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.
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.
Keep this flavorful recipe in mind for dinner parties, Valentine’s Day, new year’s eve, anniversaries, or any occasion that calls for something special.
You can find the full, printable cake recipe further down in this post. Here is a quick rundown of our steps!:
- Preheat the oven to 325 degrees F
- Grease and flour a bundt pan
- In a separate bowl whisk the flour, baking powder, and salt to combine. Set aside for later.
- 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.
- Add the room temperature 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 two 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 can vary so check on it as the one hour mark approaches. It may take a bit longer.
- This recipe makes approximately 8 cups of batter.
- 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.
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!
Normally we would glaze the cooled cake first, then slice- but we couldn’t wait to sample! Here you can see that I’m applying the glaze with a disposable piping bag with this tip snipped away.
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! Here are just a few of our favorites, but don’t miss our full Roundup of Boozy Cakes!
- Pink Champagne Cake from Scratch and Pink Champagne Cake Mix Recipe
- Champagne and Strawberries Layer Cake
- Piña Colada Cake
- Rum Cake- Doctored Cake Mix
- Baileys Irish Cream Cake
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.
More Pound Cakes that we Love
There is so much to love about a great pound cake recipe!! These amazingly moist and buttery bundt cakes can be made quickly and easily and don’t require a lot of decorating time.
How to Decorate a Pound Cake: 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.
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!
This are not all on this list, but it’s a great place to start! Your family and friends with thank you ;0)
*If you give this pound cake a try, we would love for you to leave a comment and photo below!
For the Champagne Pound Cake
- 3 sticks (339 g) unsalted butter, softened
- 3 cups (600 g) sugar
- 5 large eggs, room temperature
- 3 cups (375 g) All Purpose Flour (not self-rising)
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon salt (3g)
- 1 cup (235 g) champagne of choice (We used Andre Extra Dry)
- 1 teaspoon (4 g) vanilla extract
For the Simple Champagne Glaze
- 1 cup Confections Sugar, sifted
- 1-2 Tablespoons Champagne (to desired consistency)
- pinch of salt
For the Cake
- Grease 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.
My Cake School Online Cake Tutorials and Recipes
Thanks so much for stopping by! Don’t miss our full collection of the BEST cake and frosting recipes in our Recipes Section.
Finally, if you’re interested in learning even more about cake decorating, you should consider becoming a member of My Cake School!
Our members have access to hundreds of our online cake tutorials for all skill levels of cake decorating. You can find all of the details here: Learn Cake Decorating Online with My Cake School! We would love to have you.