Description
This elegant Strawberry Prosecco Cake 2 features a light, airy sponge infused with a shimmering sparkling wine syrup and layered with sweet jam. It is a sophisticated yet simple dessert that perfectly captures the essence of a summer celebration in every moist, flavorful bite.
Ingredients
- Softened butter
- Caster sugar
- Large eggs
- Vanilla extract
- Self-raising flour
- Prosecco
- Strawberry jam
- Fresh strawberries
- Icing sugar
Instructions
- Preheat your oven to 160C Fan (180C/350F/Gas Mark 4) and grease and line two 8-inch cake tins.
- Cream together the softened butter and caster sugar in a large bowl until the mixture is pale and fluffy.
- Whisk in the eggs and vanilla extract until fully incorporated into the creamed mixture.
- Gently fold in the self-raising flour until no white streaks remain, being careful not to overmix.
- Divide the batter evenly between the prepared tins and bake for 35-40 minutes or until a skewer comes out clean.
- While the cakes bake, simmer prosecco and sugar in a small pan until dissolved, then boil for 2-3 minutes to create a syrup.
- Once the cakes are slightly cooled and levelled, poke holes across the surface and brush the prosecco syrup over both sponges.
- Prepare the frosting by mixing softened butter and icing sugar with a splash of prosecco until smooth and creamy.
- Assemble the cake by layering the sponges with strawberry jam and buttercream, then decorate with fresh strawberries and piped rosettes.
Notes
To ensure your cake has the best possible texture, try to use room temperature eggs and butter to prevent the batter from splitting during the creaming stage. If you want the prosecco flavor to be even more pronounced, you can add a tablespoon of the reduced syrup directly into the buttercream frosting. Always wait until the sponges are completely cold before applying the jam and frosting to prevent them from melting or sliding off the layers.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: British