Planning a celebration? Whether it’s a birthday, an anniversary, or just a Tuesday that needs a little sparkle, you *have* to try my Strawberry Champagne Cake. Seriously, this cake is pure magic! It’s the dreamiest, lightest cake you’ll ever bake, with this happy little fizz from the champagne and sweet pops of fresh strawberries. I remember making this for my friend’s engagement party, and people were practically begging for the recipe. It feels fancy enough for any big occasion, but it’s surprisingly easy to throw together. It’s the perfect balance of elegant and delicious, and trust me, it makes any day feel like a party.
Why You’ll Love This Strawberry Champagne Cake
It’s surprisingly simple to make – no fancy baker skills needed!
The flavor is out of this world: light, bubbly champagne meets sweet, fresh strawberries.
The texture is just divine, wonderfully airy and moist.
It looks absolutely stunning, perfect for making any celebration extra special.
It’s versatile – great for everything from birthdays to just a treat yourself moment.
Guaranteed to get rave reviews from anyone lucky enough to taste it!
Gather Your Ingredients for the Perfect Strawberry Champagne Cake
Alright, let’s get our mise en place ready! Having everything prepped and measured makes baking so much smoother. For this gorgeous Strawberry Champagne Cake, you’ll need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (that’s two sticks!) unsalted butter, softened to room temp
- 4 large eggs, also at room temperature
- 1 teaspoon good quality vanilla extract
- 1 cup of your favorite champagne (make sure it’s not too sweet!)
- 1/2 cup milk, also at room temp
- 1 cup fresh strawberries, hulled and chopped small
For the Champagne Frosting:
- 1 cup (another two sticks!) unsalted butter, softened
- 4 cups powdered sugar, sifted to avoid lumps
- 1/4 cup champagne
- 1 teaspoon vanilla extract
- A few drops of red food coloring, if you want that pretty pink hue!
It might look like a lot, but trust me, each ingredient plays its part in making this cake so special. Having your butter and eggs at room temperature is super important here – it helps everything combine beautifully without overworking the batter.
Step-by-Step Guide to Making Your Strawberry Champagne Cake
Okay, deep breaths! Making this cake is actually super straightforward, and I’ll walk you through every little bit. Grab your apron! This is where the magic really happens. We’re going to make two gorgeous cake layers and then whip up a frosting that’s just as delightful as the cake itself. Don’t forget to check out this quick video if you’re a visual learner – it shows some great techniques!
Baking the Strawberry Champagne Cake Layers
First things first, let’s get that oven preheated to 350°F (175°C). You want your pans ready to go, so grease ’em up real good and give ’em a dusting of flour. In a big ol’ bowl, whisk together your flour, sugar, baking powder, and salt. Now, add in that softened butter. Mix it on low speed until it looks like coarse crumbs – kind of sandy. In another bowl, whisk up your eggs, vanilla, that bubbly champagne, and milk. Slowly add your liquid mix to the dry stuff, bumping the mixer to medium speed until it’s just combined. Seriously, don’t overmix here; we don’t want a tough cake! Gently fold in your gorgeous chopped strawberries. Divide that lovely batter evenly between your two prepared pans. Bake these beauties for about 30-35 minutes. You’ll know they’re done when a skewer poked into the center comes out clean.
Crafting the Champagne Frosting
While those cakes are doing their thing, let’s make the frosting! Grab another big bowl and beat your softened butter until it’s nice and creamy. Now, start adding in the powdered sugar, a cup at a time, alternating it with the champagne. Keep mixing until it’s all smooth and fluffy – this is where you get that lovely light texture. Stir in your vanilla. If you’re going for that pretty pink blush, now’s the time to add a few drops of red food coloring and mix it in until you get the color you love!
Assembling Your Celebration Cake
Once your cake layers are completely cool – and this is important, you don’t want melty frosting! 😉 – it’s time to assemble. Just place one layer on your serving plate, spread a generous amount of that dreamy frosting on top, then carefully place the second layer. Frost the top and sides of the whole cake until it’s looking fabulous. You can add sprinkles, fresh strawberries, or whatever makes your heart sing!
Tips for the Ultimate Strawberry Champagne Cake
Okay, so you’ve got the recipe, but let me give you a few little secrets I’ve picked up along the way that will make your Strawberry Champagne Cake *truly* unforgettable. These are the things that make my cakes extra special, and I know they’ll do the same for yours!
First off, room temperature is your best friend here! Make sure your butter, eggs, and milk are all sitting out for at least an hour before you start. It makes such a difference in how smoothly everything combines. Cold ingredients can make your batter lumpy or even a bit greasy, and we definitely don’t want that. It’s a small step, but trust me, it’s a game-changer.
