Name: Prosecco & Strawberry Cake
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Ingredients: 100 g Caster sugar; 125 ml Prosecco; 350 g Butter or baking spread (softened); 350 g Caster sugar; 6 Eggs (large); 2 tsp Vanilla extract; 350 g Self raising flour; 200 g Butter (softened); 400 g Icing sugar; 3 tbsp Prosecco; 150 g Strawberry jam; 9 Fresh strawberries; Sprinkles (optional)

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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. It 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!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.
You can use champagne instead of prosecco if you're really feeling fancy!
You can swap the strawberries for raspberries, and the strawberry jam for raspberry jam if you prefer.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Prosecco & Strawberry Cake

To make the cake mix the butter and sugar together until fluffy, then mix in the eggs and vanilla extract.

Next mix in the self raising flour, and divide the mixture between the cake tins.

Bake them, then leave them to cool. Before stacking them, brushe each sponge with prosecco syrup.

To decorate, make a prosecco buttercream. Pipe the buttercream on the bottom sponge around the edge and fill the centre with strawberry jam. Add the second layer and pipe the remaining buttercream on top. Decorate with fresh strawberries and sprinkles.

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.

Can you make the cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can this recipe be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 + ½ teaspoons baking powder. You may also like to add ½ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread for both the cake and buttercream.

More tips for making the Prosecco & Strawberry Cake:

You can use champagne instead of prosecco if you're really feeling fancy!
I like to pipe the buttercream between the layers, but you can also spread it with a spoon or palette knife.
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 (that are at least 2" deep).
You can swap the strawberries for raspberries, and the strawberry jam for raspberry jam if you prefer.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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