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Champagne Strawberry Cake So Elegant

An elegant and celebratory Champagne Strawberry Cake featuring moist and fluffy champagne cake layers, fresh strawberry buttercream, and silky champagne frosting. Topped with sprinkles and piped edges, this cake is perfect for birthdays, New Year's Eve, or any special occasion.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2.25 cups champagne divided, cooked down to 1 cup and cooled
  • 0.75 cup unsalted butter room temperature, for cake
  • 1.8 cups sugar
  • 0.25 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 6 large egg whites room temperature
  • 2.5 cups all-purpose flour
  • 4 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup milk whole milk preferred

Strawberry Buttercream

  • 2 cups chopped strawberries fresh, pulsed and strained
  • 0.5 cup salted butter room temperature
  • 0.5 cup shortening
  • 4.5 cups powdered sugar sifted

Champagne Frosting

  • 0.75 cup salted butter room temperature
  • 0.75 cup shortening
  • 6 cups powdered sugar sifted
  • 0.0625 cup champagne cooked-down, from above (4-5 tbsp)

Decoration

  • 1 cup sprinkles pink sugar pearls and white and gold mix, for sides and top

Instructions
 

Preparation Steps

  • Add 2.25 cups of champagne to a medium saucepan. Cook over medium heat until reduced to 1 cup (about 20-25 minutes). Do not boil. Pour into a measuring cup to monitor level. Return to pan if needed. Refrigerate until cool.
  • Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with parchment paper in the bottom and greased sides.
  • In a large bowl, cream 0.75 cup unsalted butter and 1.8 cups sugar until light and fluffy (3-4 minutes). Add sour cream and vanilla and mix until smooth.
  • Add egg whites in two batches, mixing well after each. Scrape down bowl as needed.
  • In a separate bowl, whisk together flour, baking powder, and salt. In another cup, combine milk and 0.75 cup of cooled reduced champagne.
  • Add half of the dry ingredients to the batter and mix until combined. Add champagne mixture and mix. Add remaining dry ingredients and mix until fully combined. Scrape bowl.
  • Divide batter evenly among three pans. Bake for 23-27 minutes or until a toothpick inserted comes out with moist crumbs. Cool in pans for 3 minutes, then transfer to wire racks.
  • Puree 2 cups strawberries in a food processor. Strain through a fine mesh sieve to remove seeds. Set aside.
  • Beat 0.5 cup salted butter and 0.5 cup shortening until smooth. Add half of 4.5 cups powdered sugar and mix. Add 3-4 tbsp strawberry puree and mix. Add remaining sugar and puree as needed for consistency. Set aside 0.5 cup for piping.
  • Beat 0.75 cup salted butter and 0.75 cup shortening until smooth. Add half of 6 cups powdered sugar and mix. Add 3 tbsp reduced champagne and mix. Add remaining sugar and more champagne as needed. Frosting should be slightly sticky for sprinkles to adhere.
  • Once cakes are cool, level tops with a serrated knife. Place first layer on a serving plate. Spread about 1 cup strawberry buttercream.
  • Add second cake layer and spread another 1 cup strawberry buttercream.
  • Top with third layer and frost entire cake with champagne frosting. Use a bench scraper for smooth finish.
  • Immediately press sprinkles into the sides of the cake while frosting is soft.
  • Using a piping bag with Ateco 844 tip, pipe swirls along the edge of the top with reserved strawberry buttercream. Add extra sprinkles on top if desired.

Notes

For best results, use high-quality champagne you'd enjoy drinking. For a stronger strawberry flavor, consider using 0.5 cup freeze-dried strawberry powder mixed into the buttercream. Store cake in airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Best served at cool room temperature.