Rating: 4.5 stars
54 Ratings
  • 5 star values: 34
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2

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

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

4 hrs 15 mins
50 mins


Prosecco Cake
Fresh Peach Filling
Whipped Cream Frosting


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

614 calories; fat 30g; cholesterol 148mg; saturated fat 18g; carbohydrates 77g; mono fat 8g; poly fat 2g; trans fatty acid 1g; insoluble fiber 2g; sugars 57g; protein 8g; vitamin a 1380.4IU; vitamin c 4.6mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 57.4mcg; vitamin b12 0.4mcg; sodium 273mg; potassium 269mg; calcium 144mg; iron 1.7mg.