Strawberry Champagne Layer Cake

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!

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.

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.

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.

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.

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More Celebration-Worthy Dessert Ideas

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

• No Bake Champagne Cookie Pops
• Easy Champagne Cupcakes
• Baileys Fudge Brownies
• Coconut Cream Pie

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