Celebrate with a bubbly twist! This champagne bundt cake is light and airy, bursting with subtle sweetness and a touch of floral champagne magic. The elegant design of the bundt pan and the delightful champagne infusion make it perfect for special occasions or a simply delightful afternoon tea.

Champagne Bundt Cake

Why You’ll Love This Champagne Bundt Cake

This cake is more than just dessert, it’s a celebration in every bite. Here’s why you’ll love it:

  • Delicately Sweet, Moist and Delicious: Forget dry cakes! This recipe yields a light and airy texture that’s incredibly moist, thanks to the champagne infusion. Every bite bursts with delicate sweetness, perfect for those who prefer a subtler sugar punch.
  • A Touch of Bubbly Magic: The champagne adds a touch of floral elegance and a hint of fizz, elevating this cake beyond the ordinary. It’s like raising a glass (or a slice) in every mouthful!
  • Effortlessly Impressive: Don’t be fooled by the elegant look! This cake comes together surprisingly easy. You can impress your guests with a homemade dessert that doesn’t require complicated techniques.
  • A Cake for All Occasions: From celebratory brunches to afternoon teas or delightful after-dinner treats, this versatile cake is a crowd-pleaser anytime.

So go ahead, raise a slice! This Champagne Bundt Cake is the perfect way to add a touch of bubbly magic to any occasion.

Champagne Bundt Cake

Storage Tips for a Champagne Bundt Cake

Here are some tips for storing your champagne bundt cake to maintain its moistness and delicate flavor:

Cooling Completely:

  • Let it Breathe, Then Wrap it Tight: Allow the cake to cool completely in the pan for about 10-15 minutes after removing it from the oven. This prevents condensation from forming inside the cake once wrapped.

Choosing the Right Container:

  • Airtight is Key: Once cool, tightly wrap the cake in plastic wrap or aluminum foil to prevent air exposure which can dry it out or allow it to absorb fridge odors.
  • Container Option: Alternatively, you can place the cooled cake in an airtight container. This is a good option if you aren’t sure how well the plastic wrap or foil will seal around the intricate bundt cake shape.

Storage Location:

  • Room Temperature or Fridge? If you plan to enjoy the cake within a few days (2-3 days), storing it at room temperature is perfectly fine. However, for longer storage (up to a week), it’s best to refrigerate the cake.

Freezing Option (Optional):

  • Freeze for Longer Enjoyment: The champagne bundt cake freezes well for up to 3 months. Make sure the cake cools completely before wrapping it tightly in plastic wrap and then aluminum foil. Label it with the date for easy reference.

Tips for Thawing:

  • Thaw in the Fridge: When ready to enjoy a frozen cake, thaw it overnight in the refrigerator. This slow thawing helps maintain the texture and moisture.

By following these storage tips, you can enjoy your delicious champagne bundt cake for days or even weeks!

Champagne Bundt Cake

This cake surprised me! It’s delicately sweet with a moist crumb, and the champagne flavor is subtle and delightful. It’s not overpowering at all, even my teenagers loved it. I wasn’t sure they’d go for a fancy cake, but they devoured it!

Ready to make a Champagne Bundt Cake?

Champagne Bundt Cake

Nicole Cook
Delicate, moist Champagne Bundt Cake is an elegant ending to a nice dinner or the perfect afternoon slice with a hot cup of tea. Either way, you’ll be hooked from the first bite.
4.78 from 9 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings
Calories 278 kcal


For the Cake:

  • 1 cup canola oil
  • ¼ teaspoons salt
  • 1 ⅓ cup granulated sugar
  • 4 large eggs
  • ½ cup champagne
  • 1 teaspoons vanilla extract
  • 1 ⅓ cups all purpose flour plus 2 tablespoons flour
  • ½ teaspoons baking powder
  • ¼ teaspoons baking soda

For the Champagne Glaze:

  • 1 cup powdered sugar
  • 6 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 each one.
  • 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. If you want it thinner, you can add more champagne, a tablespoon at a time blending well until desired consistency.
  • To make the glaze, simply mix the champagne, one teaspoon at a time into the powdered sugar, until it is the consistency you want. You may need more or less champagne which is why you do it one teaspoon at a time.


Calories: 278kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 47mgSodium: 86mgPotassium: 37mgFiber: 0.3gSugar: 24gVitamin A: 68IUCalcium: 17mgIron: 1mg
Keyword easy cake recipes
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  1. Moving is always a challenge. If your help was anything like my help, I would want to eat the whole cake by myself! Sounds perfect for a “we got the job done” treat!!

  2. I baked with champagne once before and thought that the end result tasted, regrettably, not much like champagne. But I have a half a bottle left over from an event, and I’ve been wondering what to do with it: looks like it’s time to give champagne baked goods another try!

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