Champagne Cake with Champagne Glaze
This post may contain affiliate links. Please read our Disclosure Policy.
Champagne cake is a soft and tender pound cake with the essence of champagne. It’s perfect for a simple brunch or a special occasion.
This post has been updated from 2015 to improve reader experience.
Champagne cake is a great way to celebrate any event. This Champagne Pound Cake recipe is delicious and exactly what’s needed to turn a casual event into something special.
This recipe for Champagne Cake is more of a pound cake, meaning that it’s a little denser than a traditional layer cake.
That makes it perfect for soaking up all that champagne. You’ll get the essence of champagne. It’s not super boozy, just enough for a great celebration.
You’ll love how easy this cake is to make. While I love dressing up some of our desserts, that’s not always the case, such as with this champagne pound cake. It’s delicious simplicity.
Ingredients and variables
- All-purpose flour
- Baking soda
- Salt
- Butter – we use real unsalted butter but a substitute would work too. If you use salted butter cut the salt in the recipe in half.
- Sugar
- Buttermilk
- Eggs – we use large eggs
- Almond extract – substitute with vanilla or lemon.
- Fresh raspberries
- Champagne – Prosecco or Cava can be substituted.
- Powdered sugar
How to make this Champagne Pound Cake Recipe
One of the things that we love about this Champagne Dessert is that it’s soft, tender, moist, and there are 2 opportunities to infuse it with Champagne!
Tip: We recommend mixing this cake and the glaze by hand versus an electric mixer. You don’t want to over-mix this cake or it will get tough.
Does the Alcohol Bake off?
The alcohol does not totally bake out. A percentage does and it’s dependent on how long it cooks. According to the USDA it takes 2 1/2 hours to cook all of the alcohol out of food.
For this reason, this cake shouldn’t be consumed by anyone that shouldn’t consume alcohol.
Mix up the Champagne Cake
- Combine the dry ingredients – Flour, baking soda, and salt.
- In a separate bowl add the melted and cooled butter, sugar, and buttermilk. Cream these ingredients together. Add eggs one at a time blending after each addition.
- Add the champagne and almond extract and blend until combined.
- Add the wet ingredients to the dry ingredients and pour into a prepared pan.
- Bake
Champagne Cake Glaze
Whisk the powdered sugar, almond extract, and Champagne together until smooth. Add a little more champagne if the glaze is too thick or add powdered sugar if the glaze is too thin.
The consistency should allow a thick pour.
Items you may need
It sure doesn’t take much to put this cake together. We used a larger loaf pan for this recipe and our favorite spatulas.
Sweet cakes for any occasion!
Don’t have time to make it now? Pin it for later!
More recipes perfect for entertaining
- Boozy Chocolate Covered Strawberries
- Lamb Bites
- Stuffed Portobella Mushrooms with Crab
- Italian Empanadas
Champagne Cake with Champagne Glaze
Ingredients
- 1 1/2 cups all purpose flour
- 1¼ teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 cup granulated sugar
- ½ cup buttermilk
- 3 eggs
- 1 tbsp almond extract
- 1/2 cup champagne still bubbly
Champagne Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons champagne
- ¼ tsp almond extract
Instructions
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with a nonstick cooking spray containing flour, or grease and flour the pan. Set aside
- Whisk the flour, baking soda, and salt together in a medium-sized bowl. Set aside.
- In a large bowl, stir the melted and cooled butter, sugar, and buttermilk, together. Add the eggs, one at a time, blending after each addition. Add the almond extract and champagne and stir to combine. Stir the dry ingredients into the wet ingredients until just combined. Pour into the prepared pan.
- Bake for 35 to 45 minutes watching it closely the last 10 minutes. Cover the cake if it starts to get too brown. The cake is done when a cake tester or toothpick inserted comes out clean.
Champagne Glaze
- Remove the cooled cake from the pan and place it on a cooling rack set over a baking sheet.
- To make the Champagne glaze, whisk the powdered sugar, almond extract, and champagne, 1 tablespoon at a time, together until you have the right consistency. Drizzle over the cake. Chill to set.
- Store loosely covered at room temperature for up to 3 days.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Hope your back is better! This sounds awesome. Do you think a lightly bubbly moscato would work?
Of course it would work. It’s the flavor you prefer so go for it! Thanks for commenting Lois!
