If you’re looking for a show-stopping New Year’s Eve celebration dessert, you will love this CHAMPAGNE CAKE!
Champagne Cake
The countdown to New Year’s has started, and speaking of countdowns…there’s only one way to celebrate the special occasion of New Year’s Eve and that is with CHAMPAGNE! If there is ever the “ultimate party”, it’s certainly New Year’s Eve where we’re all but obligated to grab a glass of champagne and celebrate the past year while ushering in the next. So the perfect accompaniment is naturally a Countdown to Midnight Champagne Cake, right? Right!
Kitchen-Aid recently made me the happiest baker on the planet by sending me the gorgeous Satin Copper Stand Mixer that I’ve been loving ever since it first came out. Truly, this beauty could just sit on your kitchen counter and instantly make your kitchen look like a chic interior space. I. Am. Obsessed. Alas, I like my mixers to look pretty and be functional which is great because this mixer is fantastic! It’s perfect for cakes because I use it for the batter and also my frosting (speaking of Frostings…). So the Countdown to Midnight Champagne Cake was created as it’s the most delicious way to ring in the New Year. Plus, it requires you open a bottle of champagne, need I say more?
The premise of this cake is super simple. Take a crowd-pleasing pound cake and top it with luscious champagne frosting and then decorate like the face of a clock! Now I suggest lighting a sparkler in the middle for the ultimate presentation to your guests but that detail is up to you! Edible glitter or sprinkles would also be pretty garnishes! This cake is super simple but when you’re trying to pick an outfit, organize cocktails, meet up with friends, prep your house for a party, etc… it gets wild! So a simple yet super cute dessert fits the bill!
For the clock face, I used simple chocolate frosting to pipe on the letters. You could also use melted chocolate, royal icing, or colored frosting. There are lots of ways to recreate it!
Countdown to Midnight Pound Cake with Champagne Frosting
You will love this celebration cake for New Year's Eve!
Ingredients
For the Pound Cake:
- 2 cups unsalted butter softened
- 3 cups white sugar
- 6 eggs
- 4 cups all-purpose flour
- 3/4 cup heavy cream or milk
- 2 teaspoons almond extract
- 1 tablespoon vanilla extract
For the Champagne Frosting:
- 1/2 cup 1 stick butter, softened
- 4 cups powdered sugar
- 6 tablespoons champagne
Instructions
For the Pound Cake:
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Preheat oven to 350 degrees F (175 degrees C). Grease your cake pans.
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In the bowl of your Kitchen Aid Mixer, cream together the butter and sugar until light and fluffy.
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Beat in the eggs one at a time. Beat in the flour alternately with the heavy cream, mixing just until incorporated. Don't over-mix.
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Pour batter evenly into prepared baking pans. Bake in the preheated oven for 45-65 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Baking time will be dependent on the size of your pans. For smaller pans, baking time will be decreased so watch carefully and use the toothpick trick! Allow to cool before frosting cake.
For the Champagne Frosting:
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Beat butter until light and fluffy in your Kitchen Aid Mixer. Add in powdered sugar one cup at a time alternating with champagne until incorporated. If frosting is too loose, add more powdered sugar. If frosting is too thick, add more champagne.
There you have it! I’m tickled pink with how my New Year’s dessert came out, and I hope you are inspired to create your own champagne cake too. One note on cake, I used a delicious pound cake, but you can most certainly recreate with any flavor you like! A chocolate cake with chocolate frosting (and piped numbers in white) would be equally is fabulous!
Thanks to Kitchen Aid for the fabulous Mixer! All opinions are my own.
Absolutely adorable! Pinned :)
Thank you so much!
We love this post!
What size cake pans did you use? Thank you! This is super cute!
Yes! I would also like to know what size cake pans please!! :)
Hi Tiffany! I used 8″ and it made two. You could make it in 9″ too, it would just be slightly thinner.
Thank you! I made it last night using the 8″ and it tasted absolutely amazing!!
Hooray! :)
At what point do you add the extracts? I did it after the flour and heavy cream mixing.
So sorry, I should have clarified that. Typically with the wet ingredients before adding dry but what you did is FINE also!
Absolutely nice and cute one.
I have tried it for a eggless and butterless chocolate cake.
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