Strawberry Champagne Layer Cake

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Made with layers of soft, moist champagne cake and a combination of fresh strawberry buttercream and silky champagne frosting, this delectable cake will turn heads at any celebration. Whether it’s a graduation, a 21st birthday or a holiday weekend, it’s a great time to indulge in this Strawberry Champagne Layer Cake!

This Fruity Champagne Cake is an Unforgettable Treat

Strawberries and champagne are totally made for each other. This elegant dessert combines them in the yummiest way possible – with layers of fluffy cake and creamy frosting! Once it’s finished off with sprinkles and a final rim of buttercream, it will almost be too beautiful to eat.

But once you take your first bite, you won’t be able to stop until your plate is clean! The strawberry buttercream gets its pretty pink color from fresh berries, and you can taste the perfect amount of champagne in both the cake and the champagne frosting. The two different frosting flavors stem from the same recipe, keeping this cake as easy as possible. You’ll want to whip it up for every special occasion!

Can Champagne Cake Get You Drunk?

Since the champagne is cooked down over the stove to intensify its flavor, there’s no actual alcohol in this cake. The heat from the oven would evaporate it anyway. The same cooked-down champagne is used for the buttercream, so no worries about the alcohol!

A close-up shot of a piece of strawberry champagne cake on a plate with a fork

What You’ll Need

Let’s go over the ingredients that go into the cake layers and both of the frostings. A lot of them overlap, so you really don’t need much!

For the Champagne Cake

  • Champagne: Use your favorite brand.
  • Unsalted Butter: Brought to room temperature.
  • Sugar
  • Sour Cream: For a super moist cake.
  • Vanilla Extract
  • Egg Whites: To give the cake structure. These should also be brought to room temperature.
  • All-Purpose Flour: Not self-rising flour.
  • Baking Powder: Not baking soda.
  • Salt: For flavor.
  • Milk: I use 2% milk.

For the Strawberry Buttercream Frosting

  • Chopped Strawberries: These will be pureed in a food processor and strained to remove the pulp and seeds.
  • Salted Butter: At room temperature.
  • Shortening: Can be replaced with the same amount of additional butter, if preferred.
  • Powdered Sugar: For volume and consistency.

For the Champagne Buttercream Frosting

  • Salted Butter: Room temperature.
  • Shortening: Can be replaced with the same amount of additional butter, if preferred.
  • Powdered Sugar
  • Champagne: This buttercream uses the leftover champagne that was cooked down for the cake batter.
A slice of strawberry champagne cake on a plate with two glasses of champagne behind it

How to Make Strawberry Champagne Layer Cake

Although this cake looks like it was made by a professional baker, anybody can make it happen. Just follow the detailed instructions below!

Make the Cake Layers

  1. Cook Down Champagne: Add all of the champagne to a medium-sized saucepan and cook it over medium heat until you’ve got 1 cup remaining. Don’t let it boil. To measure how much champagne remains, pour it into a glass measuring cup. Pour it back into the pan if it needs longer to cook down.
  2. Chill: When you have just 1 cup of champagne remaining, refrigerate it until it’s cool.
  3. Prep for Baking: Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat the oven to 350°F.
  4. Cream Butter & Sugar: In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Don’t skimp on the creaming time.
  5. Add Sour Cream & Vanilla: Add the sour cream and vanilla extract and mix until well combined.
  6. Add Egg Whites: Add the egg whites in two batches, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to be sure all of the ingredients are well incorporated.
  7. Combine Dry Ingredients: Combine the dry ingredients in a separate bowl.
  8. Combine Milk & Champagne: Combine the milk and 3/4 cup of the cooked and cooled champagne in a small bowl.
  9. Alternate Adding Dry Ingredients & Champagne Mixture: Add half of the dry ingredients to the batter and mix until well combined, then add the champagne mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed.
  10. Bake: Divide the batter evenly between the cake pans and bake for about 23-27 minutes, or until a toothpick inserted into the center comes out with a few loose crumbs.
  11. Let Cool: Remove the cake layers from the oven and allow them to cool in the pans for about 2-3 minutes, then transfer them to cooling racks to cool completely.

