Prosecco cake

Prosecco cake

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(7 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
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  • 350g unsalted butter, plus a little for the tins
  • 350g golden caster sugar
  • 6 eggs



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

  • 350g self-raising flour
  • 100ml prosecco



    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



    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


  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.

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Comments, questions and tips

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LydiaLeavyJones's picture
10th Mar, 2019
I made this cake for a family members birthday. The sponge had a slightly dense texture and the buttercream was too sweet, as well as the flavor of Prosecco being almost undetectable- however, overall, it did taste nice, and I would eat it again.
Claudia Townley's picture
Claudia Townley
24th Nov, 2018
I only used the buttercream part of this recipe but it ended up being too wet and unusable.
6th Feb, 2018
After reading the comment that the cake was bland, I soaked the sponge with a few tbsp of prosecco syrup after cooling it down (boil a half pint of prosecco with ca. 300g sugar and a vanilla pod until thickened, add lemon juice and rose water to taste) and I think that did the trick, the flavour came through nicely. I also left out the sweets for decoration and replaced it with raspberries; you'll need lots of tart berries to balance the mountains of butter cream. It turned out a very heavy cake. I would make it again, however, I will probably use less butter cream next time and maybe put some lemon in it as well as it's just too much of a good thing.
1st Jan, 2017
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.
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