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.
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A Celebration Bundt Cake
When I began the task of looking back over the past 12 months on Supper in the Suburbs I discovered something which came as a bit of a surprise – you are all obsessed with cake. Ok, maybe not obsessed but by far my most popular recipes on the blog involved copious amounts of butter, sugar, eggs and flour. So, I feel it’s my duty to satisfy your sweet cravings with another cake recipe as we celebrate the start of the New Year.
I know there will be a few of you who, on New Years Day, vowed to cut out the junk food, put down the glass of wine and get on the treadmill more often. I admire you, I really do, but I’ve made enough New Years Resolutions in my time to know that I’m just not going to keep them! So I’m going to stick to my faithful moto “everything in moderation, including moderation!” Luckily for me that means I can justify another slice of 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 as I took out my mixing bowl, electric mixer and bundt tin on New Years Eve I knew the cake I was going to bake had to involve a splash or two of champagne.
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). Then choose your most glamorous bundt tin to bake in so that this Champagne and Raspberry Bundt is a real show stopper!
The Recipe
Champagne and Raspberry Bundt
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
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.
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:
- Passion Fruit Bundt from Sisley at Sew White
- Rhubarb and Marzipan Ring Cake from Camilla at Fab Food For All
- Black Forest Ring Cake from Jo at Jo’s Kitchen
- Chocolate Chiffon Bundt from Lisa at Lovely Appetite
- Christmas Tree Wreath Cake from Eileen at ET Speaks from Home
- Lemon, Rosemary and Olive Oil Ring Cake from Elizabeth at Elizabeth’s Kitchen Diary
- Rainbow Bundt Cake from Kevin at The Crafty Larder
- Neapolitan Bundt Cake from Lucy at Baking Queen 74
- Chocolate Orange Bundt Cake from Choclette at Tin and Thyme
- Cherry Bundt Cake from Tracy at It’s Not Easy Being Greedy
The cake look so good! I love the shape of it as well 🙂
Thanks Kristin. I love bundt tins. I’ve added a whole host of different designs and shapes to my wishlist 🙂
This os just too good to eat! Do you have a YouTube channel where you share how tos? Keep it up lovely x
Thanks Vicky! I’m afraid I’ve not been brave enough to branch out into video yet – but I do have a periscope account. It’s definitely something to think about in 2016!
Oh what a joy this bundt cake is, glorious to look and filled with champagne and raspberries, love it:-) Thanks for linking to my cake:-)
Thanks Camilla -and its my pleasure to link back to you! Lots of inspiration there for my next bundt!
Oh this looks awesome Emma. I would love a slice!
Is it any surprise this all got eaten in seconds?! I’ll just have to bake another one so you can try a piece 😉
What a stunning cake! I do love a bundt 🙂 And I completely agree, the pop of a cork definitely signifies a celebration POP!
Thanks Kate. I am now obsessed with different styles of bundt tin. They really do make a cake that little bit more special.
This sounds delicious and decadent! The perfect New Years Treat! Gorgeous looking bundt cake, need to get myself a tin!
Thanks Isabella 🙂 I’ve added about 10 different styles of tin to my Amazon wishlist since getting this beauty for Christmas! I can’t wait to cook in it again. Glad you like the recipe 🙂 x
Ooh I had this tin on my wish let too! A great bundt cake for a celebration, I agree, love the inclusion of champagne too, I can imagine the taste, yum 🙂 thanks for linking to my cake too
My pleasure everyone needs this tin it’s beautiful! I am going to try a two tone swirl soon. Wish me luck!
It is so beautiful! Far to lovely to cut into but I bet it tasted amazingly good. I can’t wait to make it later 🙂 x
Yay! I’m sure you won’t be dissapointed! ! Let me know how it goes x
Beautiful cake! I was interested by the ingredients of champagne and raspberries right away! Who wouldn’t want that in a cake, right?! Pinned for later as well!
Thanks Cassandrea it’s certainly something special 🙂 let me know how it goes when you get a chance to make it!
That is one of my fave bundt pans and totally fitting for a dessert so awesome!
Thanks Jacquee that’s really sweet! It is a stunning pan. Can’t go wrong with Nordicware 🙂
This is my favorite NordicWare pan! I love it and the cake sounds delicious! Thanks for sharing!
Thanks Felesha 🙂 it really is stunning isn’t it! Helps that the cake is tasty too 😉
Beautiful cake – love the unique shape of it!
Thanks Kathryn!
The shape of this cake is so elegant!!!!
Thanks Christina! Nordicware do make beautiful cake pans! It makes baking stunning cakes so much easier 🙂
This is beautiful! and I LOVE raspberries! Will have to give it a go x
Thanks Lisa. It tastes fantasic too. I’m sure you won’t be dissapointed!
How gorgeous does this cake look! Love Raspberry and Champagne (Who doesn’t love Champagne??)
Awww thanks Dini! You’re too kind 🙂 champagne is my favourite I don’t know why I didn’t try it in cake sooner!
This is stunning! I love the luxury of Champagne & raspberries in January. Thanks so much for joining in with #Bakeoftheweek You are the featured post! x
Thanks Helen that’s really kind of you! I was so proud of this cake 😀 a great way to start the new year! I’m baking my birthday cake this week so I’ll share another soon!
Oh wow this sounds fantastic!! Definitely sounds like a great way to celebrate 😀 I love those gold and silver decorations too, so pretty!
Thanks Becca! You have to have a bit of added sparkle 😉
What a wonderful cake! I can see this for a special occasion and Valentines Day would be perfect. I really love your embellishments — very pretty. Thank you for the inspiration!!
Thanks for stopping by Marisa. I’m glad you like it 🙂
Beautiful cake! I never make food-related resolutions – I could never give up my butter, cream, and cheese 🙂 I focus on other stuff more — like exercise so I can eat more! 🙂
Thanks April! Now that’s my kind of resolution! Why eat less when you can just exercise more. Simple!
So gorgeous Emma! And I love the edible bling on top 🙂 This is a celebration cake for sure!
Thanks Brandon! You’ve got to have a bit of bling for a special occasion 😉 I’m glad you like it 🙂
Champagne cake?? YUM! I’d come up with a celebration just for an excuse to make this!
Let’s celebrate Tuesday 😀 a fantastic excuse for champagne cake 😉
Raspberry and champagne? I’m totally in! This bundt cake is so beautiful and I can’t wait to make it and eat the whole thing! With champagne! Or is that overkill?
Hey Jennifer! Thanks for stopping by 😀 that is definitely NOT overkill! You should totally serve this with more champagne, we did 🙂 but maybe (just maybe) you should share the cake with at least one other person 😛 it might be too much cake to handle lol
Looks gorgeous….in fact we’re about to make it for Loire Valley CCC meeting tomorrow – the theme is boozy cakes.
Awesome! Enjoy 😀 would love to see pictures!!! You can tweet me @KitchenGoddess3 or drop them on the Facebook page 🙂
Hi Emma,
Perfect cake for New Years Eve, I have a question, in Australia our tablespoon measure is 20 ml, do you use the same size ? I don’t want to ruin the cake with too much liquid.
Thanks Carol.
Hi Carol, good question. I’d never looked into this before! My measuring spoons state that the tbsp is 15 mililitres. Hope that helps!