Champagne Pound Cake
Prep Time: 45 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 10 minutes
Yield: 16
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
Directions:
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.
Notes:
Tips for Success:
Grease Pan Generously: Make sure your bundt pan is VERY well greased and floured, as this cake has a tendency to stick to the pan.
Add Icing Before it’s Completely Cool: Don’t wait until your icing has reached room temperature to pour it over your cake. It will be too firm to pour and get a nice drizzle if it cools completely.
Bring Butter & Eggs to Room Temperature: Before you make the batter, your butter and eggs should be at room temperature.
Don’t Over-bake: The bake time for this cake varies depending on the bundt pan used. Check it after an hour of baking and remove it from the oven once a toothpick inserted in the center comes out with loose crumbs. You don’t want any batter on the toothpick, but if you wait until it comes out completely dry, the cake may be overdone.
How to Store Leftovers:
Store it in an airtight container and enjoy leftover champagne cake within 3 days.
Can You Freeze Poundcake?
You can definitely freeze your pound cake, but you’ll have to wrap it tightly with plastic wrap first. You may lose a little icing, but this will help your cake stay nice and fresh. Pound cake lasts for up to 2 months in the freezer, if stored properly.
Nutritional Facts:
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
Recipe courtesy of Life Love and Sugar.com
