Champagne And Strawberry Cake Recipe – Bake With Love

Ingredients List

Before we dive into the fun, gather all your ingredients. Using room temperature ingredients for the cake and buttercream is crucial for a smooth, well-emulsified batter and frosting.

For the Champagne Cake Layers:

For the Strawberry Filling:

For the Champagne Buttercream Frosting:

Step-by-Step Instructions: Baking Your Champagne And Strawberry Cake

Follow these detailed steps carefully, and you’ll be amazed at what you can create!

Step 1: Prepare Your Cake Pans and Preheat Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour two 8-inch or three 6-inch round cake pans. To grease, rub butter or spray baking spray generously over the inside of the pans. Then, add a spoonful of flour, tap it around until it coats all surfaces, and dump out any excess. This prevents sticking.
• Beginner Tip: You can also line the bottoms of the pans with parchment paper circles for extra assurance that your cakes won’t stick!

Step 2: Combine Dry Ingredients

• In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Sifting the flour helps prevent lumps and ensures a lighter cake texture. Set aside.

Step 3: Cream Butter and Sugar

• In a separate large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened unsalted butter on medium speed until creamy, about 2-3 minutes.
• Gradually add the remaining granulated sugar to the butter, beating on medium-high speed for another 3-5 minutes until the mixture is light and fluffy. This “creaming” process incorporates air, which is essential for a tender cake.
• Common Mistake & Fix: If your butter isn’t soft enough, it won’t cream properly. Let it sit on the counter for at least 30 minutes, or gently warm it in the microwave for a few seconds (don’t melt it!).

Step 4: Add Eggs and Vanilla

• Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
• Stir in the vanilla extract.

Step 5: Alternate Wet and Dry Ingredients

• With the mixer on low speed, gradually add about one-third of the dry ingredients to the wet mixture, mixing until just combined.
• Pour in half of the whole milk and half of the champagne, mixing until just incorporated.
• Repeat this process: add another third of the dry ingredients, then the remaining milk and champagne, and finally the last third of the dry ingredients.
• Crucial Beginner Tip: Mix until just combined. Overmixing develops gluten in the flour, which can lead to a tough, dry cake. A few small lumps are okay!

Step 6: Bake the Cake Layers

• Divide the batter evenly among your prepared cake pans. You can use a kitchen scale for perfectly even layers.
• Bake for 25-30 minutes (for 8-inch pans) or 20-25 minutes (for 6-inch pans), or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
• How to Tell if Done: Besides the toothpick test, the edges of the cake will start to pull away from the pan, and the top will spring back lightly when touched.

Step 7: Cool the Cake Layers

• Once baked, remove the cakes from the oven and let them cool in the pans for about 10-15 minutes. This allows them to firm up slightly.
• Carefully invert the cakes onto a wire rack to cool completely. This can take 1-2 hours. Do not try to frost warm cakes, or your frosting will melt and slide off!

Step 8: Prepare the Strawberry Filling

• While the cakes cool, combine the diced strawberries, granulated sugar, and lemon juice in a small saucepan.
• Cook over medium heat, stirring occasionally, until the strawberries begin to soften and release their juices, about 5-7 minutes.
• If using, stir in the cornstarch slurry (cornstarch mixed with cold water) and cook for another 1-2 minutes until the mixture thickens slightly. This makes the filling easier to manage.
• Remove from heat and let the strawberry filling cool completely. It will thicken more as it cools.
• Alternative: For a fresher, less cooked filling, simply macerate the diced strawberries with sugar and lemon juice for 30 minutes, then drain any excess liquid before using.

Step 9: Make the Champagne Buttercream Frosting

• In a large bowl (or stand mixer), beat the softened unsalted butter on medium speed until creamy and pale, about 3-5 minutes.
• Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed until combined, then increasing to medium-high. Add the salt and vanilla extract.
• Once all the sugar is incorporated, the frosting will be very thick. Slowly pour in the champagne, 1 tablespoon at a time, beating on medium-high speed until the frosting reaches a smooth, spreadable consistency. You might not need all the champagne, or you might need a little more depending on butter consistency and humidity.
• Beginner Tip: If your frosting is too thick, add a tiny bit more champagne (or milk). If it’s too thin, add more sifted powdered sugar, a tablespoon at a time.

