Perfect Pink Champagne Layer Cake Recipe with Easy Strawberry Filling

“You won’t believe where I first got the idea for this pink champagne layer cake,” my friend Claire said as she handed me a slice during a small Saturday brunch. The golden light was streaming through the kitchen window, and honestly, the cake looked like it belonged at some fancy celebration, not a casual get-together. Claire confessed she found the recipe scribbled on the back of a cocktail napkin at a local vineyard’s tasting room. I mean, who keeps recipe notes on cocktail napkins, right? But there it was, a full-on cake dream waiting to happen.

The first time I attempted this recipe, I nearly forgot the strawberry filling—classic me, distracted by a phone call from my neighbor about a broken fence. The filling was a last-minute scramble, but somehow, it all came together beautifully. That contrast of bubbly pink champagne cake layers with fresh strawberry filling was surreal. It’s one of those rare cakes that feels light and festive but still hits all the comfort notes.

Maybe you’ve been there—searching for a show-stopping dessert that’s not too fussy but still feels special. This pink champagne layer cake with easy strawberry filling has stuck with me ever since that brunch. It’s perfect for birthdays, showers, or just a weekend treat when you want to impress without the stress. Let me tell you, it’s the kind of dessert that makes you close your eyes on the first bite, savoring that delicate, sweet pop of champagne paired with juicy strawberries. This recipe quickly became my go-to when I wanted to bring a bit of sparkle to the table.

Why You’ll Love This Recipe

Honestly, this pink champagne layer cake recipe isn’t just another dessert—it’s a little celebration in every slice. After testing it multiple times (and yes, eating way more than I should), I can confidently say it’s one of the most satisfying cakes I’ve made.

• Quick & Easy: Ready in under 90 minutes from start to finish, making it perfect for last-minute parties or spontaneous cravings.
• Simple Ingredients: No need for exotic items; you probably have most of these pantry staples handy.
• Perfect for Celebrations: Whether it’s a birthday, bridal shower, or just a sunny Sunday, this cake fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the subtle champagne flavor paired with the fresh strawberry filling.
• Unbelievably Delicious: The texture is moist and tender, with just the right amount of fizz from the champagne.

What sets this cake apart is the way the champagne gently lifts the batter, making it light without drying it out. Plus, the strawberry filling is super easy—no complicated jellies or glazes, just fresh strawberries blended with a touch of sugar and lemon juice. It’s like comfort food with a splash of elegance.

This cake isn’t just dessert; it’s an experience. I love how it transforms a simple gathering into something memorable, without hours in the kitchen or complicated steps. You’ll find yourself reaching for it again and again.

What Ingredients You Will Need

This pink champagne layer cake uses straightforward ingredients that come together to create a tender, flavorful treat. The strawberry filling adds a fresh burst that balances the subtle champagne notes perfectly.

• For the Cake Batter:
  • All-purpose flour – 2 ½ cups (312 g), sifted for lightness
  • Baking powder – 2 ½ teaspoons (10 g), to give that gentle rise
  • Salt – ½ teaspoon (3 g), to balance sweetness
  • Unsalted butter – 1 cup (227 g), softened (I prefer Land O’ Lakes for consistency)
  • Granulated sugar – 1 ¾ cups (350 g), for sweetness
  • Large eggs – 4, at room temperature (helps with emulsification)
  • Vanilla extract – 2 teaspoons (10 ml), for warmth
  • Pink champagne – ¾ cup (180 ml), preferably brut or extra dry for less sweetness
  • Whole milk – ½ cup (120 ml), room temperature (can substitute almond or oat milk if dairy-free)
• For the Strawberry Filling:
  • Fresh strawberries – 2 cups (300 g), hulled and roughly chopped (use local, in-season berries if possible)
  • Powdered sugar – ¼ cup (30 g), sifted for smoothness
  • Lemon juice – 1 tablespoon (15 ml), freshly squeezed
• For the Frosting:
  • Heavy cream – 1 ½ cups (360 ml), chilled
  • Powdered sugar – ⅓ cup (40 g), sifted
  • Vanilla extract – 1 teaspoon (5 ml)

Tip: When selecting champagne, I recommend a dry style like brut. Sweeter champagnes can make the batter too sugary. Also, for the strawberries, if fresh ones aren’t available, frozen works fine—just thaw and drain excess liquid before blending.

