Strawberry Prosecco Cake

Strawberry + Prosecco...

...two amazing summer flavors in one amazing cake!

Strawberries and Prosecco will always remind me of my husband’s and my first wedding anniversary – I had to work that day, and I came home from a long 12+ hour shift at the hospital to chocolate-covered strawberries (like we had on our honeymoon) and a bottle of Prosecco.

So.

Spoiled!

This combo’s had a special place in my heart ever since, and when I had a bottle of Prosecco go just a bit too flat to drink, some recipe testing was in order! Lack of carbonation doesn’t matter when it’s going in a cake! Recipe below – try it and let me know what you think!




(Disclosure: As a way to keep my kitchen stocked with butter, sugar, and flour I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn a commission by linking to Amazon.com and affiliated sites.
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Strawberry Prosecco Cake layers:

 This is a modified version of my favorite Vanilla Cake Layer Recipe – adapted from Chelsea White of Chelsweets.com! It bakes rich and fairly flat, so it doesn’t require much leveling or waste much cake! It also holds its shape well when soaked with Prosecco.

3 ½ cup all-purpose flour
3 cup  granulated sugar
2 1/2 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 (or buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
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 + ½ cup chopped strawberries (I used a fork to mash mine)
1/8 cup (28 grams) vegetable oil
2 drops red food color (if desired – I wanted my layers a little more pink!)

Instructions:

Preheat oven to 350°F. Line four 7 inch pans (for taller layers) or three 8-inch cake pans with parchment rounds, and /or grease with non-stick or baker’s floured cooking spray.

Mix together all dry ingredients (flour, baking powder, sugar, 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 and mashed/chopped berries in two portions on low speed. Add in vanilla, oil, and food color if desired, 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 37-40 minutes if using 8-inch pans, or 38-39 minutes for 7-inch cake pans (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 – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.


Once the layers have fully cooled, the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will break and crumble.

While you’re waiting – make your frosting!

Prosecco Frosting (adapted from my favorite Cream Cheese Buttercream Frosting):  
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons Prosecco
1 T clear vanilla extract
1/4 t. salt (if using unsalted butter)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Filling: (optional) – combine ½ cup frosting with ¼ cup well-mashed strawberries or strawberry jam

 

Additional Supplies/Equipment:
- 1 8- or 10 -inch cardboard cake circle (I prefer Wilton’s center-punched circles)
- extra ½ - ¾ cup Prosecco for drizzling over your cake layers
- Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
- 4-5 large strawberries
- small paring knife
- 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.
- Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use)

 

Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. 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; just be sure 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! Center your wine glass on top of the cake, pressing it in slightly so it doesn’t roll. Fill your piping bag with frosting, and pipe small swirls of frosting onto the top rim of the cake, alternating frosting swirls with strawberries.

And you’re done! Chill until ready to serve, and enjoy!

 

Make this recipe? Let me know  how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

 

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