Utilize your favorite springtime wine to enhance the texture and flavor of a classic Bundt cake. Leave the batter as is, or add a splash of pink food coloring for festive color. We used Domaine Ste. Michelle Brut Rosé for this recipe, but it can be swapped for any other go-to sparkling rosé.
Ingredients
For the cake
1 ½ cups flour
1 ½ cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
½ cup oil
¾ cup milk
1 ½ teaspoons vanilla extract
¾ cup sparkling rosé
For the glaze
2 cups powdered sugar
4 tablespoons sparkling rosé
Directions
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Then mix in the eggs, one at a time, followed by the oil. Stir in the milk, vanilla and rosé. Stir in pink food coloring, if desired.
Prepare a Bundt pan by generously coating it with cooking spray. Pour the batter into the pan and bake the cake for 30 to 32 minutes. Remove the cake from the oven and allow it to fully cool in the pan.
For the glaze, whisk together the powdered sugar and rosé. Drizzle the glaze over the cooled cake.
