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Elegant Strawberry Champagne Mimosa Cake

Strawberry Champagne Mimosa Cake - featured image
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A light, airy cake infused with champagne and fresh strawberries, topped with strawberry champagne frosting and decorated with edible flowers. Perfect for special occasions or a spontaneous elegant treat.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180ml) champagne or dry sparkling wine
  • 1 tsp vanilla extract
  • ½ cup (120ml) whole milk
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • ½ cup (120g) fresh strawberries, pureed
  • 2 tbsp champagne
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt
  • Fresh strawberries, sliced or halved (for decoration)
  • Edible flowers (pansies, violets, nasturtiums)
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Using an electric mixer, beat ¾ cup softened butter with 1 ¾ cups granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract and gently fold in champagne using a spatula to preserve bubbles.
  6. Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Fold gently after each addition.
  7. Divide batter evenly between prepared pans and smooth tops. Tap pans lightly to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  10. For frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar, then mix in pureed strawberries, champagne, vanilla extract, and salt. Beat until smooth and fluffy. Adjust consistency with powdered sugar or milk/champagne as needed.
  11. Place one cake layer on a serving plate. Spread frosting generously on top. Add second layer and cover entire cake with frosting.
  12. Decorate with fresh strawberry slices and edible flowers. Chill cake for 20 minutes before slicing.

Notes

Fold champagne gently into batter to preserve bubbles and keep cake light. Use room temperature butter for best creaming results. Sift powdered sugar and flour to avoid lumps. Chill frosting if too runny before spreading. Cool cake completely before frosting to prevent melting.

Nutrition

Keywords: strawberry cake, champagne cake, mimosa cake, edible flowers, celebration cake, easy cake recipe, party dessert

Find it online: https://bitefuljoy.com/elegant-strawberry-champagne-mimosa-cake-recipe-easy-homemade-with-edible-flowers/