Champagne and Raspberry Bundt Cake

Champagne and Raspberry Bundt Cake

This Champagne and Raspberry Bundt is the perfect cake for a celebration, be it New Years Eve, Valentines Day or a special birthday.

A Celebration Cake

There are lots of reasons in life to celebrate; whether it’s New Years Eve, Valentines Day or a special birthday. And each celebration requires a celebration cake.

I don’t know about you, but I always think that the distinctive *pop* heard during the uncorking of a bottle of champagne always signifies the start of a celebration. So when I made a cake for New Years Eve it had to involve champagne.

But champagne wasn’t enough on its own. Blushing pink raspberries are also added to the cake for a touch of sweetness to balance out the dry flavour of the wine.

Celebratory Champagne and Raspberry Bundt Recipe from Supper in the Suburbs

How to make a Champagne and Raspberry Bundt Cake

You might be disappointed to hear that it’s not as simple as just chucking a glass of champagne into your usual cake mix and hoping for the best. But, luckily for you I’ve tweaked a classic vanilla sponge so that is both light and moist with a hint of champagne and flecked with sweet bursts of raspberry.

Add the champagne slowly, and mix well between each addition. You want to keep some those those light bubbles working through the batter without it frothing up and making a mess.

To evenly distribute the raspberries through the batter ensure the flour is well mixed in before hand. Get rid of any excess moisture on the berries with a bit of kitchen roll (or alternatively dust them in a little flour before adding to the batter).

All that’s left to do is to choose your most glamorous bundt tin to bake in so that this Champagne and Raspberry Bundt is a real show stopper!

The finished cake is a light, bouncy, moist bundt cake that is not only flavoured with champagne, but is the perfect party piece to serve alongside a glass of the bubbly stuff.

What I love about bundt tins is that they create show stopping cakes. Whether you have a swirled tin like mine, a traditional vaulted design or something more soft and rounded they always look stunning. I decided to simply decorate this cake with just a light dusting of icing sugar. Thick icing would overpower the flavour and I wanted the design of the tin to really show through. Some gold and silver decorations adding a bit of bling.

This Celebratory Champagne and Raspberry Bundt is the perfect recipe for your next celebration

The Recipe

Grab the recipe for this Champagne and Raspberry Bundt Cake for your next celebration

Champagne and Raspberry Bundt

This Champagne and Raspberry Bundt Cake is the perfect cake to serve at your next celebration!
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine British
Servings 12 slices
Calories 387.53 kcal

Ingredients
 
 

  • 225 g unsalted butter
  • 300 caster sugar
  • 6 eggs
  • 350 g self raising flour
  • 6 tbsp champagne
  • 150 g raspberries
  • 1 vanilla pod seeds only
  • 2 tbsp icing sugar to dust

Instructions
 

  • Preheat your oven to Gas Mark 4 or 180C.
  • Grease a 2.5 litre bundt tin with butter making sure the entire inside surface is greased including any crevasses.
  • Mix together the butter and sugar until light and creamy.
  • Slowly add the eggs one at a time, whisking well in between each addition.
  • Along with the fifth and sixth eggs, whisk in a little flour to stop the mixture from splitting.
  • Gently fold the flour into the egg, butter and sugar mix.
  • Next, add the champagne – again fold the mixture gently to avoid over mixing.
  • Finally, fold through the raspberries and seeds from the vanilla pod.
  • Carefully pour the batter into the bundt tin making sure the mix gets to any deep, narrow parts of your tin if appropriate.
  • Place the tin onto a baking sheet in the centre of the oven and bake for 45 minutes – 1 hour or until a skewer comes out of the cake clean.
  • Remove the cake from the oven and leave to cool in the tin.
  • The cake should then transfer out on to a wire wrack without aid.
  • If it doesn’t, gently peel the edges away from the tin with your fingers and attempt to turn out again.
  • Once the cake is completely cooled, sieve the icing sugar over the cake to decorate.

Nutrition

Calories: 387.53kcalCarbohydrates: 49.34gProtein: 6.58gFat: 17.94gSaturated Fat: 10.4gTrans Fat: 0.62gCholesterol: 122.15mgSodium: 34.57mgPotassium: 89.53mgFiber: 1.51gSugar: 27.13gVitamin A: 592.07IUVitamin C: 3.27mgCalcium: 25.01mgIron: 0.77mg
Tried this recipe?Let us know how it was!
Pour a glass of Champagne to serve alongside this Celebratory Champagne and Raspberry Bundt Recipe from Supper in the Suburbs

Bundt Cake (aka Ring Cake) Recipes

If you like my Champagne and Raspberry Bundt Cake, then you’re bound to enjoy these bundt and ring cake recipes from some of my blogging buddies:

  1. Passion Fruit Bundt from SisleyΒ atΒ Sew White
  2. Rhubarb and Marzipan Ring Cake from CamillaΒ atΒ Fab Food For All
  3. Black Forest Ring Cake fromΒ Jo at Jo’s Kitchen
  4. Chocolate Chiffon BundtΒ from LisaΒ at Lovely Appetite
  5. Christmas Tree Wreath CakeΒ from EileenΒ atΒ ET Speaks from Home
  6. Lemon, Rosemary and Olive Oil Ring Cake from ElizabethΒ atΒ Elizabeth’s Kitchen Diary
  7. Rainbow Bundt Cake from KevinΒ atΒ The Crafty Larder
  8. Neapolitan Bundt Cake from LucyΒ atΒ Baking Queen 74
  9. Chocolate Orange Bundt Cake from ChocletteΒ at Tin and Thyme
  10. Cherry Bundt Cake from Tracy atΒ It’s Not Easy Being Greedy

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