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+ servings
Slice of Peach èn Prosecco cake with whipped cream frosting and fresh peach slices on the side

Peach 'N Prosecco Cake

Entertain with Elegance!
Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 50 minutes
2 hours 30 minutes
Total Time 4 hours 10 minutes
Servings 12 servings
Calories 527kcal


Prosecco Cake

  • 4 large eggs at room temperature
  • 2 1/2 cups all purpose flour
  • 2 1/2 tsps baking powder
  • 1/2 tsp salt
  • 2 1/2 cups sugar
  • 1 cup milk
  • 1/4 cup butter
  • 1/2 tsp almond extract
  • 3/4 cup prosecco or sparkling wine Set aside until cake has baked.

Peach Filling

  • 4 medium ripe peaches
  • 1/4 cup Prosecco or Sparkling wine
  • 2 Tbsps sugar

Whipped Cream Frosting

  • 2 cups whipping cream
  • 1/2 cup sour cream
  • 1/3 cup sugar
  • 2 tsps vanilla


  • 4 medium ripe peaches Optional but recommended


Prosecco Cake

  • Allow eggs to come to room temperature while you preheat oven to 350 °. Spray a 9 " bundt pan with cooking spray. (Alternatively you can use 2 two 9 or 10" rounds).
  • Mix flour, salt and baking powder together and set aside.
  • In a small saucepan heat milk and butter just until butter melts.
  • While milk and butter are heating beat eggs in a large bowl on high for about 5 minutes until thick and light. Beat an additional 5 minutes while adding sugar 1 Tbsp at a time. Beat in flour mixture on medium just until combined.
  • Add milk/butter mix and almond extract to batter and beat until combined.
  • Pour into prepared pans.
  • Bake 50-55 minutes for bundt pan or about 25 minutes for layers until toothpick inserted comes out clean.
  • Allow cake to cool about 10 minutes on wire rack. Remove cake from pan(s) and continue cooling on wire rack over a shallow tray. When cake is completely cook, poke cake all over with a long bamboo skewer. Pour Prosecco slowly over cake so Prosecco gets absorbed. Tip tray to capture the run off and continue to pour over the cake until it is saturated. Wrap in plastic and chill 2 -24 hours.

Peach Filling

  • Peel peach and rough chop. Add prosecco and sugar and let stand in a bowl for 30 minutes. Mash with a potato masher.

Whipped Cream Frosting

  • Beat whipped cream, sour cream, sugar and vanilla on medium until stiff peaks form.


  • Slice bundt cake horizontally in half. Remove top carefully with the aid of sturdy spatulas. (Cake is heavy). Spread peach filling over bottom half of cake. Add top.
  • Frost with Whipped Cream Frosting. Decorate with peaches if desired.
  • Serve with more fresh peaches on the side. Prepare fresh peaches just before serving so they don't discolour.


This cake is at it optimum after the Prosecco cake has rested 24 hours.  Leftovers keep well  another day in the fridge.  After that the bottom may get a bit soggy (but it is still good!).


Calories: 527kcal | Carbohydrates: 82g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 247mg | Potassium: 342mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1072IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 2mg