Peach Bellini Cake: the flavorful dessert recipe for your next party

Total time: 1H15
Difficulty: Low
Serves: 8 people
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By Cookist

This Peach Bellini Cake is an easy layer dessert recipe to make for guests. If you love sparkling wine, then you’ll love this cake. It’s basically a cake transformed into a Peach Bellini Cocktail.

It has all the slightly tart flavor of a Bellini cocktail and is fluffy and moist. To make it, you need the typical staple ingredients for a cake, but add a few special ones like Prosecco and tinned peaches. This fruity cake is perfect for summer, or special occasions like a Birthday Party. In fact, why not make this next time you’re having the ladies over for a Sunday brunch?


How to make Prosecco Cake

Start by mixing your wet ingredients in a stand mixer for a few minutes until smooth. In the meanwhile, mix together your dry ingredients and pour this into the wet mixture. Melt butter in hot milk and pour this also in the stand mixture while whisking. Add the almond extract and continue to whisk for a few minutes.

The mixture is then poured into three baking tins and baked until cooked through. When the cakes come out of the oven, they are poked with a skewer and soaked in prosecco.

How to make Peach Filling

The peach filling is made by simply mixing together the tinned peaches and sugar. If your peaches are already sweetened, you can leave out the sugar.



You can use fresh peaches for this recipe if you don’t want to use tinned ones. Simply cook chopped peaches in sugar to create a compote. This will be your filling.

You can use any sparkling wine (including Champagne) instead of Prosecco. If you want to make it alcohol-free, use a non-alcoholic, fruity sparkling wine.

Make these into miniature cakes, by making Peach Bellini Cupcakes. Simply bake the batter in muffin tins until cooked through. Remove some of the cake from the inside and add the peach filling, and top with the frosting.

Be careful that you don’t overmix the batter, otherwise, you’ll end up with a dense cake.

How to store Peach Bellini Cake

Any cake leftovers can be stored in the fridge. You can bake the cake layers ahead of time, wrap them with plastic wrap, and store them in the freezer. Allow to thaw at room temperature and assemble on the day of serving.

The peach filling and frosting can be made a day before and stored in the fridge. Allow to come up to room temperature before frosting.

for the cake
500 gr
335 gr
Baking powder
1 tbsp
1 tsp
300 ml
75 gr
Almond extract
1 tbsp
300 ml
tinned peaches (roughly chopped)
450 gr
2 tbsp
for the frosting
375 ml
Sour cream
45 gr
50 gr
Vanilla Extract
1 tsp


Place the eggs in a mixer and beat for 5 minutes until light and fluffy. Spoon in the sugar and beat again for 5 more minutes.

Whilst this is happening mix together the flour, baking powder and salt. Spoon this mix into the egg and sugar mix whilst beating a little at a time and then continue to beat for 5 minutes.

Whilst this is happening, heat the milk and butter together until it is melted.

Pour this mixture slowly into the mixer whilst it is still beating and then add the almond extract.

When complete divide this mix into three 22cm (or 9 inches) baking tins and bake for 25-30 minutes at 180°C or 350°F.

Remove and cool completely. Pierce the cakes with a skewer and then pour over 250ml of the prosecco and allow to sit for 30 minutes.

Whilst this is sitting mix together the peaches with 2 Tbsp of sugar and 50 ml of prosecco and set aside for 20 minutes.

To make the frosting, place all of the ingredients for the frosting in a bowl and whisk to form stiff peaks.

Now assemble your cake. Place the first layer on your stand or plate and then add half of the peaches. Add the second layer of cake followed by the remaining peaches and then the final layer.

Finally, frost your cake and serve.


If you want to frost the cake on a cake stand add four strips of baking parchment to the stand, these will be easy to remove when you have finished frosting and will prevent you from making a mess of your cake stand.

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