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.