Champagne Pound Cake

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This Champagne Pound Cake is the BEST pound cake I’ve ever had. It’s better than lemon, orange, and banana combined. And? It’s the perfect dessert for Christmas or New Year’s Eve. Triple win!

Champagne Pound Cake with triple the champagne flavor! This is the BEST pound cake I've ever eaten.

Dear Taylor Swift,

Thank you for making me feel like an old lady who can’t hear anymore. Until last week when my world crashed down around me, I thought the lyrics in your “Blank Space” song said Starbucks Lovers. Also? Pretty much everyone else I know thought the same thing.

I have heard that song approximately 1 billion times since it was released. The radio plays it every 4 seconds. And every. single. time? I heard …lonely Starbucks lovers… NOT …Gotta long list of ex-lovers…

Someone posted this on Facebook the other day and my jaw hit the floor. I thought you were singing about me Taylor, me and all my fellow Starbucks Lovers.

Thanks for dashing my hopes.


Champagne Pound Cake with triple the champagne flavor! This is the BEST pound cake I've ever eaten.

Speaking of Starbucks, their pound cake has nothing on this Champagne Pound Cake. It’s seriously the best pound cake I’ve ever eaten. And it has triple the champagne flavor.

That’s right, folks. There is champagne in the cake, the glaze, and the frosting. It’s, um, kind of a cake for adults.

I opened a bottle of champagne for another post (coming soon) and then had a whole bottle of champagne left over at 11am. That’s a problem, in my world. What to do? Bake with it, of course.

I did a little tweaking on some of my old pound cake recipes to get this one, the perfect one. First of all, I didn’t want a huge bundt/pound cake. And I didn’t want two loaves. So I edited the recipe to make one 9×5″ loaf. It’s the perfect dessert for a pot luck, when there are 27 other goodies. Or for a small party. Or for a party of one. #whatever

Adding champagne to the cake in place of milk makes the cake so airy and light, so make sure to use champagne (or sparkling wine) that hasn’t gone flat. I also added a healthy dose of vanilla to this cake – a full tablespoon. The combination of vanilla and champagne is so good!

Once the cake has baked and cooled for about 10-15 minutes, you glaze it. This ensures that the cake will stay super moist. The glaze is a simple syrup made with sugar and champagne. It’s boiled until the sugar dissolves, and then it’s brushed over the still-warm cake.

But it’s not done yet – then you need to add the frosting. Champagne frosting, made with powdered sugar, heavy whipping cream, and champagne. Note: the alcohol cooks out of the cake and the glaze, but it’s there in the frosting. You know, in case your kids are sneaky.

Champagne Pound Cake with triple the champagne flavor! This is the BEST pound cake I've ever eaten.

Champagne Pound Cake – perfect for the holidays.

Better than Starbucks. Take that, Taylor Swift. Ex-lovers, jeesh!

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Did you make this recipe?

Champagne Pound Cake

There is triple the champagne flavor in this Champagne Pound Cake! Champagne in the soft and tender pound cake, in the glaze, and in the frosting!


For the cake:

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 1 tablespoon sour cream
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/2 cup champagne (still bubbly)

For the glaze:

  • 1/3 cup granulated sugar
  • 1/3 cup champagne

For the frosting:

  • 1 cup powdered sugar
  • 1 tablespoon heavy whipping cream
  • 1-2 tablespoons champagne


  1. Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
  2. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  3. Stir melted butter, sugar, and sour cream in a large bowl. Stir in eggs, one at a time, then stir in vanilla. Add champagne and dry ingredients and stir just until moistened. Pour into prepared pan.
  4. Bake for 33-38 minutes, until a toothpick comes out clean. (Mine took 35 minutes.)
  5. While the cake is baking, make the glaze. Heat the sugar and champagne in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
  6. Cool for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet. Use a pastry brush to brush the champagne glaze over the top of the cake. Let the cake finish cooling completely before frosting.
  7. To make the frosting, whisk the powdered sugar, heavy whipping cream, and 1 tablespoon of champagne. Add more champagne as needed. Pour and spread over pound cake. Chill to set.
  8. Store loosely covered at room temperature for up to 3 days.


You can use champagne, sparkling wine, or prosecco in this recipe.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Click here for my complete list of Valentine’s Day Recipes!

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Cinnamon Roll Pound Cake by Grandbaby Cakes

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  1. Ha! I always heard Starbucks lovers, too, and always thought,”well that’s random”! This pound cake would be perfect for New Years!

  2. That “letter” to Taylor Swift was about the funniest thing I have read lately!!  LOL!!!!  

    Anyway, Cheers to the New Year!   This pound cake is the perfect way to celebrate it.  Pinned.  🙂

  3. Ha! I thought “Starbucks lovers” too. Like, her songwriting has certainly taken a turn for the coffee! This pound cake looks great 🙂

  4. The fact that you’re saying “It’s seriously the best pound cake I’ve ever eaten. And it has triple the champagne flavor.” – that is ALL I need to hear. Pound cake is so hit and miss, and if you’re in love with this, I know I will be too! And triple the champagne, ahhh, you made this just for me, didn’t you!

    One little thing – I the post you said you didn’t want a big cake so you made is as a 9×13, I think you probably meant 9×5 because in the recipe card you put 9×5. I am all about small batches so I notice this kind of stuff 🙂

  5. Hahaha that’s hilarious about the Taylor Swift song.  I had no idea either!  Um, hello delicious and moist (hate that word) pound cake that I need in my life asap!  I’m totally sold on the fact that all three components of this pound cake have champagne.  Genius!