Make the Strawberry Frosting

  1. Puree & Strain Berries: Puree the strawberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
  2. Beat Butter & Shortening: Beat the butter and shortening in a large mixer bowl until smooth.
  3. Start Adding Powdered Sugar: Slowly add half of the powdered sugar and mix until smooth.
  4. Add Puree: Add 3-4 tablespoons of the strawberry puree and mix until the frosting is smooth.
  5. Finish Adding Powdered Sugar: Slowly add the remaining powdered sugar and mix until smooth.
  6. Adjust Consistency: Add additional strawberry puree as needed to get the right consistency. Set aside.

Make the Champagne Frosting

  1. Beat Butter & Shortening: Beat the butter and shortening together until smooth.
  2. Start Adding Powdered Sugar: Slowly add half of the powdered sugar and mix until smooth.
  3. Add Champagne: Add 3 tablespoons of the cooked-down champagne and mix until smooth.
  4. Finish Adding Powdered Sugar: Slowly add the remaining powdered sugar and mix until smooth.
  5. Add Remaining Champagne: Add the remaining cooked-down champagne only as needed to get the right consistency. If you run out of champagne and the frosting is still too thick, add a touch of water or milk. You want this frosting to be a little bit sticky so that the sprinkles will easily adhere to it once it’s on the cake.

Assemble the Cake

  1. Remove Cake Domes: Use a large serrated knife to remove the domes from the top of the cake layers so that they’re flat. Place the first layer on a serving plate or a cardboard cake round.
  2. Frost First Layer: Set aside about 1/2 cup of strawberry frosting, then spread about half of the remaining strawberry frosting evenly on top of the base cake layer.
  3. Continue Layering: Add the second layer of cake and spread on another cup of strawberry frosting. Then add the final layer of cake.
  4. Frost Exterior: Use an offset spatula to frost the outside of the cake with the champagne buttercream.
  5. Add Sprinkles: Press the sprinkles into the sides of the cake immediately. I use a combination of this white and gold mix and these pink sugar pearls.
  6. Pipe on Remaining Strawberry Frosting: Use the strawberry frosting that was set aside to pipe shells around the edge of the cake. I use Ateco tip 844, but Wilton 1M or 2D would work as well. Sprinkle the top of the cake with some additional sprinkles if you’d like.
A strawberry champagne layer cake on a white cake stand beside a pink kitchen towel

Tips for Success

Give my tips and tricks a read before you recreate this stunning cake. You’re going to nail it!

  • Don’t Let the Champagne Boil: When you’re cooking down the champagne, you shouldn’t let it come to a boil. Simply heat it enough so that steam is visibly rising.
  • Fully Creamed Butter & Sugar is Key: Continue creaming your butter and sugar until the mixture lightens in color. You should see the texture thicken and fluff up as well.
  • Frost the Cake Smoothly: I have a whole post that details How to Frost a Smooth Cake. Check it out if you want some extra advice!
  • Add the Sprinkles Immediately: The champagne frosting is a crusting buttercream, so be sure to press the sprinkles into it right after you cover the cake. If it sits for too long, they’ll have trouble sticking to it.
A slice of strawberry champagne layer cake on a plate with the remaining cake visible in the background

Storage Instructions

This cake should be stored in an airtight container at room temperature. It will last for up to 24 hours, after which you can transfer it to the fridge for 2 more days if needed. I like to keep mine in a cake carrier to avoid squishing the frosting.

Does This Cake Freeze Well?

You can freeze the cake layers prior to layering the cake or freeze slices of the completed cake. Either way, wrap in clear wrap, then in foil and store in a plastic bag or air tight container prior to freezing. Thaw out your cake in the fridge before enjoying it. Frozen cake lasts for up to 3 months.

