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Prosecco & Strawberry Cake

Prosecco & Strawberry Cake

Prosecco cake with prosecco buttercream, strawberry jam and fresh strawberries
Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 590kcal
Author thebakingexplorer


For the prosecco syrup

  • 100 g Caster sugar
  • 125 ml Prosecco

For the cake

  • 350 g Butter or baking spread softened
  • 350 g Caster sugar
  • 6 Eggs large
  • 2 tsp Vanilla extract
  • 350 g Self raising flour

For the buttercream

  • 200 g Butter softened
  • 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 (that are at least 2" deep)
  • 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



  • 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.


Calories: 590kcal | Carbohydrates: 76g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 135mg | Sodium: 274mg | Potassium: 80mg | Fiber: 1g | Sugar: 58g | Vitamin A: 948IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg