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!

The best part is that it comes together in no time at all. If you love champagne desserts (hello Pink Champagne Cake and Champagne and Strawberries Cake), you will love this no-fuss, simple recipe!

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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!

Champagne Pound Cake- So moist, tender, and flavorful!

More "Boozy" Cakes to Try

We have more delicious champagne cakes for you to try, as well as other cocktail inspired recipes and more!

Some of our favorites are Limoncello Cake, Baileys Irish Cream Cake, Rum Cake, and Pina Colada Cake, but there are so many 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!

The pound cakes below are just a few of our favorites., including Buttermilk Pound Cake, Strawberry Pound Cake, and more!

Below, are just a few more from our Pound Cakes and Bundt Cakes section!

Thanks so much for stopping by. Don't miss our full collection of cake recipes, including our favorite scratch cake recipes and cake mix recipes!

We also have so many cake decorating tutorials to share with you as well!

Enjoy the Recipe!

Have you made this Cake? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!