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Perfect Edible Flower Champagne Bundt Cake Recipe with Easy Vanilla Bean Glaze

edible flower champagne bundt cake - featured image
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A moist and tender Bundt cake infused with dry champagne and topped with a silky vanilla bean glaze, decorated with fresh edible flowers for a stunning celebration dessert.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, at room temperature
  • ¾ cup (180 ml) dry champagne or sparkling wine (Brut preferred)
  • ½ cup (120 ml) whole milk, at room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • ½ cup fresh edible flowers (pansies, violets, nasturtiums), washed and patted dry
  • For the Vanilla Bean Glaze:
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 2 tablespoons (28 g) unsalted butter, melted
  • 1 vanilla bean, split and scraped
  • 3–4 tablespoons (45–60 ml) whole milk
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup Bundt pan thoroughly with butter and dust with flour, tapping out excess.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating fully after each addition and scraping down bowl sides as needed.
  5. In a separate bowl, combine champagne, whole milk, and vanilla extract.
  6. Alternately add flour mixture and champagne mixture to butter mixture in three parts, beginning and ending with flour. Mix on low speed just until combined after each addition; do not overmix.
  7. Gently fold half of the edible flowers into the batter.
  8. Pour batter into prepared Bundt pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  10. Cool cake in pan for 15-20 minutes, then invert onto a cooling rack to cool completely.
  11. To make glaze, whisk powdered sugar, melted butter, vanilla bean seeds, and 3 tablespoons milk until smooth. Add more milk as needed for desired consistency. Stir in lemon juice if using.
  12. Drizzle glaze evenly over cooled cake and decorate with remaining edible flowers immediately so they stick.
  13. Let glaze set about 15 minutes before slicing and serving.

Notes

Use room temperature ingredients for best texture. Do not overmix batter after adding flour to avoid toughness. Use dry Brut champagne for balanced flavor. Always use edible, pesticide-free flowers washed and dried thoroughly. Let cake cool completely before glazing to prevent glaze from melting. For dairy-free option, substitute butter with coconut oil and milk with almond milk. Gluten-free flour blend with xanthan gum can be used for gluten-free version.

Nutrition

Keywords: champagne cake, edible flower cake, Bundt cake, vanilla bean glaze, celebration cake, floral dessert, easy cake recipe

Find it online: https://cheerycrisp.com/perfect-edible-flower-champagne-bundt-cake-recipe-with-easy-vanilla-bean-glaze/