Prosecco, white chocolate and rose Bundt cake Recipe

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serves:

12

Skill:

easy

Cost:

not

Total Time:

00:00

Prep:

00:30

Cooking:

01:00

Nutrition per portion

RDA
Calories 450 kCal 23%
Fat 23g 33%
  -  Saturates 14g 70%

Prosecco, white chocolate and rose Bundt cake is a real show-stopper, but is so light with delicate flavours that go so well together. This cake is seriously elegant and would make a wonderful cake for a special occasion, including birthdays and Mother’s Day. Share with friends over a glass of prosecco; they go hand in hand!

Ingredients

  • 250g butter, softened
  • 250g golden caster sugar
  • 140ml carton buttermilk
  • 2 large eggs, lightly beaten
  • 4tbsp prosecco
  • A few dashes rose water
  • Zest 1 lemon
  • 1tsp vanilla extract
  • 375g self-raising flour
  • 1tsp bicarbonate of soda
  • For the drizzle:
  • 150g white chocolate
  • 3tbsp prosecco
  • 2tbsp single cream
  • pink food colouring gel
  • rose petals

Method

  • Heat the oven to 160C, gas 3. Butter a 2.5-litre Bundt tin. Cream the butter and sugar together in a bowl until light and fluffy. In a jug, mix together the buttermilk, eggs, prosecco, rose water, lemon zest and vanilla extract. Pour this into the butter mixture and mix well.

  • Next, sieve the flour and bicarbonate of soda over the wet cake mix, then fold in carefully until you have a thick, smooth batter.

  • Pour the batter into the prepared bundt tin and bake for 50 mins to 1 hr until risen and firm, and a metal skewer comes out clean when inserted. Leave the cake to cool in the tin for 20 mins, then turn out onto a cooling rack to cool completely.

  • To make the drizzle, gently melt the chocolate with the prosecco and cream in a small pan. Once melted, stir through the pink food colouring, then drizzle over the cake. Scatter over the rose petals and serve.

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