Description
This elegant Strawberry Champagne Cake features a moist, fluffy cake infused with champagne and layered with a luscious strawberry buttercream frosting. Perfect for celebrations, it’s beautifully decorated with sprinkles, fresh strawberries, pomegranate seeds, and edible flowers for a stunning presentation.
Ingredients
Scale
Cake Batter
- 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
Meringue Buttercream Frosting
- 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
Decorations
- White and gold sprinkles
- Fresh strawberries
- Pomegranate seeds
- Fresh flowers (optional)
Instructions
- Make the Cake Batter: In a large bowl, whip the 2 eggs and ¾ cup granulated sugar until fluffy, about 2-3 minutes. In a separate bowl, mix together the vegetable oil, milk, sour cream, vanilla extract, and champagne. In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Combine Ingredients: Gradually add half of the dry ingredients into the egg and sugar mixture, mixing on low speed. Then incorporate the wet ingredients, followed by the remaining dry ingredients. Mix until just combined to preserve the cake’s light texture.
- Bake the Cake: Divide the batter evenly into two 6-inch cake pans lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely, then wrap tightly in plastic wrap and refrigerate until thoroughly chilled.
- Prepare the Frosting: In a heatproof bowl over a double boiler, gently heat the 5 egg whites and 10 oz granulated sugar, whisking constantly until the sugar completely dissolves and mixture reaches about 160°F (70°C). Transfer to a stand mixer and whip on high speed until stiff peaks form (about 10 minutes). With the mixer on medium-low, gradually add the cold butter cubes, then increase speed to high and beat until smooth and silky.
- Flavor and Color the Buttercream: Mix in the strawberry puree and add red or pink food gel coloring a little at a time until the desired color is achieved. Blend well for uniform color and flavor.
- Assemble the Cake: Slice each chilled cake layer horizontally in half to create four thin layers. Spread an even layer of strawberry buttercream between each layer, stacking carefully.
- Garnish: Decorate the top and sides of the cake with white and gold sprinkles. Arrange fresh strawberries, pomegranate seeds, and optional fresh flowers to create a beautiful finish.
Notes
- Ensure the cake layers are completely chilled before slicing to prevent crumbling.
- Use fresh strawberries for the puree to achieve the best flavor and natural color.
- When heating the egg whites and sugar, do not let the mixture boil to avoid cooking the eggs prematurely.
- To avoid overmixing, combine ingredients until just incorporated to maintain a tender crumb.
- Wrap cake layers tightly when refrigerating to prevent them from drying out.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cake, Champagne cake, Strawberry buttercream, Celebration cake, Layer cake
