Citrus Almond Champagne Cake Recipe

This is one of those simple cake recipes that will surely leave the tummies of all who eat it happy and satisfied. Easy cake recipes that are both easy and delicious can be hard to find. This Citrus Almond Champagne Cake is both. Serve it a baby shower, birthday or dinner party or like I did: Just because.

easy champagne cake recipe

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)

bundt cake recipe

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.)
**In a bowl, pour in champagne and OJ, slowly add in the powdered sugar and whisk as you go, mixing it to the desired consistency.
**Pour frosting over cooled bundt cake. Top with chopped almonds if desired.

easy champagne cake recipe 01Tips:
  • 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).


  1. Looks and sounds awesome to me!

  2. Can not wait to try this out...yummmm!

  3. I'm so happy to follow your blog! This cake sounds delicious!


  4. Anonymous6:17 AM

    Should the champagne be flat before mixing? I am going to try this tonight. Thanks!

  5. @Anonymous, NO! the bubbles are what give this cake oomph! It should also be chilled.

  6. Ryan Swan4:04 PM

    What about the oil that the cake mix itself calls for? Mine calls for water, oil and eggs, it's Duncan Hines White Cake Mix.

  7. No oil needed. Just the recipe as stated above. :)

  8. Ryan Swan2:57 PM

    I used a springform pan because I don't have a bundt. It's pretty good. As a cheaper alternative to the Orange Mimosa, which was $17.00 for one bottle down here in Houston, I was thinking of trying Orange Soda plus some Almond Extract as an experiment. Possible a portion of Orange Soda and Seltzer if the Orange Soda alone is too much additional sweetness.

    Also, one bottle of Orange Mimosa can make 3 cakes, if you don't use any Orange Mimosa in the glaze. 750ml is 25.3oz, enough for 3 cakes using 8oz of Orange Mimosa per cake. I did have to cut the cork to re-insert it into the bottle.

    1. I would love to know how that turns out! Sounds like a great alternative!

  9. Is this good if you make it the night before?

    1. Yes, tastes great the next day but I would keep it in a covered container.

  10. Is this good if you make it the night before?

  11. Could you use the batter and make cupcakes you think?

  12. I felt like baking today, some sort of refreshing cake, but not pound cake. I decided to use this recipe as an idea and wing it. I used 1 box of white cake mix, and eyeballed the following: 3/4c flat diet 7up, the juice from one ripe orange (REALLY squeezed to it's potential), 3/4c egg beaters, and a touch of almond extract. The batter was thick, but the cupcakes rose beautifully and they test both refreshing and fancy! For the icing (I only put a little bit on the cupcakes): 1/4 room temp butter, 1 c confectioner's sugar, and a splash of orange juice (from a carton). It was so yummy! Thanks!

    1. great idea Stace. A great way to also make it without alcohol.

  13. Anonymous12:52 AM

    Should we add water that the cake mix originally calls for? Or literally just cake powder, champagne, and eggs?
    Sorry to be finicky.. Just want to be sure. Thanks!

  14. Anonymous7:19 AM

    Is the same champagne used in the frosting and the cake?

  15. Thank you for this recipe! The cake turned out wonderfully!