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.
    The cake on the white marble cooktop with smooth strawberry buttercream applied to the top and sides after the crumb coat has set."