Straight talk, the year 2020 was a real sh*tshow; to say the least! I’m not going to pretend with a beautiful cake before us with this “New Year, New Me” BS. Let’s be real here because when I really think about it, it’s almost upsetting on what the world has gone through over the year. I am not a pessimist by any means but I’m also not living in a fantasy trying to pretend. If you don’t believe me, you can read how different my tone was from the past New Years posts here and here when I looked forward to the days leading up to celebrating a fresh start.
You may have come here to read a back story on this cake which I’ll get to in a moment or maybe you are here for the recipe which you can quickly find towards the bottom of this post. But for now, I need to get some things off of my chest.
Truth is, this year was exhausting and I know I am not the only person that felt this way. Now for some people, really good things have happened. Some of my best people around had wonderful blessings occur: a proposal, buying their first home, getting a settled into a great career, falling in love and even for myself, this year (oddly enough) has been the best year yet, financially.
However, I can’t help but feel a little burned out from what feels like an everlasting coronavirus. With having to wear a bra across your face every time you step outside or in close proximity to someone, I am SO OVER IT! Let’s not forget while the world and myself are trying to escape this damn virus, I ended up contracting it. You can read about THAT nasty situation here. Then. there was the unnecessary riots and looting across the nation causing constant fear. Feeling caged in with curfews and lockdowns with the already ongoing social distancing from the pandemic. Businesses shutting down, people who could have worked are taking advantage of unemployment, and this ridiculous current situation with our future president. I mean, it’s hysterical. It’s like we’re all in a divorce court trying to see who takes custody of us.
And lastly, I am still going through systems from COVID. In a previous post, I mentioned I was experiencing parosmia. I thought it was going to last anywhere between a few weeks to a month but can you believe this crap? I am STILL experiencing some really nasty scents with this condition. It’s possible I may one day go over into detail of this awful situation but for now just know, this has caused me to become a pescatarian which lead into a whole lifestyle change. Chicken, beef and sometimes eggs, are out of the question! Thank the Lord, I can eat desserts without a problem!
Now that I got that rant off of my chest, I am ready to move on with CAKE!
This two-tired miniature bundt cake is SO SIMPLE to make. Inspired by Taste of Home’s Holiday Baking cover, this cake is quick in the making and sturdy with very little effort needed in creating a unique and stunning design. As for a touch of sparkle, with the countless number of containers full of sprinkles, anytime I get to break them out, it’s such a fun and exciting moment of baking.
Amidst the darkness we’ve all encountered throughout the year, I chose to keep this New Year’s Eve cake very bright. The white is symbolic for a desire of positivity, possibilities and overall goodness around. The gold represents boldness and courage that we can sometimes use to overcome difficult positions. And of course, the color of gold expressing its vibrant extravagance in wealth and wisdom that I wish upon everyone.
This cake is truly a slice of heaven. Having a solid note of sweet vanilla and a subtle champagne flavor, the cake can be enjoyed by everyone! Top it with varying sized star-shaped sugar cookies and this will create good height and a much festive appeal.
This recipe is fit to create two 6-inch mini bundts or one 12-cup bundt cake. If there is extra batter left, fill a few bundlette tins 3/4 full or use it to create mini cupcakes. The amount of creative variety is endless. Just have fun with it!
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- 3 cups (360g) all-purpose flour
- 2 1/4 teaspoons (9 grams) baking powder
- 1 1/2 (10 grams) teaspoons salt
- 1 1/2 cups (339g) unsalted butter, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon plus 2 teaspoons (23g) pure vanilla extract, divided
- 1 cup plus 2 tablespoons (270g) champagne or sparkling wine, divided
- 3 cups (270 grams) powdered sugar
- white and gold sprinkles (optional)
- Heat oven to 350°F (175°C). Prepare two 6-inch bundt pans with baking spray with flour or grease bottom and sides with butter and lightly flour to coat; set aside.
- In a medium bowl, whisk flour, baking powder and salt; set aside.
- In a large bowl attached to a stand mixer using the paddle attachment, whip butter until light and airy. While mixer is still on, gradually add sugar and continue to mix until light and fluffy. Add eggs one at a time, mixing until fully blended. Mix in 1 tablespoon (13 grams) of vanilla.
- Gradually add flour mixture in 3 parts alternating with 3/4 cup (180 grams) champagne. Pour batter about 3/4 full in each prepared baking pans.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean or a few dry crumbs remain.
- Allow cakes to rest in the pans for 10 minutes before inverting them out of the pan onto a cooling rack.
- In a medium bowl, whisk powdered sugar, 4 tablespoons (60 grams) champagne and 2 teaspoons (10 grams) vanilla until smooth. If glaze is too thick, add champagne 1 tablespoon (15 grams) at a time until desired consistency is achieved. Alternatively, if the glaze is too thin, add more powdered sugar.
Any remaining batter could be used to fill 6 bundtlette tins about 3/4 full and bake for 10 to 12 minutes.
- Cuisine: American
Keywords: New Year’s Eve Cake, Champagne Cake