Strawberry Champagne Layer Cake
This Strawberry Champagne Layer Cake has layers of moist champagne cake and fresh strawberry frosting! It's covered in champagne frosting and fun, festive sprinkles for a cake that's perfect for New Year's Eve!
This Strawberry Champagne Layer Cake has layers of moist champagne cake and fresh strawberry frosting! It's covered in champagne frosting and fun, festive sprinkles for a cake that's perfect for New Year's Eve!
- 1 tsp vanilla extract
- 1/2 tsp salt
- 4 tsp baking powder
- 2 1/2 cups (325g) all purpose flour
- 3/4 cup (168g) unsalted butter room temperature
- 2 1/4 cups (540ml) champagne divided
- 1 3/4 cups (362g) sugar
- 1/4 cup (58g) sour cream
- 6 large egg whites room temperature
- 3/4 cup (180ml) milk
- 2/3 cup (93g) chopped strawberries
- 1/2 cup (112g) salted butter room temperature
- 1/2 cup (95g) shortening
- 4 1/2 cups (518g) powdered sugar
- 3/4 cup (168g) salted butter room temperature
- 3/4 cup (142g) shortening
- 6 cups (690g) powdered sugar
- 4-5 tbsp (60-75ml) champagne (cooked down from above)
- sprinkles (i used a mix ofâ theseâ andâ these)
- Carbohydrate 1.47046971957673 g
- Cholesterol 1.08888888667971 mg
- Fat 0.267906110625091 g
- Fiber 0.000736111111111111 g
- Protein 2.70006972039412 g
- Saturated Fat 0.149239999697342 g
- Serving Size 1 1 -14 Slice (44g)
- Sodium 56.0060554975645 mg
- Sugar 1.46973360846561 g
- Trans Fat 0.0404298888640356 g
- Calories 20 calories
Step-by-step
- Add all of the champagne to a medium sized saucepan and cook over medium heat until you've got 1 cup remaining. Don't boil. To measure how much champagne remains, pour into a glass measuring cup. Add it back to the pan if it needs longer to cook down. When done, refrigerate until cool.
- Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add sour cream and vanilla extract and mix until well combined.
- Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Combine dry ingredients in a separate bowl, then combine the milk and 3/4 cup of the cooked and cooled champagne to a small measuring cup.
- Add half of the dry ingredients to the batter and mix until well combined. Add the champagne mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Divide the batter evenly between the cakes pans and bake for about 23-27 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the strawberry frosting, puree the strawberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
- In a large mixer bowl, beat the butter and shortening together until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add 3-4 tablespoons of strawberry puree and mix until smooth.
- Slowly add remaining powdered sugar and mix until smooth. Add additional strawberry puree, as needed to get the right consistency. Set aside.
- To make the champagne frosting, beat the butter and shortening together until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add 3 tablespoons of champagne and mix until smooth.
- Slowly add remaining powdered sugar and mix until smooth.
- Add remaining cooked down champagne (from the cake), as needed. If you run out of champagne and the frosting is still too thick, add a touch of water or milk. You want the frosting to be a little bit sticky, so that the sprinkles stick easily later.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Place the first cake on a serving plate or a cardboard cake round.
- Set aside about 1/2 cup of strawberry frosting, then spread about half of the remaining strawberry frosting evenly on top of the cake layer.
- Add the second layer of cake and another cup of strawberry frosting.
- Top the cake with the remaining layer and frost the cake with the champagne frosting.
- Press the sprinkles into the sides of the cake. Do this immediately, before the frosting crusts and the sprinkles will no longer stick.
- Use the strawberry frosting that was set aside before to pipe shells around the edge of the cake.
- Sprinkle the top of the cake with some additional sprinkles, if desired.
A Housewife's New Year's Eve Delight: Strawberry Champagne Layer Cake
The year is winding down, the scent of pine needles hangs faintly in the air, and a quiet excitement buzzes through the house. It's New Year's Eve, a time for reflection, for looking back on the year past and gazing forward to the possibilities of the new one. This year, I decided to mark the occasion not with fireworks or a bustling party, but with something quieter, something more personal: a Strawberry Champagne Layer Cake. The simple elegance of it felt perfect for the introspective mood of the evening. The delicate champagne cake, kissed with the subtle sweetness of strawberries, felt like a celebration of the small joys and quiet moments that have shaped my year.
Baking, for me, is more than just a culinary pursuit; it's a form of self-expression. It's a way to nurture those around me, to create something beautiful and delicious to share. This cake wasn't just for a party; it was for my family, a symbol of the warmth and love that binds us together. The process itself was therapeutic, a calming rhythm of measuring, mixing, and baking. Each careful layer, each delicate swirl of frosting, felt like a small act of love, a small piece of my heart poured into the creation.
The kitchen, usually a hub of activity, became my sanctuary for the evening. The soft glow of the oven light, the comforting warmth radiating from the baking cake, created a peaceful atmosphere. The air filled with the sweet aroma of baking champagne and ripe strawberries, a fragrance that evoked memories of past New Year's Eves and the anticipation of those to come. The finished cake, a masterpiece of delicate layers and vibrant colors, sat proudly on the kitchen counter, a testament to the simple pleasures of a quiet evening at home.
The taste? Oh, the taste! The champagne cake was light and airy, the sweetness perfectly balanced by the tartness of the strawberries. The champagne frosting added a subtle sparkle, not just in taste but also in appearance. Each bite was a burst of flavors, a delicious culmination of time, effort, and affection. It was, without a doubt, the perfect ending to a perfect New Year's Eve. This wasn't just a cake; it was a memory in the making, a sweet and comforting tradition for years to come.
More than just a recipe, this cake represents the essence of the holiday season for me – the warmth of family, the joy of creating something special, and the quiet satisfaction of savoring the simple things in life. It's a testament to the power of creating something beautiful, something personal, something uniquely your own.
The recipe itself, while detailed, is straightforward. The careful instructions, the precise measurements – these are not mere steps, but acts of love, each one contributing to the final beauty. The process of making this cake was a reflection of my own journey this year: a blend of challenges and triumphs, of moments of doubt and moments of pure joy. Just like the cake itself, life is best savored layer by layer, each experience adding to the richness of the whole.
So, as another year comes to a close, I invite you to try this recipe. More than just a dessert, it's an experience, a journey, a delicious celebration of all that you’ve accomplished. Whether you share it with loved ones or simply savor it alone, may this Strawberry Champagne Layer Cake bring you the same joy and peace it brought to me.
