Some 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.
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!
Sparkling Champagne Bundt Cake
Celebrate any occasion with this champagne spiked cake
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
- Preheat the oven to 350 degrees
- 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.
- 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.
- Sprinkle cake with sparkling sugar.