Champagne Cake is a soft and tender Champagne pound cake infused with the essence of Champagne. It's perfect for a simple brunch or a special occasion.
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Servings 8-10
Author Hostess At Heart
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Ingredients
1 1/2cupsall purpose flour
1¼teaspoonbaking soda
1/4teaspoonsalt
½cupunsalted buttermelted and cooled
1cupgranulated sugar
½cupbuttermilk
3eggs
1tbspalmond extract
1/2cupchampagnestill bubbly
Champagne Glaze Ingredients
1cuppowdered sugar
2tablespoonschampagne
¼tspalmond extract
Instructions
Preheat the oven to 350°F. Spray a 9x5 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
We recommend mixing this cake by hand and being careful not to overmix it.
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.