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Strawberry Prosecco Cake
Strawberries and Prosecco will always have a special place in my heart - and so will this delicious Strawberry Prosecco Cake!
Equipment
- Wine glass (optional - I found a glass just smaller than my cake. A short/stemless glass is always an option if you can’t find one small enough.)
Ingredients
Strawberry Prosecco Cake layers
- 3 ½ cup all-purpose flour
- 3 cup granulated sugar
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (or 2 sticks, room temperature)
- 2 teaspoons clear vanilla extract
- 1 cup egg whites (about 7 eggs; or use egg whites from a carton to avoid wasting the yolks!)
- ¾ cup buttermilk (room temperature)
- ¾ cup Prosecco (sparkling white wine of your choice – I used wine from a bottle that had gone a little flat, since it doesn’t matter in the recipe!)
- ½ cup mashed strawberries
- ½ cup chopped strawberries (I used a fork to mash mine)
- 2 Tablespoons vegetable oil
- 2 drops liquid red food coloring (if desired – I wanted my layers a little more pink!)
- Additional ½ cup Prosecco (optional; for drizzling over your cake layers)
Prosecco Frosting
- 8 ounces cream cheese one package; softened
- 1 cup unsalted butter two sticks, softened
- 6 cups powdered sugar
- 2-4 Tablespoons Prosecco
- 1 Tablespoon clear vanilla extract
- ¼ teaspoon salt
Filling (optional)
- ½ cup frosting (from recipe above)
- ¼ cup well-mashed strawberries or strawberry jam
Decorations
- 4-5 large strawberries
- Wine glass just smaller than your cake layers – I found one just barely under 8 inches! A short/stemless wine glass or even a plastic wine glass is always an option if you can’t find a small enough glass one.
Instructions
Strawberry Prosecco Cake layers
- Preheat oven to 350°F. Prepare three 8-inch round pans with baker's floured spray (or grease and line with parchment rounds).
- Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in egg whites and mix on low until just incorporated. Mix in the buttermilk, Prosecco, and mashed/chopped berries in two parts on low speed. Add in vanilla, oil, and food color, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
- Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
- Bake for 35-40 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to start your frosting!)
- Once the layers have fully cooled, they can be leveled (if needed) and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. (If you try to trim the layers while they’re still warm, they will break and crumble.)
Prosecco Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with prosecco until frosting reaches desired consistency. Add vanilla and salt and beat until well combined.
Assembly
- Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Drizzle several tablespoons of Prosecco over the cake layer.
- If you’d like, you can use the strawberry filling recipe above to fill the cake; it helps to pipe a small dam of white frosting around the outside to hold the filling in. Otherwise, spread the layer with frosting and center your next cake layer on top. Repeat the process with your remaining cake layers.
- Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
- Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting.
Onto the fun part – decorating!
- Slice 4-5 strawberries (cutting from top to bottom) to make large slices that will show between frosting swirls.
- Center your wine glass on top of the cake, pressing it in slightly so it doesn’t roll.
- Transfer remaining frosting to a piping bag fitted with a star tip, and pipe small swirls of frosting onto the top rim of the cake, alternating frosting swirls with large strawberry slices. Add the smaller ones to the cake base, if desired.
- And you’re done! Enjoy!
Video
Nutrition
Serving: 1servingCalories: 765kcalCarbohydrates: 99gProtein: 9gFat: 37g
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