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Perfect Pink Champagne Layer Cake Recipe with Easy Strawberry Filling

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A light and festive pink champagne layer cake paired with a fresh and easy strawberry filling, perfect for celebrations and special occasions.

Ingredients

  • All-purpose flour – 2 ½ cups (312 g), sifted
  • Baking powder – 2 ½ teaspoons (10 g)
  • Salt – ½ teaspoon (3 g)
  • Unsalted butter – 1 cup (227 g), softened
  • Granulated sugar – 1 ¾ cups (350 g)
  • Large eggs – 4, at room temperature
  • Vanilla extract – 2 teaspoons (10 ml)
  • Pink champagne – ¾ cup (180 ml), preferably brut or extra dry
  • Whole milk – ½ cup (120 ml), room temperature
  • Fresh strawberries – 2 cups (300 g), hulled and roughly chopped
  • Powdered sugar – ¼ cup (30 g) for filling, ⅓ cup (40 g) for frosting
  • Lemon juice – 1 tablespoon (15 ml), freshly squeezed
  • Heavy cream – 1 ½ cups (360 ml), chilled
  • Vanilla extract – 1 teaspoon (5 ml) for frosting

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Alternate adding dry flour mixture and liquids (pink champagne and milk), starting and ending with dry ingredients. Mix gently on low speed until just combined.
  6. Divide batter evenly into prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare strawberry filling by blending chopped strawberries, powdered sugar, and lemon juice until smooth but slightly textured. Chill until use.
  9. Whip heavy cream with powdered sugar and vanilla extract to stiff peaks. Keep chilled.
  10. Assemble cake by placing one layer on plate, spreading half the strawberry filling, then whipped cream. Repeat with second layer and top with remaining filling and cream. Smooth sides and top.
  11. Chill assembled cake for at least 30 minutes before serving.

Notes

Use dry style champagne like brut to avoid overly sweet batter. Frozen strawberries can be used if thawed and drained. Room temperature eggs and butter blend better. Do not overmix batter to keep cake light. Chill filling and frosting before assembly. Line pans with parchment paper to prevent sticking.

Nutrition

Keywords: pink champagne cake, strawberry filling, layer cake, celebration cake, easy dessert, festive cake

Find it online: https://blixfood.com/perfect-pink-champagne-layer-cake-recipe-with-easy-strawberry-filling/