Strawberry Champagne Layer Cake

Flavors of champagne and strawberry compliment one another in this impressive layer cake that is festive for any special occasion.

Strawberry Champagne Layer Cake

Can you guys believe this year is almost OVER. It’s literally going to be 2014 soon. This year flew by faster than I could have imagined… Do you have plans for New Years Eve? Hubby and I are hosting a little party at our house on New Years Eve. So on top of holiday shopping (thank you Amazon), working a ton, and being sick, I’ve also been thinking about the food for our NYE party.

Strawberry Champagne Layer Cake

I’m planning to do a spread of appetizers and a couple desserts. I like to do one big and impressive dessert for celebrations like New Years Eve. And since everyone drinks champagne on NYE, this is the perfect cake to make one last impression for 2013.

Strawberry Champagne Layer Cake

I actually made this cake to take to a friend’s party earlier in the year. It was so good that it’s on the top of my list for the NYE party. And that’s saying something since I rarely re-make desserts, especially layer cakes.

The flavors in this cake are all subtle. The champagne comes through, as do the strawberries, and they compliment each other without either one overpowering the other.

Strawberry Champagne Layer Cake

I made a few changes from the original recipe. First, I added a thin layer of strawberries between the layers of cake. Second, I opted to leave off the white chocolate ganache. Be sure to check out Megan’s version of this cake to see it with the ganache. How can you not be impressed by this cake?!?

Strawberry Champagne Layer Cake

Two Years Ago: Candy Cane Chocolate Oreo Cupcakes and Cranberry Cheesecake Spread
Three Years Ago: Gingerbread Caramels and Peppermint Chocolate Chip Cookies
Five Years Ago: Chocolate Peppermint Meringue Kisses and Chocolate Covered Cherry Cookies

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Strawberry Champagne Layer Cake

Flavors of champagne and strawberry compliment one another in this impressive layer cake that is festive for any special occasion.

Yield: Serves 16

Total Time: 3 hours

Ingredients:

For the Champagne Cake
3 3/4 cups Flour
1 3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
3 1/3 cups sugar
15 Tbsp unsalted butter, melted and cooled slightly
1 1/2 cup champagne, flattened
5 Tbsp vegetable oil
1 Tbsp vanilla
9 egg yolks, room temperature
5 egg whites, room temperature

For the Strawberry Swiss Meringue Frosting
5 egg Whites
1 1/4 cup sugar
1 1/2 cup butter, cut into cubes
2 tsp vanilla
1/4 cup strawberry puree
pinch of salt

10-12 strawberries, thinly sliced

Directions:

For the Champagne Cake
Adjust oven rack to middle position and heat oven to 340 degrees. Grease three 9” round cake pans and line bottoms with parchment paper. Whisk flour, baking powder, baking soda, salt and 2 1/2 cups sugar together in large bowl. In mixing bowl whisk together melted butter, champagne, oil, vanilla, and yolks.

In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds, gradually adding in remaining sugar; continue to beat until stiff peaks just form. Transfer to a separate bowl and set aside.

Add flour mixture to now empty mixing bowl fitted with whisk attachment. Gradually add in butter mixture and mix until just incorporated. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated.

Fold the egg whites into the batter, pour into cake pans and bake for approximately 35 minutes or until a toothpick comes out clean. Let cake rest in cake tins for 10 minutes before turning out onto a wire cooling rack. Cool Completely before frosting. When cool, level tops of cake with sharp knife and discard cake cuttings. Set aside until ready to decorate.

For the Strawberry Swiss Meringue Frosting
Place three to four strawberries into food processor and puree, set aside ΒΌ-β…“ cup of Strawberry puree.

Wipe the mixer bowl and attachments with lemon or vinegar to make sure they are all completely clear of any residual grease. Add egg whites and sugar to mixing bowl, and place it over a sauce pan of simmering water. Whisk constantly but gently, until temperature reaches 160Β°F, or until the sugar is totally dissolved and the eggs are hot.

With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels nearly room temperature. *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.

Switch over to paddle attachment and add butter one cube at a time until all has been added and is incorporated. and mix until it becomes smooth. If mixture is too soft and runny, place in refrigerator for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
Add strawberry puree and beat until evenly incorporated. Add small amount of pink food colouring, if desired.

To assemble Cake
Level cakes and invert one cake layer on cake plate so that the bottom of the cake is the top. Dollop frosting onto it and spread evenly. Add a layer of thinly sliced strawberries. Repeat with other two layers. Frost top layer and smooth. Frost sides of the cake. Garnish with fresh strawberries.

Recipe adapted inspired by Country Cleaver, frosting recipe from Sweetapolita, cake recipe from Cake Fixation

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34 Responses to “Spicy Peach Jalapeno Jam”

  1. #
    1
    Shannon — September 19, 2013 at 9:23 am

    ooh, i am drooling thinking about this over melty brie!! fabulous πŸ™‚

    • beantownbaker — September 25th, 2013 @ 4:08 pm

      It’s definitely as good as it sounds.

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    Queen Sashy — September 20, 2013 at 9:55 am

    what a lovely jam! there are still some peaches at the market and i need to make this asap.

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    Claudia — September 20, 2013 at 12:11 pm

    Sounds wonderful! When do you add the liquid pectin and how long do you let it boil after you add it?

    • beantownbaker — September 25th, 2013 @ 4:14 pm

      Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.

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    4
    Rima — September 21, 2013 at 10:32 am

    That sounds delicious, but when do we add the pectin, and can we use powdered pectin instead of the liquid one? Thank you so much…

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.

