Great job. I personally haven’t tried it with this particular cake to say if it changes the result much or not.I’m baking the cake a day ahead before I want to frost it. The 3/4 cup is correct.Hi Lindsay! I was wondering what the advantage is to adding shortening to the frosting? Add it back to the pan if it needs longer to cook down. So sorry for any confusion! I believe Wilton has champagne flavoring you could use as an extract and replace the champagne with water or milk.Thank you for responding. The egg whites add structure to the cake, then there’s the dry ingredients, champagne and milk.Once the cakes are baked and cooled, it’s time for the frosting!

Or is it just for moistness?

In theory, cooking it would reduce the alcohol at least.What is the purpose of cooking it down? Would I have to make any changes to the recipe if I were to make it using 9 inch round cake pans rather than 8 inch round cake pans? We were big fans of the combination. I would recommend a sweet rose or even sparkling wine! This post may contain affiliate links. Plus, this cake is covered in a bubbly, sweet champagne frosting. To make the strawberry frosting, puree the strawberries in a food processor. To measure how much champagne remains, pour into a glass measuring cup.

Do you think I could use Pink Champagne for this recipe? Thanks Lindsay for making my day extra special with your Strawberry Champagne Layer Cake!!

What could I replace the champagne with since I don’t like to use alcohol?Are you still trying to maintain the champagne flavor? I just love the surprise addition of strawberry in between the layers. #1 is sparkling wine the same as champagne? It was tough to do this without pressing too hard on the cake and maybe 50% of each palm full was attaching to the cake and the rest were falling down around the base of the cake and the counter.Do you have a trick or a tip to make this easier? Super delicious buttercream, it won’t get watered down, it won’t spoil as fast, the consistency will hold, it’s less mess, less work, and tons more flavor!My first time trying any of your recipes. Champagne Cake I AllRecipes. Is there a specific one too use?I wouldn’t say there’s a specific one to use.

I think I need to make it no and again for New Years Eve! The champagne frosting uses some of the cooked down champagne that wasn’t added to the cake.Once the cake is frosted, you want to add the sprinkles right away. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Can this cake be frozen, cream and all, and then defrosted when I want to serve it? They still get all over, but at least it isn’t so bad.

Was your kitchen counter a mess as well? I couldn’t even lick the beaters it was so sweet and I only put half the sugar in so far… ughh fortunately I haven’t assembled the cake yet but was wondering if you had an alternative to the typical American birthday cake icing that pipes well. I really want to try this recipe but don’t want to mess it up in any way it looks delicious.I always use unsalted butter in all of my recipes, unless otherwise noted.

When preparing the pans for baking, do you grease the parchment or just the sides of the pans? I can’t wait to make it! In NZ 3/4 cup of milk is 177mls? And yes adding some fresh chopped strawberries to the filling should be fine.Does cooking down the champagne remove the alcohol?I’m honestly not sure. Add milk mixture, Champagne, and food coloring; beat just until blended.

The cake is fluffy and moist, just the way I like it.OMG, this cake is way to beautiful to cut or eat. New-ish Baker. If you’re using three pans, you’d want to reduce it a bit. You should be able to replace the champagne with milk and it turn out fine. I’m so glad to hear it turned out well!

Have you watched the video recipe to see what could have happened?Also, make sure your baking powder is not expired. But now I want to do it without the champagne,,, what can I replace the champagne with. I followed the recipe and instructions to the letter and it all worked out tremendously well.My only question, and maybe I am just messy, but applying the sprinkle mixture to the outside of the cake was a mess. Mix the fruit in for about 30 seconds, no longer; otherwise, the frosting can separate.I love garnishing this champagne cake with chocolate covered strawberries!

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