Strawberry & Prosecco Yogurt Cake: a deliciously moist vanilla yogurt cake topped with boozy Prosecco frosting and strawberries 🍓
Hello bakers! Yes, it’s Monday, you haven’t skipped a couple of days. I know I usually post a shiny new recipe on a Wednesday but today is special because I’ve joined forces to spread some baking love on Instagram today!! My very first collaboration with other bakers and we’re all making a delicious bake inspired by strawberries 🍓 I’ve chosen this super yummy Strawberry & Prosecco Yogurt Cake – a little different but oh so delicious! It just screams summer and will brighten your day with summer flavours even when it’s a little grey outside … here in the UK we are missing the sun right now!
My inspiration for making a vanilla yogurt cake instead of a standard sponge was mostly because I had a large tub of vanilla yogurt in my fridge but …. adding in yogurt does make the bake super moist and flavours the sponge without needing to add a lot of extra extracts. Try saying that quickly… extra extracts … extra extracts … okay I’ll stop ha. Back to the recipe .. using yogurt and oil as the base of the cake instead of butter as your fat creates a moist and fluffy cake that is super tasty! Using both also guarantees you’ll have a moist cake that lasts longer too, double win!
As the theme is strawberries I of course wanted to make them the star of the cake. So to make them extra special I’ve soaked them in Prosecco … yes Prosecco! I love the fizzy flavours of Prosecco and they match so well with strawberries 🍓 Soaking them for an hour really helps them take in all the Prosecco to make boozy strawberries, which by the way are incredible!! The Prosecco soaked strawberries are also rolled in sugar to add extra sweetness. So you’ve got the zing of strawberries, sweet sweet sugar and the dry fizzy flavours of Prosecco … YUM!! They top the cake and really make the whole cake a total showstopper!! ❤️
To make the frosting I’ve used a little icing sugar, my last 120g so I’m hoping you too have a little left hiding at the back of your cupboard! If you don’t have any icing sugar you can just leave it out but add extra vanilla to give it more flavour. It may also be looser with no icing sugar but still delicious I’m sure. The frosting has 3 simple ingredients- double cream, icing sugar and Prosecco. Whisking it all together makes a super yummy frosting!!! So fresh and light it goes so well with the cake and boozy strawberries.
I hope you enjoy this super summery bake, it is SO INCREDIBLE!! I’m a little sad I ate the last slice but I will definitely be making this showstopper again!! I love using strawberries in my baking and I have lots of other recipes where the humble strawberry is the star – check out my Strawberry Milkshake Cupcakes, or some yummy Strawberry Scones or even a delicious Strawberry Upside Down Cake!! ❤
For the cake:
- 3 medium eggs
- 125g vanilla yogurt (greek style or natural)
- 120ml vegetable oil (or any tasteless oil)
- 180g caster sugar
- 180g self raising flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
For the boozy strawberries:
- 200g hulled strawberries
- 1 small bottle of Prosecco (185ml approx)
- 50g caster sugar
For the frosting:
- 284ml double cream
- 120g icing sugar
- 4 tbsp Prosecco (this is leftover from soaking the strawberries)
- Preheat the oven to 170C fan/190C/Gas Mark 5. Line an 8 inch round baking tin with baking paper. Set aside.
- Whisk together the oil, yogurt and eggs. Whisk in the sugar and vanilla extract.
- Fold through the flour and baking powder.
- Pour into the cake tin and bake for 30 – 40 minutes or until golden brown and when a skewer is inserted it comes out clean. To make sure it’s cooked in the middle you might need to cover it with foil after 30 minutes to stop it from browning too much.
- Turn the cake out onto a cooling rack and allow to fully cool.
- Whilst it’s cooling chop the hulled strawberries in half. Place the strawberries in a bowl with all the prosecco and leave them for 1 hour to soak it all up.
- After the hour take the strawberries out of the prosecco but keep the leftover prosecco. Put the caster sugar in a bowl with the strawberries and roll them around in it so they’re completely covered. Leave them to stand in the bowl until needed.
- To make the frosting; whisk the double cream until it just starts to thicken. Add the icing sugar and prosecco and whisk until thick and it holds it shape.
- Spread the frosting all over the cake. You pipe some frosting on the top to decorate if you’d like as well. Place the strawberries on top of the cake with most of them in the middle. Keep the cake chilled once finished as it has fresh cream in the frosting. Enjoy!
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