So, you guys, I know I haven’t done a lot of baking lately, but this past week I found myself with an extra bottle of champagne and a bunch of festive sprinkles on hand and I just thought… I’m gonna bake a cake. I mean, I’m sure there are a bunch of things I could have done in a situation like that, but for me?
Baking a festive cake just seemed like a no-brainer.
Maybe my baking-inclination is because it’s “that” time of year, where everything is so merry and bright and coated in a thick layer of sugar. Maybe I simply haven’t had enough cake in my life lately. And, okay, maybe it’s a little bit weird that my first thought was to bake champagne rather than drink it.
Or maybe, just maybe, it’s actually all three of those things.
But who cares how this magic came to be?! The important thing is that we’re here now and there’s cake.
A boozy cake, at that.
This cake came with the added bonus that my mother was in town to
help me scarf it down enjoy it with me.Because what better way is there to enjoy the holidays than having sugary baked goods with loved ones?
Because what better way is there to enjoy the holidays than having sugary baked goods with loved ones?
I’ve cooked with alcohol before, but I was pleasantly surprised that this particular recipe still kept a very distinct taste of sweet champagne.
And when you add the champagne glaze on top?
It turns this deliciously moist pound cake into the perfect kind of dessert for any festive or holiday party.
I could totally see this cake becoming a New Years tradition at our house!
Champagne Bundt Cake
This champagne cake makes the perfect addition to any festive party with its ultra moist pound cake topped with champagne glaze and sprinkles.
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- Preheat oven to 350 degrees F. Coat a bundt pan with baking spray, then set aside.
- In a large bowl, sift together flour, baking powder, baking soda, and salt. Set bowl aside.
- Using a stand mixer (or hand mixer + large bowl), mix canola oil and granulated sugar on medium-high for 2 minutes.
- Drop mixer speed to low and beat in eggs, one at a time, mixing thoroughly in between.
- Add vanilla extract and champagne (note: be sure to take measurement of champagne after bubbles have settled) and mix until incorporated.
- Using about 1/2 a cup at a time, add dry ingredients to bowl. Mix until dry ingredients are no longer visible and there are no clumps. Use a spatula to scrape the sides and bottom of the bowl to free any excess flour mixture. Use a whisk to gently blend and break up any clumps. Batter may be very thin - this is okay.
- Pour batter into prepared bundt pan. If desired, place bundt pan on a baking sheet (for easy handling) then place in oven. Bake for 45-60 minutes or until a tester inserted in the deepest part of the cake comes out clean.
- Let cake cool in the bundt pan for 20 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and champagne. Glaze should be thick but still able to drizzle off a spoon.
- Add glaze to a plastic bag and cut a small hole one of the corners. Use bagged icing to generously drizzle glaze on top of cooled cake. Add sprinkles, if desired. Once prepared, bundt cake can be stored in an air-tight container in the refrigerator for up to 4 days.
Please note that I am not a certified nutritionist; I am merely a quirky girl who loves food. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.