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Perfect Strawberry Rose Champagne Cake Recipe with Easy Vanilla Buttercream Frosting

strawberry rose champagne cake - featured image
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A light and luxuriously rich cake combining fresh strawberries, subtle rose essence, and delicate champagne bubbles, topped with a silky vanilla buttercream frosting. Perfect for special occasions or an indulgent treat any day.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 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) champagne or sparkling wine
  • ½ cup (120ml) whole milk
  • 1 teaspoon rose water
  • 1 cup (150g) fresh strawberries, chopped
  • For the frosting:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons heavy cream or whole milk
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. In a small bowl, whisk together champagne, milk, and rose water.
  6. With mixer on low, add dry ingredients in three parts alternating with the liquid mixture, starting and ending with dry ingredients. Mix just until combined.
  7. Gently fold chopped strawberries into the batter using a rubber spatula, keeping them intact.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and cakes spring back when pressed lightly.
  10. Cool cakes in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  11. For the frosting, beat softened butter on medium speed until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  12. Add vanilla extract and salt. Slowly add heavy cream or milk, one tablespoon at a time, until frosting is spreadable and fluffy.
  13. Assemble cake by placing one layer on a serving plate, spreading a generous layer of buttercream on top, then placing the second layer and frosting the top and sides evenly.
  14. Optional: Brush cake layers with champagne syrup (equal parts champagne and sugar simmered until dissolved) before frosting for extra moisture and flavor.
  15. Refrigerate cake for 20 minutes before frosting if butter is too soft to prevent frosting from sliding.

Notes

Use fresh, firm strawberries for best results; frozen can be used if drained well. For non-alcoholic version, substitute champagne with sparkling white grape juice or apple cider. Gently fold strawberries to avoid bleeding color. Room temperature ingredients improve batter texture. Avoid overmixing to keep cake tender. Brush layers with champagne syrup for extra moisture. Refrigerate cake before frosting if butter is too soft.

Nutrition

Keywords: strawberry cake, rose water cake, champagne cake, vanilla buttercream, spring dessert, floral cake, celebration cake

Find it online: https://evabake.com/perfect-strawberry-rose-champagne-cake-recipe-with-easy-vanilla-buttercream-frosting/