Champagne Pound Cake
Celebrate your next special occasion with this delicious Champagne Pound Cake recipe!
This flavorful recipe has a light champagne flavor, a fine crumb, and all of the buttery goodness that you love in a pound cake!
Table of Contents
Why we Love It
There are so many reasons to love this delicious Champagne Pound Cake. Here are just a few:
- Easy to make with simple ingredients
- Buttery pound cake with light champagne flavor
- Feels special but is so easy to make.
- Makes a great bridal shower cake, anniversary cake, New Year's Eve Cake, and more!
How to Make a Champagne Pound Cake
This champagne cake is based in part on our tried and true Classic Pound Cake recipe, but with the addition of champagne!
Although the recipe calls for one cup of champagne, the champagne flavor is not overpowering- it is more subtle.
You can find the full, printable cake recipe further down in this post. Here is a quick rundown of our steps!:
- Preheat: Preheat the oven to 325 degrees F
- Prepare the Pan: Grease and flour a bundt pan
- Flour Mixture: In a separate bowl whisk the flour, baking powder, and salt to combine. Set aside for later.
- Butter and Sugar: Cream the butter until smooth with the paddle attachment in your mixer. Then, gradually add the sugar and vanilla extract and mix until light and fluffy 3 to 5 minutes.
- Eggs: Add the room temperature eggs one at a time, blending after each until the yellow of the yolk disappears.
- Flour Mixture & Champagne: Alternately add the flour mixture with the champagne. Beginning and ending with the dry ingredients. ( 3 additions of dry ingredients and two of the champagne). Do not mix above medium speed or over mix the cake batter.
- Time to Bake! Bake at 325 degrees F for 60 minutes or until a toothpick comes out clean. *Baking times can vary so check on it as the one hour mark approaches. It may take a bit longer.
- Allow to cool in the pan on a wire rack for about 10 minutes before flipping our onto your cake base or pedestal.
Here it is, fresh after turning out! If you are freezing the cake, you and flip it onto a foil-wrapped cake board and then wrap the cake with plastic wrap and foil. (We explain freezing further down in this post).
However, if you are serving it soon after baking, go ahead and flip it onto your cake base or pedestal.
Simple Champagne Glaze
We used a super simple champagne glaze for this recipe which consists of sifted confectioners sugar, a pinch of salt, and champagne. It is much like our easy vanilla glaze, but with champagne flavor.
You can adjust the consistency of the glaze as needed by adding more confectioners sugar if the glaze is too thin, or by adding a bit more champagne if the consistency is too thick.
For the most control, I find it easiest to load the glaze into a disposable piping bag with the very tip snipped away (to create a small opening) and then apply to the cake.
If you don't have a piping bag, you can do the same with the corner of a ziplock bag, or you can drizzle it on with a spoon!
Because of the amount of sugar in this glaze, it will taste too sweet if sampling it by the spoonful ;0) - But when drizzled over the cake, it adds just a bit of sweetness to each slice as well as a boost of champagne flavor- and as an added bonus, it is pretty too!
(As you can see below- I'm decorating a cake that has already been sliced- haha- we couldn't wait!)
And here is the finished, freshly glazed champagne cake! I just love the fine crumb and moistness of this delicious cake recipe!
More "Boozy" Cakes to Try
We have more delicious champagne cakes for you to try, as well as other cocktail inspired recipes and more!
Don't miss our full Roundup of Boozy Cakes!
Can Pound Cake be Frozen?
Yes it can! We do it all the time. You can bake up to three months in advance and as long as the cake is tightly wrapped with plastic wrap and foil, the cake will taste as fresh as the day that it was baked after thawing.
In fact, we often freeze our pound cakes as well as cake layers while they are still a bit warm- even if we are baking a cake for the next day. We find that it makes them even more moist!
In addition, you can wrap and freeze any leftover cake in the same way- or even wrap and freeze the pound cake slices individually so that you will never be without a quick slice of pound cake! ;0)
When defrosting our cakes, we allow them to warm to room temperature, still wrapped, on the kitchen counter. After condensation forms on the foil, you can then unwrap completely and allow to thaw completely.
How to Decorate a Pound cake
There is so much to love about pound cake recipes!! These amazingly moist and buttery bundt cakes can be made quickly and easily and don't require a lot of decorating time.
You can leave pound cakes "naked", apply a light dusting of powdered sugar, whip up a simple glaze, garnish with fresh flowers, or top with berries and cream.
If you are feeling extra fancy, you can even do some stenciling as with our Lemon Pound Cake.
I could have a slice of pound cake every day and never get tired of it ;0) If you feel the same, you MUST try these other favorites from our Recipes Section!
Below, are just a few more from our Pound Cakes and Bundt Cakes section!
We also have so many cake decorating tutorials to share with you as well!
Enjoy the Recipe!
Champagne Pound Cake
For the Champagne Pound Cake
- 3 sticks unsalted butter, softened (339g)
- 3 cups sugar (600g)
- 5 large eggs, room temperature
- 3 cups All Purpose Flour (not self-rising) (375g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (3g)
- 1 cup champagne of choice (We used Andre Extra Dry) (235g)
- 1 teaspoon vanilla extract (4g)
For the Simple Champagne Glaze
- 1 cup Confections Sugar sifted
- 1-2 Tablespoons Champagne to desired consistency
- pinch of salt
- For the CakeGrease and Flour Bundt Pan
- Preheat oven to 325 degrees F
- In a separate bowl whisk the all purpose flour, baking powder and salt for 30 seconds to combine, set aside.
- Mix the butter until smooth, gradually add the sugar and vanilla extract and mix until light and fluffy (3 to 5 minutes)
- Add the eggs one at a time blending after each until the yellow of the yolk disappears
- Alternately add the flour mixture with the champagne. Beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 of the champagne). Do not mix above medium speed or over mix the cake batter.
- Bake at 325 degrees F for 60 minutes or until a toothpick comes out clean. *Baking times may vary.
- This recipe makes approximately 8 cups of batter.
- Allow to cool in the pan on a wire rack for about 10 minutes before flipping out onto cake base or pedestal.
Simple Champagne Glaze
- Combine sugar, pinch of salt, and champagne (start with 1 tablespoon champagne and adjust to desired consistency).
- Load into a piping bag with the tip snipped away and pipe/drizzle onto cake.