Print
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A champagne layer cake on a cardboard cake round with one large slice removed
Recipe

Strawberry Champagne Layer Cake

  • Author: Lindsay
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 14
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Made with layers of soft, moist champagne cake and a combination of fresh strawberry buttercream and silky champagne frosting, this delectable cake will turn heads at any celebration. Whether it’s a graduation, a 21st birthday or a holiday weekend, it’s a great time to indulge in this Strawberry Champagne Layer Cake!


Ingredients

For the Champagne Cake

  • 2 1/4 cups (540ml) champagne, divided
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 3/4 cups (362g) sugar
  • 1/4 cup (58g) sour cream
  • 1 tsp vanilla extract
  • 6 large egg whites, room temperature
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (180ml) milk

For the Strawberry Buttercream Frosting

  • 2/3 cup (93g) chopped strawberries
  • 1/2 cup (112g) salted butter, room temperature
  • 1/2 cup (95g) shortening
  • 4 1/2 cups (518g) powdered sugar

For the Champagne Buttercream Frosting


Instructions

Make the Cake Layers

  1. Add all of the champagne to a medium sized saucepan and cook over medium heat until you’ve got 1 cup remaining. Don’t boil. To measure how much champagne remains, pour into a glass measuring cup. Add it back to the pan if it needs longer to cook down. When done, refrigerate until cool.
  2. Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  3. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  4. Add sour cream and vanilla extract and mix until well combined.
  5. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  6. Combine dry ingredients in a separate bowl, then combine the milk and 3/4 cup of the cooked and cooled champagne to a small measuring cup.
  7. Add half of the dry ingredients to the batter and mix until well combined. Add the champagne mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  8. Divide the batter evenly between the cakes pans and bake for about 23-27 minutes, or until a toothpick comes out with a few crumbs.
  9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

Make the Strawberry Frosting

  1. Puree the strawberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
  2. In a large mixer bowl, beat the butter and shortening together until smooth.
  3. Slowly add half of the powdered sugar and mix until smooth.
  4. Add 3-4 tablespoons of strawberry puree and mix until smooth.
  5. Slowly add remaining powdered sugar and mix until smooth. Add additional strawberry puree, as needed to get the right consistency. Set aside.

Make the Champagne Frosting

  1. Beat the butter and shortening together until smooth.
  2. Slowly add half of the powdered sugar and mix until smooth.
  3. Add 3 tablespoons of champagne and mix until smooth.
  4. Slowly add remaining powdered sugar and mix until smooth.
  5. Add remaining cooked-down champagne (from the cake), as needed. If you run out of champagne and the frosting is still too thick, add a touch of water or milk. You want the frosting to be a little bit sticky, so that the sprinkles stick easily later.

Assemble the Cake

  1. Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
  2. Set aside about 1/2 cup of strawberry frosting, then spread about half of the remaining strawberry frosting evenly on top of the cake layer.
  3. Add the second layer of cake and another cup of strawberry frosting.
  4. Top the cake with the remaining layer and frost the cake with the champagne frosting. Refer to my tutorial for frosting a smooth cake, if needed.
  5. Press the sprinkles into the sides of the cake. Do this immediately, before the frosting crusts and the sprinkles will no longer stick.
  6. Use the strawberry frosting that was set aside before to pipe shells around the edge of the cake. I used Ateco tip 844, but Wilton 1M or 2D would work as well.
  7. Sprinkle the top of the cake with some additional sprinkles, if desired.

