Description
A vibrant pink sponge cake infused with non-alcoholic champagne, strawberries, and vanilla, paired with cream cheese frosting and cherry glaze. This moist, ethereal cake avoids alcohol and pork, ideal for a celebratory 40th birthday.
Ingredients
2 cups all-purpose flour
1½ cups sugar
1 cup non-alcoholic champagne sparkling water
4 large eggs
½ cup (1 stick) unsalted butter, softened
1 tsp baking powder
1 tbsp vanilla extract
½ cup mashed strawberries
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
Whisk flour, sugar, and baking powder. Set dry ingredients aside.
Beat eggs in a bowl until frothy, 2–3 minutes. Add butter gradually until emulsified.
Stream in non-alcoholic champagne while mixing on low speed. Scrape bowl sides.
Alternately add dry ingredients and vanilla extract into wet mixture in three batches.
Fold in ½ cup mashed strawberries to develop pink speckles.
Divide batter evenly between prepared pans. Smooth surfaces with a rubber spatula.
Bake 30–35 minutes or until edges pull away from pan. Rotate once halfway.
Cool in pans 10 minutes, then turn onto wire racks. Remove paper; let cool completely.
Chill 15 minutes before assembling. Frost with pink buttercream and top with stacked berries.
Notes
Use cake flour for extra tenderness. Superfine sugar dissolves quicker. Room-temperature eggs enhance emulsion. For pink color, non-alcoholic champagne is essential. Chill cake for stability before frosting.
- Prep Time: 20
- Cook Time: 35
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 25g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
