This light, delicate strawberry champagne cake tastes incredible. Made with strawberry jam and heavenly whipped champagne mascarpone cream, it’s the best way to celebrate any occasion!
Happy New Years! I still can’t believe 2022 is over. Is anyone else wondering where the time’s gone?
In any case, with the end of the year coming up, I wanted to make a New Years Eve themed cake to celebrate. This strawberry champagne cake is light yet decadent. It’s made with a light vanilla sponge cake soaked in champagne-syrup, layered with homemade strawberry jam and champagne whipped mascarpone cream. It follows a similar method as my tiramisu cake, which is another one of my personal favorites!
How to make strawberry champagne cake
This cake has four components (five if you include the garnish):
- Hot milk cake: Light, flavorful, vanilla sponge cake.
- Champagne syrup: For soaking the cake – this syrup adds flavor and moisture.
- Strawberry jam: The jam gets layered on top of the hot milk cake (feel free to use store-bought).
- Whipped champagne mascarpone cream: Spread or piped on top of the jam.
- Optional garnish: Fresh strawberries or chocolate ganache.
Hot milk cake
To make the cake:
- Sift together the dry ingredients. This includes flour, baking powder, and salt.
- Melt butter and milk together. You can do this on the stovetop or in the microwave.
- Whip the eggs. Using a standing mixer or handheld mixer, whip eggs on high speed until they start to foam, about 1 minute.
- Add the sugar. Gradually pour in the sugar and keep whipping the eggs until they triple in volume – about 6 minutes.
- Slowly add the milk-butter mixture. Pour in a slow, steady stream.
- Incorporate the dry ingredients by hand. Add in 3 additions and fold into the batter using a rubber spatula.
- Bake. Line a 9×13-in pan with parchment paper and pour in the batter. Bake for 25-35 minutes at 350°F/180°C until the cake springs back when slightly touched and the top is golden brown.
- Cool. Allow the cake to cool for 15 minutes, and then remove from the pan.
Make the champagne syrup
- Combine sugar and champagne in a saucepan
- Heat together on the stovetop until the sugar dissolves.
Note: Feel free to use store-bought strawberry jam. I love making it myself when strawberries are in season, but store-bought will also taste delicious. You can use frozen strawberries, too.
- If using fresh strawberries, give them a good rinse.
- Cut the strawberries into 1/4-inch pieces.
- Place them in a saucepan with sugar, water, and lemon juice.
- Cook on a low boil for 6-7 minutes until the strawberries are soft.
- Puree using a blender or handheld mixer.
- Return mixture to the pot and cook on a low boil for another 6-8 minutes to thicken.
- Allow to cool completely.
Whipped champagne mascarpone cream
This is final layer and tastes absolutely incredible.
- Whip the mascarpone cream until light and fluffy using a stand mixer with the whisk attachment or a handheld mixer.
- Add cold, heavy cream and chilled champagne to the mascarpone and whip together until soft peaks form.
- Pour in sifted powdered sugar and vanilla extract and mix together, keeping the cream at very soft peaks so it’s easy to pipe or spread on top of the cake.
- Before soaking your cake in champagne syrup, make sure it has cooled slightly. However, a bit of heat is okay from the cake or the syrup because the heat helps the syrup to absorb. While the cake is still warm, poke lots of holes in the cake with a fork or toothpick. Brush with champagne syrup or pour the syrup over the cake slowly and gradually, allowing it to soak in. Use all the syrup (Note: it’s very important that after you soak the cake, you allow it to cool completely before layering with the jam and mascarpone cream).
- Once the cake has cooled, use a spoon or knife to spread a thick layer of jam over the cake.
- Then, use a piping bag or large spoon to spread a layer of champagne mascarpone cream on top.
- Garnish with fresh strawberries, if desired. You can also serve each slice with a drizzle of chocolate ganache.
- Serve immediately or store in the fridge.
Tips for making strawberry champagne cake
-Don’t overmix the dry ingredients in the cake. To prevent the hot milk cake from being tough or dense, use a rubber spatula to gently fold in the dry ingredients, and be careful not to overmix.
-Chill the ingredients for the champagne mascarpone cream. Heavy cream whips up best when it’s cold. Make sure all the ingredients are chilled before making the mascarpone cream – you can even place the bowl and electric beaters in the freezer.
-If you find the strawberry jam is too thick after cooking it, add a bit more water to loosen it. Heat on the stovetop just to incorporate.