Notes

  • Makes 12-14 slices.
  • To Store: Keep cake in an airtight container at room temperature for up to 24 hours. Can be transferred to fridge for 2 more days if needed.
  • To Freeze: Flash-freeze cake on a baking sheet until frosting is frozen solid. Then wrap it tightly in plastic wrap, transfer it to a freezer-safe container store. Unwrap and thaw before enjoying. Frozen cake lasts for up to 3 months.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 930
  • Sugar: 99.6 g
  • Sodium: 252 mg
  • Fat: 46.3 g
  • Carbohydrates: 120.7 g
  • Protein: 5.9 g
  • Cholesterol: 73.1 mg

Keywords: pink champagne cake, homemade strawberry cake, 21st birthday cake

Categories

More Celebration-Worthy Dessert Ideas

Need another treat as tasty and good-looking as this one? I’ve got plenty!

[adthrive-in-post-video-player video-id=”qmzuSsuj” upload-date=”Thu Dec 21 2017 06:28:18 GMT+0000 (UTC)” name=”Strawberry Champagne Layer Cake” description=”This Strawberry Champagne Layer Cake has layers of moist champagne cake frosted with a fresh strawberry frosting!”]

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104 Comments
    1. Lindsay

      It would actually be pretty similar. The cake layers would be larger in diameter but thinner height-wise. So you may need a couple extra minutes but not much.

  1. Judi

    Damn I didn’t catch the liquid measure of dividing it between the cake and frosting and threw the entire amount in ….. we will see as its in the oven now

  2. Anne Jernigan

    SHOWSTOPPER!!!!
    I made this gorgeous cake for a bridal shower. It was a hit! The cake and frostings were absolutely delicious . I will definitely be making it again and again and again. Thank you Lindsay for another fantastic recipe.

  3. Laav

    Hi Lindsay. I’m going to try this cake recipe for a friendly family bake-off this week. Is it okay if the confectioners sugar has cornstarch in it?

  4. Gissa

    Hi! I made this for our 5th wedding anniversary & it’s absolutely delicious! My cake layers did come put moist but did crumble & break apart. Luckily I was able to salvage it & it was beautiful, but I’m wondering what I did wrong?

  5. Nancy Miller

    I’ve made this cake per directions and it was excellent. The champagne flavor was actually very profound in the cake. What can I do to make the honor less pronounced in the cake because I love the recipe so much but want to scale back some in flavor for my daughters 16th birthday. Thanks!

    1. Lindsay

      I’m glad you enjoyed it! The champagne is reduced to intensify the flavor so if you don’t want it as intense, just don’t reduce it. You only need half the amount of champagne in that case.

  6. Michelle Booker

    How do you store this cake? Does it need to be refrigerated? Stores at room temp how long? Refrigerated how long?
    It’s delicious and I want it to last!!!

    1. Lindsay

      You should be able to leave it at room temperature for about 24 hours, but then refrigerate it. Just bring it back to room temperature to serve. Glad you’re enjoying it!

  7. Lindsey

    Gorgeous cake! I made your champagne cupcakes before and they were such a hit I had to try this one! Made it last night for a friend Galentine get together so thank you for sharing your wonderful recipe 

  8. Bethany

    I made the cake portion last night and plan to make the frostings and complete the cake tonight! The cake is soo good. I snagged a little taste. Thanks for posting this recipe! I followed your recipe in every way except for the failure of my own impatience. I added the milk to the boiled-down champagne before the champagne was completely cooled. The milk curdled :O the cakes turned out great in spite of this and I wondered if the curdling occured for people with more patience than I had last night, i.e. does the milk curdle in cooled champagne.

    1. Lindsay

      Yes, the milk tends to look a little funny after being added to the milk. Sounds like it was fine and glad you enjoyed it!

      1. Anna

        Hi a couple questions… can I make this with strawberry champagne? Also what would be the difference if I make this batter and just put it in the cake pan? Is it just the cooking time being different?

      2. Lindsay

        Yes, strawberry champagne should be fine. And do you mean you want to bake all the batter in one pan? I don’t recommend that at all. It will take considerably longer to bake and bake unevenly and be very dense.

