Betsylife

Bay Area Food Stylist available for Print, Digital and Video

  • Portfolio
    • Commercial
    • Editorial
      • Sweet
      • Savory
      • Drinks
      • Conceptual
  • contact
  • More
    • PHOTO + VIDEO SERVICES
    • Blog
    • Shop
      • Login
      • Account
      • Logout
    • about
Betsylife » Recipes » Bundt Cakes » Sparkling Champagne Bundt Cake

Sparkling Champagne Bundt Cake

December 19, 2013 By betsy 6 Comments

Jump to Recipe Print Recipe

Sparkling-Champagne-Bundt-Cake-Recipe-textSome people ring in a new year with champagne, but I’m planning on ringing in the new year with this sparkling champagne bundt cake! (Ok, there will probably be some regular old liquid champagne too) I think my new motto for 2014 will be, “If it’s good, then it will be good as a bundt.”

2013 was a great bundt year for me. I turned a lot of my favorite things into bundt cakes over the past 12 months. Everything from White Russians to S’mores were transformed into cake form, and they did not disappoint. Check out the highlights.

Bundts of 2013

1. Chocolate Peanut Butter Swirl Bundt Cake 

2. Bourbon Vanilla Fig Bundt Cake

3. Limoncello Bundt Cake

4. Peaches and Cream Bundt Cake

5. White Russian Bundt Cake

6. Cranberry Bundt Cake

7. Grapefruit Angel food Cake

8. S’mores Bundt Cake

Maybe I have a bit of a bundt obsession, but whatever, I’m proud of it! There are worse things I could be addicted to that’s for sure.

To see bunts from prior years, check out my full bundt gallery HERE

I promise that 2014 will be as bundt-tastic as 2013 was. I’ve already got some ideas brewing, and you’ll surely see some cake amazingness in the coming months. Until then, enjoy this bubbly, boozy number, and savor the last weeks of another spectacular year. Cheers to new adventures, new challenges and lots of joy in the new year!

Champagne-Bundt-Cake-slice

Sparkling Champagne Bundt Cake
4 from 8 votes
Print

Sparkling Champagne Bundt Cake

Celebrate any occasion with this champagne spiked cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 228 kcal

Ingredients

For the cake

  • 1 box white cake mix
  • 1 cup champagne
  • zest of one lemon
  • 3 eggs

For the glaze

  • 2 cups confectioners sugar
  • 6-12 Tablespoons champagne
  • sparkling sugar for garnish

Instructions

  1. Preheat the oven to 350 degrees
  2. Mix together cake ingredients until well combined. Pour batter into a greased and floured bundt pan. Cook according to cake package instructions or until an inserted toothpick comes out clean. Generally 50-60 minutes.
  3. To prepare the glaze, sift the confectioners sugar into a bowl. Whisk in champagne, a tablespoon at a time, until you reach the desired consistency. Thinner glaze will coat the cake and soak in leaving a crisp "shell" on the outside while thicker glaze will coat the cake almost like frosting. For the photo I made a thinner glaze.
  4. Sprinkle cake with sparkling sugar.
Nutrition Facts
Sparkling Champagne Bundt Cake
Amount Per Serving (1 g)
Calories 228 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 231mg10%
Carbohydrates 43g14%
Sugar 34g38%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

About Betsy

WHY FIT IN WHEN WE WERE BORN TO STAND OUT?

Let's collaborate to create eye catching content that refuses to fade into the background.

FOOD STYLING SERVICES READ FOOD BLOG
PHOTO + VIDEO SERVICES SEARCH RECIPE INDEX
WORK WITH BETSY

Filed Under: Bundt Cakes, Desserts, Recipes

Comments

  1. Katherine says

    December 24, 2013 at 4:11 am

    Betsy–your bundt pans are stunning! Where in the world do you find such amazing cake pans?

    Reply
    • betsy says

      December 29, 2013 at 11:31 am

      Amazon!

      Reply
  2. Wendy | Around My Family Table says

    December 26, 2013 at 6:07 pm

    I love that bundt pan, and it came out so clean and beautiful on the edges! Looks delicious.

    Reply
  3. Tiffany says

    December 27, 2013 at 7:32 pm

    That is a Wilton pan. Order it online at wilton.com

    Reply
  4. Susan says

    February 19, 2018 at 3:37 pm

    5 stars
    I have that bundt pan but haven’t figured out the right oil/flour combo so that my cakes come out clean, what do you do to yours to get them to come out so nicely?

    Reply
    • betsy says

      February 19, 2018 at 6:05 pm

      Its definitely tough. I use classic crisco applied into the tiny cracks with my pinky finger and then dust it with flour. Continue applying too all areas until flour fully covers every inch.

      Reply
4 from 8 votes (7 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Join the BetsyLife List

bundt of the month!

check out my book!

so hot right now

Wooden dinner table with a green striped linen covered with sliced plated beer can chicken, and bowls of side dishes

search a bit

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
AVAILABLE SERVICES
FOOD STYLING
PHOTO + VIDEO

CATEGORIES

  • Appetizers
  • Meals For One
  • Bundt Cakes
  • Pizza + Pasta
  • Meat + Seafood
  • 30 Minutes or Less

JOIN BETSYLIFE

FREE RECIPE DELIVERY
RIGHT TO YOUR INBOX

BETSYLIFE

  • FOOD STYLING SERVICES
  • PHOTO + VIDEO SERVICES
  • ABOUT BETSYLIFE
  • BRAND AMBASSADOR
  • SPONSORED CONTENT
  • contact
  • Privacy Policy
GET IN TOUCH
© 2025 BetsyLife • All Rights Reserved • Website by Anchored Design + Development

  • 1
  • 1
Open toolbar Accessibility Tools

Accessibility Tools

  • Increase TextIncrease Text
  • Decrease TextDecrease Text
  • GrayscaleGrayscale
  • High ContrastHigh Contrast
  • Negative ContrastNegative Contrast
  • Light BackgroundLight Background
  • Links UnderlineLinks Underline
  • Readable FontReadable Font
  • Reset Reset

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.