Strawberry Champagne Cake
This Strawberry Champagne Cake is moist and tender, with a delicious infusion of champagne and a sweet frosting full of champagne and strawberry flavor.
If you’re looking for a decadent cake perfect for any special occasion, you’re in the right place. Our strawberry champagne cake is perfect for special events, and it makes a fantastic Valentine’s Day dessert. Oh, and it’s easy to make!
Table of contents
❤️ Why You’ll Love This Recipe
- Basic Ingredients: It uses basic baking ingredients you can find in your kitchen or local grocery store.
- Easy: Both the cake and frosting are easy to make, requiring only basic knowledge of the kitchen.
- Light and Tender: Egg whites and champagne give the cake a light, tender texture, and the simple frosting isn’t overly heavy.
- Fancy: Strawberries and champagne are a classic combination for any special event.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Champagne Cake
- Butter – softened
- Sugar
- Vanilla
- Flour
- Salt
- Baking powder
- Champagne
- Egg whites
Strawberry Champagne Frosting
- Freeze-dried strawberries – crushed
- Heavy cream
- Champagne
- Powdered Sugar
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
🔪 How to Make Strawberry Champagne Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Beat the butter and sugar until light and fluffy. Then, add the vanilla and beat until combined.
- Whisk the dry ingredients in a small bowl. Mix the cake batter, alternating adding the dry ingredients and champagne to the butter.
- Beat the egg whites until stiff peaks form. Then, fold them into the batter 1/3 at a time until combined.
- Divide the batter between two prepared 9-inch cake pans and bake until a toothpick comes out cleanly. Cool the cakes completely.
- Combine all the frosting ingredients and beat until peaks form.
- Cut each cake in half with a serrated knife. Then, layer the cakes with frosting between them. Frost the outside with the remaining frosting and enjoy!
🥄 Equipment
- Measuring cups and spoons
- 9-inch cake pans
- Whisk
- Wire cooling rack
- Hand mixer
🥫 Storage
Refrigerate this cake for up to 4 days in a covered container. Freezing is not recommended.
What to Serve with Strawberry Champagne Cake
Serve this cake with other sweet treats as part of a larger dessert table at special events. Things like candied nuts, strawberry Pop Tart cheesecake, and strawberry margarita Jello shots for the grownups all work well.
💭 Tips
- It’s important to fully soften your butter so the cake has the best texture.
- Stop beating your egg whites as soon as stiff peaks form. If you overdo it, you’ll deflate them.
- Stop beating your frosting as soon as peaks begin to form. Overdoing it will collapse the frosting.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Champagne cake is a vanilla cake made with champagne in place of milk. It gives the cake a light, tender texture and subtle champagne flavor.
If you don’t beat the egg whites enough or you overmix your batter, the cake will be dense. The beaten egg whites give the cake a light texture and overmixing activates gluten, which makes baked goods tough.
No. Sparkling wine also works very well to give this cake a light, airy texture and a slightly different flavor.
🍽 More Recipes
Do you enjoy champagne recipes? Then, try these delicious recipes.
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Champagne Cake
Equipment
- Measuring Cups and Spoons
- 9-inch cake pans
- Whisk
- Wire cooling rack
- Hand mixer
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 1 teaspoon vanilla
- 2 ¾ cups flour
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- 1 cup champagne or sparkling wine
- 5 egg whites
Frosting:
- ¾ cup freeze dried strawberries
- 2 ½ cups heavy cream
- ¼ cup champagne or sparkling wine
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. Prep 2 – 9” cake pans with cooking spray if not using nonstick pans. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add in the vanilla and continue to beat.
- In a small bowl, whisk the flour, salt and baking powder.
- Alternate adding the flour mixture and the champagne to the butter/sugar, beginning and ending with the flour.
- In a separate bowl, beat the egg whites until they form stiff peaks.
- Add about a third of the egg whites to the cake batter and fold them in, continue until all the egg whites have been added.
- Divide the cake batter evenly between the cake pans and bake for 22-25 minutes, or until a toothpick comes out cleanly.
- Remove and let cool for 10 minutes in the cake pans before turning out on a cooling rack to completely cool before frosting the cake.
- To make the frosting, crush the freeze dried strawberries until almost completely powder.
- Add the heavy cream, strawberries, champagne and powdered sugar to a large bowl and beat until peaks form.
- Cut each cake in half with a serrated knife. Start by laying the bottom cake on a cake stand and add about ¾-1 c of frosting and spread it over the layer.
- Stack the next layer and repeat with the frosting.
- Continue until you have all 4 layers stacked.
- Cover the top and sides with the remaining frosting.
- Decorate with fresh strawberries if desired-optional!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
