Best Prosecco Cake Recipes

PEACHES & PROSECCO CAKE

Steps:

• Allow eggs to stand at room temperature 30 minutes. Grease and flour 3 8 inch round baking pans. In a bowl conbine flour, baking powder and salt; set aside.
• Prehad over to 350. Beat eggs with mixer 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. Beat in flour mixture on medium low until just combined.
• In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined; beat inn almond extract. Divide batter among pans.
• Bake approximately 25 minutes until tester comes out clean. Cool slightly and remove from pan. With a wooden skewer, pierce all over. Slowly pour prosecco over. Wrap tightly and chill.
• Combine peaches, 1/4 cup prosecco and 2 tbsp sugar in a bowl. Let stand 30 minutes and then mash with a potato masher.
• Beat cream, sour cream, sugar and vanilla in a large bowl until stiff peaks form.
• Place one cake layer on plate; coat with 1/2 peach mixture. Top with second layer and repeat. Ice top and sides with whipped cream. Serve topped with fresh peaches and mint.

PINK PROSECCO CAKE WITH CHOCOLATE TRUFFLE FROSTING

Steps:

• For the pink prosecco cake: Preheat the oven to 350 degrees F. Grease two 10-inch round cake pans with nonstick baking spray and line with parchment paper.
• Whisk the flour, baking powder and salt in a large bowl.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, at least 5 minutes. (Don't skip this step!)
• Add the eggs, one at a time, waiting until each one is completely combined before adding the next. Stir in the vanilla, red food coloring, milk, prosecco and raspberry liqueur. Stir in the flour mixture with a wooden spoon until just combined.
• Pour the batter into the prepared pans. Bake until golden and the cake slightly pulls away from the sides, 30 to 35 minutes. Cool the cakes in their pans for 10 minutes, then flip them onto a wire rack to cool completely.
• For the chocolate truffle frosting: While the cakes bake, heat the heavy cream in a medium saucepan until bubbles begin to form. Remove the saucepan from the heat and whisk in the chocolate chips and salt until the chocolate melts and the mixture is smooth. Let cool to room temperature.
• To assemble the cake: Place one cake layer on a serving dish or cake stand. Spread the raspberry jam on top of the cake. Put a generous spoonful of the chocolate frosting on top and spread it to the edges. Put the cake in the refrigerator to set. Once set, add the second cake layer and finish frosting the sides and top of the cake with the remaining chocolate frosting. Decorate as desired.

PEACHES & CREAM PROSECCO CAKE

Steps:

• For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8-1/2" round baking pans. In a bowl combine flour, baking powder, and salt; set aside.
• Preheat oven to 350 degrees F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium at additional 5 minutes while gradually adding sugar, 1/4 cup at a time (Batter will be light and fluffy). Beat in flour mixture on medium-low until just combined.
• In a small saucepan heat and stir milk and better until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.
• Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Transfer pans to a wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Using a long-tine meat fork, poke cakes all over. Slowly pour Proscecco (1 cup) over cakes. Wrap in plastic wrap; chill 2 to 24 hours.
• For fresh peach filling; In a large bowl combine peaches, Prosecco, sugar; stir well. Let stand, overed, 30 minutes, stirring occasionally. Using a potato masher or fork, mash into a coarse mixture.
• For whipped cream frosting; In an extra-large bowl beat heavy cream, sour cream, sugar, and vanilla with mixer or medium until stiff peaks form; set aside.
• Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer, spread with remaining peach filling. Top with thrid cake layer. Spread top and sides with frosting. To serve, top with sliced peaches and mint leaves

PROSECCO CAKE

Steps:

• 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.
• 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.
• 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.
• 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.