This champagne and strawberries cake features fluffy champagne cake layers, a champagne syrup soak, and a real strawberry American buttercream!
For the cake:
2 large eggs, at room temperature
¾ cup (150 gm) granulated sugar
1 teaspoon pure vanilla extract
½ cup (120 gm) vegetable oil
1–1/2 cups (190 gm) cake flour
1–1/4 teaspoons baking powder
1/4 teaspoon salt
½ cup (120 gm) champagne or sparkling wine
For the buttercream:
1–1/2 cups (200 gm) fresh strawberries, hulled and halved
1 cup (230 gm) unsalted butter, at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
For the syrup:
1 cup (240 gm) champagne or sparkling wine
¼ cup (50 gm) granulated sugar
To make the cake:
Preheat the oven to 350 degrees Fahrenheit and lightly grease 2- 6” pans. Line the bottom with a round of parchment paper.
In a large bowl or the bowl of the stand mixer, beat to combine the eggs, sugar, and vanilla on medium speed for one minute. Add in the oil and beat to combine again. Add in half of the flour as well as the baking powder and salt. Stir on low to combine and add in half of the champagne. Stir and repeat this process with the remaining flour and champagne. Scrape the sides of the bowl and stir in any unincorporated bits. Divide the batter between the two pans and then bake in the preheated oven for about 25 minutes, or just until a toothpick inserted comes out clean. Remove from oven and set aside to cool completely. In the meantime, prep the buttercream and syrup.
To make the buttercream:
Use a blender or food processor to puree the berries. Add them to a small saucepan and cook down on low heat, stirring regularly, until halved down to ¼ cup total mixture. Set aside in a heat-safe container to cool in the fridge. When ready to frost the cake, cream the butter in a stand mixer set to medium speed for 4 minutes until pale. Add the powdered sugar, ¼ cup of the strawberry mixture, the vanilla, and salt. Stir to combine. Add in water, milk or cream 1 tablespoon at a time to get the mixture to the appropriate consistency.
To make the syrup:
Bring the champagne to a boil in small saucepan, reduce heat to low, add in the sugar, and cook for an additional 5 minutes to dissolve the sugar. Set aside in a heat-safe container to cool completely. You won’t use all the syrup.
To assemble the cake:
Trim the domes off of the cakes using a serrated knife. Use a pastry brush to paint the cake tops with the cooled syrup. Spoon a bit of frosting onto a 6” cake board or plate and place your first cake layer on the center. Spread a thick layer of frosting on top of this first layer and place the second layer on top. Spread the frosting all over and decorate as desired. Cake is best eaten within two days of making and should be stored covered at room temperature.