If you're looking for a decadent, light and romantic cake, look no further than my champagne strawberry truffle cake. I've been making this cake for years. It was one of the most popular cakes chosen by brides back when I had my wedding cake business, and it's one of my favorites as well. Tender, fluffy and moist champagne cake is layered with strawberry reduction, sliced strawberries and white chocolate ganache and covered with light and creamy Italian meringue buttercream. It's a perfectly delicious and beautiful cake for any romantic occasion.

Champagne Cake
This cake is everything a white cake should be. Light, fluffy, moist and tender. Made with egg whites only, this cake is good for tinting with gel food colors. 2 drops of pink gel color will give you a soft pink color for a pink champagne cake. I used my go-to drinking rosé Prosecco, but you can use any champagne or Prosecco you like to drink, though I would avoid anything that is super sweet.
For white cakes, I tend to bake them at a lower temperature of 335F (a trick I learned from my friend Liz Marek over at Sugar Geek Show). I find that egg white based cakes can bake and puff up quicker, resulting in more doming, and/or shrinking when removed from the oven. Lowering the temp just a bit will result in a slower, more evenly baked cake.
White Chocolate Truffle Filling
The truffle filling in this cake is white chocolate ganache. It's creamy and decadent, and is amazing with the champagne and strawberry flavors. This recipe makes just enough for two layers of ganache filling. Ganache is made by gently whisking hot cream into white chocolate, and left to cool until the desired consistency. The ganache, when ready for use, should be spreadable, much like peanut butter. White chocolate ganache can be made in advanced and stored in the fridge util ready to use.
Strawberry Reduction
Fruit reductions are one of my favorite ways to pack a concentrated flavor punch to my cakes. Strawberries, a little bit of sugar and lemon juice are cooked, mashed and strained. The pureé is then reduced to become thick and concentrated in flavor. Fruit reductions don't make the cake soggy or soak through the cake, due to the low water content. I also like to use reductions in buttercream as they are the best way to get maximum flavor.
Vanilla Buttercream
I used Italian meringue buttercream for this cake, but Swiss meringue can be used instead if you prefer the cooking method more. Check out my post on Italian meringue buttercream for the recipe and tips and tricks and step by step process on how to make it.
Assembly Notes
In the recipe directions, I refer to how to make this cake with 3 layers of cake, and my preference, 4 layers of cake. The 3 layer cake's assembly is a layer of champagne cake, a layer of reduction, buttercream dam, sliced strawberries and white chocolate ganache. Repeat with the second layer, and top with the final cake layer.
For 4 layers of cake, the assembly is the same except for the second layer, where I filled the layer with buttercream and not the white chocolate ganache. Two reasons why I did this. One, chocolate is expensive and I didn't want you to make more ganache than you need for the recipe, and it seems like half of my readers tend to make 3 layers instead of 4. Two, I found 3 layers of ganache was a tad bit too sweet, so breaking it up with a lighter, whipped-like buttercream was the perfect balance.
If you make my champagne strawberry truffle cake, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
Enjoy!
Ash xx
For more layer cake recipes, check out these posts:
Strawberry Rose Buttermilk Cake
Earl Grey Cake with Honey Buttercream and Blackberry Caramel
Banana Cake with Salted Caramel and Peanut Butter Buttercream
Smoked Old Fashioned Cocktail Layer Cake
Recipe
Champagne Strawberry Truffle Cake
Ingredients
- 14 ounces (397g) cake flour
- 12 ounces (340g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 4 ounces (113g) whole milk, room temperature
- 3 oz (85g) canola oil
- 2 teaspoons pure vanilla extract
- 8 ounces (227g) champagne, I used Ruffino Rosé Prosecco
- 5 large egg whites, room temperature
- 8 ounces (226g) unsalted butter, room temperature
Strawberry Reduction
- 16 ounces (454g) frozen strawberries
- ⅓ cup (66g) granulated sugar
- 1 tablespoon lemon juice
White Chocolate Truffle Filling
- 16 ounces (454 grams) white chocolate, chips or chopped
- 6 ounces (170g) heavy cream
Vanilla Italian Meringue Buttercream
- ½ batch prepared Italian meringue buttercream
- 1 lb fresh strawberries, sliced
Instructions
Champagne Cake
- Preheat the oven to 335F
- Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
- In the bowl of a stand mixer, combine the cake flour, granulated sugar,baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
- In a small measuring cup, whisk together the whole milk, oil and vanilla.
- In a large measuring cup, whisk together the egg whites and champagne.
- With the mixer on low-medium speed, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
- With the mixer still on low, pour in the whole milk, oil and vanilla mixture and mix until the flour mixture is moistened.
- Turn the mixer speed to medium (4 or 6) and beat for *2-3 full* minutes. The mixture should be whipped, thick, and lighter in color.
