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  • Serena Di Sabatino

Aperol Spritz birthday cake

Updated: Sep 21

Who said that breakfast cereal is only for kids?

I didn't. That's for sure. I mean, I even used it as a topping on this cocktail-inspired birthday cake xD

Spritz Cocktail is probably my favorite cocktail and if you have never had it in your life I think you are missing out.

There are several kinds of Spritz and my favorite is the one made with Prosecco, Aperol, soda water and a slice of orange!

This is also a traditional drink in Venice, which is the city where I celebrated my birthday with my friends so... I really had a lot of reasons to bake this cake! ahahaah

Anyway if you are still interested on making this amazing cake I'm gonna tell you what I did: I took my favorite orange flavoured cake recipe and I replaced orange juice with Spritz.

That's it. It was a big success. So check out all the details below!




INGREDIENTS:


--- CAKE BATTER---

  • 125g soft butter *

  • 190g all purpose flour

  • 190g granulated sugar

  • 3 eggs

  • 100g Aperol Spritz (room temperature) *

  • 16g baking powder

  • zest of 2 oranges

  • zest of 1 lemon

  • pinch of salt

--- TOPPING ---

  • 100g confectioners' sugar

  • 1 tablespoon Aperol Spritz

  • Fruity Pebbles (green and orange)




DIRECTIONS:

  1. Preheat oven to 350°F (180°C) and cover a 22cm spring form pan with parchment paper.

  2. In a small bowl whisk together the dry ingredients (flour, salt and baking powder) until combined.

  3. In a bigger bowl beat butter, sugar, orange and lemon zest together with an electric mixer until light and foamy.

  4. Add the eggs, one at the time and keep beating

  5. Finally add the Aperol Spritz and the dry ingredients (sifted!) continuing to mix at low speed until combined.

  6. Transfer the batter into the prepared tin and bake for about 30 minutes (Don't open the oven during the cooking process otherwise the cake will deflate in the middle)

  7. Let it cool completely before removing from the pan.

  8. Make the glaze combining sugar and Aperol Spritz in a small bowl until you get a creamy and spreadable (not too runny!) consistency.

  9. Spread the glaze on the surface making it drip on the sides with a spoon.

  10. Garnish with green and orange Fruity Pebbles and tiny umbrellas (they are not optional)!!!

  11. Enjoy :)



RECIPE NOTES:


  • You can use 120g vegetable oil instead of butter.

  • Of course you can make this cake with orange juice instead of Aperol Spritz. It won't be as awesome as this cake but it will be delicious anyway.

  • I used that pre-made Aperol Spritz cocktail but you can definitely add your own combination of Aperol and Prosecco instead.


RECIPE CARD:



If you make it let me know! :)




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