Effortless Pink Champagne Cake Recipe with Strawberry: The Ultimate Celebration Dessert

Welcome to the enchanting world of celebratory baking, where every slice promises a moment of pure joy! Prepare to indulge in a truly spectacular dessert with this delightful recipe for an Easy Pink Champagne Cake with Strawberry. This isn’t just any cake; it’s a homemade masterpiece crafted from simple, readily available ingredients, designed to bring elegance and flavor to any special occasion. Forget store-bought complexities; our recipe guides you through creating a soft, incredibly moist layer cake infused with the subtle sparkle of champagne and bright, sweet hints of strawberry.

Imagine a dessert that captures the essence of a festive toast in every bite. This Pink Champagne Cake does exactly that, offering a sophisticated yet approachable flavor profile that is absolutely irresistible. Its beautiful blush pink hue, thanks to a touch of food coloring, makes it a visually stunning centerpiece for your dessert table. Whether you’re planning a glamorous New Year’s Eve party, a romantic Valentine’s Day surprise, an anniversary celebration, or simply want to elevate an ordinary day into something extraordinary, this cake is your perfect companion. It effortlessly combines the festive spirit of bubbly champagne with the beloved sweetness of strawberries, all nestled within tender cake layers and crowned with a luscious, light frosting.

Much like our popular Champagne Cupcakes and delightful Champagne Cookies, this layer cake embodies sophistication. However, it takes the experience to an entirely new level, offering generous slices of pure bliss. Its gentle pink color also offers a great addition to Valentine’s Day, alongside other fun Pink Desserts that promise to charm and delight. Get ready to bake a cake that looks as impressive as it tastes, leaving your guests in awe and craving for more!

Key Ingredients for an Exquisite Pink Champagne and Strawberry Layer Cake

Creating this stunning Pink Champagne Cake starts with selecting the right ingredients. Each component plays a vital role in achieving that perfect texture, flavor, and visual appeal. Here’s a closer look at what you’ll need:

• Egg whites: For the lightest, most tender crumb, large egg whites are essential. Ensure they are at room temperature, as this allows them to whip up to their full volume more easily, creating a stable meringue that contributes to the cake’s airy texture.
• Champagne: The star ingredient! Opt for a dry brut, non-vintage champagne. This type is ideal because it provides that characteristic bubbly flavor without adding excessive sweetness, allowing the subtle notes to shine through in the baked cake.
• Sour cream: This secret ingredient is key to achieving an incredibly moist and rich cake. Always use full-fat sour cream, as its higher fat content contributes significantly to the cake’s tender texture and adds a lovely tang that balances the sweetness.
• Strawberry extract: To infuse our cake with a delicate yet distinct strawberry flavor, strawberry extract is perfect. You can also use strawberry emulsion oil for an even more concentrated and vibrant taste.
• Cake flour: This is crucial for a soft, delicate cake. Cake flour has a lower protein content than all-purpose flour, resulting in a finer crumb and a lighter texture. Do not substitute with all-purpose flour if you want that truly professional, melt-in-your-mouth feel.
• Baking powder: As a leavening agent, baking powder is vital for giving the cake its beautiful rise and airy structure, ensuring it’s light and fluffy rather than dense.
• Unsalted Butter: Room temperature unsalted butter is fundamental for a smooth, well-emulsified batter. It creams beautifully with sugar, incorporating air that leads to a tender cake. Using unsalted butter gives you full control over the salt content in your recipe.
• Granulated sugar: This everyday sugar sweetens the cake and helps to tenderize the crumb. When creamed with butter, it also creates tiny air pockets, contributing to the cake’s light texture.
• Pink gel food coloring: This is optional, but highly recommended if you desire that signature blush pink glow. Gel food coloring is preferred over liquid as it provides vibrant color without altering the batter’s consistency.
• Whipped cream: A light and airy whipped cream frosting perfectly complements the cake. You can customize its flavor with your choice of strawberry extract or champagne extract, enhancing the cake’s overall theme.
• Sprinkles: Pink and white sprinkles are not just decorative; they add a playful touch and festive flair, making the cake even more appealing, especially for celebrations.

