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–+ servings
A sliced champagne bundt cake on a plate, elegantly dusted with powdered sugar.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: bundt cake, cake, champagne
Servings: 12
Author: Justine

Equipment

Ingredients

  • 1 1/4 cup butter unsalted, room temperature
  • 2 1/2 cup sugar
  • 5 large eggs
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 3 1/4 cup all purpose flour
  • 1 cup champagne or pink moscato

Instructions

  • 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 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.

Video

Nutrition

Serving: 2oz | Calories: 490kcal | Carbohydrates: 68g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 229mg | Potassium: 86mg | Fiber: 1g | Sugar: 42g | Vitamin A: 690IU | Calcium: 23mg | Iron: 2mg