  6. Seriously how could all of us heard the same thing on that song? Now I will be listening closely the next time I hear it. Hopefully I will be munching on this cake when I do. Must have for New Year’ Eve! 

  7. Hahaha, I heard that the lyrics weren’t Starbucks lovers about a week ago, and I STILL can’t hear anything else!  Those are just the lyrics in my mind!  My husband thought I was nuts though, he doesn’t think it sounds like starbucks lovers at all.  Evidently he’s the only one that hears the real words!  This pound cake looks fantastic!  I’m sure it’s way better than the Starbucks one!  

  8. Mann. Of course I cook super
    late at night when downing the remains of an opened champagne bottle is a little more acceptable than 1am, so I’m not sure I would get to making this, teehee.

  9. Oh, yum! I want some. Now by my calculations you used a little over a cup of champagne for this recipe. What happened to the rest??? lol 🙂

  10. Sounds delicious and a perfect cake for New Years Eve!! 🙂 

  11. Sadly, I almost always have champagne left over from the holidays. I like making cupcakes with the extra bubbly but will have to try this pound cake next!

  12. Ha, ha – they (you?) should do a compilation of all the typically mis-heard lyrics.  You know that 70’s song line “there’s a bad moon on the rise”?  My husband told me he thought that was “there’s a bathroom on the right”.  I don’t know if he was kidding.

    • I have thought the same thing about the Three  Dog Night song since the  70’s.  My family laughed about it just this Christmas  when we saw glasses in a store window in Whitefish Montana.  “I’ve got two chickens to paralyze” and ” Hold me close Tony Danza”. Too funny!!

  13. What a luscious looking pound cake! The champagne-vanilla flavor sounds wonderful! I will happily share my New Year’s champagne with this cake.

  14. So first I have to try this cake, and then I have to see where else champagne can sub for milk in a recipe…love this!

  15. I thought the exact same thing. I still am convinced that is what it says and refuse to change me singing renditions in the car.  

  16. Ha I heard the same thing in that song… 🙂
    This pound cake looks amazing! Need to try it, hopefully before the holidays! Love the flavors and the use of champagne !

  17. Love champaign in everything this time of year! I love your triple layer of champaign here the most!

  18. You mean, she’s not actually saying “Starbucks lovers????”  Mind=blown.  

    Also… this cake looks amazing.

  19. What a great idea putting champagne into a cake, that frosting makes it even better. Taylor had me at Starbucks lovers aswell! X

  20. Oh Gosh, the first time Blank Space played on VH1, I was sure it was Starbucks Lovers! roflmfao!!!!!! 😀 Then I looked up the lyrics on YouTube because something felt wrong! hahahahaha! This pound cake looks AMAZING!!!!!! How perfect when hosting a party! 

  21. OK, I thought she said that too, and there’s no way what she’s singing sounds like what she really says.  Does that even make sense?  I’m old too! haha  This pound cake looks SO moist and elegant with that luscious champagne glaze.  What a way to spruce up the holidays!

  22. Love the idea of a champagne pound cake!  Also I learned about Starbucks lovers about a week ago too,  and I’ve had the song on repeat and still don’t hear the correct lyrics! she really should just change the lyrics to lonely Starbucks lovers since that is what everyone hears! 

  23. This champagne cake will be all I think about for the next two weeks.  I must make this!

  24. This girl had to google those lyrics because I was sure there was no way it said Starbucks Lovers…I was right there with you! I am so glad I am not the only one. Also, you had me at Champagne. I cannot wait to try this because I love Pound Cake! This would be lovely for the holidays or for a girls night in. 

  25. 1) I had no idea that song was by Taylor Swift! I know, I’m SO behind in the music world. I heard it for the first time on the radio last week. 

    2) I heard it again after reading your letter. And all I could hear was Starbucks lovers. I seriously think she should change the lyrics…

    3) I want this ENTIRE pound cake all to myself. Pretty please. With more champagne on top. 😉

  26. This is amazing – I think cake is better to toast with than champagne! 

  27. This is amazing – I think cake is better to toast with than champagne! 

  28. Should this not be refrigerator with the whipped cream frosting?

    • The frosting is more of a thick glaze, not whipped cream. The heavy cream just binds it together; it’s pourable. You can chill it if you want, but you don’t need to. Enjoy!

  29. I made this tonight with some of a leftover bottle of champagne from New Year’s…and it was fantastic!  I’ll definitely be making this again 🙂

  30. I have had a bottle of bubbly for so long and then I found this recipe on your Instagram page. Just baked it now and it has worked out perfectly😘. Sending you images via Instagram. Thank you.

  31. Can you make this into a bundt cake and if so, do I just double the recipe

  32. Love this recipe! I made it for my husband, who is a restaurateur and he LOVES it! He even asked me to bake it for a party we were hosting for several industry friends. I used to work in the fine wine and spirits industry and those people are hard to please. When I served this pound cake at a work holiday baked goods exchange, it disappeared in less than 5 minutes and I got requests for more! Now it’s my go to holiday favourite and all year pick me up dessert. Plus I get to drink some of the champers while I’m baking! What’s not to love?!? xoxoxo Pinned to my board Sweet Treats 🙂

    Rating: 5
  33. Hi, I am dying to try this recipe. Only thing is I have a 9″ bundt pan and I really want to make it in there. Do you think it will be ok?

  34. How should I change this to make it in a bundt pan? Should I just double it?

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