This Strawberry Champagne cake has the most amazing flavor with moist champagne-flavored cake layers and frosted with sweet and tangy strawberry buttercream! Soft and fluffy cake layers brushed with champagne simple syrup, this Strawberry Champagne cake is garnished with chocolate-covered strawberries fit for any occasion.
How to Make Strawberry Champagne Cake
- Whisk together your dry ingredients and set them aside.
- In your stand-alone mixer, whip room temperature butter for about 1 minute until smooth.
- Add sugar, eggs, and vanilla.
- Beat until light and fluffy for about 5 minutes.
- Combine the dry ingredients, buttermilk, and champagne or sparkling wine.
- Divide between one 9-inch cake pan and one 8-inch cake pan and bake for about 45 minutes.
Did You Know
You can use any kind of champagne or sparkling wine for this champagne cake but be sure it’s something that actually tastes good right out of the bottle. If the champagne has an unpleasant taste when you drink it, your cake will have an unpleasant taste too.
- If you don’t have buttermilk, you can substitute an equal amount of whole milk mixed with 1 teaspoon of lemon juice or white vinegar; let the mixture sit for 5 minutes before using.
- You can use either three 8-inch pans or one 9-inch pan & one 8-inch pan.
- For non-alcoholic you can substitute the champagne or wine with unsweetened grape juice.
- When you brush the cake layers with the cake soak make sure your cake layers are still warm.
- You can puree the fresh strawberries in a food processor.
- You can add some sugar to the strawberry puree for a sweeter puree.
- Add a little bit of lemon juice to make the buttercream a bit sour and tangy, which helps balance out the sweetness.
Garnishing With Chocolate Covered Strawberries
- Place your chocolate chips or melts into a microwave-safe bowl and heat in 30-second intervals, stirring until it is melted and smooth.
- If your chocolate starts to set in the pastry bag, simply microwave for 10 seconds. Chocolate chips take longer to melt and may not set at room temperature unless tempered properly.
- Add 1 tsp of shortening to the chips for a smoother consistency.
- Before dipping the strawberries into chocolate, gently wash the berries under cold running water, rinsing away any dust. Arrange the washed strawberries single layer onto a tray lined with paper towels.
- Pat the berries dry with a paper towel before dipping them. To keep chocolate from getting onto the leaves, pull the leaves back while dipping the berries.
- I recommend making these chocolate strawberries the same day you plan on serving them for the best results. After 24 hours the berries will begin to release juices, making the chocolate look less appealing after sitting for too long.
- After dipping the berries in chocolate you can roll the chocolate-dipped berry into chopped nuts, sprinkles, pearls, etc. Set aside to dry. The chocolate-dipped berries will set at room temperature.
How to Make Cake Soak
This cake soak is super easy to make and only requires three ingredients. It really adds an awesome flavor to this cake. All you need is sugar, water, and a couple of Tbsp of champagne or sparkling wine. You can totally skip the cake soak and your cake will still taste incredible. However, I really recommend that you don’t skip it.
- Boil sugar and water together, then add champagne or sparkling wine and boil for 30 seconds
- Poke about 25-30 holes halfway into the top of the warm cake layers with a toothpick.
- Use a pastry brush to brush the syrup over the cake layers while they’re warm
- Don’t feel like you have to use all the cake soak. Use only what you feel is needed to give extra flavor to the layers.
- If you don’t have a pastry brush, you can use your fingers. Make sure the cake soak has cooled so you don’t burn your fingers.
- After brushing with the cake soak, cool your cake layers in the refrigerator for about 1 hour before applying the frosting.
How to Make Strawberry Buttercream Frosting
- Whip the softened butter and shortening on high speed for 5 to 7 minutes until light and fluffy.
- Place freshly washed strawberries into your food processor and pulse until it into a puree. Add 1/3 cup of strawberry puree.
- Add the strawberry extract, 4 drops of red food coloring, and lemon juice.
- Whisk together on medium-high speed for about 2 minutes or until well combined.
- Add the powdered sugar in three separate additions and mixing until combined after each addition.
- Once the powdered sugar is well combined, mix on high speed for an additional 7 minutes until light and airy.
