Prosecco cake

Prosecco cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 30 mins Cook: 45 mins - 50 mins

More effort

Serves 18

The perfect cake for Prosecco lovers, with the Italian tipple finding its way into the cake, boozy buttercream and Prosecco-flavoured sweet topping

Nutrition and extra info

Nutrition: per serving (18)

  • kcal597
  • fat31g
  • saturates19g
  • carbs72g
  • sugars57g
  • fibre1g
  • protein4g
  • salt0.26g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 350g unsalted butter, plus a little for the tins
  • 350g golden caster sugar
  • 6 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 350g self-raising flour
  • 100ml Prosecco
    Prosecco

    Prosecco

    proh-sekk-oh

    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

  • 100g raspberry jam

For the buttercream

  • 300g unsalted butter, softened
  • 600g icing sugar
  • 100ml Prosecco
    Prosecco

    Prosecco

    proh-sekk-oh

    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

To decorate

  • sprinkles, coloured sugar, mini meringues, Prosecco-flavoured sweets, popcorn and lollies

Method

  1. Heat oven to 160C/140C fan/gas 3. Butter the inside of 2 deep, loose bottomed 21cm tins. Cream the butter and sugar together with electric beaters until it is light and fluffy, then gradually beat in the eggs a little at a time. Fold in the flour and a pinch of salt, don’t worry if the mixture look like it has split, it will come back together when the flour is added. Pour in the Prosecco and stir until smooth.

  2. Spoon the mixture into the tins, level the top and bake for 45-50 mins or until the cakes are well-risen and golden and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes and then turn them out onto a rack.

  3. While the cakes cool, make the icing. Beat the butter with the icing sugar until it is smooth. Add the Prosecco and beat again until the frosting is fluffy and smooth. 

  4. Level the cakes if you need to and spread the raspberry jam on one of the cakes followed by some of the butter cream, sandwich the other cake on top. Roughly ice the cake all over in a very thin layer with a couple of tablespoons of buttercream, this will help all the crumbs stick to the cake and help make the outer layer of icing nice and clean. Ice the cake all over with the remaining buttercream, this can be quite rough because you are going to stick sweet all over it. Now stick sweets all over it. Go mad. Drink Prosecco with it.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ermintrude75
1st Jan, 2017
2.55
Not nearly as interesting or exciting as I hoped. It tasted pretty much like normal sponge and buttercream, just a vague hint of Prosecco. I didn't get Prosecco sweets as the reviews were mixed (some said they tasted perfumey) and chose to use fresh raspberries in the centre and on the top. Their freshness was welcome, and it was also a classier finish for the cake.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.