This prosecco cake relies on a blend of fresh citrus and sparkling wine for its flavor. The batter comes together quickly with basic pantry ingredients, vegetable oil, and whole milk, creating a tender crumb.
Baking takes about 50 minutes, leaving you time to prepare a quick glaze and soak some fresh berries. It is a straightforward dessert that works well for a weekend dinner or a casual afternoon gathering.
Why is Prosecco Cake a Must-Try?
Using vegetable oil instead of butter keeps the cake moist for several days at room temperature.
Mixing the wet and dry ingredients in one main bowl minimizes cleanup and prep time.
Brushing the glaze over the warm cake allows the liquid to soak into the crust, adding extra flavor.
Ingredients for Prosecco Cake
• Prosecco: Choose a dry Prosecco rather than a sweet one to balance the sugar in the cake batter.
• Vegetable oil: Canola oil or any neutral-tasting baking oil works as a direct substitute.
• Citrus: Fresh oranges and lemons are required since you need both the zest and the juice.
• Berries: Strawberries, blackberries, or raspberries pair well with the sparkling wine flavor.
Exact quantities are in the recipe card below.
How to Make Prosecco Cake
Step 1: Mix the batter
Combine the dry ingredients in a large mixing bowl. Add the eggs, milk, and oil, mixing until smooth. Stir in the citrus zest, juices, and Prosecco last.
Step 2: Bake the cake
Pour the batter into a greased and floured pan. Bake until the center is set and reaches a safe internal temperature.
Step 3: Glaze and serve
Whisk the powdered sugar, lemon juice, and Prosecco together. Brush this mixture over the cooling cake. Prepare the berries by soaking them in a little extra Prosecco.
What to Serve with Prosecco Cake
Serve with the prosecco-soaked berries and a dollop of unsweetened whipped cream.
Expert Tips for Prosecco Cake
You can use any dry sparkling wine if you do not have Prosecco on hand.
For an even texture, make sure your eggs and milk are at room temperature before mixing the batter.
Food safety note: The safe internal temperature for baked dishes containing eggs is 160°F (71°C).
How to Store and Freeze Prosecco Cake
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Freeze unglazed cake slices in freezer-safe bags for up to 3 months. Thaw at room temperature before eating.
Prosecco Cake Recipe FAQs
Can I make this cake without alcohol?
You can substitute the Prosecco with ginger ale or sparkling apple cider for a similar carbonated lift and flavor profile.
What pan should I use for this recipe?
A 10-inch Bundt pan or tube pan is ideal for this volume of batter. A 9×13-inch rectangular baking dish also works, though baking times may vary slightly.
Why is my cake dense?
Overmixing the batter after adding the flour can lead to a dense texture. Mix just until the wet and dry ingredients are combined.
Prosecco Cake
Ingredients
- 3 cups all-purpose flour 360g
- 2 cups granulated sugar 400g
- 2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs room temperature
- 1 cup whole milk 240ml
- 1 cup vegetable oil 240ml
- 2 tbsp orange zest from about 2 oranges
- 1/4 cup fresh orange juice 60ml
- 2 tbsp lemon zest from about 2 lemons
- 1/4 cup fresh lemon juice 60ml
- 1/3 cup Prosecco 80ml
- 1/4 cup powdered sugar 30g
- 2 tbsp Prosecco (for the glaze) 30ml
- 2 tbsp fresh lemon juice (for the glaze) 30ml
- 2 cups mixed berries like strawberries and blackberries, 300g
- 1/4 cup Prosecco (for the berries) 60ml
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the eggs, milk, and vegetable oil to the dry ingredients. Beat with a mixer on low speed until the batter is smooth and well combined.
- Stir in the orange zest, orange juice, lemon zest, lemon juice, and the 1/3 cup (80ml) of Prosecco until fully incorporated.
- Pour the batter into the prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. For food safety, ensure the internal temperature reaches 160°F (71°C) to fully cook the eggs.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool further.
- While the cake cools, whisk the powdered sugar, 2 tablespoons (30ml) of Prosecco, and 2 tablespoons (30ml) of lemon juice in a small bowl until the sugar dissolves.
- Use a pastry brush to coat the warm cake with the Prosecco glaze. Let the glaze set.
- In a separate bowl, toss the mixed berries with the remaining 1/4 cup (60ml) of Prosecco. Let them sit for 15 minutes before serving alongside slices of the cake.
Notes
