Champagne Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml champagne or sparkling wine, room temperature and slightly flat</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar, sifted</li><li class="ingredients-single-item">3-4 tbsp champagne</li><li class="ingredients-single-item">Optional: 1 tbsp unsalted butter, melted</li><li class="ingredients-single-item">Optional: edible gold dust or gold sprinkles for decoration</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or hand electric mixer</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by allowing your champagne to sit at room temperature for 30-60 minutes so it becomes slightly flat. This prevents too much carbonation from affecting the cake structure. Meanwhile, preheat your oven to 175°C (350°F) and thoroughly grease and flour your bundt pan, ensuring you get into all the crevices – this is crucial for clean release later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In your stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Gradually add the sugar and continue beating for 4-5 minutes until light and fluffy. This extended creaming process incorporates air into the batter, which will give your cake its tender, velvety crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl periodically to ensure even mixing. After all eggs are incorporated, beat in the vanilla extract until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with two additions of champagne. Begin and end with the flour mixture (flour-champagne-flour-champagne-flour). Mix each addition until just combined – overmixing will develop too much gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Gently tap the pan on the counter a few times to release any air bubbles. Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the cake comes out clean and the top springs back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Allow the cake to cool in the pan for exactly 10 minutes – this timing is important. Too short and the cake may break; too long and it might stick. After 10 minutes, invert the cake onto a wire cooling rack and allow it to cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the champagne glaze, sift the powdered sugar into a bowl to remove any lumps. Slowly add 3 tablespoons of champagne, whisking continuously until smooth. For a richer glaze, add the optional melted butter. The glaze should be thick enough to coat the back of a spoon but still pourable – add more champagne or powdered sugar to adjust consistency as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the cooled cake on a wire rack over a baking sheet (to catch drips). Pour the glaze evenly over the top of the cake, allowing it to flow naturally down the sides. If desired, sprinkle with edible gold dust or gold sprinkles while the glaze is still wet. Allow the glaze to set for at least 30 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the best flavor, let the cake rest for a few hours before serving – this allows the champagne flavor to fully develop. Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture and flavor experience.</li></ol>