Pink Champagne Mini Bundt Cakes

These mini bundt cakes are so fluffy and spongy. They’re spiked with sparkling rosé and soaked in a rosé simple syrup. This would make a perfect a perfect dessert for New Year’s Eve or for your favorite Valentine.

If you love boozy desserts, try my champagne cupcakes or Blackberry Bourbon Smash Cupcakes

Easy Pink Champagne Mini Bundt Cakes

Whether you’re celebrating the new year or showering a bride-to-be, these Mini Pink Champagne Bundt Cakes are right for the occasion.

What I love about these cakes is that they’re so spongy, moist and very reminiscent of my favorite rum cake. These are baked with sparkling rosé giving them an extra fluffy texture and soaked in a rosé simple syrup.

You’ll find this recipe is pretty straightforward. To capture the flavor of the rosé, there is a quick process of reducing it on the stovetop, which sounds fancy, but you’re really just letting some of the liquid evaporate so the flavor gets concentrated. I’ve also included some additional tips and suggestions to help along the way.

Let’s get to baking.

What You’ll Need

For the cake

• Granulated sugar
• Vegetable oil
• Unsalted butter, melted
• Large eggs- you’ll need one full egg and one egg yolk
• Pure vanilla extract
• Sour cream- can be substituted with plain or Greek yogurt
• All-purpose flour
• Baking powder & Baking soda
• Salt
• Sparkling Rosé wine
• Pink coloring

For the glaze

• Unsalted butter
• Granulated sugar
• Sparkling Rosé wine
• Sugar

What Kind of Champagne is Best?

This is made with a sparkling rosé. The bubbles in the alcohol help to make these cakes extra spongy. You want to find a rosé that isn’t overly sweet but does have some flavor. My personal favorite is Ruffino. If you don’t love Rosé, you could make this with any sparkling champagne.

What Kind of Bundt Pan to Use?

My mini bundt pan is from Wilton, it’s similar to this one Wilton and hold about ½ cup of batter for each cake. I think this one from Nordicware would also be a great option.

Most of these pans hold a generous amount of batter, but you’ll find the baking time can be very different depending on the size and type of pan used. Always bake them until a toothpick inserted into the center comes out clean.

How to Make Pink Champagne Bundt Cakes

This recipe calls for some boiled champagne which is reduced so that it’s concentrated and therefore enhances the flavor.

Make the Mini Cakes:

Prep: Preheat the oven to 350°F. Generously grease and flour a mini bundt pan. This is super important to help prevent sticking.

Reduce the rosé: In a small saucepan, heat ½ cup of rosé in over medium heat until bubbling. Reduce heat to medium-low and simmer until reduced to ¼ cup of liquid. Set aside to cool, refrigerating if necessary.

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Combine sugar with wet ingredients: Beat the sugar together with the oil, melted butter, eggs and egg yolks and vanilla extract. Beat until well combined then add the sour cream and continue beating until all the ingredients are combined.

Add dry ingredients and champagne: Combine the dry ingredients. Add half the dry ingredients to the mixing bowl. Then add the reduced champagne, mix just until the flour starts to incorporate. Add the remaining dry ingredients and champagne along with a drop of pink food gel (see more notes below about this!). Mix until well combined.

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Fill the pan: For this 6 cavity bundt pan, each cake will get ½ cup of cake batter.

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Bake: Baking time will vary depending on the size of the pan and how much batter it will hold. When the cakes are done, let them cool in the pan for a few minutes, and then take a flat edge of a knife to the inside of each cavity to help loosen the cake. Turn them out onto a wire rack after about 10 minutes to finish cooling.

Make the Glaze

In a large saucepan, melt the butter over medium heat. Then stir in the sugar and water and whisk to combine. Reduce the heat to medium-low and bring to a boil. Boil for at least 5 minutes until the mixture has thickened, stir occasionally to prevent it from burning. Remove the syrup from heat and stir in champagne.

Garnish

The glaze will thicken as it cools, but you can pour it over the cakes while it’s still warm. You can either put the cakes back into the bundt pan or place them on a sheet tray lined with parchment paper. Poke several holes in the mini bundt cakes using a toothpick or fork.

Or you can pour the glaze over top. Allow the glaze to absorb into the cakes. You may want to spoon some of the extra glaze back over top of the cakes.

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Tips for Success

Properly prepare the pans: These cakes are delicate and very spongy. I recommend that you generously grease the pan with shortening and lightly dust with flour to help prevent them from sticking.

Sift dry ingredients: Sifting the flour together with the baking soda, baking powder and salt will allow it to incorporate into the batter without leaving any clumps behind.

Use the food coloring sparingly: You may have noticed that my mixer is bright pink while my cakes are dull pink. I overdid the coloring and remade the recipe. Start with just a tiny drop, and add more as you go. A little goes a long way.

Use extra glaze: If you are pouring the glaze over top of the cake, you can use a spoon to scoop up the extras and drizzle back over top.

Use fresh rosé: It’s best if you can make this recipe while the rosé is still bubbly and fresh, which helps give this cake an extra spongy flavor.

Ways to Decorate Your Mini Cakes

• A simple powdered sugar dusting is an elegant way to serve cakes. Allow the glaze to set before adding the powdered sugar for best results.
• Stuff the middle of the cakes with an array of fresh fruits
• Serve with whipped cream, you can fill the center of the cake with whipped cream or plate it off to the side. These would also be delicious with some strawberry whipped cream.

How to Store

These can be placed in an airtight container and stored at room temperature. The glaze can be sticky, so it’s helpful to line the bottom of the container with parchment paper.

Can I Freeze these Cakes?

If you plan to freeze these, allow them to cool completely. Freeze them without adding the glaze, and when you’re ready to serve, thaw overnight at room temperature and add the glaze a few hours before serving.

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