Make an elegant gluten-free strawberry pink champagne cake with tender berry-filled layers and fluffy strawberry champagne buttercream.
Light, elegant, and beautifully festive, this Elegant Gluten-Free Strawberry Pink Champagne Cake Recipe features tender champagne-infused cake layers filled with sweet strawberry flavor. A luscious strawberry champagne buttercream adds a smooth finish, concentrated berry flavor, and a lovely pink color.
A carefully balanced blend of sweet rice flour, white rice flour, tapioca flour, and brown rice flour gives the cake a light, delicate crumb without using a commercial gluten-free flour blend. Sour cream adds moisture and richness, while strawberry jam brings fruity flavor to every slice.
Finished with a dusting of freeze-dried strawberry powder, this elegant gluten-free layer cake makes a stunning dessert for birthdays, bridal showers, Valentine’s Day, anniversaries, and other special celebrations.
Directions
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 rounds. Lightly grease the parchment paper to help the baked cake layers release cleanly.
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.
Whisk thoroughly to distribute the xanthan gum and leavening ingredients evenly throughout the flour mixture.
Step 3: Beat the Butter and Sugar
Place the softened unsalted butter and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat for 2 to 3 minutes, or until light and fluffy.
If using neutral-flavored oil instead of butter, whisk the oil and sugar together until thoroughly combined.
The oil mixture will not become as light or fluffy as the butter mixture.
Step 4: Add the Eggs, Vanilla, and Sour Cream
Add the eggs one at a time, mixing well after each addition. Scrape down the bottom and sides of the bowl as needed.
Add the vanilla extract and sour cream. Mix until the batter is smooth and evenly combined.
Step 5: Add the Flour Mixture and Champagne
With the mixer running on low speed, gradually add the dry ingredients, alternating with the pink champagne. Mix only until the ingredients are combined.
Fold in the strawberry jam until it is evenly distributed throughout the batter.
Increase the mixer speed to medium and beat for 1 minute, or until the batter is smooth and airy.
Step 6: Divide the Cake Batter
Divide the cake batter evenly between the two prepared cake pans. Smooth the tops with a spatula so the layers bake evenly.
Step 7: Bake the Cake Layers
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.
Avoid overbaking the cakes so they retain their light, delicate texture.
Step 8: Cool the Cake Layers
Allow the cakes to cool in their pans for 10 minutes. Carefully remove them from the pans and peel away the parchment paper.
Transfer the cake layers to wire racks and let them cool completely, about 1 hour. The layers must be completely cool before the cake is assembled and frosted.
Step 9: Prepare the Strawberry Powder
Place the freeze-dried strawberries in a food processor and process them into a fine powder.
Measure and reserve 1 tablespoon of the strawberry powder for decorating the finished cake. The remaining strawberry powder will be added to the buttercream.
Step 10: Beat the Butter
Place the softened unsalted butter and salted butter in the clean bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed for about 2 minutes, or until the butter is smooth and fluffy.
Step 11: Make the Strawberry Champagne Buttercream
Add the powdered sugar, vanilla extract, remaining strawberry powder, and 1/4 cup pink champagne to the beaten butter.
Mix on low speed until the ingredients are incorporated. Increase the mixer speed to medium and beat until the buttercream is light, fluffy, and smooth.
If the buttercream is too thick, add additional pink champagne 1 teaspoon at a time until it reaches the desired spreading consistency. Avoid adding too much champagne at once.
Step 12: Fill the Cake
Place one completely cooled cake layer on a serving plate or cake stand.
Spread approximately 1 cup of strawberry champagne buttercream evenly over the top. Place the second cake layer over the frosting and gently press it into place.
Step 13: Apply the Crumb Coat
Spread a thin layer of buttercream over the top and sides of the cake. This crumb coat will trap loose crumbs and create a smooth base for the final layer of frosting.
Refrigerate the crumb-coated cake for 15 minutes, or until the frosting feels slightly firm.
Step 14: Frost and Decorate the Cake
Remove the cake from the refrigerator. Spread the remaining strawberry champagne buttercream evenly over the top and sides.
Finish the cake by sprinkling the reserved strawberry powder over the top for an elegant pink garnish.
Step 15: Serve
If the cake has been refrigerated, allow it to sit at room temperature for 20 to 30 minutes before serving for the best flavor and texture.
Cut the cake into slices and serve on dessert plates.
Notes
Use room-temperature eggs and sour cream for smoother mixing and a more even cake texture.
The cake can be prepared with either softened butter or neutral-flavored oil. Butter provides a richer flavor, while oil produces a soft, moist crumb.
For a stronger champagne flavor, lightly brush each completely cooled cake layer with a small amount of pink champagne before adding the buttercream. Do not oversaturate the cake layers.
Freeze-dried strawberries provide concentrated strawberry flavor without adding excess moisture to the frosting.
Process the freeze-dried strawberries into a fine powder so they blend smoothly into the buttercream. Sift the powder if it contains large seeds or pieces.
Make sure the cake layers are completely cool before adding the buttercream. Frosting on warm cake layers may cause the buttercream to soften or melt.
Store the cake covered in the refrigerator for up to 4 days. Allow the refrigerated cake to sit at room temperature for 20 to 30 minutes before serving.
Check the labels on the flours, xanthan gum, baking powder, vanilla extract, strawberry jam, freeze-dried strawberries, powdered sugar, and other packaged ingredients to ensure they are suitable for your gluten-free needs. Prevent cross-contact by using clean preparation surfaces, pans, utensils, and equipment.
The champagne in the cake batter is baked, but the champagne in the buttercream is not cooked. Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
