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Perfect Leo Season Gold Champagne Strawberry Layer Cake

Leo Season Gold Champagne Strawberry Layer Cake - featured image
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A celebratory layered cake featuring golden shimmer, champagne-infused batter and frosting, and fresh strawberry filling, perfect for summer gatherings and Leo birthdays.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • ½ cup (120 ml) champagne or sparkling wine (dry variety)
  • ½ cup (120 ml) whole milk (can substitute almond milk for dairy-free)
  • 2 cups (about 300 g) fresh strawberries, hulled and sliced
  • 3 tablespoons (38 g) granulated sugar
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • ¼ cup (60 ml) champagne or sparkling wine (for frosting)
  • 1 teaspoon (5 ml) pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Edible gold dust or gold shimmer spray (for decorating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. With mixer on low, alternately add flour mixture in three parts with champagne and milk, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 28-32 minutes or until a toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. Toss sliced strawberries with sugar and lemon juice. Let macerate at room temperature for 15-20 minutes.
  9. Beat softened butter for frosting on medium speed until creamy. Gradually add powdered sugar, then mix in champagne, vanilla extract, and salt. Beat until light and fluffy.
  10. Place one cake layer on serving plate. Spread a generous layer of buttercream, then spoon half the strawberry filling including juices over it.
  11. Add second cake layer on top and frost entire cake smoothly with remaining buttercream.
  12. Brush or spray edible gold dust over cake top and sides. Garnish with whole strawberries if desired.
  13. Refrigerate cake for at least 30 minutes before slicing to set frosting and meld flavors. Bring to room temperature before serving.

Notes

Use dry champagne or sparkling wine for balanced sweetness. Butter and eggs should be at room temperature for best results. Macerate strawberries to release juices and keep cake moist. If frosting becomes too soft, chill and rewhip. Non-alcoholic sparkling grape juice can substitute champagne. Cake layers can be baked one at a time if only one pan is available.

Nutrition

Keywords: champagne cake, strawberry layer cake, gold shimmer cake, Leo season cake, celebratory cake, summer cake, buttercream frosting

Find it online: https://lyrafeast.com/perfect-leo-season-gold-champagne-strawberry-layer-cake-recipe-easy-step-by-step-guide/