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Champagne Cake with Strawberry Filling

If you’re looking for a decorative center piece for your New Year’s Eve table that looks festive but also tastes amazing, then look no further. This Champagne Cake with Strawberry Filling has 3 layers of champagne cake filled with strawberry filling and covered with champagne buttercream.

Champagne Cake with Strawberry Filling on black cake pedestal of center.

What Kind Of Champagne Should I Use?

You can use your favorite champagne and sparkling wine but it doesn’t have to cost an arm and a leg. The cheap stuff works great here.

Overhead shot of Champagne Cake with Strawberry Filling on black cake pedestal.

Champagne Cake

  • Cake flour: I love baking with cake flour because of its low protein content which creates cakes that are light and gives cakes their fine crumb.
  • Baking powder: is a leavener and works when it comes into contact with liquid and when it comes into contact with heat.
  • Salt: helps round out the flavors in the cake.
  • Eggs: bind, thicken, emulsifies and leavens.
  • Granulated sugar: is perfect for cakes because it incorporates well in cake batters and dissolves easily while baking.
  • Vanilla extract: helps round out the flavors.
  • Vegetable oil: helps the cake remain moist even at cooler temperatures which gives the cake a softer crumb.
  • Champagne: gives this cake its unique flavor.

Strawberry Filling

The strawberry filling needs to chill for a couple of hours to set up so be sure to plan accordingly. This filling can easily be adapted using your favorite frozen fruit. I chose strawberry because strawberries and champagne just seem to fit nicely. But this is your cake so have fun with it!

Wide open shot of Champagne Cake with Strawberry Filling on black cake pedestal.

Champagne Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
Three quarter angle shot of the top of the Champagne Cake with Strawberry Filling.

How To Apply A Crumb Coat

Apply a small amount of buttercream on top of the cake and spread a thin layer of buttercream over the top and sides of the cake with an offset cake spatula, creating a crumb coat. Place the cake in the freezer to chill for 15 minutes.

Wide open shot of sliced Champagne Cake with Strawberry Filling cakes on cake plates.

Champagne Cake with Strawberry Filling Assembly Process

  • Trim cake domes if needed, creating 3 even layers of cake.  Place one cake layer on an 8-inch cake board and place it on a cake turntable with a nonslip mat. 
  • Fit a piping bag with a coupler or plain round piping tip and fill bag with buttercream. Pipe a buttercream dam around the edge of the cake. Spread 1/2 cup strawberry filling on top and spread around the cake layer in an even layer until it reaches the buttercream dam.
  • Place second cake layer on top and gently press cake layer to adhere to the strawberry filling. Pipe another buttercream dam around the edge of the cake.  Spread about 1/2 cup strawberry filling on top in an even layer all the way to the buttercream dam. 
  • Place third cake layer on top (bottom side up) and press gently to adhere.
Slice of Champagne Cake with Strawberry Filling on cake plate.

Champagne Cake with Strawberry Filling Baking Schedule

  • Day 1: Bake cake layers and prepare strawberry filling.
  • Day 2: Prepare buttercream, assemble, decorate and serve.
Close up of Champagne Cake with Strawberry Filling cake layers.

Cake Decorating Tools

  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat
  • Piping bags (2)
  • Coupler or plain round piping tip
  • Offset cake spatula
  • 8-inch acrylic disc
  • Parchment paper
  • Large rimmed baking sheet
  • Bespoke sprinkles
  • Wilton piping tip #1M
  • Pom pom cake toppers
Close up shot of sliced Champagne Cake with Strawberry Filling with fork in it.

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Adapted from Vintage Cakes by Julie Richardson

 

Wide open shot of Champagne Cake with Strawberry Filling on black cake pedestal.