- Stop the mixer. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
- Turn the mixer speed on low, add the champagne and egg white mixture in three parts, scraping down the bowl after each addition has been mixed in.
- Once all the wet ingredients have been incorporated, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
- Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched.
- Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
- Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
- Wrap in plastic wrap and chill in the refrigerator.
Make the Strawberry Reduction
- Combine the strawberries, sugar and lemon juice in a large saucepan.
- Place the pan over medium-low heat, stirring occasionally until the strawberries have softened.
- Using a potato masher or the back of a wooden spoon, smash the strawberries to release their juice and break them up. Cook for 3 minutes more.
- Push the hot strawberry mixture through a fine mesh sieve in a large bowl. Discard the leftover pulp.
- Pour the strawberry pureé back into the sauce pan and place over medium-low heat.
- Simmer the mixture for 30 minutes, or until the mixture is reduced to ⅓ cup and has thickened.
- Let the mixture cool to room temperature. Refrigerate until ready to use.
White Chocolate Truffle Filling
- Place the white chocolate into a medium size bowl. Microwave for 30 seconds.
- In a small saucepan over medium low heat, heat the heavy cream until the mixture just starts to bubble up around the edge of the pan. Do not boil.
- Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
- Leave the ganache at room temperature until it is a thicker, spreadable consistency, like peanut butter, about an 45-60 minutes.
Assemble the Champagne Strawberry Truffle cake
- Working with chilled cake layers, use a long serrated knife to remove any doming from your cakes.
- **(If you baked in 2 pans instead of 3, torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.)
- Fit a piping bag with a large round tip ( I use an Ateco 808), and fill with vanilla Italian meringue buttercream.
- Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
- Spread a thin, even layer of the strawberry reduction on the cake layer with an offset spatula.
- Pipe a dam around the perimeter of the cake layer.
- Place a single layer of sliced strawberries inside the damn.
- Top with white chocolate ganache, using an offset spatula to spread it evenly over the strawberries. Filling should be ¼" thick.
- Add the second cake layer and repeat with the strawberry reduction, buttercream dam and sliced strawberries.
- Top with white chocolate ganache, using an offset spatula to spread it evenly over the strawberries. Filling should be ¼" thick.
- *(For 4 layer cakes, pipe buttercream over the sliced strawberries in place of the ganache, creating a ¼" layer of buttercream. Smooth with a spatula.)
- Place the third layer on top, and frost the outside and top of the cake with the remaining buttercream.
- *(For 4 layer cakes, repeat steps 5-9. Smooth with a spatula. Top with 4th and final layer, and frost the outside and top of cake with the remaining buttercream.
- Decorate with fresh strawberries.
Theresa says
I'm going to be making this for my daughter's birthday. I prefer a taller cake so I usually torte my layers. If baking in two 8" pans, how deep are your pans? Would you need 3" deep so as not to overflow? Thank you so much!
Ashley says
I bake in 2 - 2" pans then torte.
Wendy Herman says
My cake did not raise and fell when I removed from oven leaving the middle sunken. What did I do incorrectly?
Ashley says
Did you beat the batter for 2-3 full minutes after add the small amount of liquid in step 8?
Katie says
Hi Ashley,
I'm looking to make this for my daughter's birthday. How did you do the heart decorations?
Thanks so much!
Katie
Ashley says
Hi Katie! They're candy hearts that I purchased at Michael's. They're typically only in stock for Valentine's Day, so I think they'll only have them for a few more days.
Aislinn says
Hello Ashley,
The cake was a hit! Thank you so much for this recipe, and helping me to find the right flour! I did use your recipe for your Italian meringue, which I’ve used several times now, and it was perfect as always. My cake layers turned out browner than yours. I used 7 inch cake pans, so they were fuller and needed to be baked longer. Why do you think the color wasn’t as white as yours?
Ashley says
Hi Aislinn! So happy the cake was a hit! There could be a couple culprits that could contribute to darker cake layers. I think it could be the butter. If you're in Europe (I believe you said you were) butter is darker and more yellow than it is here in the states. It could also be the champagne or prosecco you used as well, so aim to use a pale pink color or a clear alcohol. It could also be due to the baking time and/or the pans. Longer baking time can alter both the outside and inside color of the cake. I think in this case, it's a combination of both darker butter, and longer cook time. Try baking at 335F next time to help combat this. I hope this helps. Best! Ash
Aislinn says
Hello Ashley,
I’m going to give this spectacular recipe a try this weekend for a birthday party. I asked before on one of your cookie recipes, and I want to ask again for this recipe. What brand of cake flour do you use? I’m in France, and I need to find the correct equivalent. Thank you!
Aislinn
Ashley says
Hi Aislinn! I use Swan's Down cake flour the most. It has about an 8-9% protein content.