Strawberry Champagne Cake

Make Strawberry Champagne Cake for a light, festive dessert that dazzles with strawberry-orange cream cheese frosting.

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: Prepare and bake the cake

Preheat the oven to 350°F and grease a 9x13-inch pan. In a large mixing bowl combine the white cake mix, eggs, champagne, vegetable oil, freshly squeezed orange juice, pure vanilla extract, and the bright threads of orange zest. Beat everything together until a smooth, satin batter forms—there should be tiny bubbles from the champagne and delicate orange flecks suspended throughout. Pour the batter into the prepared rectangular pan and smooth the top with an offset spatula. Bake until a toothpick comes out clean and allow the cake to cool completely in the pan; the cooled baked sponge will be light, moist, and pale ivory with a faint orange aroma.

Step 2: Make and apply the champagne glaze

Melt butter in a small saucepan, stir in water and granulated sugar, and bring to a gentle boil, stirring constantly for a few minutes until the mixture becomes glossy and syrupy. Remove from heat and whisk in the champagne—this will thin the syrup into a pourable glaze that still carries a subtle sparkle. Cool the glaze for about ten minutes while you poke uniform holes across the top of the cooled cake using a wooden spoon handle or similar tool. Slowly pour the warm, thin glaze over the cake so it sinks into the holes, creating a tender, evenly-moistened crumb and a subtle shiny top. Set aside to cool completely.

Step 3: Whip the strawberry-orange cream cheese frosting

Bring the cream cheese and unsalted butter to room temperature so they blend luxuriously. Beat them together until completely smooth, then gradually add powdered sugar one cup at a time, pausing to scrape the bowl so the texture stays silky. When the frosting begins to thicken, add a splash of heavy cream to loosen and aerate it, then fold in finely chopped strawberries, a pinch of salt, and fresh orange zest. Increase the mixer briefly to finish: the frosting should be pale pink, spreadable but slightly thinner than typical buttercream, studded with strawberry flecks and little citrus specks.

Step 4: Assemble, chill, and serve

Spread the strawberry-orange cream cheese frosting evenly over the cooled, glazed cake—the frosting will settle into a delicate, glossy layer that firms up after refrigeration. Refrigerate the frosted rectangular cake for at least 1–2 hours to let the frosting thicken and the flavors marry. When ready to serve, slice into rectangular portions that showcase the airy crumb, the shimmering glazed top beneath the frosting, and the pale pink, strawberry-specked topping. Keep refrigerated when not serving.

Notes

• Let the cake cool completely before poking holes for the glaze.
• Use room temperature cream cheese and butter for a silky frosting.
• Substitute prosecco or a dry sparkling wine if you do not have champagne.
• Chill the frosted cake for at least 1 to 2 hours before serving for best texture.
• For a nonalcoholic version, swap champagne for ginger ale plus a squeeze of lemon.