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.)