Name: Strawberry Champagne Cake Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 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; 5 egg whites; 10 oz granulated sugar; 15 oz cold butter, cut into cubes; ½ cup strawberry puree (about 7 oz whole strawberries); Red or pink food gel coloring; White and gold sprinkles; Fresh strawberries; Pomegranate seeds; Fresh flowers (optional)

Ingredients

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

5 egg whites

10 oz granulated sugar

15 oz cold butter

½ cup strawberry puree (about 7 oz whole strawberries)

Red or pink food gel coloring

White and gold sprinkles

Fresh strawberries

Pomegranate seeds

Fresh flowers (optional for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two 6-inch cake pans with parchment paper.

Step 2: In a large bowl, whip the 2 eggs with ¾ cup sugar for 2-3 minutes until fluffy.

Step 3: In another bowl, mix together the vegetable oil, milk, sour cream, vanilla extract, and champagne.

Step 4: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Step 5: Add half of the dry ingredients to the whipped eggs and sugar, mixing on low speed just until combined.

Step 6: Pour in the wet ingredients mixture and continue mixing, then add the remaining dry ingredients. Mix until just combined, being careful not to overmix.

Step 7: Divide the batter evenly between the prepared pans and smooth the tops.

Step 8: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool, then wrap in plastic wrap and refrigerate until cold.

Step 9: To make the frosting, heat egg whites and 10 oz sugar over a double boiler, stirring until sugar dissolves.

Step 10: Transfer the mixture to a stand mixer and whisk on high until stiff peaks form, about 10 minutes.

Step 11: With the mixer on medium-low, gradually add cold butter cubes, then beat on high until smooth and creamy.

Step 12: Mix in the strawberry puree and a few drops of red or pink food gel coloring until evenly incorporated.

Step 13: Slice each chilled cake layer horizontally to create four thin layers total.

Step 14: Spread strawberry buttercream between each layer and stack the cake.

Step 15: Decorate the assembled cake with white and gold sprinkles, fresh strawberries, pomegranate seeds, and fresh flowers if desired.

Tips & Variations

For best results, use cold butter when making the frosting to achieve a smooth texture.

You can substitute champagne with sparkling white grape juice for a non-alcoholic version.

If fresh strawberries are not in season, use thawed frozen strawberries for the puree.

To avoid overmixing the batter, stir just until the ingredients are combined to keep the cake light and fluffy.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and keep them wrapped in the refrigerator. The frosting and assembly can be done the next day for fresh results.

Is it necessary to use champagne in the cake?

Champagne adds a subtle fruity flavor and lightness to the cake, but you can replace it with sparkling water or non-alcoholic sparkling juice if preferred.