Exciting Variations to Customize Your Pink Champagne Cake

While this Pink Champagne Cake recipe is a showstopper as is, don’t hesitate to personalize it! Here are some creative variations to tailor this delightful dessert to your taste and occasion:

• For a Cake Mix Version: If you’re short on time but still want that signature champagne flavor, you can easily adapt this recipe using a white cake mix. Simply replace all the water called for in the cake mix instructions with champagne. For the frosting, pair it with any Vanilla Frosting of your choice, but elevate it by substituting the vanilla extract with champagne extract for a cohesive flavor profile.
• Explore Other Frosting Flavors: The beauty of a simple, elegant cake like this is its versatility with frostings. While whipped cream is classic, consider experimenting with other delightful flavors. A vibrant Strawberry Frosting would be absolutely incredible, amplifying the berry notes. Other fantastic options include a rich Blackberry Buttercream Frosting, a classic American Buttercream Frosting, a creamy White Chocolate Frosting, or a fluffy Marshmallow Frosting for added sweetness and texture.
• Add a Luscious Jam Filling: For an even stronger berry presence and an extra layer of moisture, incorporate a Strawberry Jam filling between the cake layers. A good quality homemade jam will truly elevate the cake. You can also experiment with other jam flavors, such as raspberry or cherry, to introduce new dimensions of taste.
• Creative Icing Designs with Piping Tips: Transform the presentation of your cake by using different piping tips for unique icing designs. A star tip can create beautiful little rosettes or grand roses, adding an elegant touch. Learn how to master these designs by checking out my Rosette Cake and Red Rose Cupcakes tutorials. For a more intricate look, a leaf tip can produce stunning ruffles, as demonstrated in this Ruffle Cake. Don’t forget my Russian Piping Tips Tutorial to effortlessly create beautiful floral patterns.
• Omit Food Coloring for a Pure Look: If you prefer a more natural or subtle aesthetic, you can easily omit the pink food coloring. The cake will still be delicious and moist, offering the delightful flavors of champagne and strawberry in a beautiful white or Vanilla Cake appearance.
• Elegant Floral Decorations: For anniversaries, weddings, or a truly romantic Valentine’s Day, adorn your cake with edible flowers. Consider crafting exquisite Fondant Roses, delicate Fondant Flowers, charming Fondant Daisies, or even ethereal Wafer Paper Flowers. These artistic touches will make your cake an unforgettable center-piece.
• Boost the Champagne Flavor: If you’re a true champagne aficionado and want the bubbly notes to be more prominent, simply omit the strawberry extract entirely from the cake batter and replace it with champagne extract. This will intensify the celebratory flavor profile.
• Classic Fully-Iced Cake: While I adore the rustic, semi-naked style of this cake with its exposed sides, you can certainly go for a more traditional look. Feel free to ice the entire cake, covering the sides completely, for that classic, polished finish that many find appealing.

Crafting Your Dream: How to Make this Easy Pink Champagne Cake from Scratch

Baking this elegant Pink Champagne Cake is a delightful process, even for novice bakers. Follow these detailed steps to create a show-stopping dessert that will impress everyone:

