Monthly Archives: December 2012

Pink Champagne (strawberry) Cake

A new year’s celebration cake.  Well, it’s that time of year, the air is cold, the leaves are gone and replaced by happy twinkle lights.

You also might like Salted Caramel Frosting and Pina Colada Cake.

My friend Elizabeth threw a smashing holiday party last night. I’m always grateful to get invited somewhere. I host a lot of parties, dinners and events, so, it’s refreshing to be a guest, and flattering to be invited somewhere. So, it was a fun, relaxing evening spent catching up with old friends and meeting new ones.

Of course, I brought a cake- a recipe stolen from one of my favorite books. I’m pretty sure I’ll eventually bake up everything in the pages of this one! I adore the color pink, so you can imagine how appealing these three words are together.  “Pink”, “Champagne” and “Cake”. I don’t think I need to say anything more. I used the cake recipe from this book, but then added the frosting and filling recipes on my own.

I think this cake would be a fabulous New Year Party addition, so I wanted to publish the recipe a bit early. It seems a bit complicated, and is sort of time consuming, but totally worth the effort, time and clean up!


  • 3 Cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Cup unsalted butter, softened
  • 2 Cups sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • a few drops red food coloring
  • 2 Cups Champagne
  • (I also threw in some strawberries)

Preheat oven to 350. Grease and flour two 9-inch round cake pans.

In a mixer, beat butter until light and fluffy. Add sugar, mix until blended. Beat in vanilla and egg whites.  Mix in food coloring.  In another bowl, sift together flour, baking powder and salt. Slowly add into butter mixture.  Stir in Champagne. (my mixture became sort of curdled looking-but turned out great!) Pour batter into prepared pans and bake for 35 minutes.
I know you have mixer envy!

In the meantime, prepare the filling.


  • Strawberry Filling:
  • 1 c. strawberries
  • 1/4 c. champagne or ginger ale
  • 1/4 c. sugar
  • To make the strawberry filling, combine strawberries and champagne in a small non-reactive saucepan over medium heat. Bring to a boil.
  • Once filling comes to a boil, use a wooden spoon to mash strawberries. Add sugar and continue to cook on medium heat for 10 minutes, or until sauce has thickened. Cool to room temperature.

Why not add a layer of fresh sliced strawberries on top of the filling?

While the cakes are cooling on racks, make the frosting.


  • 4 oz. cream cheese, softened
  • 1 stick butter, softened
  • 4 cups powdered sugar
  • 2 to 4 large strawberries, mashed
  • ¼ Cup Champagne
  • a few pomegranate seeds for garnish

Beat butter and cream cheese in a standing mixer until light and fluffy. Add in strawberries and mix well. Slowly add in Champagne and powdered sugar.


To assemble cake:

Top cooled bottom layer of cake with strawberry Champagne filling. Layer with thinly sliced fresh strawberries. Add on top layer of cake. Smooth on a layer of frosting. Sometimes it helps to put the cake in the freezer for a bit to seal in the first layer of frosting. Then, finish frosting away with ease! Happy New Year (a bit early, but, I want you to be armed with this lovely celebration cake recipe).

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