This post is going to be like canon balling into a pool. No wading. No tiptoeing. No testing the waters. There’s no time for that. Not when I’ve been so quiet for so long.
So, in the last month I’ve...
Moved into a duplex of my own.
Fallen deeply in love.
Gotten a badass tattoo from a badass woman.
Traveled to Tennessee to stand beside my best friend as she married the man of her dreams.
Successfully made the aforementioned best friend’s dream wedding cake and dessert table from an unfamiliar AirBnb kitchen.
Bought two super cute pairs of shoes.
I highly encourage doing any or all or some of these things.
No wedding to go to? This prosecco cake is perfect for any occasion. Even if that’s just the weekend.
Prosecco Cake (Makes a 3-tier, 6-inch cake)
2 ¼ cup flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup granulated sugar
1 cup unsalted butter, at room temperature
3 eggs – separated with whites whipped to medium peaks
1 tsp. vanilla extract
½ cup whole milk, at room temperature
½ cup dry prosseco
Preheat oven to 350 degrees. Line three round cake pans with parchment rounds and spray with baking spray, set aside.
Whisk together the flour, baking powder, soda, and salt. Set aside.
Cream together the sugar and butter until light and fluffy, about 5 minutes. Add the egg yolks and vanilla extract and cream to combine, scraping down the bowl to be sure everything is incorporated.
Add the dry ingredients to the wet, alternating with the milk and then the prosecco, ending with the dry ingredients. Scrap down the bowl again to be sure everything is mixed well. Gently fold in the whipped egg whites until the batter is smooth.
Divide batter evenly among prepared pans (I like to use a large cookie scoop to do this), and bake in preheated oven for 25 – 30 minutes, or until the tops of the cakes bounce back when lightly touched and the edges have begun to pull away from the pan.
Remove from oven and allow to cool on rack for 10 minutes. Remove cakes from pans and cool on rack completely.
While cakes cool, make the frosting – recipe follows.
When cakes are completely cool, cut off any uneven tops before assembling. Place one cake on a cake round and cover with a generous amount of frosting, place another cake on top and follow with more frosting. For the last layer, turn the cake upside down to ensure the top of the cake is flat. Frost the top and sides and smooth with a bench scrape.
2 sticks unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1 ½ - 2 pounds powdered sugar
pinch of salt
1 tsp. vanilla
3 TBSP. dry prosecco
Cream together the butter and cream cheese until smooth. Add the powdered sugar, salt, extract, and prosecco. Cream until light and fluffy, adding more powdered sugar if necessary to reach desired consistency.
*recipe inspired by and adapted from Liv For Cake and Tessa Huff's Champagne Cake from her book, Layered.