Whatever the occasion, this strawberry champagne cake elevates any celebration. Four layers of moist champagne cake are paired with a Swiss meringue buttercream made from fresh strawberry puree for a cake that’s delicate, elegant, and delicious. Read to the end for practical tips on achieving a smooth frosting finish and safely decorating with flowers.
I go through culinary obsessions from time to time: doughnuts and s’mores were phases, and lately I’ve been obsessed with cakes—especially ones finished with buttercream. I love cakes that look show-stopping but are straightforward to make, where flavor and presentation meet.
How to make this strawberry champagne cake
Start with the champagne cake.
Whip eggs and granulated sugar until light and fluffy. In separate bowls, combine the dry ingredients and the wet ingredients. Add the dry and wet mixtures to the egg mixture in alternating additions, mixing until just combined. Divide the batter evenly between two lined 6″ cake pans and bake at 350°F for 35–40 minutes.
Next, make the Swiss meringue buttercream.
Whisk egg whites and sugar over a double boiler until the sugar dissolves and the mixture is hot. Transfer the bowl to a stand mixer and whisk on high until the meringue cools to room temperature and holds stiff peaks. Switch to the paddle attachment, then add cold butter in cubes on low speed, increasing to medium-high once the butter is incorporated. Beat until the frosting becomes smooth.
Fold in the strawberry puree and a touch of pink or red gel coloring until you reach your desired shade.
Finally, assemble the cake.
Slice each baked layer in half to create four even layers. Spread a thin layer of frosting between each layer and stack. Apply a crumb coat to seal in crumbs, then refrigerate until the frosting crusts. Finish by coating the top and sides with the remaining buttercream and smooth as desired. Garnish with strawberries, flowers, sprinkles, pomegranate seeds, or any preferred decorations.
Flowers on cakes — a quick safety note: Not all flowers are edible, and even edible varieties may have been grown with pesticides or other treatments. Use only flowers known to be safe for food contact and prepared appropriately. Consider flower picks or wrapping stems in floral tape if placing directly on the cake.
Tips for making the perfect champagne cake
- Strawberries to buy: You’ll need about 7 ounces of whole strawberries to yield roughly ½ cup of puree for the frosting.
- Even layers: Measure batter into each pan for uniform layers—about 13 oz of batter per 6″ pan is a good target.
- Chill for easier handling: Cool cakes are easier to trim and slice. Wrap and refrigerate the layers before torting.
- Remove air bubbles from frosting: If the buttercream is aerated, reduce mixer speed to low and beat for 3–5 minutes until smooth.
- Crumb coat: Apply a thin layer of frosting to lock in crumbs, then chill until it firms up before the final coat.
- For a smooth finish: Use a rotating cake stand and a bench scraper. Scrape away excess frosting while turning the stand, then dip the scraper in hot water, dry, and smooth the final pass.
- Storage: Uncut, the cake keeps in the refrigerator for 2–3 days. For sliced cake, cover exposed areas with plastic wrap to prevent drying.
Recipe overview
Strawberry Champagne Cake
Four layers of champagne-scented cake paired with a strawberry puree Swiss meringue buttercream create an elegant dessert that’s perfect for celebrations.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: One 6″ cake (about 16 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the champagne cake:
- ¾ cup granulated sugar
- 1 ⅓ cup all-purpose flour
- 1 tsp baking powder
- ⅓ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ½ cup vegetable oil
- 3 tbsp sour cream
- 3 tbsp milk
- 1 tsp vanilla extract
- ½ cup champagne
For the strawberry frosting:
- 5 egg whites
- 10 oz granulated sugar
- 15 oz cold unsalted butter
- ½ cup strawberry puree (about 7 oz whole strawberries)
- Red or pink gel food coloring, as needed
Optional garnishes:
- White and gold sprinkles
- Fresh strawberries
- Pomegranate seeds
- Fresh flowers (use only food-safe varieties and preparations)
Instructions
- Preheat oven to 350°F. Line two 6″ pans and set aside.
- Whip eggs and sugar until pale and fluffy, about 2–3 minutes.
- Whisk wet ingredients together (oil, milk, sour cream, vanilla, champagne) in a separate bowl.
- Stir dry ingredients together (flour, baking powder, baking soda, salt) in another bowl.
- Add half the dry ingredients to the egg mixture on low until just combined, then add the wet ingredients and mix until incorporated. Add the remaining dry ingredients and mix until just combined.
- Divide batter between the two pans and bake 35–40 minutes, until a toothpick comes out clean. Cool, wrap, and refrigerate until cold.
- To make the buttercream, heat egg whites and sugar over a double boiler until hot and sugar dissolves. Whisk in a stand mixer on high until the bowl is room temperature and the meringue holds stiff peaks (≈10 minutes).
- Switch to the paddle attachment and add cold butter, piece by piece, on low. Once all butter is incorporated, beat on high until smooth (5–10 minutes).
- Mix in strawberry puree and coloring until evenly distributed.
- Trim each cold cake layer in half to create four layers. Frost between layers, apply a crumb coat, chill until set, then finish frosting the top and sides.
- Decorate as desired and refrigerate until serving. Protect cut slices with plastic wrap to keep them fresh.
Notes
- The strawberry puree requires about 7 oz of strawberries.
- Aim for roughly 13 oz of batter per 6″ pan for even layers.
- Chill cakes before trimming and assembling for cleaner cuts.
- If your buttercream has air bubbles, beat on low for a few minutes to smooth it.
- Use a crumb coat to keep crumbs out of the final layer of frosting.
- For a perfectly smooth finish, use a rotating cake stand and a warmed bench scraper for the final pass.
- Store the uncut cake in the refrigerator for 2–3 days; cover cut cake to prevent drying.
Nutrition (per slice): Serving size 1 slice — approximately 417 calories, 29.8g sugar, 29.6g fat, 3.3g protein.
Did you make this recipe? I’d love to hear how it turned out. Share a photo with the hashtag #thesimplesweetlife so I can see your creations.
If you liked this recipe, you might also like:
- Anything but basic cake (with 6 variations)
- Small batch strawberry champagne jam
- Strawberry champagne charlotte
Update Notes: Originally published in December 2015; updated with new photos, clearer directions, and additional tips in December 2021.
Whether you’re new to baking, food photography, or cake decorating, remember everyone starts somewhere. With patience and practice your skills will improve—don’t be discouraged by early results.