Strawberry Champagne Layer Cake
Made with layers of soft, moist champagne cake and a combination of fresh strawberry buttercream and silky champagne frosting, this delectable cake will turn heads at any celebration. Whether it's a graduation, a 21st birthday or a holiday weekend, it's a great time to indulge in this Strawberry Champagne Layer Cake!
Ingredients
- 2 1/4 cups (540ml) champagne, divided
- 3/4 cup (168g) unsalted butter, room temperature
- 1 3/4 cups (362g) sugar
- 1/4 cup (58g) sour cream
- 1 tsp vanilla extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 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 of these pink sugar pearls and these white and gold sprinkles from Sweetapolita)
Directions
- 1
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.
- 2
Puree the strawberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
- 3
Beat the butter and shortening together until smooth.
- 4
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.