  9. Toni

    Made this cake and it was perfection! I used about a cup of fresh strawberries as I really wanted that strawberry flavor. I also sliced fresh strawberries on top of the strawberry frosting as I assembled the layers. I didn’t fold them into the frosting, I made layers on top of the frosting. I did cut the amount of sugar in the champagne frosting to 3 cups and it was still very sweet and still made enough to use as I frosted it in a naked cake manner. It turned out beautiful this way, as the pink showed through the layers a bit. It took on an ombré naked cake look. I did a thick layer of champagne frosting on the top with the naked look on the sides. Everyone loved it.  Definitely will make this again. 

  10. Misty Anderson

    I’m baking the cake a day ahead before I want to frost it.  Can I just store it in the fridge until then?  Do I need to wrap it with anything specific and does it need to come back to room temp before I frost?

    Thank you!

    Excited to make this!

    1. Lindsay

      I personally would leave the layers at room temperature, but you could refrigerate them. Just wrap them well in clear warp.

  11. Mollie Regan

    Have you ever tried whipping the egg whites into a meringue and then folding them in? Why do they not need to be whipped for this cake?

    1. Lindsay

      It all depends on the recipe. This one simply doesn’t need the egg whites whipped in order to bake properly. That said, people have whipped them and have said they’ve had good results. Feel free to try it either way. I personally haven’t tried it with this particular cake to say if it changes the result much or not.

  12. anna beach

    hi there. I want to try out this recipe, and I am wondering how high the cake will rise in the 8″ cake pans. is it about 2 inches?

  13. Savanah

    Hey love! I have made this recipe a few times and it comes out moist every time! I guess my problem is when I’m baking them in my 8in cake pans, I only put the full batter into two 8in pans versus 3 and the layers are just over an inch. Have any suggestions? Just want to make sure I’m doing it right. My friend recommended using a whisk attachment when mixing in the batter. Maybe I didn’t mix Long enough? Currently making this again for a two tier wedding cake ☺️

    1. Savanah

      Also, if I want to make a 10in cake tier about 6 in tall, what you recommend for adjusting the recipe to follow that size? ☺️ Thank you again for your help! 

      1. Lindsay

        It’s really hard for me to say because I don’t make 10 inch cakes really. And a 6 inch tall cake is even taller than I would normally make. It’s gonna be best to do a little testing to see how much batter you need.

    2. Lindsay

      It’s hard to say for sure from a distance what the issue is, but when I bake three layers each one is about an inch or so tall. If you’re putting it into two pans, it should be even taller than that. It sounds like it’s not rising appropriately. I would make sure you’re fully creaming the butter and sugar together. You should be able to see a very noticeable change in the color and texture of the butter and sugar. You shouldn’t need to use the whisk attachment.

  14. R.E.

    Planning on making this soon and I was just wondering about using whole eggs. Any reason you would suggest not using them and how would you adjust the recipe?

    1. Lindsay

      In this particular recipe, you need to use egg whites or it will completely throw off the cake. If you’d like a recipe that uses whole eggs, check out these Champagne Cupcakes. You can double the recipe and make a cake that’s very similar to the layers of this one.

  15. lauren

    Does cooking down the champagne remove the alcohol?
    I would like to retain the alcohol in the cake as I’m making this for a 21st birthday.

      1. lauren

        What is the purpose of cooking it down? would it mess up the recipe if I just skipped that step so that the champagne in the frosting is a full strength?

      2. Lindsay

        Cooking it down basically gives you twice the amount of champagne flavor in half the amount of liquid so that you do t overwhelm the cake batter with liquid. If you don’t cook it down and just add the straight champagne, you won’t be able to taste it as much. It will also still be bubbly and might affect the texture of the cake. It wouldn’t necessarily be bad, but just different. If you really want to be able to add fresh champagne that hasn’t been cooked, I would brush some champagne on the top of the cakes before you frost them.

  16. Numrah S

    Planning to make this tonight! But have a couple questions; What did you use as shortening? and do you think it would be okay if I included thinly chopped strawberries in addition to the strawberry frosting filling – as in just chunks folded into the final product of the strawberry frosting. 

