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Perfect Pink Champagne Bundt Cake with Strawberry Glaze and Edible Flowers

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A light and fluffy pink champagne bundt cake topped with a fresh strawberry glaze and decorated with edible flowers, perfect for celebrations or a special treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180ml) pink champagne or rosé (dry variety recommended)
  • ½ cup (120ml) sour cream or Greek yogurt
  • 2 tablespoons pink or red food coloring (optional)
  • 1 cup (150g) fresh strawberries, hulled and chopped (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)
  • 1–2 tablespoons water (to adjust glaze consistency)
  • Edible flowers (such as pansies, violets, or nasturtiums), pesticide-free
  • Optional: extra whole strawberries for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter and lightly dust with flour, tapping out excess.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed until fluffy and pale, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In a separate bowl, whisk together pink champagne, sour cream, and food coloring (if using).
  6. Alternately add dry ingredients and champagne mixture to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  7. Pour batter into prepared Bundt pan, smoothing the top with a spatula. Tap pan gently on counter to release air bubbles.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, cake is done.
  9. Cool cake in pan for 15 minutes, then invert onto a cooling rack to cool completely.
  10. To prepare glaze, place chopped strawberries, powdered sugar, and lemon juice in a blender or food processor. Blend until smooth, adding water tablespoon by tablespoon until desired drizzle consistency is reached.
  11. Once cake is cool, drizzle glaze generously over the top and garnish with edible flowers and extra strawberries.

Notes

If batter is too thick, add a splash more champagne to loosen. Tent cake with foil if browning too fast. Use room temperature eggs for best texture. Avoid overmixing to prevent toughness. Chill glaze briefly before drizzling for better consistency. For gluten-free option, substitute all-purpose flour with gluten-free flour blend. For dairy-free, use coconut yogurt instead of sour cream.

Nutrition

Keywords: pink champagne cake, bundt cake, strawberry glaze, edible flowers, celebration dessert, easy cake recipe, festive dessert

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