This decadent triple champagne cake is perfect for special occasions or for "wow"ing guests and friends. Serve with your favorite breakfast cocktail or after a dinner party!
The pound cake start off like a typical cake with all your normal ingredients - flour, sugar, and butter. Then you add in some champagne and things start to get exciting. Once the loaf comes out of the oven, you add on some reduce champagne syrup. And then you get to the best part - the champagne frosting. Oh my, the frosting.
Make this for your next special occasion or for "wow"ing your friends and family. Or do what I did and eat some for breakfast.
Triple champagne pound cake
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 7 Tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 3 eggs
- 1 Tablespoon vanilla
- 1/2 cup champagne (still bubbly)
- 1/3 cup granulated sugar
- 1/3 cup champagne
- 1 cup powdered sugar
- 1-2 Tablespoons champagne
Preheat your oven to 350 degrees F. Generously grease or spray a 9"x5" loaf pan and set aside.
In a large bowl, whisk together the flour, baking powder and salt.
In a medium sized bowl, mix together the melted butter and sugar. Whisk in the eggs, one at a time, until everything is well mixed. Add the vanilla and mix. Then add the champagne and mix.
Transfer the champagne mixture into the large bowl with the dry ingredients and stir until just mixed.
Pour the batter into the prepared loaf pan and bake in your preheated oven for 33-38 minutes or until a toothpick inserted in the center comes out clean (mine took closer to 42 minutes).
While the pound cake is baking, prepare the glaze. In a small saucepan, mix the sugar and champagne and allow it to boil over medium heat. Boil for one full minute and remove from heat and set aside.
Once the pound cake is done, remove it from the oven and allow it to cool. Brush the glaze on top with a pastry brush (or just drizzle it on like I did).
Allow the pound cake to cool completely while you prepare the frosting. In a small bowl, mix together the powdered sugar and champagne until it achieves a somewhat runny consistency. You can add more powdered sugar or champagne to suit your tastes/preferences or even add a splash of milk for a thicker and creamier frosting. Add the frosting to the top of the pound cake once it is completely cool.
Store the pound cake in an airtight container either at room temperature or in the refrigerator. It will keep for several days.
Yield: One 9"x5" loaf; about 10-12 servings
Source: Barely adapted from Crazy for Crust