      I’m still new to canning, but I read in the Ball book that you can’t swap different kinds of pectin and should only use what the recipe calls for…

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    5
    Loretta — September 23, 2013 at 11:26 am

    when do you add the pectin ??????

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Sorry about the mistake in the recipe, I have updated the recipe to reflect when to add the pectin.

  6. #
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    Kelly — September 28, 2013 at 7:11 pm

    How long does this keep?

    • beantownbaker — September 28th, 2013 @ 8:36 pm

      If you process the jars in a water bath, they will be fine on a shelf for up to a year. Once opened, you want to refrigerate it and it will keep for about a month in the fridge.

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    Toni — June 21, 2014 at 10:04 am

    The number of cups of chopped peaches would be very helpful. Also, are the pectin pouches 3 or 6 oz?

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    Megan Wilson — July 15, 2014 at 3:12 pm

    The flavor was outstanding! However, it never fully set-up into a jelly. It was more of a jam/thick sauce – even after re-processing with a 2nd pack of pectin (I gave in and used the powder) On my other batches, I used 2 dry packs – and I’m not sure if those will even set correctly. πŸ™

    • beantownbaker — September 2nd, 2014 @ 7:22 pm

      Sorry to hear this didn’t set up for you…

  9. #
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    Nick — July 17, 2014 at 2:57 pm

    With sealed jars what is the shelf life of something like this?

    • beantownbaker — September 2nd, 2014 @ 7:22 pm

      In general, I would try to open them within 6 months. I have kept jars of jam for up to a year without any problems.

  10. #
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    Lindsay L — July 28, 2014 at 8:57 am

    This is my second year making this and i just wanted to tell you that it is outstanding. i’m sure others are wondering about yield — I got 9 half-pints from one batch. How long do you process this? I did 15 mins to err on the side of caution. Thanks!!

    • beantownbaker — September 2nd, 2014 @ 7:26 pm

      I always process for 10 minutes.

  11. #
    11
    Dee Ann — August 2, 2014 at 11:52 am

    Does this make the five half-pint jars shown or does it make more? Since everything sort of comes together at the end in canning (hot jam, sterilized jars, etc., and boiling water) I like to know ahead of time how many jars to prepare. Thanks.

    • beantownbaker — September 2nd, 2014 @ 7:28 pm

      It made 6 jars for me. It will depend how big your peaches are too.

  12. #
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    Roxanne Riddle — August 10, 2014 at 11:23 am

    With my jams, I usually use real lemon juice, but not in such large quantity,Did you use fresh or “jarred” lemon juice?

    • beantownbaker — September 2nd, 2014 @ 7:29 pm

      Yes, I use jarred lemon juice here.

  13. #
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    Blaire Prince — August 17, 2014 at 3:17 pm

    According to “foodinjars.com” you can substitute 2 TBSP powdered pectin for 1 pouch of liquid pectin. πŸ™‚ just thought I’d share that little tidbit! This recipe is FANTASTIC! Thanks Jen!

    http://foodinjars.com/2013/07/canning-101-how-to-substitute-pectin/

    • beantownbaker — September 2nd, 2014 @ 7:30 pm

      Thanks for sharing this!

  14. #
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    krista jackson — August 24, 2014 at 11:34 am

    I am looking forward to making this jam this evening!! I was seaching for a recipe for peach and jalapeno jam and this one caught my eye! Because you posted it my the day I was married, then reading your story and that you live in Cincy! I was born and raised north of that area!

    • beantownbaker — September 2nd, 2014 @ 7:31 pm

      Small world! I hope you enjoyed this jam.

  15. #
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    Kim — August 28, 2014 at 5:44 pm

    This recipe should come with a warning label. I feel like I just made crack. I changed it up a bit and used cherries instead of peaches. I was having a hard time finding a cherry pepper recipe and had cherries in my freezer needing evicted and this one looked so good I used it as my baseline. THANK YOU for sharing it! If you are interested, it was a mix of sweet and tart cherries, and I added an extra jalapeno to a double batch. I just got done putting up nearly 11 pints of the stuff and am sitting here like a child licking the residue off my ladle it is that freaking good. Definitely recommend you try it with cherries some day if you like them. I am picking peaches this weekend and will definitely be making this as posted because I am sure it is divine. Ive been making jams and jellies since i was a child and this is the best one yet. Thank you again, can’t wait to try it properly with peaches!

    • beantownbaker — September 2nd, 2014 @ 7:32 pm

      Cherries! What a great change. I’m goign to have to try that out.

  16. #
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    Bonnie Kandalec — September 2, 2014 at 5:37 pm

    It would have been nice to know how many jars I would need to make this recipe!!!

    • beantownbaker — September 2nd, 2014 @ 7:33 pm

      I got 6 jars. I’ll update the recipe to reflect the yield.

  17. #
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    Christine — July 10, 2015 at 7:39 am

    Oooooh. I am making this this weekend – thanks for a fantastic-looking recipe!

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    Sam — July 12, 2015 at 9:04 pm

    First time jam maker. Went to the farmer’s market this weekend and bought peaches and jalapenos (along with a bunch of other stuff). Thought I’d try my hand at making a jam/jelly because we love it on pork chops. This recipe was perfect. Thanks for sharing… and thank you to Google for popping it towards the top of the search list. Thank you Beantown Baker!

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    Daina — July 27, 2015 at 2:28 pm

    How long do you need to water bath can it??

  20. #
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    McCaverty — August 16, 2015 at 10:56 pm

    Made this today – delicious but decidedly soupy. I thought maybe once it cooled it would set up more, but no.

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