1. Prepare the Champagne Mixture: In a medium mixing bowl, combine your room temperature egg whites, 1 cup of champagne, full-fat sour cream, and strawberry extract (or emulsion oil). Whisk these ingredients together gently until they are well combined and a little bubbly. This creates the vibrant liquid base for your cake.
2. Combine Dry Ingredients: In a separate medium mixing bowl, thoroughly whisk together the cake flour and baking powder. Ensure there are no lumps and that the leavening agent is evenly distributed. This dry mixture is crucial for the cake’s structure.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step is essential for incorporating air into the batter, which contributes to a tender crumb.
4. Alternate Wet and Dry Mixtures: Gradually add the flour mixture and the champagne mixture to the creamed butter and sugar in an alternating pattern. Begin and end with the flour mixture, mixing on low speed until the batter is mostly smooth. A few small lumps are perfectly normal, but avoid overmixing, which can lead to a tough cake.
5. Add Pink Hue: Introduce a small amount of pink gel food coloring to the batter. Mix until you achieve a beautiful, delicate blush pink shade. Remember, a little gel goes a long way, so start with a tiny drop and add more if needed.
6. Bake the Layers: Divide the perfectly pink batter evenly between two greased and floured 8×3 inch round cake pans. Bake in a preheated oven at 350°F (175°C) for approximately 40 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. This indicates they are fully baked.
7. Cool Completely: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the rack to cool completely. Cooling thoroughly is vital before frosting to prevent melting.
8. Prepare the Whipped Cream Frosting: While your cake layers are baking and cooling, prepare your whipped cream frosting. Whip heavy cream with a touch of sugar and your chosen extract – whether it’s vanilla, strawberry, or champagne extract – until firm peaks form. The champagne extract will truly enhance the cake’s main flavor.
9. Trim and Level Cakes: Using a serrated knife, carefully trim any domes from the top of your cooled cake layers to create flat, even surfaces. You may also lightly trim the browned sides if you desire a perfectly uniform pink color throughout the finished cake.
10. Assemble the First Layer: Place one trimmed cake layer on your chosen cake stand or serving plate. (Images 1, 2 in sequence)
11. Pipe First Layer of Frosting: Fill a piping bag fitted with a large round tip (like Wilton Tip 10 or 12) with your prepared whipped cream frosting. Starting from the outer edge, pipe uniform dots or swirls of icing over the top of the first cake layer, working your way inwards until the entire surface is covered. (Refer to images 3 and 4 for visual guidance).
12. Add Second Layer: Carefully place the second cake layer on top of the piped frosting, gently pressing down to secure it and ensure it adheres to the frosting. (Image 5 in sequence)
13. Pipe Second Layer of Frosting: Repeat the piping process on the top of this cake too, creating another beautiful pattern of dots or swirls from the outside in.
14. Decorate with Sprinkles: For a final festive flourish, generously toss a mix of pink and white sprinkles over the top of the cake and around its base. This adds a delightful pop of color and texture. (See image 6).
15. Serve and Enjoy: Your stunning Pink Champagne Cake with Strawberry is now ready to be sliced and enjoyed! Relish the soft, moist crumb and the delicate flavors.

Expert Tips and Techniques for a Perfect Pink Champagne Cake

Achieving a bakery-quality Pink Champagne Cake at home is simple with these essential tips and techniques:

• Trim for Aesthetic Perfection: It’s common for the cake to brown slightly along the sides and top during baking. To ensure your finished cake boasts that gorgeous, uniform blush pink color, trimming the domes and edges of the cooled cake layers with a serrated knife before assembly is incredibly important. This step guarantees a visually stunning presentation.
• Subtle Pink is Key: When adding pink food coloring, exercise restraint. A light, delicate pale shade of pink looks the most elegant and sophisticated, reflecting the subtle nature of champagne itself. Avoid overly vibrant or dark colors, which can look artificial.
• Opt for Gel Food Coloring: Always use gel food coloring instead of liquid food coloring. Gel colors are far more concentrated, meaning you need only a tiny amount to achieve a rich hue. Crucially, they won’t alter the consistency or moisture content of your cake batter, which liquid colors can do.
• The Importance of Cake Flour: Do not substitute cake flour with all-purpose flour. Cake flour has a lower protein content, resulting in a significantly softer, more tender, and finer crumb, which is characteristic of high-quality layer cakes. All-purpose flour will yield a denser, tougher texture.
• Embrace Full-Fat Ingredients: For the richest flavor and most luxurious, moist texture, stick to full-fat ingredients like sour cream and butter. These components contribute significantly to the cake’s creamy consistency and overall indulgence. Don’t compromise on flavor or texture by opting for low-fat alternatives.
• Room Temperature is Non-Negotiable: Ensure all cold ingredients, such as eggs, butter, and sour cream, are brought to room temperature before you begin mixing. This allows them to emulsify properly, creating a smooth, well-combined batter that bakes evenly and results in a superior cake texture.
• Don’t Fear Minor Lumps: When you first combine the wet and dry ingredients, it’s perfectly normal to see a few small lumps in the batter. Resist the urge to overmix and ensure a perfectly smooth consistency. Overmixing develops gluten, which can lead to a tough and dry cake. Mix just until combined.
• Piping Strategy: When piping your whipped cream frosting, especially in decorative patterns like dots or rosettes, always start from the outside edge of the cake and work your way inwards. This technique helps ensure even coverage and a neat, professional-looking finish.
• Quality Champagne Matters: The quality of the champagne you use will directly impact the flavor of your cake. Opt for a good quality dry brut or non-vintage champagne, as its distinct notes will subtly permeate the cake, enhancing its overall sophistication and taste.

