Make an elegant gluten-free pink champagne cake with tender layers and fluffy strawberry champagne buttercream for birthdays and special occasions.
Celebrate birthdays, bridal showers, anniversaries, Valentine’s Day, New Year’s Eve, and other special occasions with this Elegant Gluten-Free Pink Champagne Cake Recipe. Featuring tender cake layers and fluffy strawberry champagne buttercream, this festive dessert looks beautiful on any celebration table.
The delicate flavor of pink champagne complements the sweet strawberry frosting without overwhelming the cake. Freeze-dried strawberries give the buttercream concentrated fruit flavor and a naturally pretty pink color without adding the excess moisture found in fresh strawberry puree.
This recipe includes two cake options. Make the homemade version with a carefully balanced combination of sweet rice flour, white rice flour, tapioca flour, and brown rice flour, or use the convenient gluten-free cake mix option when you need to save time. Both versions are finished with the same creamy strawberry champagne buttercream.
Directions
Homemade Gluten-Free Cake Option
Step 1: Prepare the Oven and Cake Pans
Preheat the oven to 350°F. Grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper, then lightly grease the parchment.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt. Set the dry mixture aside.
Step 3: Beat the Butter and Sugar
Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat for approximately 3 minutes, or until the mixture is light and fluffy.
If using neutral-flavored oil instead of butter, whisk the oil and sugar together until evenly combined.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
Add the vanilla extract and mix until incorporated.
Step 5: Mix in the Sour Cream
Add the room-temperature sour cream and mix until the batter is smooth and evenly combined.
Step 6: Finish the Cake Batter
Add half of the dry ingredient mixture to the wet ingredients. Mix on low speed just until combined.
Pour in the pink champagne and mix until incorporated. Add the remaining dry ingredients and continue mixing on low speed until a smooth batter forms. Avoid overmixing.
Step 7: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the cakes begin to pull slightly away from the sides of the pans.
Step 8: Cool the Cake Layers
Let the cakes cool in their pans for 10 minutes. Carefully turn them out onto wire racks and remove the parchment paper.
Allow both cake layers to cool completely before adding the buttercream.
Easy Gluten-Free Cake Mix Option
Step 1: Prepare the Oven and Cake Pans
Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Step 2: Prepare the Cake Batter
Place the gluten-free cake mix, eggs, sour cream, and 3/4 cup pink champagne in the bowl of a stand mixer fitted with the paddle attachment. Reserve the remaining 1/4 cup champagne for the frosting.
Mix on low speed for 30 seconds, or until the ingredients are combined. Increase the speed to medium and beat for 2 minutes, scraping down the bowl as needed.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake according to the cake mix package directions, or until a toothpick inserted into the center comes out clean.
Step 4: Cool the Cake Layers
Let the cakes cool in the pans for 10 minutes. Transfer them to wire racks, remove the parchment paper, and allow them to cool completely before frosting.
Strawberry Champagne Buttercream
Step 1: Make the Strawberry Powder
Place the freeze-dried strawberries in a food processor. Process until they form a fine powder.
Reserve 1 tablespoon of the strawberry powder for decorating the finished cake.
Step 2: Whip the Butter
Place the softened unsalted butter and salted butter in the bowl of a stand mixer fitted with the paddle attachment.
Beat for approximately 2 minutes, or until the butter is light, smooth, and fluffy.
Step 3: Add the Sugar and Flavorings
Add the powdered sugar, vanilla extract, remaining strawberry powder, and 1/4 cup pink champagne.
If you prepared the cake mix option, use the reserved 1/4 cup of champagne. If you prepared the homemade cake, measure a separate 1/4 cup for the frosting.
Mix on low speed until the ingredients are combined.
Step 4: Whip the Buttercream
Increase the mixer speed to medium and continue beating until the frosting is smooth, fluffy, and spreadable.
If the frosting is too thick, add additional champagne 1 teaspoon at a time until it reaches the desired consistency. If it becomes too soft, mix in a small amount of additional powdered sugar.
Assemble the Cake
Step 1: Prepare the Cooled Layers
Make sure both cake layers are completely cool. Remove any remaining parchment paper and place one layer on a serving plate or cake stand.
Step 2: Fill the Cake
Spread approximately 1 cup of strawberry champagne buttercream evenly over the first cake layer.
Place the second cake layer on top and gently press it into position.
Step 3: Apply the Crumb Coat
Spread a thin layer of buttercream over the top and sides of the cake. This crumb coat will trap loose cake crumbs and create a smoother finished surface.
Refrigerate the cake for 15 minutes, or until the crumb coat feels firm.
Step 4: Frost the Cake
Remove the chilled cake from the refrigerator. Spread the remaining buttercream evenly over the top and sides.
Use an offset spatula or the back of a spoon to create a smooth finish or decorative swirls.
Step 5: Decorate the Cake
Dust the top of the cake with the reserved freeze-dried strawberry powder.
For an elegant presentation, decorate the cake with fresh strawberries, edible flowers, or gluten-free pink sugar pearls.
Step 6: Slice and Serve
For clean slices, cut the cake with a sharp knife and wipe the blade between each cut.
If the cake has been refrigerated, let it stand at room temperature for approximately 30 minutes before serving for a softer cake and buttercream texture.
Notes
Choose only one cake formula. The homemade gluten-free cake and gluten-free cake mix version are separate options and should not be combined.
For the cake mix option, divide the 1 cup of pink champagne between the cake batter and frosting. Use 3/4 cup in the cake and reserve 1/4 cup for the buttercream.
For the homemade version, measure 1/2 cup pink champagne for the cake batter and a separate 1/4 cup for the buttercream.
The homemade cake can be prepared with either softened butter or neutral-flavored oil. Butter provides a richer flavor, while oil can help produce a soft crumb.
Bring the eggs and sour cream to room temperature before mixing. Room-temperature ingredients blend more evenly and help create a smoother batter.
Avoid overmixing the cake batter after adding the flour mixture. Mix only until the ingredients are evenly incorporated.
Freeze-dried strawberries provide concentrated strawberry flavor and color without making the buttercream watery. Do not substitute an equal amount of fresh strawberries without adjusting the frosting formula.
Make sure the cake layers are completely cool before frosting them. Buttercream can melt or slide when spread over warm cake.
For an attractive celebration cake, decorate the top with fresh strawberries, edible flowers, or sugar pearls. Confirm that all decorations are suitable for serving and meet your gluten-free requirements.
Store the finished cake covered in the refrigerator for up to 4 days. Allow it to stand at room temperature for approximately 30 minutes before serving.
Check the labels on the cake mix, baking powder, vanilla extract, powdered sugar, decorations, and other packaged ingredients to confirm they meet your gluten-free needs. Prevent cross-contact by using clean pans, utensils, preparation surfaces, and serving equipment.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
