Prosecco & Blackberry Bundt Cake

This Prosecco & Blackberry Bundt Cake would be the perfect addition to every autumn party.

I have had this idea for a cake for such a long time and was originally thinking about making it either into cupcakes or a layer cake. I always forget that I have Bundt tins but thankfully for this recipe I remembered just in time and I am so glad.

Bundt tins are special cake tins that have super intricate designs on them. They also normally have a hole in the centre. Just take a look at these ones from Nordicware.

Lining your Bundt Tin

So for a normal round or square tin, I would line a cake tin with butter and baking parchment but because of the shape of bundt tins, you can’t line them with baking parchment. I find the best thing to do is to line it with a cake release spray just make sure that you get into every little corner of the tin.

Another way to line your tin is by using butter. Again, just make sure that you get it into every little corner of the cake tin.

Prosecco & Blackberry Bundt Cake

To make this cake start by creaming together the butter and sugar until it is lovely and light and fluffy. Next, add in the flour, eggs and baking powder and mix until it is completely incorporated.

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Finally, add in the Prosecco and mix this through, and fold through the blackberries. This will be quite a wet cake batter but that is okay, it is just because of the Prosecco it will still make a deliciously soft and moist cake.

Pour the cake batter into your Bundt tin and smooth. I find the easiest way to transfer it from the tin to the oven is to put the Bundt tin on a flat baking tray and then pop both into the oven. This way none of your batter is going to spill out.

How Do I Know When the Cake is Baked?

There are a few different ways to know when your cakes are baked. You can gently press the top of the cake with your finger. If it springs back to its original shape when you remove your finger, then the cake is ready.

You can also use a cake tester and test the thickest part of the cake. Just remember if you hit a piece of blackberry then your cake tester won’t come out clean. So, it might be worth testing a few different parts of the cake just too sure the cake is ready.

Cooling the Cake

Leave the cake to cool in the cake tin for 10-15 minutes before cooling on a wire rack. If you are struggling to get the cake out of the tin, it is either not baked enough or you haven’t greased your tin enough. If you are struggling turn the tin upside down onto the wire rack and let gravity help you pull the cake down.

Decorating the Cake

Once the cake has cooled completely, we can make the icing. I decided to go for a simple white icing with a little twist. To make the icing add the icing into a large bowl and add the Prosecco a teaspoon at a time. Mix in between each addition until it is thick and gloopy.

Now you can either pop the icing into a piping bag with a small round nozzle and drizzle over the top or use a spoon to drizzle it on.

I decided to just leave it as it was, but you could decorate it with some leftover Blackberries.

Alternatives

You could use any fruit you fancied in this cake instead of the Blackberries just use the same weight. Why not try Strawberries, Raspberries or Blueberries?

For the Icing if you don’t want to add more Prosecco just substitute it for cold water.

Equipment

Bundt Tin

Scales

Measuring Spoons

Spatula

Mixing Bowls

Cake Tester

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Prosecco & Blackberry Bundt Cake

Sarah Mark
This Prosecco & Blackberry Bundt Cake would be the perfect addition to every autumn party.
Servings 15 Servings

Ingredients
  

For the Cake

  • 200 g Caster Sugar
  • 200 g Unsalted Butter or Stork
  • 200 g Self-Raising Flour
  • 4 Large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 100 g Blackberries
  • 50 ml Prosecco

For the Icing

  • 200 g Icing Sugar
  • 50 ml Prosecco

Instructions
 

To Make the Cake

  • Preheat the oven to 180C/160 Fan. Line your Bundt tin and leave it to one side.
  • In a large bowl, cream together the sugar and butter until light and fluffy.
  • Add in the flour, eggs and baking powder and whisk until all combined.
  • Add in the blackberries and the Prosecco and mix again until completely combined.
  • Spoon the mixture into the Bundt tin.
  • Bake in the oven for 55 minutes to 1 hour. You will know the cake is ready when it is golden brown and springy to touch.
  • Leave to cool completely.

To Make the Icing

  • Add the icing sugar to a large bowl and gradually add the Prosecco 10ml at a time. Mix in between each addition until the icing is thick and gloopy (you might not need all the Prosecco) Leave to one side.
  • Gently remove your Bundt Cake from its tin and place it on your serving plate.
  • Gently spoon the icing on top. You could also pop the icing into a piping bag and pipe over the top.

If you do have any questions about this Prosecco & Blackberry Bundt Cake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page. 

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