Raise a slice! Champagne Bundt Cake, Delicately sweet, moist and delicious – a cake to celebrate any occasion!
It’s Group B’s Secret Recipe Club reveal day today. Say what?
I’m not in Group B, I’m in Group A. But a call was put out for a needed person and I jumped on it. I love trying other people’s recipes.
This time I was assigned Amy’s Cooking Adventure. And what an adventure it was! I loved SO SO many things! My list was very long at the time.
Here’s the thing, we are about to move again. Just from one apartment to the other, but still… everything is packed away, so… many things I need or want to get to for recipes, has been… er… challenging.
The day after I got her blog, I just so happened to have been packing up a cabinet in my kitchen. In it was a bundt pan, and I started wondering if any of the cupcake recipes I had bookmarked like her Creme de Menthe Cupcakes, Pina Colada Cupcakes or her Champagne Cupcakes would work in a bundt pan as a large cake instead. I had already packed the muffin and cupcake tins, so it was either a bundt cake or mini loaves. haha! Oh, the joys of moving.
After a game of Eenie-Meanie-Miney-Mo, I was still just as undecided because three of the kids were doing it at the same time and each got a different result EACH time we did it (I really think they just all wanted what they wanted). I decided to turn the Champagne Cupcakes into a Champagne Bundt Cake to celebrate our move. I’m actually REALLY glad I did!
This cake has a delicate sweet flavor with a moist crumb and a soft champagne flavor that isn’t too much or too overwhelming. I was suprised but even my teenagers loved it.
Ready to make a Champagne Bundt Cake?
- For the Cake:
- 1/2 cup canola oil
- 1/8 tsp salt
- 2/3 cup sugar
- 2 large eggs
- 1/4 cup champagne
- 1/2 tsp pure vanilla extract
- 2/3 cup, plus 2 tbsp flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- For the glaze
- 1/2 cup powdered sugar
- 3 teaspoons Champagne
Preheat the oven to 350 degrees F.
Spray your Bundt Pan with cooking spray.
In a large bowl, beat the oil, salt and sugar on medium-high for about 2 minutes or so.
Lower the speed to low, and add the eggs, one at a time. Be sure the egg is fully mixed in before adding the other.
Add the champagne and vanilla; beat until combined.
Turn your speed to medium-low and slowly mix in the flour, baking powder and baking soda, just until completely combined.
Pour the batter into your bundt pan and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool in pan about 15-20 minutes.
Then transfer to a wire rack to cool completely.
Once the cake is cool, drizzle with the glaze. We spread it more than drizzled it. You do what you like.
To make the glaze, simply mix the champagne, one teaspoon at a time into the powdered sugar, until it is the consistancy you want. You may need more or less champagne which is why you do it one teaspoon at a time.
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