About the Recipe
A Gluten-Free Strawberry Champagne Cake is the epitome of a special occasion dessert, perfect for those who want to indulge without compromising on dietary needs. This exquisite cake harmonizes the effervescence of champagne with the sweet, fruity essence of strawberries, creating an elegant cake recipe that’s sure to captivate the taste buds and the eyes of all who see it. The champagne-infused layers are light and moist, offering a delightful texture that melts in the mouth, while the frosting, crafted from crushed freeze-dried strawberries, imparts a natural sweetness and a captivating pink hue that adds a touch of sophistication. Topped with fresh strawberries or festive decorations, this cake isn’t just a delectable treat; it’s a stunning centerpiece that elevates any celebration, from New Year’s Eve to Valentine’s Day, making it a memorable addition to any gathering. Whether you’re celebrating a milestone birthday, an anniversary, or simply want to enjoy a luxurious dessert, this cake is sure to impress and delight your guests.
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 oz sour cream, room temperature
4 large eggs
½ cup pink champagne
½ cup strawberry jam
Preparation
For the Cake
Preheat your oven to 350 degrees Fahrenheit.
Lightly grease two 8-inch round cake pans with cooking spray and line the bottoms with parchment rounds.
Lightly grease the parchment paper with cooking spray.
Add the cake mix to the bowl of a stand mixer fitted with a whisk attachment.
Add the eggs, sour cream, and 1 cup of the champagne to the mixer. Mix on low speed until the ingredients are combined, about 30 seconds.
Increase the speed to medium and beat the mixture for 2 minutes.
Divide the batter evenly between the prepared pans.
Bake the cakes in the preheated oven until the edges begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, which should take about 20 minutes.
Remove the cakes from the oven and let them cool in the pans on a wire rack for 10 minutes. Then, remove the cakes from the pans and let them cool completely on the wire racks, which should take about 1 hour.
For The Frosting
Place freeze-dried strawberries in a food processor and process until a fine powder, about 30 seconds.
Set aside 1 tablespoon of the powder for garnish.
Add butter to the bowl of a stand mixer fitted with a paddle attachment.
Beat on medium-high speed until light and fluffy, about 2 minutes. Add powdered sugar, vanilla, salt, the remaining strawberry powder, and the remaining ¼ cup champagne. Mix on low until incorporated.
Increase the speed to medium and beat until light and fluffy.
Add additional champagne, 1 teaspoon at a time, if the frosting is too thick.
Remove the parchment rounds from the cakes.
Place one cake layer on the cake plate and spread with about 1 cup of the buttercream.
Top with the second layer and press gently.
Spread a very thin layer of frosting over the top and sides of the cake (crumb coat).
Chill the cake for 15 minutes.
Remove the cake from the refrigerator and spread the remaining frosting evenly over the top and sides.
Decorate the cake with the remaining 1 tablespoon of strawberry powder.
Notes
Must be 21 years or older to purchase or consume alcohol. Please drink responsibly.