Description
This velvety Champagne Pound Cake is such a great dessert for celebrating! It’s a tender, boozy bundt cake topped with homemade champagne icing!
Ingredients
Champagne Pound Cake
- 1 1/2 cups (336g) unsalted butter, room temperature
- 3 cups (621g) sugar
- 5 large eggs
- 3 cups (390g) all purpose flour
- 1 tsp salt
- 1 cup (240ml) champagne
- 2 tsp vanilla extract
Champagne Icing
- 2 tbsp (28g) salted butter
- 1/3 cup (69g) sugar
- 1/4 cup (60ml) heavy whipping cream
- 1/4 cup Champagne
- 1/2 tsp vanilla extract
- 2 tsp corn syrup
- 2 1/4 cups (259g) powdered sugar
- Sprinkles, optional
Instructions
- Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray and flour. This cake has a tendency to stick to the pan, so be sure to grease it well.
- In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.
- Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
- With the mixer on low, carefully add the flour and salt and mix until just combined.
- Add the Champagne and vanilla extract and mix until combined.
- Spread the batter evenly into bundt pan and bake for 70-80 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature. I like to give the pan a little side-to-side shake first, to help loosen it. Brush the top of the cake with Champagne, if desired.
- To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
- Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
- Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
- Whisk in the powdered sugar and allow to cool and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out. If it’s a little too thin, you can add more powdered sugar.
- Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Add some sprinkles, if desired.
Nutrition
- Serving Size:
- Calories: 514
- Sugar: 59.1 g
- Sodium: 38.6 mg
- Fat: 21.2 g
- Carbohydrates: 77.4 g
- Protein: 4.7 g
- Cholesterol: 109.8 mg
