Blackberry Champagne Bundt Cake with Amaretto Glaze Recipe

Blackberry Champagne Bundt Cake with Amaretto Glaze Recipe

1 bundt cake


15 minutes


2 hours


For the Cake:

  • 1 ½ cups butter, softened
  • 1 ½ cups sugar
  • 6 large eggs
  • 2 tsp baking powder
  • 1 ½ tsp salt
  • 3 cups flour
  • 1 tablespoon vanilla
  • ½ tsp almond extract
  • ¾ cup champagne or milk
  • 1 pint fresh blackberries
  • Nonstick baking spray

For the Amaretto Glaze:

  • 2 cups powdered sugar
  • 2 Tbsp champagne or amaretto
  • 2-3 Tbsp milk
  • 1 teaspoon clear vanilla extract
  1. Heat oven to 350°F. Spray a bundt pan generously with nonstick baking spray. Set aside.
  2. In a stand mixer, cream together butter, sugar and eggs until light and fluffy. Add baking powder, salt, flour, vanilla, almond extract and champagne. Beat just until combined. Fold in blackberries. Spoon batter into prepared bundt pan. 
  3. Bake 50-60 minutes, until the center of the cake springs back when touched lightly. Cool for 20-30 minutes, then turn out onto a cooling rack.
  4. Whisk together glaze ingredients. Drizzle over warm bundt.
  5. If desired, decorate by placing fresh flowers (the stems of which have been wrapped with plastic wrap and tape) in the center of the bundt. Serve warm or cool.