Strawberry Cake with Champagne Buttercream
By Britney Breaks Bread
Strawberry Cake with Champagne Buttercream
By Britney Breaks Bread
Yield/Serves:
Makes 12 servings
- Strawberry Compote:
- 2 lbs strawberries halved
- 1 cup granulated sugar
- 1 lemon, juiced
- Cake:
- ¾ cup vegetable oil
- 1 stick salted butter, melted
- 2 cups granulated sugar
- 5 large eggs
- ½ cup sour cream
- ½ cup whole milk
- Strawberry Compote
- 4 cups all purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- Champagne Buttercream:
- 2 stick salted butter, room temperature
- 6 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 3 tbsps dry/brut champagne
- Strawberry Cake Filling:
- ¾ cup champagne filling
- 1 cup strawberry jam
Cut strawberries in half and add to a saucepan over medium heat. Add 1 cup of sugar and the juice from one lemon. Stir together and bring to a boil and then simmer for 15-20 minutes, stirring every 2-3 minutes. Once the mixture has thickened into a syrup, remove from heat and allow to cool.
Preheat the oven to 350 degrees F.
In a stand mixer using the paddle attachment or large bowl, combine oil, melted butter, and sugar. Beat together on low, gradually increasing to medium speed. Begin adding eggs, one at a time. Then add sour cream and milk and continue to mix until all ingredients are incorporated. Lastly, add in strawberry compote and continue to mix for another 10-15 seconds.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk together.
Add dry ingredients to the wet ingredients inside of the mixer and mix for about 30-40 seconds, until flour is fully incorporated into the batter.
Coat three 9 inch baking pans in oil and sprinkle with flour to ensure that the cake does not stick to the pan. (If you have parchment rounds, this is preferable to prevent sticking)
Divide batter equally between three 9 inch baking pans. Tap each cake pan on the counter to pop any bubbles/air that may have developed during the mixing process.
Bake cakes for 35-40 minutes, until a toothpick comes out clean. Once finished, allow cakes to cool in the pan for about 10 minutes and then turn the cakes onto a cooling rack to cool completely. Wrap cakes in plastic wrap and freeze for 30 minutes.
While cakes are cooling, add 2 sticks of softened butter to a stand mixer, using the paddle attachment. Beat on medium speed for 2 minutes, until light and fluffy. Begin adding powdered sugar, one cup at a time.
Once all powdered sugar is added, add vanilla extract and pinch of salt. Mix for another 30 seconds.
Begin adding champagne, 1 tbsp at a time. Mix on high after adding each tablespoon of champagne. Scrape down the sides of the bowl as needed.
Reserve a cup of the champagne icing and add to a separate bowl. Add strawberry jam and mix together until smooth. This will constitute the filling of the cake.
Remove cakes from the freezer and add one layer to a cake stand. Lather filling on top. Add the second layer and use the remainder of the filling on top. Add the third layer cake and coat completely in the champagne buttercream.
Garnish with extra strawberries and enjoy with a glass of champagne!
Preheat the oven to 350 degrees F.
In a stand mixer using the paddle attachment or large bowl, combine oil, melted butter, and sugar. Beat together on low, gradually increasing to medium speed. Begin adding eggs, one at a time. Then add sour cream and milk and continue to mix until all ingredients are incorporated. Lastly, add in strawberry compote and continue to mix for another 10-15 seconds.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk together.
Add dry ingredients to the wet ingredients inside of the mixer and mix for about 30-40 seconds, until flour is fully incorporated into the batter.
Coat three 9 inch baking pans in oil and sprinkle with flour to ensure that the cake does not stick to the pan. (If you have parchment rounds, this is preferable to prevent sticking)
Divide batter equally between three 9 inch baking pans. Tap each cake pan on the counter to pop any bubbles/air that may have developed during the mixing process.
Bake cakes for 35-40 minutes, until a toothpick comes out clean. Once finished, allow cakes to cool in the pan for about 10 minutes and then turn the cakes onto a cooling rack to cool completely. Wrap cakes in plastic wrap and freeze for 30 minutes.
While cakes are cooling, add 2 sticks of softened butter to a stand mixer, using the paddle attachment. Beat on medium speed for 2 minutes, until light and fluffy. Begin adding powdered sugar, one cup at a time.
Once all powdered sugar is added, add vanilla extract and pinch of salt. Mix for another 30 seconds.
Begin adding champagne, 1 tbsp at a time. Mix on high after adding each tablespoon of champagne. Scrape down the sides of the bowl as needed.
Reserve a cup of the champagne icing and add to a separate bowl. Add strawberry jam and mix together until smooth. This will constitute the filling of the cake.
Remove cakes from the freezer and add one layer to a cake stand. Lather filling on top. Add the second layer and use the remainder of the filling on top. Add the third layer cake and coat completely in the champagne buttercream.
Garnish with extra strawberries and enjoy with a glass of champagne!