Strawberry Champagne Layer Cake
Introduction
Imagine a cake that captures the essence of celebration and romance in every bite — that’s exactly what a Strawberry Champagne Layer Cake delivers. Combining the bright, fresh flavor of strawberries with the light, effervescent taste of champagne, this cake is perfect for weddings, anniversaries, Valentine’s Day, or any occasion that calls for something truly special. Its delicate layers, moist crumb, and luxurious frosting make it a showstopper dessert that’s as beautiful as it is delicious.
The History
Layer cakes have been a staple of American baking since the 19th century, evolving from European tortes and British layer cakes. The concept of combining champagne with cake is a more modern twist, likely gaining popularity in the mid-20th century when sparkling wines became more accessible and associated with celebratory events. Strawberry and champagne are a classic pairing, often seen in desserts like truffles, tarts, and mousses. The Strawberry Champagne Layer Cake is a contemporary dessert that blends tradition with modern flair, offering a light and airy alternative to heavier, traditional cakes.
Ingredients Breakdown
This cake is a harmonious blend of high-quality ingredients that work together to create a delicate and flavorful dessert:
- Flour: Provides the structure of the cake layers.
- Baking powder: Acts as a leavening agent to make the cake rise and stay light.
- Salt: Enhances flavor and balances sweetness.
- Butter: Adds richness and tenderness to the cake.
- Sugar: Sweetens the cake and helps create a light texture.
- Eggs: Bind the ingredients and add structure and moisture.
- Milk: Keeps the batter moist and helps incorporate the champagne.
- Champagne or sparkling wine: Gives the cake a unique, delicate flavor and slight tanginess.
- Strawberries: Provide fresh fruit flavor and a vibrant color contrast.
- Cream cheese and butter for frosting: Create a rich, tangy, and silky frosting that complements the flavors.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ tsp baking powder, and ½ tsp salt. Set aside.
- In a large bowl, cream 1 cup (2 sticks) of softened unsalted butter with 2 cups granulated sugar until light and fluffy.
- Add 4 large eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
- Alternately add the dry ingredients and 1 cup of milk to the butter mixture, beginning and ending with the dry ingredients.
- Fold in ½ cup of chilled champagne or sparkling wine gently to preserve the bubbles.
- Divide the batter evenly among the prepared pans and bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
- Meanwhile, prepare the frosting by beating 1 cup of softened butter with 8 oz softened cream cheese until smooth.
- Add 4 cups powdered sugar gradually, along with 1 tsp vanilla extract and 1–2 tbsp of champagne.
- Beat until light and fluffy.
- Trim any domes from the cake layers and place one layer on a serving plate. Spread a layer of frosting, then top with ½ cup of sliced strawberries.
- Repeat with the second layer, then frost the top and sides of the cake.
- Garnish with fresh strawberries and a drizzle of champagne reduction if desired.
Tips
- Make sure all your ingredients are at room temperature for a smooth batter.
- Don’t overmix the batter once you add the champagne, as this can deflate the bubbles and make the cake dense.
- If you’re not using the cake pans immediately, chill the batter for 15 minutes to let the gluten relax.
- To make a champagne reduction, simmer ½ cup of champagne in a small saucepan until reduced by half. Let cool before using in the frosting or as a glaze.
- For extra flavor, add a few drops of strawberry extract to the frosting or a splash of vanilla bean paste to the batter.
- When frosting, chill the cake briefly between layers to help it set and prevent the layers from shifting.
Variations and Customizations
- Alcohol-Free: Replace the champagne with sparkling apple cider or white grape juice.
- Chocolate Champagne Layer Cake: Add ½ cup of cocoa powder to the dry ingredients for a chocolate-champagne twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free certified.
- Vegan Option: Substitute the butter with vegan butter, eggs with flax eggs, and use a plant-based milk and cream cheese alternative.
- Other Fruits: Swap strawberries for raspberries, blackberries, or peaches for a different flavor profile.
- Champagne Syrup: Brush each cake layer with a champagne-simple syrup mixture to add extra moisture and flavor.
Health Considerations and Nutritional Value
While this cake is a treat meant to be enjoyed in moderation, there are ways to make it a bit healthier:
- Lower Fat: Use reduced-fat butter and cream cheese to cut down on saturated fat.
- Lower Sugar: Substitute part of the sugar with a sugar substitute like erythritol or stevia.
- Whole Grain: Replace part of the all-purpose flour with whole wheat pastry flour for added fiber.
- Fruit Benefits: Strawberries are rich in vitamin C, fiber, and antioxidants, making them a nutritious addition to any dessert.
Per serving (assuming 12 slices), this cake contains approximately 450–600 calories, with the majority coming from carbohydrates and fats. Protein content is moderate due to the eggs and dairy.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- ½ cup champagne or sparkling wine, chilled
Frosting:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp champagne or sparkling wine
Garnish:
- 1 cup fresh strawberries, sliced
- Optional: Champagne reduction
Directions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Whisk flour, baking powder, and salt in a bowl; set aside.
- Cream butter and sugar in a large bowl until fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Gently fold in champagne.
- Divide batter into pans and bake for 22–25 minutes.
- Cool cakes for
