Strawberry Champagne Cake

Make Strawberry Champagne Cake with a glossy Champagne glaze and strawberry-orange cream cheese frosting. Bake, glaze, frost, chill, and enjoy.

Ingredients

• 1 box White Cake Mix, I used Betty Crocker
• 3 large Eggs
• 1 cup Champagne
• 1/3 cup Vegetable Oil
• 1/4 cup Orange Juice, squeezed from the orange
• 1 teaspoon Pure Vanilla Extract
• 1 large Orange, zested
• 1/2 cup Butter
• 1/4 cup Water
• 1 cup Granulated Sugar
• 1/2 cup Champagne
• 8 ounces Cream Cheese, at room temperature
• 1/2 cup Unsalted Butter, 1 stick, at room temperature
• 4 cups Powdered Sugar
• 1 tablespoon Heavy Cream, or milk
• 6 Strawberries, washed, dried, and thinly sliced
• pinch of Salt
• 1 large Orange, zested

Instructions

Step 1: Bake the cake

Preheat the oven to 350°F and grease a 9x13-inch pan thoroughly. In a large mixing bowl combine the white cake mix, three large eggs, one cup of Champagne, 1/3 cup vegetable oil, 1/4 cup freshly squeezed orange juice, one teaspoon pure vanilla extract, and the zest of one large orange. Beat the ingredients together until the batter is smooth, pale yellow, and homogenous with tiny flecks of orange zest distributed throughout. Pour the batter into the prepared rectangular pan, smooth the top with an offset spatula, and bake 18–22 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan on the counter.

Step 2: Make and apply the champagne glaze

Melt 1/2 cup butter in a saucepan and stir in 1/4 cup water and 1 cup granulated sugar, bringing the mixture to a boil and stirring constantly until it becomes bubbly and syrupy for about five minutes. Remove from heat and slowly stir in 1/2 cup Champagne until the glaze thins and becomes glossy; let it cool for at least ten minutes while stirring occasionally so it remains pourable but not scalding. Using the back of a wooden spoon, poke evenly spaced holes across the surface of the cooled cake, then pour the warm (not hot) champagne glaze over the top so it seeps into the crumb, creating shiny, slightly pooled channels and a moist, gleaming top. Allow the glazed cake to settle and cool until the glaze is set but still visible on the surface.

Step 3: Make the strawberry–orange cream cheese frosting

Bring 8 ounces of cream cheese and 1/2 cup (one stick) unsalted butter to room temperature so they blend silky smooth. Beat them together until completely smooth, then slowly add 4 cups powdered sugar one cup at a time, scraping the bowl as needed. As the frosting thickens, add one tablespoon heavy cream (or milk) and a pinch of salt to balance the sweetness. Fold in six thinly sliced strawberries and the zest of one large orange; then increase the mixer and beat for another 60 seconds until the frosting is airy, pale pink from the strawberries, flecked with tiny red berry bits and bright orange zest. Spread the frosting evenly over the cooled, glazed cake with a clean offset spatula — the frosting will sit slightly thin at first but will firm in the refrigerator.

Step 4: Chill and serve

Refrigerate the fully frosted rectangular cake for at least 1–2 hours so the frosting firms and the flavors marry. When ready to serve, present the cake as a neat rectangle on a low-profile platter, garnish with a few thin strawberry slices and a whole bright strawberry for contrast; keep refrigerated when not serving so the frosting stays stable.

Notes

• Bring cream cheese and butter to room temperature before making frosting
• Let the champagne glaze cool until warm and pourable before applying
• Refrigerate the fully frosted cake for at least 1 to 2 hours before serving
• Use Prosecco as a budget friendly alternative to Champagne
• If using frozen berries, thaw and drain well to avoid watery frosting