Easy Bundt Champagne Cake Recipe

Champagne cake pink or white is delicious. Dense like a pound cake in a bundt pan you can use bubbly or moscato to make this easy dessert. Similar to our popular Copycat Sara Lee Pound Cake but with your favorite party drink baked right inside.

Pink Champagne Cake Recipe

You can certainly add other flavors to enhance this treat too. Like we did with our Lemon Pound Cake with Cake Mix I added a squeeze of fruit and zest into the mix. Alternatively you could make a simple glaze with powdered sugar and your favorite bubbly or juice to make it as thick as you’d like and drizzle that on each piece when served too.

With our Peach Cobbler Pound Cake I added small bits of canned fruit into the mix too which was a fun surprise with the kiddos. Start with it directed as is below and then let your imagination get wild with all of the possibilities. Of course the type of alcohol used will change the flavor of the cake too, darker will be more intense for sure.

You will only really need one larger bowl and stand mixer to mix together the batter. Since there is no leavening agent used it will be quite dense, and no need to incorporate that into the dry ingredients first. There are tons of bundt cake pan designs out there. I have a few and use several depending on what holiday we are nearing. You’ll also need;

Ingredients

• Butter unsalted at room temperature
• 2 1/2 c sugar for sweetness
• 5 eggs should be added at room temperature
• 1/2 tsp almond extract is great
• Vanilla extract
• Salt, just a bit
• All purpose flour
• 1 cup champagne or pink moscato works.

Can you use a different alcohol to make champagne cake?

I have even used Malibu rum on occasion because I love coconut everything. Makes it taste kinda’ like our White Chocolate Coconut Bundt Cake if I frost it with champagne buttercream frosting on top it with sweetened coconut with that.

If you want a real intense champagne flavor you could slice in half when done and mix powdered sugar with more of that to thin it out. Smear a layer of that in center cake layer as well as all the around the whole thing. Sprinkle some luster dust on that for extra beauty.

How to Make Champagne Bundt Cake

• Preheat oven to 325 degrees F. Spray a bundt pan with non stick spray.
• In a large bowl add the butter and sugar, beat together with a stand or hand mixer until smooth.
• Add eggs two at a time mixing between each add in.
• Add both extracts at end and mix. Slowly add the flour and salt and mix until you get a smooth batter.
• At end use a spatula to gently fold in the champagne.
• Pour cake batter into bundt pan and smooth out so it is the same thickness all the way around.
• Bake on middle rack for 1 hour 10 minutes or until toothpick in middle comes out mostly clean with moist crumbs attached.

Sit on cooling rack for 15 minutes before putting a plate on top and gently flipping over to remove from pan. When cool sprinkle on powdered sugar to top, slice and enjoy.

Is there alcohol in Champagne Cake?

If you have concerns about alcohol consumption in a cake, consider the following: The amount of alcohol used in most recipes is relatively small, so the final alcohol content in the cake is typically low. Cooking or baking with alcohol is often done to enhance flavor, and the goal is not to create an alcoholic effect.

For recipes where alcohol is a significant ingredient (like an alcohol soaked dessert), the alcohol content may be more noticeable, and it’s essential to consider the impact on individuals who should avoid alcohol.

Can you make this without alcohol?

In general, if you or someone you are serving needs to avoid alcohol entirely, you should use a liquid that doesn’t have any in it but mimics the flavor. In this case I would use something like Martinelli’s sparkling apple cider instead, or any soda works.

How to save leftover bundt cake

Always allow the cake to cool completely in the pan for about 10-15 minutes after removing it from the oven. Then, gently invert it onto a wire rack to cool further. Allowing it to cool helps prevent condensation from forming inside the container.

Once it has cooled to room temperature, wrap it tightly or cover it to protect it from air exposure. Use one of these methods: Wrap the cake tightly in plastic wrap, ensuring it’s sealed to prevent air from getting in. Alternatively, you can wrap the cake in aluminum foil, making sure it’s well sealed.

If it doesn’t have any perishable fillings or toppings (like cream cheese frosting or fruit), you can store it at room temperature. Place the wrapped or covered cake in an airtight container to further protect it from air and contaminants.

How to reheat

Reheating leftovers is a simple process, and the method you choose depends on your preference and the type of cake you have. Especially those with fillings or frostings that contain dairy or perishable ingredients, it’s perfectly fine to serve them at room temperature.

• Simply remove the cake from the refrigerator and let it sit out for about 30 minutes to an hour, or until it reaches room temperature.
  • This method helps it to retain its moisture and it’s champagne cake taste.
• If you prefer to warm your pieces, you can use a microwave to reheat individual slices. Place a single slice of cake on a microwave safe plate.

Heat it on low power (10-20% power) for 10-15 seconds at a time. Check the temperature after each interval to avoid overheating.

We showed you here that you can use something unusual for the liquid to make the batter. There are other things you can try as well such as;

Variations

1. Yogurt, whether plain or flavored, can be used to add moisture and a creamy texture to cake batter. Greek yogurt is a popular choice because of its thickness.
2. Sour cream contributes moisture and richness to cake batter. It results in a moist and tender cake with a slight tang.
3. Fruit juices like orange juice, lemon juice, or apple juice can be used to add flavor and moisture to cakes. They work well in recipes where a fruity flavor is desired.
4. Like our Ganache Chocolate Coffee Cake, you can enhance the flavor of chocolate cakes by adding depth and richness. It doesn’t make the cake taste like coffee but amplifies the chocolate flavor.
5. Pureed fruits like applesauce, mashed bananas, or pumpkin can be used in cake batter to add natural sweetness, moisture, and flavor. They can also reduce the need for additional fats and sugars.
6. Some cake recipes, like fruitcakes or rum cakes, include alcohol such as brandy, rum, or liqueurs for flavor. The alcohol can add a distinctive taste and moisture.
7. Syrups like maple syrup or flavored extracts can be used to infuse cakes with unique flavors. They are typically added in small quantities.