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Perfect Strawberry Champagne Cake with Buttercream Roses

Perfect Strawberry Champagne Cake - featured image
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A light, fruity, and elegant strawberry cake infused with champagne and decorated with delicate buttercream roses. Perfect for celebrations and special occasions.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) dry champagne
  • ¾ cup (180ml) buttermilk (or milk + 1 tbsp vinegar)
  • 1 cup (150g) fresh strawberries, pureed
  • 1 ½ cups (340g) unsalted butter, softened (for buttercream)
  • 5 cups (600g) powdered sugar, sifted
  • 2 teaspoons vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream
  • Pink gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper circles.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Puree fresh strawberries in a blender or food processor until smooth.
  4. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. In a separate small bowl, combine champagne, buttermilk, and pureed strawberries.
  7. Add dry ingredients to the butter mixture in three parts, alternating with the wet strawberry-champagne mixture, starting and ending with dry. Mix on low speed just until combined.
  8. Divide batter evenly between prepared pans and smooth tops gently.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cakes in pans for 10 minutes, then turn out onto cooling racks and cool completely.
  11. For buttercream roses: Beat softened butter on medium speed until creamy, about 2 minutes.
  12. Gradually add sifted powdered sugar, mixing on low speed.
  13. Add vanilla extract and heavy cream until smooth and pipeable.
  14. Mix in a dab of pink gel food coloring until desired rose shade is achieved.
  15. Assemble cake by placing one layer on a serving plate, spreading a thin layer of buttercream on top.
  16. Add second layer and cover entire cake with a crumb coat. Chill 15 minutes if needed.
  17. Use a piping bag fitted with a petal tip to pipe buttercream roses around the top and sides of the cake.

Notes

Use room temperature ingredients for best texture. Do not overmix batter to avoid toughness. Substitute sparkling white grape juice for champagne for a non-alcoholic version. Sift powdered sugar for smooth buttercream. Chill cake layers before frosting to prevent melting buttercream. Practice piping roses for best results; imperfections add charm.

Nutrition

Keywords: strawberry cake, champagne cake, buttercream roses, celebration cake, easy cake recipe, party dessert

Find it online: https://tastytuck.com/perfect-strawberry-champagne-cake-recipe-with-easy-buttercream-roses-tutorial/