Featuring champagne in the cake batter, this Champagne Pound Cake is a fun and festive dessert for New Year’s Eve!
New Year’s Eve is almost here! How are you planning on celebrating the big night this year? Are you a fancy night out on the town kinda person, or would you rather stay home? As much as I love going out, my wife and I always stay in on New Year’s Eve. I guess it’s kinda developed into a tradition for us. We stay in, make homemade pizza, and watch college football and the New Year’s Eve celebrations on tv.
That might sound kinda anti-climactic, but I’d much rather be in my warm house in comfy clothes than out fighting crowds and lines of people. (Plus, it’s much safer when you don’t have to drive anywhere on New Year’s Eve.) Don’t get me wrong. We love to head out for a night on the town…just not on New Year’s Eve. Instead, we make delicious food and drinks and hang out by the fireplace. But we always make a special dessert for New Year’s Eve, and this year it’s this Champagne Pound Cake!
I chose to bake this Champagne Pound Cake in smaller bundt pans for a different look. However, you could easily bake this cake in a regular bundt pan or even muffin tins for smaller cakes that would be perfect sweet treats to serve at a New Year’s Eve party.
This cake only calls for 1 cup of champagne, which means you’ll most certainly have champagne left over. As the baker, I think you’re entitled to sample the leftover champagne…you know, just to make sure it’s good and all! Here’s to the end of one great year and the start of an even better one!
Champagne Pound Cake
For the Cake
- 1¼ cups unsalted butter softened
- 2½ cups sugar
- 5 eggs room temperature
- 3¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup champagne
For the Icing (Optional)
- 1½ cups powdered sugar
- 3 Tbsp milk or heavy cream
- ½ Tbsp vanilla extract
- Using the paddle attachment in a countertop mixer, cream butter and sugar together until light in color and fluffy (~5 minutes on medium speed).
- Add eggs one at a time, and mix on low after each addition until fully incorporated.
- Add salt and flour 1 cup at a time, and mix on low after each addition until fully incorporated.
- Add champagne, and mix on low until a smooth batter forms (1-2 minutes).
- Pour batter into a greased tube or bundt pan and bake at 325 degrees for approximately 90-100 minutes, or until a toothpick inserted into center of cake comes out clean. (Note: I used a smaller bundt pan, and it only took 45 minutes to bake, so keep an eye on the time depending on the size pan you use.)
- Meanwhile, combine the powdered sugar, milk, and vanilla. Whisk together until smooth. (Optional)
- Once cake is finished, allow it to cool for at least 10-15 minutes before removing from pan. Allow cake to cool fully before adding Icing on top. (Note: The Icing is optional. As you can see in the pictures, I chose to dust the top of the cakes lightly with powdered sugar rather than use Icing.)