And about those strawberries? Don’t be afraid to get a good punnet of fresh, ripe ones. For an even bigger strawberry punch, and this is a little trick I learned from my friend who bakes all the time, you can add about a tablespoon of strawberry extract to the batter along with the vanilla. It really amps up that fruity flavor without making the cake too dense.
For presentation, if you’re feeling fancy, try a few drops of red food coloring in your frosting, like I mentioned. You can also thinly slice some fresh strawberries and arrange them on top of the frosted cake. It looks super elegant, especially for a party. And speaking of parties, if you’re looking for more fun dessert ideas, you should totally check out this collection of treats – they’re always a hit!
Variations to Your Strawberry Champagne Cake
This Strawberry Champagne Cake is fantastic as is, but it’s also a wonderful base for getting creative! If you’re not a huge strawberry fan or just want to switch things up, try substituting raspberries or even mixed berries for the strawberries. They’ll give a slightly different, but equally delicious, flavor profile. For an extra adult twist, a splash of Grand Marnier in the frosting is divine! And if you’re baking for a crowd, this recipe actually scales down beautifully into cupcakes, or you can easily double it to make a lovely two-layer 9×13 inch sheet cake. Just keep an eye on the baking time with different pan sizes!
Serving and Storing Your Strawberry Champagne Cake
This beautiful Strawberry Champagne Cake is best served at room temperature, so let it sit out for about 30 minutes before slicing. It slices like a dream! If you happen to have any leftovers (which is rare at my house!), just pop them into an airtight container. It’ll stay wonderfully moist on the counter for about two days. If it’s warmer, or if you want it to last a bit longer, the fridge is your friend for up to 4-5 days. Just bring it back to room temp before serving for the best flavor and texture!
Frequently Asked Questions About Strawberry Champagne Cake
Got questions about whipping up this bubbly beauty? I’ve got you covered! Here are some common ones I get about my Strawberry Champagne Cake:
Can I use sparkling wine instead of champagne?
Absolutely! If you don’t have champagne on hand, a dry brut sparkling wine like Prosecco or Cava works perfectly. Just make sure it’s a bubbly you’d enjoy drinking on its own, as that flavor will come through in the cake!
How do I store leftover Strawberry Champagne Cake?
If you have any cake left (big if!), store it in an airtight container at room temperature for up to 2 days. If it’s super warm out, or you want it to last a bit longer, pop it in the fridge for 4-5 days. Just remember to let it come back to room temperature before serving for the best texture!
Can I make this cake ahead of time?
Oh yes! The cake layers can be baked a day in advance and stored wrapped tightly at room temperature once fully cooled. The frosting can also be made a day ahead and stored in the fridge; just let it soften a bit and re-whip it briefly before frosting. Makes party day a breeze!
My frosting is too thin, what did I do wrong?
No worries, it happens! If your champagne frosting is a bit too thin, try adding more sifted powdered sugar, a tablespoon at a time, until it reaches a good spreading consistency. Make sure your butter wasn’t too melted when you started, as that can also contribute to a softer frosting!
Where can I ask more questions?
If you’ve got more questions or just want to share how your Strawberry Champagne Cake turned out, I’d love to hear from you! You can always reach out through my contact page. Happy baking!
Nutritional Information
Just a heads-up, this is a rough estimate, okay? The exact numbers can change a bit depending on the brands you use and how generous you are with that frosting! But generally, a slice of this gorgeous Strawberry Champagne Cake comes in around 450 calories, with about 20g of fat (12g of that is saturated, but hey, it’s butter!), 65g of carbs, and 55g of sugar. It’s a celebration cake, after all! There’s also a little protein and fiber in there, too.
Print
Strawberry Champagne Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A light and airy cake infused with champagne and fresh strawberries, perfect for celebrations.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup champagne
- 1/2 cup milk
- 1 cup chopped fresh strawberries
- For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla extract
- Red food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla extract, champagne, and milk.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large bowl until creamy.
- Gradually add the powdered sugar, alternating with the champagne, mixing until smooth and fluffy.
- Stir in the vanilla extract. If desired, add a few drops of red food coloring for a pink hue.
- Frost the cooled cake layers and decorate as desired.
Notes
- Ensure your champagne is at room temperature for best results.
- For a stronger strawberry flavor, you can add a tablespoon of strawberry extract to the batter.
- Chill the cake before frosting for easier handling.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Strawberry Champagne Cake, champagne cake, strawberry cake, celebration cake, festive dessert, homemade cake