Champagne Cake with Strawberry Filling

Yield: 12
Prep Time: 1 hour
Cook Time: 35 minutes
Additional Time: 2 hours
Total Time: 1 hour

Three layers of champagne cake filled with strawberry filling and covered with champagne flavored Swiss meringue buttercream and festive sprinkles.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Blender or food processor
  • Sieve
  • Candy thermometer
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat
  • Piping bags (2)
  • Coupler or plain round piping tip
  • Offset cake spatula
  • 8-inch acrylic disc
  • Parchment paper
  • Large rimmed baking sheet
  • Bespoke sprinkles
  • Wilton piping tip #1M
  • Pom pom cake toppers

CAKE

  • 3 cups (12 ounces) cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon table salt
  • 4 large eggs, at room temperature
  • 1 ¾ cups (12.25 ounces) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup canola oil
  • 1 cup champagne or sparkling white wine

BUTTERCREAM

  • ½ cup, plus 2 tablespoons egg whites
  • 1 ¼ cup (8.75 ounces) granulated sugar
  • 2 cups (4 sticks) unsalted butter, cubed, slightly under room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (4 ounces) sparkling white wine or champagne

Instructions

CAKE

  1. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl, sift the flour, baking powder and salt. Then whisk to combine.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar and vanilla together on medium speed for 1 minute. Reduce the mixer speed to low speed and slowly pour the oil into the mixture until combined. On low speed, add the flour mixture in 3 parts, alternating with the wine in 2 parts, beginning and ending with the flour mixture, mixing until just barely blended. Scrape the sides of the bowl as necessary. The batter will be thin. Use a rubber spatula to finish mixing the batter together to be sure you don’t over mix.
  4. Divide the cake batter between the prepared cake pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached; rotating pans halfway through baking. Remove the cakes from the oven and let cool in their pans on wire racks for 10 minutes. Invert the cakes onto wire racks and let cool completely.

STRAWBERRY FILLING

  1. Place thawed strawberries in a blender or food processor and puree until smooth. Over a small saucepan pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
  2. Add sugar and cornstarch mixture and bring to a simmer over medium-low heat, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.

BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and wine. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

ASSEMBLE

  1. Trim cake domes if needed, creating 3 even layers of cake. Place one cake layer on an 8-inch cake board and place it on a cake turntable with a nonslip mat. Fit a piping bag with a coupler or plain round piping tip and fill bag with buttercream. Pipe a buttercream dam around the edge of the cake. Spread 1/2 cup strawberry filling on top and spread around the cake layer in an even layer until it reaches the buttercream dam.
  2. Place second cake layer on top and gently press cake layer to adhere to the strawberry filling. Pipe another buttercream dam around the edge of the cake. Spread about 1/2 cup strawberry filling on top in an even layer all the way to the buttercream dam. Place third cake layer on top (bottom side up) and press gently to adhere. Apply a small amount of buttercream on top of the cake and spread a thin layer of buttercream over the top and sides of the cake with an offset cake spatula, creating a crumb coat. Place the cake in the freezer to chill for 15 minutes.
  3. Line an 8-inch acrylic disc with parchment paper and set aside. Apply a large dollop of buttercream to the top of the chilled cake and spread in an even layer. You should have extra buttercream hanging off the edge. Place the acrylic disc on top, parchment side down and line the disc up with the bottom cake board.
  4. Apply more buttercream to the sides of the cake, making sure the entire bottom cake board is covered in buttercream. Gently touch the bottom cake board and top acrylic disc with a cake scraper and rotate the turntable to even out the buttercream. Continue this process all around to smooth out the buttercream. Apply more buttercream to any gaps and repeat until completely covered and smooth.
  5. Line a large rimmed baking sheet with parchment paper. Carefully pick up the cake by the bottom cake board and place the cake in one hand. With your other hand apply sprinkles to the bottom edge of the cake. Let the sprinkles that don’t catch onto the cake fall on to the lined rimmed baking sheet to reuse as needed.
  6. Chill the cake in the freezer for another 10 to 15 minutes before removing the acrylic disc.
  7. Gently place an offset cake spatula under the acrylic disc and gently rotate the turntable until the disc releases. Peel off the parchment paper and fill in any gaps with more buttercream if needed and spread evenly.
  8. Fit a piping bag with Wilton piping tip #1M and fill with remaining buttercream. Pipe swirls around the top edge of the cake. Sprinkle festive sprinkles on top and stick a pom pom in the middle of each swirl. Carefully transfer to a cake pedestal and serve.

Notes

Storage:

Strawberry filling can be stored in the refrigerator for up to 7 days.
Cake layers can be stored in the refrigerator for up to 3 days wrapped in plastic and sealed in an airtight container.

Buttercream is best used the day it is made.
Assembled cake can be store in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 549Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 96mgSodium: 342mgCarbohydrates: 57gFiber: 2gSugar: 22gProtein: 7g

*Nutrition information is an estimate and will vary.*

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