Equipment Needed

• Two 8-inch (20 cm) round cake pans – non-stick preferred or greased and lined with parchment paper
• Electric mixer – stand or handheld, for creaming butter and whipping cream
• Mixing bowls – at least two, one for dry ingredients and one for wet
• Spatula – flexible for folding batter and scraping bowls
• Food processor or blender – to puree the strawberry filling smooth
• Cooling racks – to cool the cake layers evenly
• Offset spatula or butter knife – for frosting the cake smoothly

If you don’t have a food processor, a blender or even a sturdy fork to mash the strawberries works in a pinch. I used an old-school hand mixer for years before upgrading to a stand mixer, and it did the job just fine (though I admit the stand mixer saves my wrists now!). For cake pans, remember to line the bottoms with parchment paper to prevent sticking—trust me, I learned the hard way once.

Preparation Method

1. Preheat your oven and prep pans: Set the oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper. This helps the cake release cleanly.
2. Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups (312 g) sifted all-purpose flour, 2 ½ teaspoons (10 g) baking powder, and ½ teaspoon (3 g) salt. Set aside.
3. Cream butter and sugar: Using an electric mixer, beat 1 cup (227 g) softened unsalted butter with 1 ¾ cups (350 g) granulated sugar on medium speed until light and fluffy, about 3-4 minutes. The texture should look pale and almost whipped.
4. Add eggs and vanilla: Add 4 large eggs one at a time, beating well after each addition. Then, mix in 2 teaspoons (10 ml) vanilla extract. If the mixture looks like it might separate, don’t panic—that’s normal at this stage.
5. Incorporate dry ingredients and liquids: Alternate adding the dry flour mixture and the liquids (¾ cup (180 ml) pink champagne and ½ cup (120 ml) whole milk), starting and ending with the dry ingredients. Mix gently on low speed after each addition until just combined. Overmixing can make the cake dense, so be careful.
6. Divide and bake: Pour the batter evenly into the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back lightly when pressed.
7. Cool the layers: Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely. This prevents sogginess and makes frosting easier.
8. Prepare the strawberry filling: While the cake bakes and cools, combine 2 cups (300 g) chopped strawberries, ¼ cup (30 g) powdered sugar, and 1 tablespoon (15 ml) lemon juice in a food processor or blender. Pulse until smooth but still slightly textured. Taste and adjust sweetness if needed. Chill until ready to use.
9. Whip the frosting: In a chilled bowl, beat 1 ½ cups (360 ml) heavy cream, ⅓ cup (40 g) powdered sugar, and 1 teaspoon (5 ml) vanilla extract to stiff peaks. This should take about 3-5 minutes on high speed. Keep chilled until assembly.
10. Assemble the cake: Place one cake layer on your serving plate. Spread half the strawberry filling evenly on top, then add a generous layer of whipped cream. Place the second cake layer on top and repeat with the strawberry filling and whipped cream. Smooth the top and sides with the spatula. Chill for at least 30 minutes before serving to let flavors meld.

If your batter seems thick, a tiny splash more champagne or milk can loosen it. Also, don’t rush the cooling step—warm cake plus whipped cream is a mess waiting to happen. I learned that the hard way during a rushed dinner party!

Cooking Tips & Techniques

There are a few little tricks that make this pink champagne layer cake truly shine. First, room temperature eggs and butter blend better, creating a smoother batter. Cold eggs can cause clumps and uneven texture. I usually set my eggs on the counter about 30 minutes before baking.

When folding in the dry ingredients and liquids, use slow, gentle mixing. You want to combine without knocking all the air out. This helps keep the cake light and fluffy.

Don’t skip sifting the flour and baking powder together. It prevents pockets of baking powder and creates a more even crumb. If you don’t have a sifter, a whisk works fine.

For the strawberry filling, I recommend not over-pureeing. Leaving a little texture gives a fresh, homemade feel. Also, chilling the filling helps it thicken slightly before assembly.

Whipping cream to stiff peaks is key for a stable frosting. To test, lift your beaters—if the cream holds a firm peak without drooping, you’re good. Watch closely near the end; overwhipping turns cream grainy and buttery.

Finally, timing is everything. Bake the cake layers first, then prepare filling and frosting while they cool. This multitasking saves time and keeps everything fresh.

Oh, and don’t forget to line your pans! I learned after one disaster where half the cake stuck to the bottom, resulting in a sad, crumbly mess.

