Peaches & Cream Prosecco Cake


A dense sponge cake is ideal to soak up plenty of the Prosecco's boozy goodness.

Hands On Time:
50 mins
Total Time:
4 hrs 15 mins


Prosecco Cake

  • 4 eggs

  • 2 ¼ cup all-purpose flour

  • 2 ¼ teaspoon baking powder

  • ½ teaspoon salt

  • 2 ¼ cup sugar

  • 1 cup milk

  • ¼ cup butter

  • ½ teaspoon almond extract

  • 1 cup Prosecco or sparkling rosé

Fresh Peach Filling

  • 4 medium ripe peaches, pitted and coarsely chopped

  • ¼ cup Prosecco or sparkling rosé

  • 2 tablespoon sugar

Whipped Cream Frosting

  • 3 cup heavy cream

  • cup sour cream

  • ½ cup sugar

  • 2 teaspoon vanilla


  • Sliced or chopped peaches

  • Mint leaves


  1. For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8 × 1 1/2-inch round baking pans. In a bowl combine flour, baking powder, and salt; set aside.

  2. Preheat oven to 350°F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. (Batter will be light and fluffy.) Beat in flour mixture on medium-low until just combined.

  3. In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.

  4. Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Transfer pans to a wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Using a long-tine meat fork, poke cakes all over. Slowly pour Prosecco over cakes. Wrap in plastic wrap; chill 2 to 24 hours.

  5. For fresh peach filling: In a large bowl combine peaches, Prosecco, and sugar; stir well. Let stand, covered, 30 minutes, stirring occasionally. Using a potato masher or fork, mash into a coarse mixture.

  6. For whipped cream frosting: In an extra-large bowl beat heavy cream, sour cream, sugar, and vanilla with mixer on medium until stiff peaks form; set aside.

  7. Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer; spread with remaining peach filling. Top with third cake layer. Spread top and sides with frosting. To serve, top with sliced peaches and mint leaves.

    Peaches & Cream Prosecco Cake
    Andy Lyons

Nutrition Facts (per serving)

614 Calories
30g Fat
77g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 614
% Daily Value *
Total Fat 30g 38%
Saturated Fat 18g 90%
Cholesterol 148mg 49%
Sodium 273mg 12%
Total Carbohydrate 77g 28%
Total Sugars 57g
Protein 8g
Vitamin C 4.6mg 23%
Calcium 144mg 11%
Iron 1.7mg 9%
Potassium 269mg 6%
Fatty acids, total trans 1g
Folate, total 57.4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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