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Fluffy Champagne Strawberry Mimosa Cake Recipe Easy Homemade Dessert

Champagne Strawberry Mimosa Cake - featured image
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A light and airy cake made with champagne, fresh strawberries, and mascarpone frosting, perfect for celebrations and easy to make at home.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 ½ cups (300 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) champagne or sparkling wine
  • 1 teaspoon vanilla extract
  • 16 ounces (450 g) mascarpone cheese, chilled
  • 1 cup (120 g) powdered sugar, sifted
  • ½ cup (120 ml) heavy cream, cold
  • 1 teaspoon fresh lemon zest
  • 2 cups (300 g) fresh strawberries, hulled and sliced
  • Optional: splash of champagne to macerate strawberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) cake pans or line with parchment paper.
  2. Sift together flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, beat softened butter with eggs one at a time until fully incorporated.
  4. Stir in vanilla extract, then gradually add champagne, mixing gently until smooth.
  5. Fold dry ingredients into wet mixture gently using a spatula to keep batter light and airy.
  6. Divide batter evenly between prepared pans, tap pans to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Beat mascarpone cheese with powdered sugar until smooth. Whip heavy cream to soft peaks and fold into mascarpone mixture with lemon zest.
  10. Toss sliced strawberries with a splash of champagne (optional) and let macerate for 15 minutes.
  11. Assemble cake by placing one layer on a plate, spreading half the frosting, and topping with half the strawberries.
  12. Add second cake layer, frost top and sides with remaining frosting, and garnish with remaining strawberries.
  13. Refrigerate assembled cake for at least 30 minutes before serving. Bring to room temperature before serving.

Notes

Use dry or brut champagne for best flavor. Macerating strawberries with champagne is optional but recommended for extra juiciness and sparkle. Use room temperature eggs to avoid batter seizing. Avoid overmixing to keep cake light and fluffy. Keep mascarpone cold until just before whipping to prevent curdling. Cake layers can be baked a day ahead and stored wrapped in the refrigerator.

Nutrition

Keywords: champagne cake, strawberry cake, mimosa cake, mascarpone frosting, easy dessert, celebration cake, homemade cake

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