Pink Champagne Bundt Cake
This cake is everything I'd hoped it would be -- moist, not-too-sweet,, and exquisitely perfumed with Champagne and a hint of strawberry. It's an easy cake to bake!
Equipment
- A large-capacity bundt pan (10 1/2 inches wide and 4 1/2 inches deep), generously sprayed with "baking" spray
Ingredients
The dry ingredients:
- 3 1/2 cups (455g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon table salt
The wet ingredients
- 1 cup (227g) unsalted butter, at room temperature
- 2 1/4 cups (450g) sugar
- 4 large eggs
- 1 cup (240g) sour cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon strawberry extract
- 1 cup (240ml) pink Champagne OR Prosecco OR sparkling wine
- Optional: pink food coloring
The glaze:
- 1 1/2 cups (125g) sifted confectioners' sugar
- 2-4 tablespoons water
- 1/2 teaspoon pure vanilla extract
Instructions
- Center the oven rack; preheat oven to 350°F. In a large bowl, whisk together the dry ingredients. In the bowl of a standing mixer, beat the butter and sugar at medium-high speed until pale and fluffy -- about 5 minutes. At medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream, and the vanilla and strawberry extracts.
- At low speed, add the dry ingredients in three additions, alternating with the Champagne, beginning and ending with the flour. At medium high speed, quickly beat in the (optional) food coloring.
- Pour the batter into the prepared bundt pan. Use a spatula to spread the batter up against the sides, and away from the center (this encourages a level surface during baking). Bake until a skewer inserted in the cake comes out clean -- about 1 hour. Let the cake cool in the pan for 10 minutes, then unmold and let cool completely.
- In a medium bowl, beat together the confectioners' sugar, 2 tablespoons of water, and the vanilla extract. Add more water as needed to achieve a thick but pourable glaze. Drizzle the glaze generously over the cake. Serve with coffee or Champagne!