Valentine’s Special: Strawberry Champagne Cake


Strawberry Champagne Cake

Something special right on time for Valentine’s day! It’s a Champagne cake with strawberry champagne filling and rose white chocolate buttercream frosting!!! purely nothing but decadence 😀 just perfect for that Valentine’s day! or really any day…


Champagne Cake (2x 8 inch layer):

  • All purpose flour – 250 gm
  • Sugar – 200gm
  • Butter – 200gm
  • Baking powder – 2 teaspoons
  • Eggs – 4
  • Champagne – 1 cup / 250 ml

Strawberry Champagne Filling:

  • Strawberry (cleaned and cut into half) – 150gm
  • Champagne – 1/2 cup / 125ml
  • Sugar – 3-4 tablespoons

Rose White Chocolate Buttercream Frosting:

  • White chocolate (melted) – 100gm
  • Butter – 100gm
  • Rose water – 1 teaspoon (you can always skip if you dont want it)
  • Icing sugar – 275 – 300gm
  • Rose food colourinf – 2-3 drops (optional)
  • Roses, sprinkles, rose petals and strawberries to garnish (optional)


Champagne Cake: 

  • Preheat the oven to 180 degrees celsius. Grease and line the baking tins with parchment paper.
  • In a large bowl, cream the butter and sugar until pale and fluffy.
  • Add and beat one egg at a time.
  • Sift the baking powder and the flour. Mix for a minute.
  • Add the champagne and mix thoroughly.
  • Divide the batter into 2 and pour into the prepared baking tins.
  • Bake for 40-45 minutes or until spongy and comes clean with a wooden skewer.
  • Once baked, let it cool on a cooling rack.

Strawberry Champagne Filling:

  • While the cakes are cooling, make the filling for the cakes.
  • In a heavy bottomed saucepan, add the strawberries, champagne and sugar. Cook for 10-15 minutes.
  • Remove the strawberries and let the syrup cook a little longer to thicken.
  • Once it comes to room, you can use.

Rose White Chocolate Buttercream Frosting:

  • Melt the white chocolate and let it come to room temperature, Cream the butter until pale and fluffy.
  • Add the melted white chocolate and beat together.
  • Add the rose water and add the icing sugar gradually, whisking it simultaneously.
  • Once the buttercream has reached desired frosting consistency. You can assemble the cake.

Assembling the cake:

  • Level the cake tops using a serrated knife so that the layers are uniform.
  • Place the bottom layer on a cake stand or a cake board.
  • Pipe the buttercream as a border around the edges of the cake layer
  • Place all the strawberries that are cooked inside the boundary of the buttercream. Pour over the strawberry champagne syrup (couple of tablespoons).
  • Place the top layer of cake, do a thick coat of frosting around and on top using an offset spatula..
  • Place some fresh roses, strawberries, add some fun sprinkles.. however you like to decorate!

Happy Valentine’s Day

Happy Baking!


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