Step 10: Assemble Your Champagne And Strawberry Cake

• Once the cake layers are completely cool, use a serrated knife to level the tops if they have domed. This creates flat surfaces for stacking.
• Place one cake layer on your serving plate or cake stand. Spread about half of the strawberry filling evenly over this layer, leaving a small border around the edge.
• Spread a thin layer of champagne buttercream over the strawberry filling.
• Place the second cake layer on top, gently pressing down. Repeat with the remaining strawberry filling and a thin layer of buttercream.
• Top with the final cake layer.
• Apply a thin layer of champagne buttercream all over the entire cake – this is called a crumb coat. It traps any loose crumbs, ensuring your final frosting layer is smooth.
• Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
• Finally, apply the remaining champagne buttercream frosting evenly around the sides and top of the cake. Use an offset spatula or bench scraper for smooth sides.
• Decorating Idea: Garnish with fresh strawberries, a sprinkle of edible glitter, or a few thin lemon slices for a beautiful presentation.

Tips & Tricks for Beginner Bakers

Baking can be incredibly rewarding, especially when you have a few secrets up your sleeve:

• Room Temperature is King: For butter, eggs, milk, and champagne, ensuring they are at room temperature allows them to emulsify better, creating a smoother batter and frosting. Cold ingredients can lead to a lumpy batter and a curdled appearance. Plan ahead and take them out of the fridge at least 30-60 minutes before you start.
• Accurate Measuring: Baking is a science! Use proper measuring cups and spoons. For flour, spoon it lightly into your measuring cup and then level it off with a straight edge (like the back of a knife) rather than scooping directly from the bag, which can compact the flour and lead to too much being used.
• Don’t Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten, making your cake tough and dense instead of light and fluffy.
• Quality Champagne Matters (But Not the Most Expensive): You don’t need a top-shelf bottle, but avoid “cooking wine.” A dry or “Brut” champagne will provide the best flavor balance without making the cake overly sweet. Sparkling wine or Prosecco also work beautifully.
• Chill, Chill, Chill: Chilling your cake layers before frosting makes them easier to handle and less prone to tearing. And a chilled crumb coat is essential for a professional-looking final frost.
• Sift Your Powdered Sugar: This prevents lumps in your buttercream, ensuring a silky-smooth texture. Don’t skip this step!
• Taste as You Go: Especially for the strawberry filling and buttercream, feel free to adjust the sugar and lemon juice to your preference.

Essential Baking Tools

Having the right tools makes all the difference! Here are some basics you’ll want:

• Mixing Bowl
• Whisk
• Baking Pan (8-inch or 6-inch round)
• Measuring Cups & Measuring Spoons
• Spatula (rubber spatula and offset spatula for frosting)
• Electric Mixer (handheld or stand mixer)
• Wire Cooling Rack
• Parchment Paper
• Serrated Knife (for leveling cakes)

Nutrition Info (Estimated per serving)

Please note: These are approximate values for one slice (assuming 12 servings) and can vary based on specific ingredient brands and quantities used.

Frequently Asked Questions (FAQs)

Q1: Can I use non-alcoholic champagne or sparkling cider?

Absolutely! If you prefer a non-alcoholic version, you can substitute the champagne with sparkling white grape juice or non-alcoholic sparkling cider. The flavor profile will be slightly different but still delicious, especially with the strawberry complement.

Q2: Can I make this cake ahead of time?

Yes, you can! The cake layers can be baked, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 2 days, or frozen for up to 2 weeks. The strawberry filling can be made 2-3 days ahead and stored in an airtight container in the fridge. The buttercream can also be made 2-3 days ahead and stored in the fridge; just re-whip it to fluffy perfection before frosting.

Q3: How should I store leftover Champagne And Strawberry Cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. For best flavor and texture, allow slices to come to room temperature for about 15-20 minutes before serving.

Q4: My cake turned out dry. What went wrong?

A dry cake is usually a sign of overbaking or using too much flour. Ensure you’re measuring your flour correctly (spoon and level method) and keep a close eye on your baking time. Ovens can vary, so always rely on the toothpick test rather than just the clock.

Q5: Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries. Thaw them first and drain any excess liquid. You might need to cook the filling a little longer to reduce the extra moisture, or use the cornstarch slurry to achieve the desired thickness.

Q6: My buttercream is too runny/too stiff. How do I fix it?

If your buttercream is too runny, gradually add more sifted powdered sugar, a tablespoon at a time, until it thickens. If it’s too stiff, add a tiny bit more champagne or milk, half a teaspoon at a time, until it reaches the desired consistency. Make sure your butter was properly softened, not melted.