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Fluffy Strawberry Rose Champagne Cake

strawberry rose champagne cake - featured image
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A light, airy cake infused with champagne and rose water, topped with a creamy homemade buttercream and fresh strawberries. Perfect for special occasions or a delightful treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) champagne or sparkling wine (dry)
  • 2 teaspoons rose water
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (150g) fresh strawberries, chopped (reserve some for garnish)
  • For the Buttercream:
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon rose water (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed for 4-5 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. If batter curdles, add a spoonful of dry ingredients to bring it back together.
  5. Mix rose water, vanilla extract, and champagne in a small bowl.
  6. Alternately add flour mixture and milk to butter mixture, starting and ending with flour. Pour in champagne mixture halfway through flour addition. Beat on low to combine without overmixing.
  7. Gently fold chopped strawberries into the batter with a spatula, avoiding breaking them up.
  8. Divide batter evenly between pans (about 1 ½ cups or 350 ml each). Bake 25-30 minutes or until toothpick inserted comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire rack to cool completely.
  10. For buttercream: Beat softened butter for 3-4 minutes until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  11. Add heavy cream, vanilla, rose water, and pinch of salt. Beat on medium-high for 3-4 minutes until fluffy and spreadable. Adjust consistency with more cream or sugar as needed.
  12. Place one cake layer on serving plate. Spread a generous layer of buttercream, then top with second cake layer.
  13. Cover entire cake with remaining buttercream, smoothing with an offset spatula.
  14. Garnish with reserved strawberries and edible rose petals if desired.

Notes

Use room temperature eggs and butter for best results. Fold strawberries gently to avoid turning batter watery. Chill buttercream briefly if too soft before frosting. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use plant-based butter and coconut milk.

Nutrition

Keywords: strawberry cake, rose water cake, champagne cake, buttercream frosting, fluffy cake, homemade cake, celebration cake

Find it online: https://bitefuljoy.com/fluffy-strawberry-rose-champagne-cake-recipe-easy-homemade-buttercream-delight/