A Gluten-Free Strawberry Champagne Cake is the epitome of a special occasion dessert, perfect for those who want to indulge A light, elegant, and celebratory gluten-free strawberry pink champagne cake featuring tender champagne-infused cake layers, sweet strawberry jam, and a luscious strawberry champagne buttercream frosting. This beautiful gluten-free layer cake is perfect for birthdays, bridal showers, Valentine’s Day, anniversaries, or any special occasion that calls for a stunning dessert.
Prep Time
30 minutes
Bake Time
25 to 29 minutes
Cooling Time
1 hour
Total Time
Approximately 2 hours
Yield
12 servings
Gluten-Free Strawberry Pink Champagne Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 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, softened
or
½ cup neutral-flavored oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, room temperature
4 large eggs
½ cup pink champagne
½ cup strawberry jam
Strawberry Champagne Buttercream Frosting
½ cup freeze-dried strawberries, processed into powder
¼ cup pink champagne
2 sticks unsalted butter, softened
1 stick salted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon reserved strawberry powder for garnish
Prepare the Cake Pans
Preheat the oven to 350°F.
Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds.
Lightly grease the parchment paper to ensure easy cake removal.
Mix the Cake Batter
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.
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar until light and fluffy, about 2 to 3 minutes. If using oil, whisk the oil and sugar together until well combined.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and sour cream until smooth.
Gradually add the dry ingredients, alternating with the pink champagne, mixing on low speed until combined.
Fold in the strawberry jam until evenly distributed throughout the batter.
Increase the mixer speed to medium and beat for 1 minute until the batter is smooth and airy.
Bake the Cake Layers
Divide the batter evenly between the prepared cake pans.
Bake for 25 to 29 minutes, or until the cakes spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
The cake should remain light and delicate, so avoid overbaking.
Allow the cakes to cool in the pans for 10 minutes.
Carefully remove the cakes from the pans and transfer them to wire racks to cool completely, about 1 hour.
Make the Strawberry Champagne Buttercream
Place the freeze-dried strawberries in a food processor and process into a fine powder.
Reserve 1 tablespoon of the strawberry powder for decorating the finished cake.
In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted and salted butter on medium-high speed until fluffy, about 2 minutes.
Add the powdered sugar, vanilla extract, remaining strawberry powder, and pink champagne.
Mix on low speed until incorporated.
Increase the speed to medium and beat until light, fluffy, and smooth.
If needed, add additional champagne 1 teaspoon at a time until the desired consistency is reached.
Assemble the Cake
Remove the parchment paper from the cooled cake layers.
Place one cake layer onto a serving plate or cake stand.
Spread approximately 1 cup of frosting evenly over the top.
Place the second cake layer on top and gently press into place.
Apply a thin crumb coat of frosting over the top and sides of the cake.
Refrigerate for 15 minutes.
Remove the cake from the refrigerator and frost the top and sides with the remaining buttercream.
Finish by sprinkling the reserved strawberry powder over the cake for a beautiful pink garnish.
Use room-temperature ingredients for the best texture and even mixing.
For a stronger champagne flavor, brush each cake layer with a small amount of pink champagne before frosting.
Freeze-dried strawberries provide concentrated strawberry flavor without adding excess moisture to the frosting.
Store the cake covered in the refrigerator for up to 4 days.
Allow the cake to sit at room temperature for 20 to 30 minutes before serving for the best flavor and texture.
This gluten-free strawberry champagne cake is ideal for celebrations and special occasions thanks to its delicate crumb, fruity flavor, and elegant presentation.