Variations & Adaptations

• Dietary Adaptation: For a gluten-free version, swap the all-purpose flour with a gluten-free baking blend. I’ve tried Bob’s Red Mill 1-to-1, and it works great without changing texture much.
• Seasonal Twist: In warmer months, try swapping the strawberry filling for a mixed berry puree—blueberries, raspberries, and blackberries add a lovely burst of flavor and color.
• Flavor Boost: Add a teaspoon of almond extract to the cake batter for a subtle nutty undertone that pairs beautifully with champagne.
• Frosting Swap: Replace whipped cream with cream cheese frosting for a tangier finish. Just beat together 8 ounces (225 g) cream cheese with ½ cup (115 g) butter and 2 cups (240 g) powdered sugar until smooth.
• Cooking Method: This cake can also be baked in three 6-inch (15 cm) pans for a taller, more layered look. Adjust baking time to 25-28 minutes accordingly.

Once, I tried adding a splash of rose water to the strawberry filling for a floral note—unexpected but delightful! Feel free to experiment a bit; this cake is forgiving and fun.

Serving & Storage Suggestions

Serve this pink champagne layer cake chilled or at room temperature. I find letting it sit out for about 15 minutes before slicing enhances the flavors and softens the whipped cream slightly.

Presentation-wise, a light dusting of powdered sugar or a few fresh strawberry slices on top adds a pretty touch. Pair it with a glass of bubbly (champagne, anyone?) or a simple cup of tea for balance.

Store leftovers covered in the refrigerator for up to 3 days. Because of the whipped cream and fresh fruit, it’s best enjoyed fresh but will still taste lovely the next day. Avoid freezing, as the whipped cream can separate and get watery upon thawing.

Reheat? Nah, this cake shines cold. But if you want a warm dessert, a quick trick is to serve slices with a drizzle of warm vanilla sauce or fresh custard.

Interestingly, the strawberry flavor deepens slightly after a day, making the cake taste even better the morning after (if you can resist eating it all at once!).

Nutritional Information & Benefits

This pink champagne layer cake is a treat to savor, with approximately 350-400 calories per slice (based on 12 servings). It provides a modest amount of protein from eggs and cream, and the strawberries add a boost of vitamin C and antioxidants.

Key ingredients like fresh strawberries contribute fiber and natural sweetness, while the champagne adds flavor with minimal calories. Using real butter and cream means this isn’t a low-fat dessert, but it’s perfect for special occasions.

For those with dietary needs, swapping to dairy-free milk and whipped cream alternatives can make this recipe suitable for lactose intolerance. Gluten-free flour blends work well to accommodate gluten sensitivities.

In my experience, enjoying a slice of this cake with friends feels like a mini celebration, which is good for the soul—even if the calories don’t exactly scream “health food.” Balance is key, and this recipe fits right into those joyful moments.

Conclusion

If you’re after a dessert that’s both festive and approachable, this pink champagne layer cake with easy strawberry filling ticks all the boxes. It’s not overly complicated but still feels special—honestly, it’s one of those recipes you’ll find yourself making whenever you want to impress without fuss.

Feel free to tweak it to suit your taste or occasion. Maybe you’ll add some lemon zest to the filling or swap the frosting for cream cheese—whatever makes it yours. I love this cake because it brings a little sparkle to everyday life, and I hope it does the same for you.

Now, I’d love to hear how your cake turns out! Leave a comment, share your own twists, or ask any questions. Let’s keep the celebration going—one slice at a time.

FAQs

Can I make this pink champagne layer cake ahead of time?

Yes! You can bake the cake layers a day in advance and keep them wrapped tightly in plastic wrap at room temperature. Prepare the filling and frosting the day of assembly for the best texture.

What can I substitute for pink champagne in the cake?

For a non-alcoholic version, use sparkling white grape juice or sparkling water with a teaspoon of lemon juice for acidity. The cake texture might be slightly different but still tasty.

How do I prevent the cake layers from sticking to the pan?

Grease the pans well and line the bottoms with parchment paper. Let the cake cool for about 10 minutes before attempting to remove it to avoid breaking.

Can I use frozen strawberries for the filling?

Absolutely. Just thaw them completely and drain any excess liquid before blending to avoid a watery filling.

Is this cake suitable for a dairy-free diet?

With some substitutions—such as using dairy-free milk and whipped cream alternatives—you can make this cake dairy-free. Just ensure your butter replacement works well for baking.

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