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5 from 5 votes

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!
Prep Time10 mins
Cook Time1 hr
Course: Dessert
Cuisine: French-American
Keyword: bundt, cake, Champagne, easy, recipe


  • A large-capacity bundt pan (10 1/2 inches wide and 4 1/2 inches deep), generously sprayed with "baking" spray


The dry ingredients:

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon table salt

The wet ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon strawberry extract
  • 1 cup pink Champagne OR Prosecco OR sparkling wine
  • Optional: pink or red food coloring

The glaze:

  • 1 1/2 cups sifted confectioners' sugar
  • 2-4 tablespoons water
  • 1/2 teaspoon pure vanilla extract


  • 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!