Prosecco, white chocolate and rose Bundt cake recipe

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!

Ingredients

• 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

Method

1. 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.
2. Next, sieve the flour and bicarbonate of soda over the wet cake mix, then fold in carefully until you have a thick, smooth batter.
3. 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.
4. 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.