CakesItalian-AmericanEasy

New Year's Party Prosecco and Strawberry Breakfast Cake with Champagne Glaze

Name: New Year's Party Prosecco and Strawberry Breakfast Cake with Champagne Glaze
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Cuisine: Italian-American
Ingredients: ½ cup (113 g) unsalted butter, at room temperature, at room temperature, cut into small pieces; 1 cup (200 g) granulated sugar; 2 large eggs, at room temperature, at room temperature; ¾ cup (180 ml) prosecco or dry sparkling wine, at room temperature; 1¾ cups (220 g) all-purpose flour; 1½ teaspoons (7½ g) baking powder; ¼ teaspoon (1½ g) table salt; 1 teaspoon (5 ml) vanilla extract; 1 pound (450 g) fresh strawberries, hulled and halved, hulled and halved lengthwise; 1½ cups (180 g) powdered sugar, sifted, sifted; 3 tablespoons (45 ml) champagne or prosecco; 1 tablespoon (14 g) unsalted butter, melted, melted; 1 teaspoon (5 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A light, bubbly breakfast cake infused with prosecco and studded with fresh strawberries, topped with a silky champagne glaze. Perfect for ringing in the New Year with an elegant brunch that feels special yet easy enough for a morning gathering.

Prep: 20 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 1 cake (10 slices)

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Ingredients

10 servings

For the cake
½ cup (113 g) unsalted butter, at room temperature, at room temperature, cut into small pieces
1 cup (200 g) granulated sugar
2 large eggs, at room temperature, at room temperature
¾ cup (180 ml) prosecco or dry sparkling wine, at room temperature
1¾ cups (220 g) all-purpose flour
1½ teaspoons (7.5 g) baking powder
¼ teaspoon (1.5 g) table salt
1 teaspoon (5 ml) vanilla extract
1 pound (450 g) fresh strawberries, hulled and halved, hulled and halved lengthwise
For the champagne glaze
1½ cups (180 g) powdered sugar, sifted, sifted
3 tablespoons (45 ml) champagne or prosecco
1 tablespoon (14 g) unsalted butter, melted, melted
1 teaspoon (5 ml) fresh lemon juice

Equipment (7)

9-inch (23 cm) round cake pan or 8×10-inch (20×25 cm) rectangular pan
Medium mixing bowl
Large mixing bowl
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Wire cooling rack

Steps

Before you start

Preheat oven to 350°F (175°C)
Butter and flour a 9-inch (23 cm) round or 8×10-inch (20×25 cm) rectangular cake pan
Have all ingredients at room temperature
Hull and halve the strawberries just before mixing the batter