Common Questions About Pink Champagne Cake

Here are answers to some frequently asked questions to help you bake your best Pink Champagne Cake:

Optimal Storage for Freshness and Convenience

Proper storage ensures your Pink Champagne Cake remains moist, delicious, and ready to impress. Here’s how to best store your beautiful creation:

• Making Ahead: This cake is perfect for preparing in advance, especially for busy celebrations. You can bake the cake layers up to 3 days ahead of time. Once completely cooled, wrap them tightly in plastic wrap and store them in an airtight container in the refrigerator. The frosting can also be made ahead and stored in an airtight container in the fridge for up to 3 days. For longer storage, both the unfrosted cake layers and the frosting can be stored separately in the freezer for up to 1 month. Thaw them to room temperature before assembling and decorating.
• Room Temperature Storage: If unfrosted or frosted with a stable buttercream (not whipped cream, which is more perishable), the cake can be left on the counter in an airtight cake dome or container for 1-2 days. However, for optimal freshness, especially with whipped cream frosting, refrigeration is recommended. Remember, freshly made and served is always best!
• Refrigeration: For a frosted cake, especially with the delicate whipped cream, leftovers should be stored in a sealed, airtight container in the refrigerator for up to 3 days. This prevents the cake from drying out and keeps the frosting fresh. Bring slices to room temperature for about 15-20 minutes before serving for the best texture and flavor.
• Freezing for Extended Enjoyment: Both the unfrosted cake layers and the whipped cream frosting can be frozen separately for extended storage. Wrap the cake layers tightly in several layers of plastic wrap, then a layer of aluminum foil, and place them in an airtight freezer-safe container for up to 1 month. Store the frosting in a separate airtight container. When you’re ready to enjoy, simply thaw both components to room temperature (this may take several hours for the cake layers and an hour or two for the frosting), and then assemble and decorate according to the recipe instructions.

More Easy Layer Cakes to Explore

If you’ve enjoyed making this beautiful Pink Champagne Cake, be sure to check out these other fantastic and easy layer cake recipes that are perfect for any occasion:

• Easy Black Forest Cake (With Cake Mix)
• Strawberry Shortcake Cake (Cake Mix)
• Easy Cherry Cake (With Cake Mix)
• Chocolate Raspberry Mousse Cake (4 Layers)
• Apple Pie Cake (With Pie Filling)
• Easy Spice Cake (Chai Cake)
• Ginger Cake (With Ginger Frosting)

Recipe

This Easy Pink Champagne Cake with Strawberry is more than just a dessert; it’s an experience. The delicate balance of champagne and strawberry flavors, combined with a moist, tender crumb and light whipped cream frosting, makes it an unforgettable treat for any celebration. Whether you’re a seasoned baker or new to the kitchen, this recipe is designed to be accessible and rewarding, ensuring you can create a truly spectacular cake with confidence. So, gather your ingredients, pop open a bottle of your favorite bubbly, and prepare to bake a cake that will sparkle and delight!