Prosecco is one of the most popular drinks in the UK (even more so than milk around Christmas time!) and it goes so well with strawberries. This Prosecco & Strawberry Cake is soaked in a prosecco syrup, filled with prosecco buttercream and strawberry jam, and topped with more yummy prosecco buttercream and fresh strawberries.
This Prosecco & Strawberry Cake is a perfect celebration cake for birthdays, Christmas, New Year’s Eve or any special day worthy of a glass of fizz! It’s easy to make and you can decorate it however you wish. I went for fresh strawberries and some sprinkles!
How to make Prosecco & Strawberry Cake…
To make the cake I started by mixing the butter and sugar together until fluffy, then I mixed in the eggs and vanilla extract.
Next I mixed in the self raising flour, and divided the mixture between the cake tins.
I baked them, then left them to cool. Before stacking them, I brushed each sponge with a prosecco syrup.
To decorate, I made a prosecco buttercream. I piped the buttercream on the bottom sponge around the each and filled the centre with strawberry jam.
Can this cake be made in different size cake tins?
Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
Can this cake be made into cupcakes?
Yes! Please check out my Prosecco & Strawberry Cupcakes recipe for the ingredients and method.
How long does the Prosecco & Strawberry Cake last for and can you freeze it?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the strawberries and sprinkles). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled.
To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Tips for making the Prosecco & Strawberry Cake:
- You can use champagne instead of prosecco if you’re really feeling fancy!
- I don’t recommend baking this cake in one deep tin, as it may not cook evenly. It is best to bake it in two sandwich tins.
- You can swap the strawberries for raspberries, and the strawberry jam for raspberry jam if you prefer.
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Piping bags|
|Ateco 828 piping nozzle|
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More strawberry recipes…
Prosecco & Strawberry Cake
For the prosecco syrup
- 100 g Caster sugar
- 125 ml Prosecco
For the cake
- 350 g Butter or baking spread
- 350 g Caster sugar
- 6 Eggs large
- 2 tsp Vanilla extract
- 350 g Self raising flour
For the buttercream
- 200 g Butter
- 400 g Icing sugar
- 3 tbsp Prosecco
For filling & decoration
- 150 g Strawberry jam
- 9 Fresh strawberries
- Sprinkles optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
- Make the sponge by mixing the butter and caster sugar in a large bowl, ideally with an electric mixer, until fluffy and pale
- Add the eggs and vanilla extract, and whisk until fully incorporated
- Add the self raising flour and whisk in gently until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy
- Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
- While the cake is baking, make the syrup. Put the caster sugar and prosecco in a pan on a low heat, stir together until the sugar is dissolved
- Bring to the boil and let boil for 2-3 minutes, then take off the heat and leave to cool completely
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Poke the cakes all over with a thin skewer, then brush the syrup evenly over them
- To make the buttercream, mix together the butter and icing sugar, this is best done using an electric mixer
- When it starts to come together add the prosecco, and whisk until smooth
- Put one of the sponges on your plate or cake stand, and pipe a border of buttercream around the edge of the sponge. Fill the centre with the strawberry jam
- And the second sponge on top, pipe larger rosettes of buttercream all around the edge and smaller ones in the centre
- Decorate with the fresh strawberries and sprinkles, if using
- Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
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