-Make sure the syrup-soaked cake is completely cool before layering on the jam and mascarpone cream. Otherwise, both will melt.
-Don’t overwhip the mascarpone cream. Once you add the powdered sugar and vanilla extract to the topping, just whip for about 15 seconds to keep the topping soft and pillowy. Overwhipping will give the topping a curdled appearance (it will still taste amazing).
More of my favorite cakes
- Chocolate Nutella Cake: Super moist and rich, topped with toasted hazelnuts.
- Classic Tiramisu: Layers of coffee soaked ladyfingers and creamy mascarpone cream.
- White Chocolate Raspberry Loaf Cake: Made with juicy raspberries and rich white chocolate.
- Coconut Cake: Topped with sticky coconut glaze and toasty coconut flakes.
This light and delicate celebration cake is made with a type of vanilla sponge cake called hot milk cake. It has amazing texture and I absolutely love it! The cake gets soaked in champagne syrup and is layered with homemade strawberry jam and champagne mascarpone cream.
- 1 3/4 cups (245g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup (148g) unsalted butter, melted
- 2/3 cup (160 ml) whole milk
- 4 large eggs, at room temperature
- 1 2/3 cups (330g) granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup (60 ml) dry champagne
- 1/4 cup (50g) sugar
- 4 cups (600g) cut up fresh strawberries , about 1/4-inch pieces
- 2/3 cup (130g) granulated sugar
- 1/3 cup (80 ml) water
- 1 teaspoon lemon juice
- 1 cup (240g) mascarpone
- 1 cup (240 ml) heavy cream
- 1/3 cup (80 ml) dry champagne
- 1/3 cup (38g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
To make the cake: Preheat oven to 350°F/180°C. Grease a 9×13-inch and line the bottom and sides with parchment paper for easy release later on.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a small saucepan, combine butter and milk over medium heat just until butter is melted. Do not let it boil.
In a mixer bowl fitted with the whisk attachment, whisk eggs on high speed until combined and starting to foam, about 1 minute. Gradually add sugar and keep whisking until tripled in volume, about 6 minutes. Beat in vanilla.
Reduce speed to medium-low and add warm milk mixture into the egg mixture in a slow, steady stream. Add flour mixture in 3 additions and fold by hand using a rubber spatula just until combined.
Pour batter into prepared cake pan and smooth the top. Bake for 30-35 minutes, until the cake springs back when slightly touched and a skewer inserted into the center comes out clean. Allow cakes to cool on a wire rack for 15 minutes, then run a knife around the edges and invert the pan onto the rack to cool slightly.
To make the champagne syrup: Stir together the champagne and sugar in a saucepan and heat on medium heat until sugar is dissolved.
While the cake is still warm, poke lots of holes in the cake with a fork or toothpick. Brush with champagne syrup or pour the syrup over the cake slowly and gradually, allowing it to soak in. Use all the syrup and allow the cake to cool completely before layering on the jam and the champagne mascarpone cream.
To make the strawberry jam: Place strawberries, sugar, water, and lemon juice in a medium saucepan. Cook on medium heat until the mixture starts to boil. Reduce heat slightly and continue cooking for 5 minutes, or until the strawberries are soft. Then, puree using a blender or immersion blender. Return the jam to the pot and continue cooking on a low boil for another 7-9 minutes until the mixture thickens.** Stir often to prevent burning. Allow the jam to chill completely in the refrigerator before spreading on the cake.
To make the champagne mascarpone cream: Using a stand mixer fitted for the whisk attachment or with a handheld mixer, whip mascarpone cream until light and fluffy, about 1 minute. Add the whipped cream and champagne and whip until soft peaks form. Then, add the powdered sugar and vanilla and whisk together on low-medium speed to combine. Don't overwhip or the cream will have a curdled appearance. You'll know it's ready when the cream looks light and fluffy with a spreadable consistency.
To assemble the cake: Once the cake is completely cool, spread the strawberry jam over the entire cake. Then, use a spoon or piping bag to evenly spread the champagne mascarpone cream on top. Garnish with fresh strawberries.
Keep cake in the fridge for up to 4 days.
*I love making homemade strawberry jam when strawberries are in season, but feel free to use store bought if you prefer. You can also make the homemade jam with frozen strawberries, you will just need to cook them a bit longer before pureeing so they can thaw and break down.
**To test the jam for doneness, place a small amount in a bowl and place in the fridge for a few minutes. This will allow you to see how thick the jam is once cooled. If it seems too thin, continue cooking for a few minutes.