How to Make the Perfect Hugo Spritz Cake
Austrian · Medium · 65 min · 10 servings
This elegant Hugo Spritz Cake captures the beloved Austrian cocktail in dessert form, blending elderflower liqueur, fresh mint, and prosecco into a light and airy sponge. Each slice delivers the refreshing floral and citrus notes of the classic summer drink in a stunning celebration cake.
Why this recipe works
This Hugo Spritz Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 385 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 250 g all purpose flour
- 200 g caster sugar
- 3 whole large eggs
- 120 ml prosecco
- 80 ml elderflower cordial
- 120 g unsalted butter softened
- 400 g mascarpone cheese
- 2 tbsp fresh mint leaves finely chopped
Step by step instructions
Step 1: Prepare and Mix the Batter
Preheat your oven to 175 degrees Celsius and grease two 20cm round cake tins with butter then line with parchment paper. Beat the softened butter and caster sugar together in a large bowl using an electric mixer on medium speed for about 4 minutes until the mixture is pale and fluffy. Add the eggs one at a time, beating well after each addition to ensure a smooth and emulsified batter.
Step 2: Add Wet Ingredients and Flour
Reduce the mixer speed to low and gently fold in the all purpose flour in three additions, alternating with the prosecco and elderflower cordial combined. Begin and end with the flour, mixing only until just combined after each addition to avoid overworking the gluten. The batter should be smooth, light, and have a faint floral aroma from the elderflower cordial.
Step 3: Bake the Sponge Layers
Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes until the cakes are golden on top and a skewer inserted into the center comes out completely clean. Remove from the oven and allow the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely.
Step 4: Prepare the Mascarpone Frosting
While the cakes cool, beat the mascarpone cheese in a large bowl with 2 tablespoons of elderflower cordial and a pinch of powdered sugar until smooth, light, and spreadable. The frosting should hold soft peaks and have a creamy floral flavor that mirrors the Hugo Spritz profile. Chill the frosting in the refrigerator for 15 minutes if the kitchen is warm to ensure it stays firm during assembly.
Step 5: Assemble and Garnish the Cake
Place one cooled sponge layer on a serving plate and spread a generous layer of mascarpone frosting evenly over the top. Set the second sponge layer on top and cover the entire cake with the remaining frosting using a palette knife for a smooth or rustic finish. Garnish with freshly chopped mint leaves and thin lime slices for a vibrant finish that evokes the classic Hugo Spritz presentation.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- prosecco → sparkling water or non alcoholic sparkling grape juice for an alcohol free version
- elderflower cordial → St Germain elderflower liqueur for a more intense floral and boozy flavor
- mascarpone cheese → cream cheese blended with a small amount of heavy cream for a similar rich and tangy frosting
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter after adding the flour which develops too much gluten and results in a tough dense sponge instead of a light airy texture
- Adding the prosecco too quickly or all at once which can cause the batter to curdle especially if the butter and sugar mixture is not fully emulsified
- Assembling the cake before the sponge layers are completely cool which causes the mascarpone frosting to melt and slide off the sides
Nutrition facts
Per serving: 385 calories, 5g protein, 48g carbs, 18g fat, 1g fiber.
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