I’ve been hanging onto this recipe for a couple months now and I’m excited to finally share it with you today!
I made this a while back and it was just too early in the peach season to share it. The peaches I was getting at the grocery store were still really hard and it took me a few tries to actually it to where I wanted.
I’m so excited about this cake, though! It’s so light and airy with a moist and fluffy crumb and has been soaked in prosecco.
I made some champagne cupcakes a few years back and had the idea to try that idea with a full cake. Let’s get baking!
Start by preheating your oven to 350° F and spraying 3 – 8 inch round cake pans with nonstick cooking spray.
In the bowl of a stand mixer, or with some electric beaters, add the eggs and beat on high for 5 minutes until thick and light. Lower speed to medium and add sugar then continue to beat for additional 5 minutes. Add flour, baking powder, salt and beat to just combine.
Turn off mixer and pour in milk, melted butter, and almond extract. Mix to just incorporate.
Divide batter evenly into prepared baking pans and bake for 25-35 minutes or until a toothpick inserted in the center comes out clean and the batter does not shake when you jiggle the pan.
Cool the cake in the pan for 30 minutes then poke the cake with a knife, end of wooden spoon, fork, whatever you have, and pour the prosecco over the cake.
Wrap with plastic food wrap and refrigerate for 2-4 hours until all the prosecco is soaked up and the cake is completely shilled.
While the cake is baking, chilling, or cooling, we can make the prosecco peaches and whipped cream “frosting”.
The peach filling is super easy – just start by taking your peach chunks, sugar and prosecco and adding to a medium-sized bowl. Stir to combine and make sure the peaches are completely coated with sugar and prosecco.
Cover and refrigerate with cake for 2-4 hours.
After the filling, add your heavy cream powdered sugar, and vanilla to the bowl of a stand mixer. Beat on high until soft peaks form, about 5 minutes.
Remove everything from the fridge and we’re ready to assemble the cake!
Turn the cakes out onto a cooling rack or plate then place one layer on a cake stand. Evenly cover with about half of the peach mixture and a dollop of whipped frosting. Spread the whipped cream over the top and add another layer of cake.
Spread again with the other half of prosecco soaked peaches and a dollop of whipped cream. Spread evenly and add the final layer of cake. Top with the rest of the whipped cream and spread evenly over the whole cake.
Decorate with extra peach slices, if desired. Refrigerate for about 5 minutes to set everything then slice and serve!
Now, I know I’m telling you to make a 3 layered cake when you see a two layered cake pictured. I did make 3 layers, but they were 6 inch rounds and the top of my cake fell off because of the peach filling and I didn’t feel like fighting with it.
So I just fixed the second layer and make it two instead of three. You can, of course, do the same, but you’ll just have leftover peach filling and batter before you bake the cake.
Don’t forget to pour a glass of your leftover prosecco to enjoy while eating this cake!
Peach Prosecco Cake
- 4 large eggs
- 2 1/4 cup granulated sugar
- 2 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup unsalted butter melted
- 1 tsp almond extract
- 1 cup prosecco
- 4 peaches fresh, pitted and chopped
- 1/4 cup prosecco
- 2 Tbsp granulated sugar
- 3 cups heavy cream
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- Preheat the oven to 350° F and line 3 – 8 inch round cake pans with parchment paper and spray with nonstick cooking spray.
- In the bowl of a stand mixer using the whisk attachment, add eggs and beat on high for 5 minutes until thickened and light. Lower speed to medium and slowly add sugar while beating an additional 5 minutes. Add flour, baking powder, and salt and beat to combine.
- Pour in milk, melted butter, and almond extract and mix until just incorporated.
- Divide mixture evenly into prepared baking pans and bake at 350° F for 25-30 minutes or until toothpick inserted in center comes out clean.
- Cool cake, in pan, on wire baking rack for 30 minutes. Poke cake with the end of a meat fork or wooden spoon handle and slowly pour prosecco over cake.
- Wrap tops of pans in plastic and place in fridge for 2-4 hours for prosecco to soak into the cake.
- While the cake is baking, you can make the filling.
- In a large bowl, combine peach chunks, sugar, and prosecco and stir to combine. Cover and let stand while baking and chilling cake.
- Stir occasionally and mash with fork or potato masher while standing.
- In the bowl of a stand mixer, add heavy cream, powdered sugar, and vanilla. Beat on high for 5 minutes or until stiff peaks form.
- Place one layer of cake on plate or cake stand. Layer with half of the peach mixture. Top with second layer of cake and rest of peach mixture. Top with third layer of cake.
- Spread top and sides of cake with frosting and garnish with additional peach slices, if desired.