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Strawberry Prosecco Cake

Enjoy a slice of my Strawberry Prosecco Cake this summer. It's a fruity light sponge with prosecco drizzle. Made in a Le Creuset Kugelhopf tin.
Course Cakes, Dessert, Party Food
Cuisine American, English, International
Keyword Le Creuset Kugelhopf tin, Strawberry Prosecco Cake, Summer Prosecco Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 large slices
Calories 200kcal
Author Sisley White

Equipment

  • Kugelhopf tin or bundt tin
  • Mixing bowl
  • wood spoon
  • pastry brush
  • small microwavable bowl

Ingredients

  • 220 g butter
  • 450 g golden caster sugar
  • 4 medium eggs
  • 350 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 350 ml strawberry yoghurt
  • 3 tsp vanilla extract

Prosecco Strawberry Jam

  • 100 ml prosecco
  • 10 strawberries
  • 1 tablespoon sugar

Decorating

  • 200 g icing sugar
  • few drops of water
  • pink food paste
  • butter cream
  • strawberries
  • mini meringue
  • flower sprinkles

Instructions

Making the Strawberry and Prosecco filling

  • Chop the strawberries in to small pieces and pop into a saucepan along with the prosecco and 1 tablespoon of sugar.
  • On a low to medium heat allow the mix to thicken up slightly. Remove from the heat and allow to cool.

Making the cake

  • Preheat the oven to gas 180ºC/160ºC fan
  • Melt a tablespoon of butter in a pan or microwave and using a pastry brush, brush the melted butter into the tin. Dust the tin with flour. Dusting the tin with flour will help show if you missed any bits.
  • In a mixer or by hand cream the butter and sugar until light and fluffy.
  • Add the eggs one at a time and mix well.
  • Pour in the yoghurt and mix in well.
  • In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
  • Sieve in the flour in a bit at a time. Mix this slowly until all the flour has disappeared.
  • Pour just over half the mix into the greased and floured tin. Lightly tap the tin on a hard surface to get rid of any air bubbles.
  • Spoon in a ring of the strawberry and prosecco mix. Try to just scoop out the strawberries and not any liquid.
  • Pour the rest of the cake mix over the top.
  • Bake in the centre of the oven for about 1 hour 15 minutes and until a skewer comes out clean. (The cake will start to pull inwards away from the metal tin when it’s done.)
  • Leave the cake to cool before removing from the tin and placing the other way up on a cooling wrack.

Decoration

  • To decorate the cake I made up a simple runny icing with the icing sugar a few drops of water to get an icing that would fall over the cake. I also add a little pink food colours go get that gorgeous colour.
  • With a star nozzle I pipped 9 blobs of buttercream on the cake.
  • I then topped off the cake with half a strawberry on each buttercream blob. Then I added little meringues and sprinkle flowers to add an extra floral look to the finished cake.