Prosecco Cake: A Yummy Taste of Summer

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There is nothing more pleasant than sipping a chilled prosecco in the balmy summer sunshine. With a distinct lack of sun this month I therefore decided to cheer myself with a Prosecco cake instead – my attempt at indoor sunshine, if you will, as I watched the drizzle trickling down my windows.

This is actually a Good Food recipe that I have used, which unfortunately I had to make a couple of changes to due to a lack of store cupboard ingredients and fussy family members. This recipe calls for quite a selection of sweet treats to decorate the finished cake whereas I only had bog-standard sprinkles; plus my husband hates jam, so that automatically had to come out… 

The picture here shows what a beautiful cake this is supposed to be.  I decided not to photograph my effort being less attractive definitely, but still utterly delicious. 


For the cake:

350g unsalted butter

350g golden caster sugar (white is fine)

6 eggs, lightly whisked

350g self-raising flour (you can always use plain and add the right amount of baking powder)

100ml prosecco

100g raspberry jam (optional)

For the butter icing:

300g unsalted butter, softened

600g sifted icing sugar

100ml prosecco

To decorate:

Sprinkles, prosecco-flavoured sweets, jelly tots, mini meringue kisses, love hearts, any colourful sweets you can imagine to be honest…

Method for Cake

  • Preheat your oven to 140C (for a fan oven), 160C for a conventional oven.  This is a large cake and it needs to cook slowly, hence the lower-than-normal cake-baking temperature.  Grease and line two 8 inch/21cm deep cake tins but if you don’t want to line the tins then you could also use a loose-bottomed tin.
  • As with all normal sponge cakes, cream the butter and sugar together until light and fluffy.  You could go old school with a wooden spoon but why would you if you have an electric mixer?  Use the beater attachment.  The way to test if the butter and sugar are sufficiently mixed is to scoop a spoonful with a wooden spoon and then bang the spoon, quite hard, onto the side of the bowl.  The mixture should drop off easily, not be claggy and stay stuck to the spoon!
  • Gradually beat in the eggs keeping the mixer on a low-medium speed (or until fully incorporated if mixing by hand).  My school taught me to add one egg along with a spoonful of the flour at the same time and I continue to do this even now.  After adding all the eggs you can then tip in the remaining flour and add a pinch of salt.  Continue until well combined and then pour in the prosecco until the mixture is smooth.
  • Divide the cake batter into the two tins, making sure the tops are pretty level and bake in the oven for 45-50 minutes.  I checked mine at 40 minutes and they definitely needed the full 45 – they were beautifully risen and a lovely golden brown. 
  • Leave the cakes to cool in their tins for about 15 minutes – I used the time to wash up after myself – and then I turned them out on wire racks to cool, covered in a fresh tea towel to keep them steam in and the cakes moist.

Method for Butter Icing

  • When cool you can decorate the cakes.  To make the butter icing I used the whisk attachment on my electric mixer.  I beat the butter first and then added the icing sugar about 2 tablespoons at a time, leaving the mixer running continuously.  You can increase the speed after adding all the icing sugar and it comes together pretty quickly.  Then bring the speed back down to low and slowly pour in the prosecco until the icing is light and fluffy.
  • Decide which cake you want as the top, level them off if you like the flat look or leave them be to have a rounded top.  Here you need to spread the jam on one of the cakes and butter icing on the underside of the second cake and sandwich them together.  I obviously did both with butter icing. I chose not to cover the entire cake with the icing; I just carefully spread a thin layer with a spatula over the top.  NB. A turning cake stand is useful for this when you want to get a smooth and level top.
  • Decorate with whatever sweet treats you have to hand.

The cake itself has a delicate prosecco flavour – subtle yet satisfying.  The icing was beautifully light and fluffy – definitely one to remember.  I suspect the whole cake would have been fantastic with the raspberry jam.  While this Prosecco Cake is not quite the same as quaffing the real thing, it gave me a glimmer of sunshine and bubbles on an otherwise dreary British May Day.  Enjoy…

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