This post may contain affiliate links. For more information, read my disclosure policy.

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!

This Champagne Pound Cake replaces champagne for the milk and gives it an airy texture.

Champagne Pound Cake

4.50 from 8 votes
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!
Yield 10 servings


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


  • Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
  • Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  • 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.
  • Bake for 33-38 minutes, until a toothpick comes out clean. (Mine took 35 minutes.)
  • 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.
  • 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.
  • 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.
  • Store loosely covered at room temperature for up to 3 days.
Nutritional information not guaranteed to be accurate

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

Orange Pound Cake

Orange Pound Cake (2 of 6)w

Lemon Pound Cake


Easy Triple Chocolate Bundt Cake

triple-chocolate-bundt-cake (2 of 10)

Sweets from friends:
Sparkling Cider Pound Cake by Chef in Training
Cherry Limeade Pound Cake by The Slow Roasted Italian
Cinnamon Roll Pound Cake by Grandbaby Cakes

Last Updated on September 28, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hello! This recipe looks amazing but wondering what adjustments you might suggest if the champagne has gone flat? Baking soda? Thanks in advance!

  2. Hi there,
    I realize this is an older recipe but it might be just what I am looking for. Could you tell me, how thick the batter is? I was thinking about making a prosecco pound cake with fresh cranberries for Thanksgiving and it’d be a shame if all the delicious berries sank to the bottom of the pan in the oven.
    Lots of love from Germany,

  3. Did you level off the top of your cake after baking? I just baked it and it domed quite a bit. Just curious if i did something wrong… newbie baker here 

  4. Dorothy! Hi! This recipe looks amazeballs!! But I want to bake it it a bunt pan and this recipe is only for a loaf.. can I double it?  I want to serve the cake with a bottle of champagne in the center I think it would be a great presentation 

  5. Can you bake the champagne pound cake in a bundt pan? Do you have to double the recipe? How long do you bake it then?

  6. 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?

  7. 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 🙂

  8. 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.