Aperol spritz cake is officially a thing - here's how you make it 5 years ago

Aperol spritz cake is officially a thing - here's how you make it

What could be better than an icy, fruity Aperol spritz in this weather?

An Aperol cake, obviously. We came across this recipe on GoodHousekeeping and thought it looked too good not to share.

It's sweet, boozy and very summery - plus, if you weren't already sold on the idea, this recipe also contains Prosecco.

Whether you're celebrating, hosting or just want something tasty to tuck into, this will hit the spot.



  • 200 g (7oz) unsalted butter softened, plus extra to grease
  • 200 g (7oz) caster sugar
  • 3 large eggs
  • 200 g (7oz) self-raising flour
  • 1/2 tsp baking powder
  • Finely grated zest 1 small orange
  • 75 ml (3 fl oz) Aperol
  • For the syrup: 50 ml (2 fl oz) Prosecco, 25 g (1oz) caster sugar, 4 tbsp Aperol
  • For the drizzle: 100 g (3 ½oz) icing sugar, 1-2 tbsp Aperol, few drops orange food colouring (optional), orange slices, segmented, to decorate

Aperol spritz cake is officially a thing - here's how you make it


  1. Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment, making sure that the parchment comes up a about 4cm (11/2in) higher than the sides of the tin.
  2. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy, about 3min. Gradually add the eggs to the butter mixture, beating well after each addition.
  3. Fold in flour, baking powder and orange zest, followed by the Aperol. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, make the Aperol syrup. Put the prosecco, caster sugar and Aperol in a small pan and heat gently to dissolve the sugar. Set aside.
  5. When the loaf comes out of the oven, poke holes all over the top with a skewer and slowly pour over the syrup. Leave to cool in tin on a wire rack.
  6. When ready to serve, level off the rounded top using a serrated knife, if you like. Invert the cake on to a serving plate so the bottom becomes the top, then peel off the parchment.
  7. Make the icing. Mix the icing sugar with enough Aperol (about 11/2tbsp) to make a thick, spreadable icing. Mix in a drop of food colouring if you like to give it an orange colour. Drizzle over the loaf and decorate with orange pieces. Sprinkle over some popping candy, if using. Slice cake, sprinkling a little more popping candy over each piece just before serving.