Peach Bellini Spring Cake

Name: Peach Bellini Spring Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8.0
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened (I use Kerrygold); 3 large eggs; ½ cup milk; ¼ cup Prosecco; 2 tsp baking powder; 1 tsp vanilla extract; 1 cup fresh peaches, diced; 1 cup heavy cream; ½ cup powdered sugar; 1 tsp vanilla extract; 1 tbsp Prosecco

Highlighted under: Sweet Snacks Recipes

Spring is in the air, and that makes me think of sunshine and sweet peaches. I wanted to capture that light, fresh feel in a cake, so I decided to make a Peach Bellini Spring Cake. This cake is moist, bursting with peach flavor, and the bubbly kick from the Prosecco gives it a fun twist. Honestly, it’s a little slice of springtime happiness that reminds me of warm afternoons spent sipping Bellinis outdoors with friends. Plus, the creamy frosting just ties it all together, making it hard to resist going for seconds!

Created by

The Chefmatttastes Team

Last updated on 2026-03-18T11:29:21.185Z

One time, I got a bit too excited about adding Prosecco to the batter and ended up pouring way more than I should have. The cake turned out overly dense and kinda soggy. I realized that while bubbly drinks are fun, a balanced amount is key to keeping the texture light and fluffy. Lessons learned!

Now, I make sure to follow the measurements closely and pour myself a glass of Prosecco while I mix the batter. It makes for a delightful experience, and my cake turns out just the way I want it. Using fresh peaches really makes a difference too; they add a lovely, juicy freshness that you just can’t get with canned ones.

What Makes This Stand Out

The cake is super moist thanks to the fresh peaches.
Drizzling Prosecco in the mix gives it a unique twist.
It’s a light dessert that feels refreshing in spring.

Getting the Texture Right

Achieving a moist cake can sometimes feel like a guessing game. With this Peach Bellini Spring Cake, the fresh peaches really help with that moistness, so don’t skimp on the fruit! Make sure to chop them into decent-sized pieces, about 1/2 inch, so you get nice juicy bites in every slice.

When adding your dry ingredients to the wet, mix just until there are no flour streaks left. Overmixing can make the cake dense, and nobody wants that! Folding in the diced peaches at the end is key — a gentle approach helps keep their structure intact.

Ingredient Notes

The choice of Prosecco is important here. Use a good-quality bottle if you can, as it really does add a unique quality to the cake. I usually pick a dry or extra-dry variety, but if you prefer a sweeter finish, feel free to experiment with that. Just keep in mind it might adjust the final taste slightly.

As for the heavy cream in the frosting, make sure it’s cold. Chilled cream whips up faster and fluffier. If you don't have heavy cream on hand, I’ve had decent results with a thicker store-bought whipped topping. Just know that homemade frosting usually has a richer taste.

Ingredients

Here’s what you’ll need to make this delicious cake:

Cake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened (I use Kerrygold)
3 large eggs
½ cup milk
¼ cup Prosecco
2 tsp baking powder
1 tsp vanilla extract
1 cup fresh peaches, diced

Frosting Ingredients

1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp Prosecco

Instructions

Making this cake is pretty simple. Just follow these steps:

Preheat the Oven

First, preheat your oven to 350°F (175°C). You want it nice and warm before the batter goes in. Grease and flour two 8-inch round cake pans to prevent sticking.

Mix the Batter

In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-4 minutes. Once that’s done, add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla, milk, and Prosecco. If you think the batter looks a little thin, don't worry — the fresh peaches will add texture!

Combine the Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Gently fold in the diced peaches, being careful not to overmix, or they’ll all break down. You want to see chunks in the batter.

Bake the Cakes

Pour the batter evenly into the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end because oven temps can vary! When finished, let the cakes cool in the pans for about 10 minutes before transferring to a wire rack.

Frost the Cakes

While the cakes are cooling, you can make the frosting. Whip the heavy cream, adding in the powdered sugar and vanilla extract until soft peaks form. Carefully mix in the Prosecco. Once the cakes are completely cool, frost the top of one layer, then stack the second layer on top and frost the top and sides. Decorate with some extra peach slices if you like.

Slice and Enjoy!

Now it’s time to dig in! This cake tastes incredible chilled, so if you have time, pop it in the fridge for a bit before serving. I like to serve mine with a little extra Prosecco on the side for a refreshing sip. Enjoy!

Pro Tips

If you can’t find fresh peaches, you can substitute with canned, but make sure to drain them well.
This cake can be made a day ahead; just keep it covered in the fridge to maintain its moisture.
Feel free to add some almond extract for a different depth of flavor.

Storage & Reheating

Store any leftover cake in an airtight container in the fridge, where it should keep well for about 3-4 days. I find that the flavors actually deepen a bit after a day or two. If you want to freeze it, wrap each layer in plastic wrap and store in a freezer-safe bag. Just be sure to let it thaw fully before frosting or serving.

I recommend taking it out of the fridge about 30 minutes before you serve it. It'll taste better at that slightly warmer temperature, and the cream will be a little softer, making it easier to slice.

Ways to Switch It Up

This cake works surprisingly well with other fruits! If peaches aren’t in season, I’ve had success with fresh strawberries or even raspberries. They add a different tang, but complement the Prosecco beautifully. Just remember to adjust sugar levels slightly for tart fruits.

Feeling adventurous? Try swapping out the Prosecco for a different sparkling wine or even a flavored soda if you're in the mood for something a bit different. It's a fun way to change up the vibe without completely changing the recipe.

Questions About Recipes

→ Can I use a different type of fruit?

You totally can! Raspberries or strawberries would work great—just adjust the sweetness if needed.

→ What if I don’t have Prosecco?

Honestly, sparkling apple cider could be a good substitute if you want to keep it non-alcoholic!

→ How do I know when the cake is done baking?

Stick a toothpick in the center; if it comes out clean or with a few crumbs, you're golden. Just don’t overbake it!