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Perfect Strawberry Champagne Layer Cake

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A light, moist layer cake infused with champagne and fresh strawberries, topped with a naturally pink strawberry frosting. Perfect for special occasions and easy to make.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (180ml) champagne or sparkling wine (dry)
  • ¾ cup (180ml) whole milk
  • 1 ½ cups (225g) fresh strawberries, hulled and chopped
  • 2 tablespoons granulated sugar (for strawberry puree)
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) strawberry puree
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt

Instructions

  1. Prepare the strawberry puree by blending chopped strawberries and 2 tablespoons sugar until smooth. Set aside.
  2. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  3. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  4. Beat 1 cup softened unsalted butter and 1 ¾ cups granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with champagne and milk, beginning and ending with dry ingredients. Mix just until combined after each addition.
  7. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then invert onto cooling racks. Remove parchment and cool completely before frosting.
  10. For frosting, beat 1 cup softened unsalted butter until creamy. Gradually add powdered sugar, beating well after each addition.
  11. Mix in ¼ cup strawberry puree, 1 teaspoon vanilla extract, and a pinch of salt. Beat until light and fluffy. Adjust consistency with powdered sugar or milk if needed.
  12. Assemble cake by placing one layer on a plate, spreading frosting on top, adding second layer, and frosting top and sides evenly.
  13. Chill cake for 30 minutes to set frosting. Serve at room temperature.

Notes

Do not frost cake while layers are warm to prevent melting. If cake domes, slice tops for flat layers. Chill batter if too loose before baking. For gluten-free, use almond flour; for dairy-free, substitute butter with coconut oil and milk with almond or oat milk. Use sparkling rosé for a pinker hue or sparkling grape juice for non-alcoholic version.

Nutrition

Keywords: strawberry cake, champagne cake, layer cake, pink frosting, homemade cake, celebration cake, easy cake recipe

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