Prosecco and raspberry cake recipe

1. Preheat the oven to gas 4,180°C, fan 160°C. Grease and line 3 x 20cm round sandwich tins with baking paper.
2. Beat the spread and caster sugar in a mixing bowl until pale and fluffy. Add the eggs, 1 at a time, adding and mixing in 1 tbsp flour with each addition. Fold in the remaining flour, baking powder, a pinch of salt and the prosecco until incorporated.
3. Divide the mixture evenly between the tins, level the tops and shape a slight dip in the centres. Bake for 25-30 mins until risen and golden, and a skewer comes out clean. Cool in the tins for 15 mins, then turn out onto a wire rack to cool completely.
4. To make the buttercream, beat the butter and half the icing sugar with an electric whisk until combined. Add the remaining icing sugar and whisk again until pale, thick and fluffy. Transfer 250g to a separate bowl and set aside. Whisk the prosecco into the remaining buttercream, then transfer 200g to a piping bag fitted with a large star nozzle.
5. Stir 4 tbsp colourful sprinkles into the remaining buttercream, then spread a thick layer over one of the cooled sponges. Stir 30g raspberry jam and enough pink gel colouring into the 250g buttercream to make a bright pink, then carefully spread half on top of the sprinkle buttercream, shaping a slightly taller border around the edge. Top with 65g raspberry jam: the buttercream border should stop it running down the sides. Sandwich with another layer of sponge then repeat the layers, topping with the final sponge.
6. Cover the top and sides of the cake with a layer of the sprinkle buttercream, smoothing with a palette knife. Transfer to the fridge for 30 mins.
7. Cover the cake with a second layer of sprinkle buttercream, then return to the fridge for another 30 mins.
8. Meanwhile, heat the cream in a small saucepan until just beginning to bubble. Remove from the heat and tip in the finely chopped chocolate, swirl the pan, then set aside for 1 min. Whisk to a smooth ganache, then add enough pink colouring to make a bright pink. Leave to cool until thickened but still spoonable. Spoon over the chilled cake to cover the top, using the back of the spoon to nudge it over the edges to drip down in places. Return to the fridge for 30 mins.
9. Use the reserved buttercream to pipe swirls on the top of the cake, then scatter with the extra 1 tsp sprinkles to serve.

Clever swap: For a non-alcoholic version, replace the prosecco with Tesco Finest strawberry & raspberry pressé or a raspberry lemonade.

Freezing and defrosting guidelines

Freeze undecorated cakes and buttercream separately. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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