    Best. 

  17. Jasser

    I made the recipe twice. Both times were fantastic! Also, I dusted on some gold lustre dust on top which really finished it off well. I was wondering what the advantage is to adding shortening to the frosting? Is to give it more shine?

    1. Lindsay

      I often use shortening in frostings for consistency reasons. You can read more about why I do that in this post. You certainly don’t have to use it, but since that’s what I use in the cakes/cucpakes/etc that are photographed, I include it in the recipes to be true to what you see in photos

  18. Sarah

    My first time trying any of your recipes. New-ish Baker. It turned out great! The cake was so moist and the strawberry icing was my favorite! I can’t wait to try your other recipes. 

  19. Jenna Myers

    I’m super excited to try this! A tip for strawberry ( or any fruit icing/frosting/buttercream) is to find the freeze-dried version of the fruit.

    If you can find freeze dried strawberries at the store, grab a bag and put them in a food processor until its a powder. Add to room temp butter, vanilla, powdered sugared, and voila! Super delicious buttercream, it won’t get watered down, it won’t spoil as fast, the consistency will hold, it’s less mess, less work, and tons more flavor!

  20. Michael

    I made this for New Years Eve, which is tomorrow, and the recipe and directions could NOT have been more clear and easy to follow. Great job. I followed the recipe and instructions to the letter and it all worked out tremendously well.

    My only question, and maybe I am just messy, but applying the sprinkle mixture to the outside of the cake was a mess. As in, they seemed to go everywhere. I mixed them together in a bowl and them placed them in the palm of my hand and moved to press them into the buttercream before it crusted. It was tough to do this without pressing too hard on the cake and maybe 50% of each palm full was attaching to the cake and the rest were falling down around the base of the cake and the counter.

    Do you have a trick or a tip to make this easier? Was your kitchen counter a mess as well? 😉

    1. Lindsay

      I’m so glad to hear it turned out well! As for the sprinkles, yes they make quite a mess! I will often put a cookie sheet with raised edges under the cake stand I’m using to help catch stray sprinkles, and I’ll have a bowl underneath the section I’m working on to catch them. They still get all over, but at least it isn’t so bad. 🙂

  21. ss

    Hi, I just wanted to know how far in advance the frosting could be made and how to store it? (need to make a lot for a wedding)
    Thanks!

  22. Monica Swift-Hjerrild

    I made this cake when my husband and I renewed our wedding vows. Thank goodness we only invited a few friends and family to celebrate, because there wasn’t a crumb left!!! It was beautiful and your directions are written so that the recipe is super easy to follow. Thanks Lindsay for making my day extra special with your Strawberry Champagne Layer Cake!!!

    1. Lindsay

      Aww, wonderful! Congratulations on your vow renewal! I’m so glad the cake was a great addition to the celebration!

  23. Angie

    Hi Lindsay! I’m planning to make this cake for my husband’s birthday! 🙂 Would I have to make any changes to the recipe if I were to make it using 9 inch round cake pans rather than 8 inch round cake pans? Thanks!

    1. Lindsay

      You’d probably want to adjust baking time a bit. If you’re using three pans, you’d want to reduce it a bit. If using two pans, it might be a similar time, just a few minutes more or less.

  24. Michelle Dawson

    Hiya, making this as a birthday cake for my bestie. One concern you say 3/4 cup of milk but in brackets it says 60mls. I’m going with 3/4 cup milk. In NZ 3/4 cup of milk is 177mls? Which measurement is correct?

  25. Jennifer

    I made this and it was absolutely amazing! The strawberry buttercream frosting was THE best frosting I’ve ever had! Everyone loved it. The only thing I changed was that I frosted the outside of the cake with Swiss Meringue Buttercream (adding in the champagne).

