Champagne Cake with Fluffy Strawberry Frosting

Champagne Cake with Fluffy Strawberry Frosting - Bake from Scratch Cake SIP

We propose a toast to these light layers of white cake coated with delicate strawberry frosting, the perfect confection for any special occasion—or just a day when you need a little something sweet.

1.0 from 2 reviews
Champagne Cake with Fluffy Strawberry Frosting
Makes 1 (9-inch) cake
  • Cake:
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2¾ cups (344 grams) all-purpose flour
  • 2½ teaspoons (12.5 grams) baking powder
  • ¼ teaspoon (0.75 gram) kosher salt
  • 1 cup Champagne or sparkling wine, room temperature
  • 5 large egg whites, room temperature
  • Frosting:
  • 1½ cups chopped fresh strawberries
  • 2½ cups heavy whipping cream, divided
  • 1 cup (120 grams) confectioners’ sugar, sifted
  • ¼ cup Champagne or sparkling wine
  • Garnish: fresh strawberries
  1. Preheat oven to 350°F. Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
  2. For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with Champagne, beginning and ending with flour mixture, beating just until combined after each addition. Transfer to a large bowl.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form. Gently fold egg whites into batter, one-third at a time. Divide batter between prepared pans, smoothing tops with an offset spatula.
  5. Bake until a wooden pick inserted in center comes out clean, 22 to 28 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  6. For frosting: In the work bowl of a food processor, pulse strawberries and ¼ cup cream. Pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Add remaining 2¼ cups cream, and beat strawberry purée, confectioners’ sugar, and Champagne with a mixer at high speed until stiff peaks form (do not overbeat).
  7. Using a serrated knife, cut each cake layer in half horizontally. Spread frosting between layers and on top and sides of cake. Refrigerate for at least 1 hour before serving. Garnish with strawberries, if desired.



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  1. I tried making this cake today from the Bake From Scratch magazine. I was having some trouble getting my frosting to thicken, so I decided to look online to see if the recipe was posted here. I’m glad it was because I realized the reason my frosting was not forming peaks was because there is a misprint in the magazine–the frosting recipe calls for only 2 Tablespoons of heavy whipping cream, not the 2.5 cups listed here. I’m off to try the frosting again!

    • Hey Clare,

      Thanks for reaching out! Most champagnes or sparkling wine will work with this recipe, but the best way to decide what brand to use is to try the champagne yourself and decide which one you like best. The better quality the champagne, the better tasting the icing. Although, we would recommend a drier champagne (i.e. less sweet) for the icing. Anything too sweet might make the icing taste like a grape juice reduction rather than a sparkling wine icing. Again, the rule of thumb is, if you like to drink it, you’ll probably love it in the icing! We hope this has been helpful. Happy baking!

    • Hey Maria,

      While we wouldn’t recommend it (baking can be a finicky science), there are several things to keep in mind when substituting cake flour for all purpose flour. Weigh your flour, if you can. Cake flour weighs less than all-purpose flour so make sure that the measurement is 344 grams, which will probably be slightly be more than 2 3/4 cups with cake flour. The protein level of all purpose flour is also higher–so that will also affect the texture of the cake. Also to keep in mind is to thoroughly sift your cake flour, it has finer texture than all purpose and is more likely to stay in flour pockets in the dough if not properly sifted. That being said, you should not have to adjust the baking powder. That would only need to be adjusted if you were using Self-rising flour vs. all purpose flour. We hope this has been helpful and that your cake turns out wonderful! Happy baking!

  2. Love the magazine! I tried making the cake and frosting, but something was amiss with the frosting ingredients. I checked online and found the updated/correct quantities. The cake was delicious not overly sweet and looked elegant! The frosting is a beautiful light shade of pink! It was part of a special dinner with friends with a Dîner en Blanc theme.

    • Hey Nd,

      Thanks for reaching out! You may absolutely substitute sparkling grape juice, sparkling apple cider, or ginger ale for this recipe. We will caution that the recipe might take on a greater level of sweetness, so try it here and there to double check it is still to your taste. We hope this has been helpful and you can make this recipe soon. Happy baking!

  3. I’m a terrific baker with breads, but new to baking cakes. I’ve had no luck with this cake. I tried backing this cake twice. Both failures. Frosting was a bomb.. After those 2 efforts (with cake and frosting), I see now (review above) that there is a typo in the print copy of the cake magazine. As for the cake, I following instructions to the letter. Both occasions the cake required baking well past the estimated 22 minutes, and it still came out extremely heavy. Too thick to even eat without frosting. I used all purpose, organic flour. It there a particular type of sugar best for cakes? I used organic cane.

    • Hi Slallred807,
      Thanks for reaching out! We are sorry to hear of the troubles you have had with this recipe. Yes, the frosting recipe did have a correction but as for the cake itself, it has proven to be without error. We recommend using granulated sugar for cakes as called for in the recipe. Happy Baking!

  4. Hello. I loved the frosting but the cake came out very dense. When incorporating the egg whites into the very dense batter I am afraid the whites lost their stiffness as it was difficult to mix them in with the heavy batter. They probably turned back to liquid. Any thoughts?

    • Hi Barb, thank you for reaching out! We are sorry to hear that this recipe is giving you troubles. The thing that comes to our mind is that the egg whites may not have been folded gently enough and lost their stiffness. We recommend gently folding in the egg whites into batter, one-third at a time. Let us know if we can help any further. Happy Baking!

  5. For those who have trouble with folding egg whites into cake batter without losing their stiffness, perhaps using the reverse creaming method would be more successful.

    Combine the sugar, flour, baking powder and salt in a mixing bowl. Gradually add the butter, beating at medium speed until the mixture looks like pebbles.

    Combine the vanilla, champagne and egg whites in a measuring cup. Gradually add to the flour mixture, blending at medium speed until the batter is smooth.


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