Description
A delightful strawberry champagne cake with layers of fluffy strawberry buttercream.
Ingredients
Scale
- 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
- 5 egg whites
- 10 oz granulated sugar
- 15 oz butter (cold)
- ½ cup strawberry puree (about 7 oz whole strawberries)
- 1 Red or pink food gel coloring
- 1 White and gold sprinkles
- 1 Strawberries
- 1 Pomegranate seeds
- 1 Fresh flowers
Instructions
- Whip eggs and sugar until fluffy (2-3 minutes).
- Mix wet ingredients in one bowl (oil, milk, sour cream, vanilla, champagne).
- Combine dry ingredients in another bowl (flour, baking powder, baking soda, salt).
- Add half the dry mix to the egg mixture, then mix on low.
- Incorporate the wet ingredients, then the remaining dry ingredients. Mix until just combined.
- Divide batter into two 6″ cake pans lined with parchment paper.
- Bake at 350°F for 35-40 minutes. Cool, wrap in plastic wrap, and refrigerate until cold.
- Heat egg whites and sugar over a double boiler until sugar dissolves.
- Whisk in a stand mixer on high until stiff peaks form (10 minutes).
- Add butter cubes gradually on medium/low speed, then beat on high until smooth.
- Mix in strawberry puree and food coloring until incorporated.
- Slice each chilled cake layer in two for four layers.
- Frost between layers with strawberry buttercream.
- Decorate with white and gold sprinkles, fresh strawberries, pomegranate seeds, or flowers.
Notes
- This cake pairs well with a bubbly beverage.
- Ensure ingredients are at room temperature for optimal mixing.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg