Peach Bellini Cake

Grab your favorite boxed cake mix and sparkling wine to make this peach bellini cake. It’s a fun and easy way to make cake in a snap!

Drink your Peach Bellini and eat it, too! This is the EASIEST CAKE I have ever made. No exaggeration. It uses a standard boxed white cake mix. 

Sparkling wine in cake? Yes, please! I’m sharing this over at BHG’s Delish Dish blog. The recipe was inspired and adapted from this champagne cake.

Upgrade Box Cake Mix

Box cake mixes are the ultimate time saver! No need to measure and scale out the dry ingredients. Plus, box mixes ensure reliable results, especially for baking beginners.

The best thing about using box cake mix- you can easily enhance and customize the cake with very little effort! Cake mixes generally require a liquid (water or milk), eggs, and fat (melted butter or vegetable oil). You can alter any one of those three components to change up the cake mix.

For this recipe, we’re swapping out the water for an equal part of sparkling wine! As such, I’m calling this my Sunday Brunch cake. Sunday brunch isn’t complete without a glass of bubbly.

Ingredients

There are four components to this bellini cake: 1) sparkling wine white cake, 2) fruit jam filling, 3) whipped cream frosting, and 4) fresh fruit topping.

No need to use any fancy, expensive sparkling wine for the white cake. The resulting cake is very light and fluffy. The alcohol will cook out during baking but you’ll be left with the lingering aroma of the sparkling wine.

I used this homemade peach jam in between the cake layers. Alternatively, use your favorite brand of store-bought peach jam (peach jelly or peach preserves).

Easily make peach whipped cream frosting by combing heavy cream, sugar, and peach jam. Whip until just combined. Overwhipping will result in butter formation!

Top the assembled cake with fresh peach slices and a drizzle of honey (for additional sweetness). Or, use whatever fresh fruits you happen to have on hand. This cake works well with strawberries or raspberries.

Recipe Variations

Swap out the peach jam for other fruity flavors. This cake recipe works well using raspberry jam, strawberry jam, or orange marmalade. Garnish with corresponding fresh fruit.

White cake is recommended for this recipe because it has a lighter flavor that allows the peach flavor to shine through. Since white cakes are generally made with egg whites, the resulting cake is also fluffier.

You may use boxed yellow cake in place of white. It is a richer flavored cake that is slightly denser than white cake.

Cake Assembly

1. Follow box cake mix directions as instructed, substituting equal amount sparkling wine in place of water. Bake as directed.
2. Level cake if necessary. Spread a layer of peach jam over one cake layer. Frost with peach whipped cream.
3. Add second cake layer and top with peach whipped cream.
4. Top with sliced peaches. Drizzle with honey. Keep chilled until ready to serve!

Serving Suggestions

From start to finish, this Peach Bellini cake took an hour to bake, cool, and assemble.

This cake would be perfect for impromptu get togethers, bridal showers, afternoon tea, and everything in between. Or in my case, it’s perfect to satisfy any sudden cake cravings.

Store in the fridge until ready to serve. Let cake sit at room temperature for 15-20 minutes before serving to allow cake to soften. Keep leftovers in a covered container in the fridge for up to three days.

More Cake Recipes

• Strawberry Vanilla Cake
• Strawberry Layer Cake with whipped cream
• Pink Palace Pancake Cake