Prosecco Cake

(0)
4 40 5
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

This prosecco cake recipe is the perfect addition to any party! Prosecco and cake, what more could you want!

about 16 slices

Easy 120 Minutes

Ingredients

Ingredients

For the recipe  Prosecco Cake

For the Strawberry Puree:

125 g Strawberries
15 ml Prosecco (1 tbsp)

For the Sponge:

330 g Unsalted butter (softened)
330 g Caster Sugar
6 Medium Eggs (beaten)
350 g Plain Flour
15 g Dr. Oetker Baking Powder (1 tbsp)
30 ml Elderflower Cordial (2 tbsp)

For the Drizzle:

100 ml Prosecco
50 g Caster Sugar

For the Chocolate Shards:

100 g Dr. Oetker 26% White Chocolate
about 2 g Freeze Dried Strawberry Pieces
Dr. Oetker Glamour and Sparkle Sprinkles

For the Buttercream:

250 g Unsalted butter
750 g Icing Sugar
30 ml Prosecco (2 tbsp)

preparation

Preparation

For the Strawberry Puree

Step 1: First up it’s time to make the strawberry puree, slice up the strawberries and pop into a saucepan with 1tbsp of prosecco. Simmer over a low heat for about 15-20 minutes until the strawberries have softened. Use a masher to break up the strawberries and set aside and leave to cool.

For the Sponge

Step 2: Next up let’s make the sponge, preheat your oven to 180°C/160°C/Gas Mark 4. Grease and line 3 x 8” round cake tins.

Step 3: Cream together your butter and sugar in a large bowl using either a freestanding mixer with a beater attachment or an electric hand whisk. Once light and fluffy add in the eggs with a spoonful of flour to stop your mixture curdling and mix together until smooth. Finally sieve in the flour and Baking Powder and pour in the elderflower cordial, fold until the mixture is just combined.

Step 4: Divide your mixture equally between your prepared cake tins and pop in the oven to bake for 30-35 minutes until golden brown, to check your cake is fully baked pop a skewer into the centre of the cake and if it’s baked it’ll come out clean.

For the Drizzle

Step 5: Whilst your cake is baking prepare your prosecco drizzle. Mix together the prosecco and sugar until the sugar has dissolved. Once your cake is out of the oven poke a few holes in the top using a skewer and pour over the drizzle and allow it to soak into your sponge. Leave your cakes to cool into the tin for 20 minutes and then remove and pop onto a wire rack to cool completely.

For the Chocolate Shards

Step 6: Whilst your cake is baking it’s also a good time to make your chocolate shards to give them time to set. Break up your White Chocolate and pop into a microwavable bowl. Melt in the microwave for 30 seconds and stir, continue to melt in 10 seconds bursts stirring between each burst until your chocolate is melted.

Step 7: Pour your melted chocolate onto a tray lined with greaseproof paper and smooth out. Sprinkle over the freeze dried strawberries and Glamour and Sparkle sprinkles, then pop in the fridge to set.  

For the Buttercream

Step 8: Whilst your cakes are cooling it’s time to make the buttercream; pop your butter into a large bowl and whisk until smooth using an electric hand whisk or free standing mixer with a beater attachment. Once your butter is smooth and softened add 1/3 of your icing sugar and beat until combined and gradually add the remaining icing sugar ensuring it is well combined after each addition – your buttercream will feel very stiff but don’t worry it will soften when you add the remaining ingredients.

Step 9: Pop in the prosecco and your cooled strawberry puree and beat your buttercream until you have a lovely smooth buttercream with lovely pieces of strawberry in – if your buttercream is too soft then beat in a more icing sugar are store in the fridge until needed. 

To Assemble the Cake

Step 10: Once you cakes are cooled it’s time to assemble, firstly use a serrated knife to cut the domed top off any of your cake layers. Pop your first sponge layer on your cake board or serving plate, dollop a 1/3 of your buttercream on top and smooth out, sandwich another sponge layer on top and continue until all your sponge layers are sandwiched together. Finish by smoothing the remaining buttercream over the top of your cake. 

