Strawberry Honey Pink Champagne Cake

Celebrate in style with our Strawberry Honey Pink Champagne Cake—a show-stopping dessert perfect for springtime occasions like Mother’s Day, graduations, or birthdays. Fluffy layers of pink champagne cake are filled with a homemade strawberry jam and topped with a silky buttercream, both infused with the natural sweetness of BeeMaid Honey. Bursting with fresh, fruity flavour and a touch of sparkle, it’s an elegant treat that captures the taste of spring in every bite.

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Ingredients

Pink Champagne Cake

1 Cup

Pink Champagne (room temp)

2/3 Cup

Sour Cream (room temp)

1/2 Cup

Vegetable Oil

1/4 Cup

BeeMaid Honey

1 Box

White Cake Mix

Strawberry Honey Filling

2 Cups

Strawberries (fresh or frozen)

2 Tbsp

BeeMaid Honey

2 Tbsp

Lemon Juice

1/2 Tsp

Sea Salt

Honey Buttercream Frosting

2 Tbsp

BeeMaid Honey

2 Cups

Salted Butter (room temp)

3/4 Cup

Pink Champagne (room temp)

3 Cups

Powdered Sugar

1 Tsp

Sea Salt

Optional:

Pink Gel Food Colouring

Directions

Cake:

1. Preheat the oven to 350ºC and prepare two 8-inch cake pans with non-stick baking spray and parchment paper. Set aside.
2. In a large mixing bowl combine the pink champagne, sour cream, vegetable oil, eggs, and honey and whisk together until fully combined and smooth.
3. Add in the cake mix and stir until just combined. Divide the batter evenly between the two prepared cake pans.
4. Bake for 22-25 minutes or until a toothpick comes out with a few moist crumbs. Allow to cool in the pans for 10 minutes before inverting on a wire rack to fully cool.

Filling:

1. In a medium pot, combine the strawberries, honey, lemon juice, cornstarch, and salt.
2. Bring the mixture to a boil over medium-high heat and, while continually stirring, allow to simmer until it begins to thicken.
3. Once thickened enough to coat the back of a spoon, remove it from the heat. If you like a like a smoother strawberry filling, you can use a masher to break up the
strawberry slices.
4. Pour the filling into a shallow dish and directly cover the surface with plastic wrap. Allow to fully cool before using in the cake.

Buttercream:

1. In a small pot, bring the champagne to a boil over high heat. Once boiling, reduce the heat to medium-high and allow to simmer until reduced down to 1/4 cup. This
should take approximately 10-15 minutes. Set aside to cool completely before using in the buttercream. This step can be down a day or two in advance.
2. In a large bowl using a handheld or stand mixer, beat the butter and honey on high speed until light and fluffy, about 2-3 minutes.
3. Add the powdered sugar and salt and mix on low until combined.
4. Add in 1/4 cup of the reduced champagne and mix on low until combined. If using, add the pink gel color now.
5. Turn the mixer up to high and allow to beat for 5 minutes. Cover and set aside until ready to stack the cake.

Assembly:

1. Level the fully cooled cake layers and brush pink champagne on top of each layer. Place one layer on a plate, cake board, and/or cake turntable.
2. Spread approximately 1/2 cup of buttercream on top of the cake layer and pipe a buttercream border around the top edge. Fill with the strawberry filling.
3. Top with the remaining cake layer and apply a thin coat of buttercream over the entire cake. Place the cake in the fridge for chill for 20 minutes.
4. Apply a final layer of buttercream over the cake and smooth the sides and top with an offset spatula or cake smoother.
5. Gently apply the sprinkles, if using, with the palm of your hand or place a baking tray under the cake and gingerly toss the sprinkles onto the sides of the cake.
6. With a 1M piping tip, pipe buttercream open swirls on top of the cake and place a sliced strawberry on each swirl. Enjoy!