This white chocolate, strawberry and prosecco cake is a real show stopper for any occasion and tastes absolutely divine! This cake is extremely fluffy and light whilst having a great texture with the crunch of the white chocolate fingers and tangy freshness of the strawberries. You will have to eat it with a fork though, unless you like getting messy!
I’ve been wanting to make this cake for quite a while now and after having a busy few months I have finally gotten round to baking it. My prosecco cupcakes went down a storm so I wanted to make something else that used the same delicious frosting.
We had been invited round to a friends along with Becky, Oli and baby Harry for a homemade pizza night at Amie and Lee’s, along with their two girls Evie and Molly. Dean was very excited to find out they had their own pizza oven in the garden as he’s always talked about having our own one day.
Amie had made her own pizza dough and there were various toppings which we could use to create our own pizza. Dean and I decided to share so we could have a bit of everything. There was chicken, pepperoni, chorizo, cheese, jalapeños, mushrooms, sweetcorn and pesto (I’m sure I’ve missed a few out!) – it was all delicious.
We had a great evening with lots of prosecco to go with the cake. Everyone said how much they enjoyed it so I was really pleased! I think next time I would also put some prosecco frosting inside the cake between the layers, even though it tasted really yummy with the strawberry jam.
The good thing about this cake you can adapt to your own taste and flavours, Dean said we could have finished it with raspberries instead, so you can decorate it with any type of fruit or berries and add any flavour jam. Get creative! I’d love to see what you come up with! 😋
Items used in this recipe:
White Chocolate, Strawberry and Prosecco Cake
Impress your friends with this delicious white chocolate, strawberry and prosecco cake. It's a real show stopper!
Preheat the oven to 180°C / 160°C fan / 350°F / gas 4. Line two 5 inch baking tins and grease well with margarine / butter.
Cream the butter and the sugar together until the mixture is nice and fluffy.
Add the eggs one at a time and mix well.
Sieve the flour into the bowl and fold into the mixture.
Divide the mixture evenly between both tins.
Place into the oven and bake for 20-25 minutes.
Once ready, take out the oven and leave to cool on a wire rack.
Cream the butter on its own for about 5 minutes on a medium speed.
Sift the icing sugar into the creamed butter and then mix together on a slow speed. Gradually increase the speed until it forms a thick paste.
Add the prosecco and whisk together for one minute. Set aside.
Assemble the cake
Take the cooled cakes and carefully slice the domed top off of each to provide a flat surface. Slice each cake in half with a sharp knife so you have got 4 thin cakes. Place the bottom section onto a board, using a small dollop of frosting to secure it in place.
On top of the bottom layer of cake add a tablespoon of jam and smooth down with the palette knife, leaving about half an inch to the edge, you don't want your jam to seep out the edges. Repeat on every layer of the cake apart from the top one.
Place some frosting on the top layer of the cake then spread it all over and down the sides, covering the cake entirely.
Now add the chocolate fingers. Work your way round the cake, pressing them lightly into the frosting to hold them in place.
Add the strawberries to the top of the cake leaving them whole. Put as many as you can fit on.
Serve with a glass of prosecco and enjoy!