Instructions

1. 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.
2. In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.
3. 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.
4. With the mixer on low, carefully add the flour and salt and mix until just combined.
5. Add the Champagne and vanilla extract and mix until combined.
6. 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.
7. 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.
8. To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
9. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
10. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
11. 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.
12. 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.