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Champagne elderflower cake with strawberry preserves

Champagne Elderflower Cake with Strawberry Preserves

Lindsay Forbes
A cake for celebrations! Champagne is baked right in the cake batter, layered with strawberry preserves and coated with an elderflower frosting.
Prep Time 30 mins
Cook Time 22 mins
Course Dessert
Cuisine American
Servings 1 8-inch, 3 layer cake

Ingredients
  

Champagne Cake

  • 2 & 2/3 cup cake flour (420g), see notes for a substitute
  • 1 & 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 cup neutral oil (I used vegetable oil)
  • 3 large eggs + 2 egg whites (room temperature)
  • 1 tsp vanilla extract
  • 1 & 1/2 cup dry champagne

Elderflower Simple Syrup

  • 1/4 cup water
  • 1/4 cup sugar
  • 2 Tbsp Elderflower Liqueur (I used St. Germain)

Elderflower Frosting

  • 1/2 cup plus 3 Tbsp unsalted butter (room temperature)
  • 5 cups powdered sugar, sifted
  • 1/3 cup Elderflower Liqueur (I used St. Germain)
  • 3 Tbsp heavy whipping cream
  • 1/4 tsp salt
  • 1/2 cup strawberry preserves (homemade or store bought), for assembling

Instructions
 

For the cakes

  • Preheat oven to 350 degrees F. Spray three 8-inch cake pans with nonstick spray and line the bottoms with parchment paper.
  • In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
  • In a separate bowl, whisk together the champagne, oil, eggs, and vanilla.
  • Add the wet ingredients to the dry ingredients and whisk together until just BARELY combined.
  • Divide the batter evenly between the 3 pans (weighing on a kitchen scale if you want absolute precision). Bake on the center rack of the oven for about 22 minutes. The cakes are done when a toothpick inserted to the center comes out clean. Remove pans from oven and place on a cooling rack. Let the cakes cool in the pans. Cakes must be completely cool before frosting.

For the simple syrup

  • In a small saucepan, whisk together the water and sugar until all the sugar crystals are melted. Remove from heat and add elderflower liqueur. Set aside.

For the frosting

  • Using your stand mixer fitted with the paddle attachment, beat the butter until creamy. Add SIFTED powdered sugar, elderflower liqueur, and salt with the mixer running on low speed. Add heavy whipping cream 1 tablespoon at a time until you reach your desired consistency. Increase speed to high for 2 minutes.

To assemble

  • Use a serrated knife to cut off the domed tops of the cake to create a level, flat surface (this will make your layers stack more neatly).
  • Place your first layer on the cake turntable and use a pastry brush to coat with simple syrup. Pipe your frosting around the edge to create a dam so the strawberry preserves won't spill out. Fill with half of the strawberry preserves. Add 2nd layer and repeat. Top with 3rd cake layer and a final coating of simple syrup.
  • Cover the entire cake with a thin layer of frosting (called the crumb coat, see notes) and refrigerate for 1 hour. Remove cake from the refrigerator and spread the remaining frosting over the top and sides. (If your frosting started drying, whip it again in your standmixer before using.) I use an offset spatula for frosting.
  • Serve cake at room temperature. Cover leftover cake and store in the refrigerator for up to 3 days.

Notes

  1. Cake flour: If you do not have cake flour, you can use this cake flour substitute with all-purpose flour and cornstarch: https://sallysbakingaddiction.com/cake-flour-substitute/
  2. Crumb coat: Here is a video showing you how to do a crumb coat: https://www.youtube.com/watch?v=mWItHfoJe_A 
Keyword cake, champagne, elderflower, strawberry