Products Used In This Recipe
Rosé Champagne Bundt Cake and Cakelets
You are not logged in! Login or create an account here to save recipes.
This Rosé Champagne Bundt Cake and Cakelets are like a beautiful rose bouquet in cake form and are perfect for spring gatherings, Mother’s Day brunches, Galentine’s celebrations, bridal showers, or any occasion that calls for something thoughtful and stunning. Infused with real rosé champagne, the tender, blush-pink crumb is soft and delicately sweet, then soaked with a champagne sugar syrup that enhances that bold and fruity flavor. Finished with a glossy rosé glaze that cascades over the petals of the Rose Bundt® Pan and Rosebud Cake Pan, these cakes feel celebratory, feminine, and effortlessly centerpiece-worthy.
Ingredients
Bundt Cake:
- 2 ¼ cups (450 grams) granulated sugar, divided
- 2 cups (448 grams) Rose Champagne
- 1 ½ cups (336 grams) vegetable oil
- 5 large eggs, room temperature
- 4 tsp vanilla extract
- 4 ½ cups (562 grams) all purpose flour
- 1 Tbsp baking powder
- 2 tsp kosher salt
- Red or pink food coloring, if desired
Soak
- ½ cup (100 grams) granulated sugar, divided
- ½ cups (112 grams) Rose Champagne
Glaze
- 2½ cups (300 grams) confectioners’ sugar
- ¼ cup (56 grams) Rose Champagne
- ½ tsp kosher salt
- Red food coloring
Directions
Cake:
Preheat oven to 350°F. Prepare Rose Bundt® Pan and Rosebud Cake Pan with baking spray and use a pastry brush to evenly coat the details of the pan.
In the bowl of a stand mixer fitted with the whisk attachment, beat 2½ cups (448 grams) sugar, oil, eggs, and vanilla at medium speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to sugar mixture alternately 1 ½ cups (336g) Champagne, beginning and ending with flour mixture, beating just until smooth and combined. Add food coloring until desired pink color is achieved.
Pour batter into prepared pans. (Pans will be quite full, but batter will not overflow.) Vigorously tap pans on counter several times to spread batter into grooves and release any air bubbles.
Bake until a wooden pick inserted near center comes out clean, 60 to 65 minutes for cake and 20-22 minutes for cakelets, loosely covering with foil to prevent excess browning, if necessary. Let Bundt cake cool in pan for 15 minutes or 10 minutes for cakelets. Invert onto a cooling grid.
Soak:
While the cakes are cooling in the pan, make the soak. Bring 1/2 cup granulated sugar and 1/2 cup rose champagne to a boil in a small saucepan, stirring occasionally until sugar is completely dissolved. After inverting cake and while cake is still warm, place cooling grid with the cake on top onto a rimmed baking sheet. Pour ¾ of the soak over the top of the entire cake and use a pastry brush to distribute the glaze along the top and sides of the cake. Allow to soak in completely and repeat with the remaining soak for the Rosebud Cakelets. Cool to room temperature.
Glaze:
In a medium bowl, stir together all ingredients until smooth and well combined. Makes about 1 cup. Pour over completely cooled cake and cakelets immediately.
Read Recipe Reviews
This recipe doesn't have any reviews yet. Try it out and let us know what you think!
Write a Review
Write a Review
Ingredients
Bundt Cake:
- 2 ¼ cups (450 grams) granulated sugar, divided
- 2 cups (448 grams) Rose Champagne
- 1 ½ cups (336 grams) vegetable oil
- 5 large eggs, room temperature
- 4 tsp vanilla extract
- 4 ½ cups (562 grams) all purpose flour
- 1 Tbsp baking powder
- 2 tsp kosher salt
- Red or pink food coloring, if desired
Soak
- ½ cup (100 grams) granulated sugar, divided
- ½ cups (112 grams) Rose Champagne
Glaze
- 2½ cups (300 grams) confectioners’ sugar
- ¼ cup (56 grams) Rose Champagne
- ½ tsp kosher salt
- Red food coloring
Directions
Cake:
Preheat oven to 350°F. Prepare Rose Bundt® Pan and Rosebud Cake Pan with baking spray and use a pastry brush to evenly coat the details of the pan.
In the bowl of a stand mixer fitted with the whisk attachment, beat 2½ cups (448 grams) sugar, oil, eggs, and vanilla at medium speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to sugar mixture alternately 1 ½ cups (336g) Champagne, beginning and ending with flour mixture, beating just until smooth and combined. Add food coloring until desired pink color is achieved.
Pour batter into prepared pans. (Pans will be quite full, but batter will not overflow.) Vigorously tap pans on counter several times to spread batter into grooves and release any air bubbles.
Bake until a wooden pick inserted near center comes out clean, 60 to 65 minutes for cake and 20-22 minutes for cakelets, loosely covering with foil to prevent excess browning, if necessary. Let Bundt cake cool in pan for 15 minutes or 10 minutes for cakelets. Invert onto a cooling grid.
Soak:
While the cakes are cooling in the pan, make the soak. Bring 1/2 cup granulated sugar and 1/2 cup rose champagne to a boil in a small saucepan, stirring occasionally until sugar is completely dissolved. After inverting cake and while cake is still warm, place cooling grid with the cake on top onto a rimmed baking sheet. Pour ¾ of the soak over the top of the entire cake and use a pastry brush to distribute the glaze along the top and sides of the cake. Allow to soak in completely and repeat with the remaining soak for the Rosebud Cakelets. Cool to room temperature.
Glaze:
In a medium bowl, stir together all ingredients until smooth and well combined. Makes about 1 cup. Pour over completely cooled cake and cakelets immediately.
Read Recipe Reviews
This recipe doesn't have any reviews yet. Try it out and let us know what you think!