1
Cream butter and sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes until the mixture is pale, fluffy, and light.
- This will incorporate air and give the cake a tender crumb.
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Ready when: Mixture is pale and fluffy, noticeably increased in volume
Tip: Don't rush this step; proper creaming ensures a light, airy cake structure.
2
Add eggs one at a time
- Add the first egg to the creamed mixture and beat on medium speed for 30 seconds until combined.
- Then add the second egg and beat for another 30 seconds.
- Scrape down the sides of the bowl as needed to ensure even mixing.
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Ready when: Each egg is fully incorporated and the mixture is smooth
Tip: Adding eggs one at a time prevents the batter from breaking and ensures a stable emulsion.
3
Incorporate prosecco and vanilla
- Reduce the mixer speed to low.
- Slowly pour in the prosecco (about ¼ cup at a time) while mixing, pausing between additions to let it incorporate.
- Add the vanilla extract and mix until just combined.
- The batter will be slightly thinner than a standard cake batter due to the liquid prosecco.
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Ready when: Prosecco is fully incorporated and batter is smooth and pourable
Tip: Add prosecco slowly to prevent the mixture from curdling or separating.
4
Combine dry ingredients
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Set aside.
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Ready when: Dry ingredients are evenly distributed with no lumps
Tip: Whisking the dry ingredients ensures the baking powder is evenly distributed for consistent rise.
5
Fold in dry ingredients
- Pour the dry ingredient mixture into the wet mixture and fold gently with a spatula until just combined.
- Do not overmix; some small streaks of flour are fine.
- Overmixing can make the cake tough.
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Ready when: No visible streaks of flour remain; batter is smooth
Tip: Fold rather than stir to keep the batter light and airy—this preserves the prosecco's lift.
6
Fold in strawberries
- Gently fold the halved strawberries into the batter with a few careful strokes.
- You want them distributed throughout but not broken apart.
- Pour the batter into the prepared pan, spreading it evenly.
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Ready when: Strawberries are evenly distributed with a few pieces visible on top
Tip: Fold strawberries last and gently so they stay whole and don't bleed color throughout the cake.
7
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven.
- Bake for 32–35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (it should not be wet).
- The top should be golden and spring back slightly when gently pressed.
- Do not overbake, as the cake will dry out.
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Ready when: Toothpick comes out with a few moist crumbs; top is golden and springs back when pressed
Tip: Every oven varies; start checking at 30 minutes. The prosecco keeps the cake moist, so don't overbake.
8
Cool before glazing
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Then turn it out onto a wire cooling rack and let it cool to room temperature, about 15–20 minutes, before glazing.
- The cake must be completely cool or the glaze will melt off.
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Ready when: Cake is completely cool to the touch and no longer warm
Tip: Don't rush the cooling step; a warm cake will cause the glaze to slide right off.
9
Make the champagne glaze
- In a small bowl, combine the sifted powdered sugar, champagne or prosecco, melted butter, and lemon juice.
- Whisk until smooth and pourable.
- The glaze should have a thin, ribbony consistency that coats a spoon but still drips slightly.
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Ready when: Glaze is smooth, lump-free, and drips slowly from a whisk
Tip: If the glaze is too thick, add a few drops more champagne. If too thin, add a bit more powdered sugar.
10
Glaze the cooled cake
- Place the cooled cake on a serving plate or cake stand.
- Slowly pour or drizzle the champagne glaze over the top, letting it drip naturally down the sides.
- You can also use the back of a spoon to spread it gently.
- Garnish with a few extra fresh strawberry halves if desired.
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Ready when: Glaze covers the top and drips evenly down the sides
Tip: Work quickly so the glaze sets while still glossy and beautiful.

Good to know

Tips

For a showstopping presentation, drizzle the glaze and let it set for 10 minutes, then add fresh strawberry halves on top and a light dusting of powdered sugar for extra elegance.
If you don't have champagne on hand for the glaze, use more prosecco—the same wine in both the cake and glaze creates a beautifully cohesive flavor.
This cake tastes best served the same day it's glazed, when the glaze is glossy and the cake is still tender.
For a crowd, you can easily double this recipe and bake in two 9-inch pans, increasing baking time by 3–5 minutes. The glaze recipe stays the same for both cakes.

Make ahead

Bake the cake (without the glaze) up to 1 day ahead. Store it covered at room temperature. Glaze it up to 2 hours before serving so it has time to set and look glossy.

Storage & reheating

Room temperature (covered): up to 2 days. Refrigerator (airtight container): up to 4 days. Freezer (wrapped well, without glaze): up to 1 month. Thaw at room temperature for 2–3 hours before serving. Do not freeze the glazed cake, as the glaze will crack.

Substitutions

prosecco or dry sparkling wine → Cava or other dry sparkling wine. Any dry sparkling wine will work; avoid sweet or semi-sweet varieties, which will make the cake overly sweet.
fresh strawberries, hulled and halved → Fresh raspberries or blueberries. Use 12 oz (340 g) of raspberries or blueberries; they'll distribute more evenly. Reduce baking time by 2–3 minutes as smaller berries release less moisture.
champagne or prosecco → More prosecco or sparkling apple cider. Prosecco gives the same bubbly flavor; sparkling cider makes a non-alcoholic glaze that's equally festive.
fresh lemon juice → Fresh orange juice. Orange juice adds brightness and pairs beautifully with strawberries and champagne for a slightly different flavor profile.