Name: Prosecco cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 18
Ingredients: 350g unsalted butter plus a little for the tins; 350g golden caster sugar; 6 eggs; 350g self-raising flour; 100ml prosecco; 100g raspberry jam; 300g unsalted butter softened; 600g icing sugar; 100ml prosecco; sprinkles coloured sugar, mini meringues, Prosecco-flavoured sweets, popcorn and lollies

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Prosecco cake

Prosecco cake

Lulu Grimes

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Serves 18

More effort

Prep: 30 mins

Cook: 45 mins - 50 mins

A star rating of 3.4 out of 5.10 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

350g unsalted butter

plus a little for the tins
350g golden caster sugar
6 eggs
350g self-raising flour
100ml prosecco
100g raspberry jam

For the buttercream

300g unsalted butter

softened
600g icing sugar
100ml prosecco

To decorate

sprinkles

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

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Nutrition: per serving (18)

kcal597
fat31g
saturates19g
carbs72g
sugars57g
fibre1g
protein4g
salt0.26g

Method

step 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.
step 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.
step 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.
step 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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A star rating of 3.4 out of 5.10 ratings

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