    1. Lindsay

      Are you still trying to maintain the champagne flavor? Or make a vanilla cake? I believe Wilton has champagne flavoring you could use as an extract and replace the champagne with water or milk.

      1. Denise

        Thank you for responding. I’ve tried several of your recipes before and they always turn out great. I also have your book and it is my go to book for cupcakes and cakes.

  26. Brittney

    So i was really excited for this cake and I don’t typically make cakes but this one just looked too good… the cake portion came out unbelievably good… I am having a hard time not eating it! but I was SOOO bummed when I got to the icing. I couldn’t even lick the beaters it was so sweet and I only put half the sugar in so far… ughh 🙁 fortunately I haven’t assembled the cake yet but was wondering if you had an alternative to the typical American birthday cake icing that pipes well. Please help I’m dying to eat this cake lol

  27. Malki

    Looks amazing!!! Can this cake be frozen, cream and all, and then defrosted when I want to serve it? And would it be ok if I substitute the sour cream for a non-dairy s our cream, and milk with almond milk? Thanks! 

    1. Lindsay

      The condensation from defrosting could mess with the colors and sprinkles, but otherwise I think it’d be ok. As for the substitutions, they’ll likely work, but because of the lower amount of fat will affect the moisture and texture of the cake.

      1. Lindsay

        I’m going to say that the answer to this varies based on the person. I mean it’s a cake, so it’s definitely sweet. I don’t personally find it too sweet, but there’s probably someone that would.

  28. Jessica

    Made this for new years potluck. Frostings came out delish! But my cake was way dense 🙁 Any ideas where I went wrong?

  29. Jane

    Made this just as listed and it was DELICIOUS! I’m a new-ish baker, and this brought fun, new techniques for me to try – and even better, LOTS of great comments from those who had it at my mother-in-law’s birthday party (yes, high pressure!) Thanks, Lindsay!!

  30. Susan

    This is an absolutely gorgeous cake but I’m not much of a “baker” and tend to stick with bundt cakes and frosting drizzled on top.  Could this cake be baked in a bundt pan?  For Boxing Day, I’m making your funfetti french toast for my 15 year old niece who in a “sweetaholic”

    1. Esther Egberike

      I love all your recipes. Made this cake and everyone love it. But now I want to do it without the champagne,,, what can I replace the champagne with. Please respond. Thank you

      1. Lindsay

        So glad to hear you enjoyed it! You should be able to replace the champagne with milk and it turn out fine. It’s possible you might want to reduce it just a bit, but I’m not sure without trying it.

  31. Linda Vanfossan

    I’ll definitely be making this one!  You mentioned that this was a “crusting” buttercream frosting–is it different from your other buttercream frosting recipes?  I have made several of your cakes that had buttercream frosting which always turned out great.

    1. Lindsay

      No, it’s the same as others. I just mention that it crusts here because you have to be able to add the sprinkles. 🙂

  32. Jill Sherman

    Can not wait to make this for New Years Eve. I have used freeze dried strawberries in the past to make strawberry frosting and ice cream. Do you suggest purée strawberries for the frosting to give it more wetness?? Just curious. Are you looking for just the juice of the strawberries or the mush( if that makes since). Thank you again for another beautiful creation and sharing the scripture. Have a blessed Christmas. 

    1. Lindsay

      Either would be fine. I have used freeze dried strawberries as well and it also makes a great frosting. If you do that though, you will want to replace the puree with some water or milk or something for moisture. I hope you enjoy it! Merry Christmas!

  33. Mindy Drummond

    Oh my, who can wait for New Years Eve for this one LOL. I think I need to make it no and again for New Years Eve! 🙂

  34. Suzy-q

    Wow! This looks wonderful. So festive for the New Year. The cake is fluffy and moist, just the way I like it.
    I will definitely give this one a try. Thanks for sharing. A blessed holiday to all!

  35. Linda Brown

    Looks delish!  When preparing the pans for baking, do you grease the parchment or just the sides of the pans?  Thanks!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29