We advise a toast to these delicate layers of white cake coated with delicate strawberry frosting, the correct confection for any special occasion—or solely a day when you need barely one factor sweet.
Champagne Cake with Fluffy Strawberry Frosting
- Cake:
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2¾ cups (344 grams) all-purpose flour
- 2½ teaspoons (12.5 grams) baking powder
- ¼ teaspoon (0.75 gram) kosher salt
- 1 cup Champagne or glowing wine, room temperature
- 5 huge egg whites, room temperature
- Frosting:
- 1½ cups chopped current strawberries
- 2½ cups heavy whipping cream, divided
- 1 cup (120 grams) confectioners’ sugar, sifted
- ¼ cup Champagne or glowing wine
- Garnish: current strawberries
- Preheat oven to 350°F. Spray 2 (9-inch) spherical cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans as soon as extra.
- For cake: Inside the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium tempo until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla.
- In a medium bowl, whisk collectively flour, baking powder, and salt. Progressively add flour mixture to butter mixture alternately with Champagne, beginning and ending with flour mixture, beating merely until blended after each addition. Change to a giant bowl.
- Inside the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at extreme tempo until stiff peaks type. Gently fold egg whites into batter, one-third at a time. Divide batter between prepared pans, smoothing tops with an offset spatula.
- Bake until a wooden select inserted in coronary heart comes out clear, 22 to twenty-eight minutes. Let cool in pans for 10 minutes. Take away from pans, and let cool completely on wire racks.
- For frosting: Inside the work bowl of a meals processor, pulse strawberries and ¼ cup cream. Pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Add remaining 2¼ cups cream, and beat strawberry purée, confectioners’ sugar, and Champagne with a mixer at extreme tempo until stiff peaks type (do not overbeat).
- Using a serrated knife, scale back each cake layer in half horizontally. Unfold frosting between layers and on prime and sides of cake. Refrigerate for on the very least 1 hour sooner than serving. Garnish with strawberries, if desired.
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