Hope your back mends soon. That is one tasty sounding cake. I don’t ever have champagne on hand unfortunately, but it really may be worth borrowing some!
You could use any liquid of your choosing. I had to buy some myself too.
Cake looks yummylicious Julie…hope you feel better soon..do take care if yourself…
Thanks Chitra! I am already feeling much better.
Simply beautiful cake! Hope you feel better, Julie. Wishing you prosperity and good health in the year ahead. 🙂
Thank you Aspara! I wish you the same!
So sorry to hear about your back, it’s such a bummer, especially when you had planned such a lovely evening. My heart goes out to you!
That cake looks fantastic, though – I would have that any day instead of a party (but them I’m not really a party animal …)
Wishing you all the best for 2015!
Ginger x
Thanks Ginger! I’m not big on parties either. I do enjoy casual get togethers, and the champagne is still in the fridge to enjoy another time.
Hope you get better soon Julie! What a beautiful cake, love the idea of champagne in it, how perfect for a special occasion 🙂
Thank you so much. It was very good and moist like a pound cake.
WWWOOWW… this looks INSANE! Almost too good to eat! The picture is great too, I’ve never heard of champagne pound cake, MMMM– This is the most perfect thing for New Year’s too! I’m remembering this one : )
Thanks Stephanie!
Oh goodness, i hope you are feeling better x
Thanks Elaine!
Love love love this!
Spending the start of the year lying on the couch, eating pound cake, and having the other half run round soft? Sounds like my wife’s idea of heaven!! 🙂 Hope the back’s better soon!
Thank you! Sounds like a great way to spend lazing around.
This pound cake looks amazing! Hope you are feeling better, Julie!
Thanks Debbie!
I like your recipe a lot Julie, especially the addition of champagne. We had some to drink to celebrate the New Year but I would prefer it in your cake. Sorry to hear about your back – hope it is getting better 🙂
Thanks Judi! We still have that bubbly in the fridge for a raincheck celebration. Back is an issue that just needs to go away right now! Oh well, I am getting some recliner work done. I really liked this cake. The champagne in the cake was great.
Julie, hope that you feel better soon!! The pictures are amazing, I so love them and they inspire me! I am dying to try your recipe now, who would have thought of champagne cake, I so love the idea and your recipe is so easy to follow
Thank you so much for your kind comments. I see so many food photos and just want to be that good. Baby steps right? This cake was yummy!
Hope your back is starting to feel better Julie. I love the champagne idea. What a way turn a cake into something so sophisticated!
Thank you so much Nicky! It was a fancy yummy cake, but simple to put together.
Very yummy! Thanks so much for sharing this gorgeous recipe with us! 😀
Thank you so much for stopping by and your kind comment!
This cake looks delicious 🙂
Wow, what a perfect cake for New Years, a must-try, pinned! sorry that your back went out, are you feeling better?
Thanks Lily! The back is a nag! It will soon I’m hoping.
You had me at champagne!
So sorry to hear Julie, I hope you heal fast. Thanks for bringing this mouth-watering champagne cake to FF. Wow! is all I can say, and what a brilliant idea, a pound cake will never be the same after tasting your champagne version I’m sure. Your pictures are just gorgeous, so glad you benefited from the course you took, it does make such a difference doesn’t it? Was it run by WP? Everything looks just lovely!
Yes it was, and I will look for it again (photography 101). Now I am trying to learn a new photo edit program. I love technology when I understand it but I’m not there with this yet.
This cake looks like the perfect cake to celebrate the beginning of 2015! 😀 so delicious!
Thank you Sarah! It’s yummy.
I bet it is!
Cheers to you and Happy 2015! You have a great outlook on the whole thing! Nice that you got to enjoy your cake here and eat it too. 😉 I love your pictures with the bright and cheery blue from champagne glass and the different shades of white, good composition and angles.. very nice 🙂
Thank you for visiting. I am trying to learn more about photography and really appreciate your kind comments.
ouchy! still open that bottle of bubbles! it may help with the pain.. ahem
I have a rain check for the bubbly. Thanks!
This looks so good!
feel better!
It “was”. Good and easy just the way I like it.
Your cake sounds and looks delicious!
I do hope you are feeling better soon!
Thank you! Mr. Fitz prescribed the champagne. I may take him up on it. 🙂
Hope you feel better soon! The recipe looks delicious!
Thank you so much! Each day is a bit better. Cake helps. 🙂