Strawberry Champagne Cake

Whatever the celebration, this strawberry champagne cake is sure to take it to the next level. With four layers of moist champagne cake and a fresh strawberry puree-based Swiss meringue buttercream, this cake is equal parts delicate, beautiful and delicious. Read all the way to the bottom for tips on creating a perfect frosting finish and decorating with flowers.

Anybody that knows me well (or has read this blog long enough) knows that have culinary obsessions from time to time. For a while it was baked doughnuts (see here, and here for proof) then it was s’mores (as evidenced here and here) and these days, it’s cakes.

In particular, buttercream-based cakes. Something show-stopping but easy. Something every bit as beautiful and delicate as delicious.

How to make this strawberry champagne cake

First, make the champagne cake.

Whip the eggs and sugar until light and fluffy. In one bowl, whisk together the dry ingredients, and in another, the wet.

Alternating between wet and dry ingredients, add them to the egg mixture, mixing until just combined. Divide the batter between two 6″ cake pans and bake at 350F for 35-40 minutes.

Second, make the frosting.

Whisk together the egg whites and sugar over a double boiler until hot and the sugar has dissolved. Transfer the bowl to a stand mixer and whip on high until the mixture cools to room temperature.

Switch to the paddle attachment. On low, add the butter in cubes. Increase the speed and beat until smooth.

Add the strawberry puree, pink or red food coloring until desired shade and beat until incorporated.

Finally, assemble the cake.

Cut the two layers of cake in half. Spread a little frosting over each of the four layers and stack. Crumb coat the stacked cake and refrigerate until frosting crusts.

Use the remaining frosting to coat the top and sides of the cake.

Garnish with fruit, flowers, candies or any other garnishes you wish.

A quick note on decorating cakes with flowers: Not all flowers are edible, and even those that are may not have been grown with human consumption in mind. For a full run-down on how to safely decorate your cakes with flowers, check out my almond poppy seed apricot cake tutorial.

Tips for making the perfect champagne cake

• How many strawberries to buy: The puree for the frosting will take about 7 ounces of strawberries.
• Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 13oz of batter per pan.
• Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
• Air bubble-free frosting: If the frosting has a lot of air bubbles, reduce the speed on your stand mixer to low and beat for 3-5 minutes, or until smooth.
• Crumb coating: Crumb coating a cake means spreading a thin amount of frosting over the sides and top of an otherwise unfrosted cake in order to lock in the crumbs so they don’t get into the outer layers of the frosting. I recommend doing that for this cake.
• The trick for smooth frosting: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
• Storage: This cake will keep in the refrigerator, uncut, for 2-3 days.
• Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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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: This post was originally published in December of 2015 but was republished with updated photos, directions and tips in December of 2021.

Oh, why, hello there! Looks like you’ve made it to the bottom of another updated post, and if you’ve spent much time around this blog, you’ll know what that means: Time for another throwback photo.

Why throw it back to the photos this posted was originally shared with? Because while I think it’s so important to improve old content, I don’t want to lose sight of the journey.

Whether you’re new to blogging, food photography or cake decorating, I think it’s important for you to see that we all started somewhere, and that somewhere sure isn’t where we’re at today. If you’re frustrated with where your skills are currently at, just know that with some patience and practice, it gets better.