Prosecco, white chocolate and rose Bundt cake recipe

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serves: 12
Skill: easy
Prep: 30 min
Cooking: 1 hr

Nutrition per portion

Calories 450 kCal 23%
Fat 23g 33%
  -  Saturates 14g 70%
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  • Wow your friends and family with this mouth-watering, surprisingly easy to make Prosecco, white chocolate and rose Bundt cake.

    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!


    • 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


    • 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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