After reading about the Country Cook’s yummy 7-Up Cake, I was truly inspired. Her cake looks and sounds delicious. I was mulling over what I could do to add a “twist”. Not that it needed anything, but I wanted to make it my own. Enter champagne. We have had plenty of strawberries in the house lately (Thank you early strawberry season in California). So I thought “Ohh! Strawberries and Champagne Cake.”
Only one problem: It’s been done. A LOT.
But I still wanted to bake a cake with champagne in it. It sounded fun and I wanted to see how it would taste...What to do...I decided to blend the cake recipes together and create my own version. One with less ingredients. Because I had never made it before I wasn’t quite sure how it was going to turn out.
Here’s the recipe:
Citrus Almond Champagne Cake
- 1 box white cake mix
- 1 cup/8oz. Orange Almond Champagne (or Sparkling Wine) The brand I got is made by Wilson Creek, called “Orange Mimosa”.
- 3 eggs
- Preheat the oven to 350 degrees
- Mix Ingredients in a stand mixer or bowl and pour into a greased bundt pan
- Bake at 350 according to the box directions (our oven is finicky and ended up being done at 30 mintues)
Allow to cool, before you add the glaze/frosting. If you don’t the heat from the cake will absorb the frosting (not necessarily bad I guess).
Citrus Champagne Glaze
- 1/4 cup of orange juice
- 1/4 cup champagne (can omit and sub in more orange juice)
- 1 lb of powdered sugar (I made mine with about 3/4 of a lb.)
**Pour frosting over cooled bundt cake. Top with chopped almonds if desired.
- If you have any frosting left over, serve in a small bowl along side the champagne cake (warmed perhaps?), so you can pour on more if desired. (I love frosting).
- The alcohol is not necessary for this simple cake recipe, so if you want to make a more kid-friendly version you can make the 7-Up cake I linked to above, or substitute sparkling cider for the champagne (Cream soda might be yummy).