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Berries & Cream Champagne Cake

Sweet champagne cake with fresh whipped cream, juicy summer berries and a hint of mint. You seriously can't go wrong with fresh strawberries, raspberries, and blueberries for a summertime dessert. 

Course Dessert
Cuisine American
Keyword Cake Recipe, Champagne, Naked Cake
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 5 minutes
Servings 1 (3 LAYER) 6-INCH OR (2 LAYER) 8-INCH CAKE
Author Katie


Champagne Cake

  • 2 ¼ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup (or 2 sticks) unsalted butter, room temperature
  • 2 whole eggs
  • 2 egg whites
  • 2 teaspoon vanilla extract
  • 1 cup Champagne

Stabilized Whipped Cream

  • 2 ½ teaspoons (or 1 packet) powdered gelatin
  • 3 tablespoons water
  • 2 cups heavy cream
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

For Garnish

  • 1 ½ cups fresh strawberries, cut into fourths
  • 3/4 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 1/2 cup powdered sugar, for dusting
  • 1 sprig fresh mint


Champagne Cake

  1. Preheat oven at 350℉. Prepare 3-6" round cake pans with cooking spray and parchment paper. 

  2. In a stand mixer bowl combine the all-purpose flour, cornstarch, sugar, salt, and baking powder. Whisk together to de-clump the dry ingredients. Begin mixing on low with a paddle attachment. 

  3. Add butter to the dry ingredients, continue to mix on low until the mixture looks like sand. Then add the eggs one at a time and vanilla mix until fully incorporated. Scrape down the sides of the bowl. 

  4. Pour the champagne into the batter. Blend on medium for 30 seconds until the batter is smooth and fluffy. Scrape down the sides of the bowl.

  5. Evenly divide and pour the cake batter into 3 cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.

  6. Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool. Wrap cakes in plastic wrap and place into the freezer to chill for 30 minutes. 

Stabilized Whipped Cream

  1. Place stand mixer bowl and whisk attachment into the refrigerator or freezer for 10 minutes to keep heavy cream cold while whipping. 

  2. In a small microwavable bowl, place the powdered gelatin and pour cold water over the top. Allow gelatin to bloom for 2-3 minutes. After the gelatin has bloomed and softened, melt in the microwave for 10-15 seconds. Set aside to cool.  

  3. In a stand mixer bowl fitted with a whisk attachment, whip the cold heavy cream, powdered sugar, and vanilla extract together on high speed. Whip for 3-5 minutes until you get a soft peak. 

  4. On medium, slowly pour in melted gelatin mixture. Whip on high for 15 seconds to incorporate gelatin. Remove from mixer and place into a piping bag fitted with a #844 star tip. 


  1. Layer a chilled champagne cake, cut side up onto cake board. Pipe dollops on whipped cream and layer the fresh berries over the top. Place another cake layer cut side down over the top. Repeat process for another layer.

  2. Pipe dollops of whipped cream and fresh berries on top of the final cake layer. Finally, add a light dusting of powdered sugar over the top. 

Recipe Notes

Double recipe to make a (3 Layer) 8-inch or 9-inch cake.