Vanilla Prosecco Berry Cake
Ingredients
Buttercream Icing
- ½ cup butter (I use vegan butter)
- pinch salt
- 3 cups powdered sugar
- 3 tbsp cream (I use nutpods)
- 2 tsp vanilla extract
Prosecco Syrup
- 1 cup Prosecco
- ¼ cup sugar
Vanilla Prosecco Berry Cake
- 1 vanilla or yellow boxed cake mix (I use King Arthur's)
- ½ cup Prosecco syrup, separated
- buttercream icing
Garnishes:
- berries
- flowers
Instructions
Buttercream Icing
- Whip room temperature butter on medium speed until creamy and smooth.
- Add the salt and powdered sugar, one cup at a time, thoroughly mixing in the powdered sugar with each addition.
- Pour in the cream 1 tbsp at a time and whip for 20-30 seconds each time.
- Add the vanilla extract and mix on medium-high until fully mixed and thick.
Prosecco Syrup
- Combine the Prosecco and the sugar in a pot over medium heat, stirring until sugar is completely dissolved.
- Once dissolved and reduced (thickened in consistency) slightly, remove the syrup from the heat to cool completely.
Vanilla Prosecco Berry Cake
- Make the cake batter according to the box instructions.
- Bake in two circular baking pans.
- Once fully cool, drizzle 2 tbsp of the Prosecco syrup over the top and the bottom of both cakes.
- Place the cakes in the fridge to cool and so that the syrup can absorb.
- Carefully frost the first layer of your cake with half of the buttercream, then sprinkle on a layer of fresh berries.
- Place the second layer of cake on top of the berries and use the remaining buttercream to carefully frost the top of the cake.
- Finish the cake by decorating the top with more fresh berries and flowers, if you have them on hand!
Notes
We had really good results with this cake being kept in the fridge until it was time to serve!
Keep the recipe fully gluten free and dairy free using a gluten free cake mix, vegan butter and nutpods.