To Decorate

Step 11: Now for the decorating, break up your chocolate shards and pop in the top of your cake and pop a few strawberries around the shards. 

Step 12: Ta-dah your prosecco cake is now ready to serve and enjoy, this cake will be eaten up in no time! 

Nutritional Information for the recipe Prosecco Cake

Per Serving Per 100 g / ml
Energy 2964 kJ
708 kcal
1691 kJ
404 kcal
Fat 35.66 g 20.38 g
Carbohydrate 93.24 g 53.28 g
Protein 5.57 g 3.18 g

preparation

Preparation

For the Strawberry Puree

Step 1: First up it’s time to make the strawberry puree, slice up the strawberries and pop into a saucepan with 1tbsp of prosecco. Simmer over a low heat for about 15-20 minutes until the strawberries have softened. Use a masher to break up the strawberries and set aside and leave to cool.

For the Sponge

Step 2: Next up let’s make the sponge, preheat your oven to 180°C/160°C/Gas Mark 4. Grease and line 3 x 8” round cake tins.

Step 3: Cream together your butter and sugar in a large bowl using either a freestanding mixer with a beater attachment or an electric hand whisk. Once light and fluffy add in the eggs with a spoonful of flour to stop your mixture curdling and mix together until smooth. Finally sieve in the flour and Baking Powder and pour in the elderflower cordial, fold until the mixture is just combined.

Step 4: Divide your mixture equally between your prepared cake tins and pop in the oven to bake for 30-35 minutes until golden brown, to check your cake is fully baked pop a skewer into the centre of the cake and if it’s baked it’ll come out clean.

For the Drizzle

Step 5: Whilst your cake is baking prepare your prosecco drizzle. Mix together the prosecco and sugar until the sugar has dissolved. Once your cake is out of the oven poke a few holes in the top using a skewer and pour over the drizzle and allow it to soak into your sponge. Leave your cakes to cool into the tin for 20 minutes and then remove and pop onto a wire rack to cool completely.

For the Chocolate Shards

Step 6: Whilst your cake is baking it’s also a good time to make your chocolate shards to give them time to set. Break up your White Chocolate and pop into a microwavable bowl. Melt in the microwave for 30 seconds and stir, continue to melt in 10 seconds bursts stirring between each burst until your chocolate is melted.

Step 7: Pour your melted chocolate onto a tray lined with greaseproof paper and smooth out. Sprinkle over the freeze dried strawberries and Glamour and Sparkle sprinkles, then pop in the fridge to set.  

For the Buttercream

Step 8: Whilst your cakes are cooling it’s time to make the buttercream; pop your butter into a large bowl and whisk until smooth using an electric hand whisk or free standing mixer with a beater attachment. Once your butter is smooth and softened add 1/3 of your icing sugar and beat until combined and gradually add the remaining icing sugar ensuring it is well combined after each addition – your buttercream will feel very stiff but don’t worry it will soften when you add the remaining ingredients.

Step 9: Pop in the prosecco and your cooled strawberry puree and beat your buttercream until you have a lovely smooth buttercream with lovely pieces of strawberry in – if your buttercream is too soft then beat in a more icing sugar are store in the fridge until needed. 

To Assemble the Cake

Step 10: Once you cakes are cooled it’s time to assemble, firstly use a serrated knife to cut the domed top off any of your cake layers. Pop your first sponge layer on your cake board or serving plate, dollop a 1/3 of your buttercream on top and smooth out, sandwich another sponge layer on top and continue until all your sponge layers are sandwiched together. Finish by smoothing the remaining buttercream over the top of your cake. 

To Decorate

Step 11: Now for the decorating, break up your chocolate shards and pop in the top of your cake and pop a few strawberries around the shards. 

Step 12: Ta-dah your prosecco cake is now ready to serve and enjoy, this cake will be eaten up in no time! 

Nutritional Information for the recipe Prosecco Cake

Per Serving Per 100 g / ml
Energy 2964 kJ
708 kcal
1691 kJ
404 kcal
Fat 35.66 g 20.38 g
Carbohydrate 93.24 g 53.28 g
Protein 5.57 g 3.18 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No