I always get questions about the tools I use to decorate my cakes so here’s a little list of what I used for this champagne cake:
- This is the pastry brush I used to brush on the cake soak
- I used this offset spatula to frost the cake
- I used this open star pastry tip and this piping bag to pipe the frosting around the top
- A cake turntable is SUPER helpful for cake decorating
A few more recipes you might enjoy
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup champagne or other sparkling wine
- 3/4 cup buttermilk (see notes below)
- 3/4 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/4 cup water
- 1/4 cup sugar
- 3 tablespoons champagne or sparkling wine
Strawberry Buttercream Frosting
- 1 cup softened unsalted butter
- 1 cup shortening
- 1/3 cup strawberry puree
- 1 tsp strawberry extract
- 2 Tbsp lemon juice
- 6 to 7 cups powdered sugar
- 1 cup mashed strawberries
- 1 Tbsp sugar (optional)
- white chocolate chips
- semi-sweet chocolate chips
- 5-7 whole strawberries
InstructionsCake layersPreheat the oven to 350 degrees. Spray cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment with cooking spray and set pans aside.Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.Place the champagne or sparkling wine in a glass measuring cup. If using champagne, pour the champagne back and forth into a glass to eliminate the bubbles.Combine with the buttermilk and set aside. If you don't have buttermilk you can add 1 tsp of lemon juice or vinegar to 3/4 cups of milkIn a large mixing bowl, beat the butter on medium speed for about 2 minutes.Add the sugar, vanilla, and eggs and beat on medium until very light and fluffy, about 5 minutes. (Stop the mixer a few times to scrape the sides and bottom of the bowl.)With the mixer on low, beat in half of the dry ingredients until just combined. Beat in half of the champagne-buttermilk mixture.Use a rubber spatula to stir in the remaining flour by hand, then the remaining champagne mixture. Stir until the batter is smooth. (Don’t over-mix.)Divide batter between the prepared cake pans and bake for 42 to 50 minutes, until a cake tester inserted into the center of the cakes comes out clean.Cool cake layers in pans on a wire rack for 10 minutes.While the cake layers are cooling, make the cake soak.Cake soakCombine the sugar and water in a small saucepan set over medium heat. Bring to a boil, stirring often to dissolve the sugar. Add the champagne and boil for 30 seconds.Remove from the heat.After the cake layers have cooled for 10 minutes, run a knife around the edge of each of the layers, then carefully remove to a wire rack.Use a toothpick to poke 20 to 30 holes in each cake layer—stick the toothpick only about halfway down into the cake.Brush the cake layers with the cake soak; you don’t have to use all of the liquid, just use as much as the cake will absorb. Chill the cake layers in the refrigerator for about one hour.
Mash 1 cup of freshly washed strawberries in a medium bowl. Add 1 Tbsp of sugar and set aside
Strawberry Buttercream Frosting
Whip the softened butter and shortening on high speed for 5 to 7 minutes until light and fluffy.
Add the 1/3 cup strawberry puree (I used a food processor to make the puree), strawberry extract, lemon juice, and 4 drops of red food coloring.
Whisk buttercream until ingredients are well combined. Add the powdered sugar in three separate additions. Mix on low speed until combined after each addition.
Mix the buttercream at high speed for another 5 to 7 minutes until light and fluffy.
Assemble the Cake
Take your cake layers out of the refrigerator
Using a long serrated knife, level the tops of the cake layers
Set one cake layer on a cake stand or cardboard cake circle and top with 1/2 cup of mashed strawberries
Apply an even coat of strawberry buttercream frosting on top of the mashed strawberries
Repeat with the other cake layers
Frost the top and sides of the cake and use a flat spatula to even off the top and sides
Place into the refrigerator to set before garnishing, about 20 minutes.
Using a pastry bag with a star tip, add dollops of strawberry frosting on the top of the cake
Place the chocolate-dipped strawberries to the top of the cake
Chill in the refrigerator until ready to serve
Strawberries will last for 24 hours. If making this cake ahead of time, wait to add the strawberries until serving. Keep cake refrigerated and take out to room temperature 30 minutes before serving.