I love this Aperol Spritz snack cake — a bright, orange‑flavored snacking cake finished with an Aperol and Prosecco glaze. It really tastes like the classic summer cocktail!
Yes — Aperol Spritz cake. A little snack cake perfect for an afternoon treat or a relaxed happy hour bite. It’s citrusy, light, and simple to make, yet feels special.
This snack cake is flavored with plenty of orange zest and a touch of orange juice. The glaze is a quick whisk of powdered sugar with Aperol, Prosecco, and orange juice, poured over the cake while it’s still warm so the flavors soak in.
I’ve always loved an Aperol Spritz on hot days — the bright citrus, slight bitterness from the Aperol, and the bubbles from Prosecco. This cake channels that combination into every bite.
“Snack cake” is such a great name because it means this cake is fine for breakfast, lunch, or anytime in between. It’s an all‑day cake — enjoy a slice whenever the mood strikes.
One reason this cake is so good is the addition of plain Greek yogurt (you can also use sour cream). Yogurt keeps the crumb tender and the cake moist without weighing it down.
The batter is straightforward: sugar, flour, eggs, oil, vanilla, yogurt, fresh orange zest and a little orange juice. It bakes in about 40–45 minutes in a 9‑inch square pan. After a brief cool, pour the glaze over while the cake is still warm so it sinks in.
For the glaze, whisk powdered sugar with Aperol, Prosecco, and orange juice until smooth. If it’s too thick, add a little more liquid, a teaspoon at a time, until it’s pourable. Drizzle on top, let it set, then slice and serve.
This cake is simple but elegant — bright citrus notes, tender crumb, and a glaze that brings that spritz character to the dessert table. It’s a perfect summer bake and an easy way to enjoy cocktail flavors in cake form.
Summer treats just got better.
Aperol Spritz Snack Cake
Aperol Spritz Snack Cake
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Ingredients
- 1 ½ cups all‑purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 tablespoons freshly grated orange zest
- 3 tablespoons fresh orange juice
- 2 teaspoons vanilla extract
- 1 cup plain Greek yogurt or sour cream
Glaze
- 1 cup powdered sugar
- 1 tablespoon Aperol
- 1 tablespoon Prosecco
- ½ tablespoon orange juice
Instructions
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Preheat the oven to 350°F (175°C). Spray a 9‑inch square baking dish with nonstick spray.
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In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large bowl, whisk the eggs and sugar until combined. Add the oil, orange zest, and orange juice and whisk to combine. Stir in the vanilla. Whisk in the yogurt (or sour cream) until the mixture is smooth and lump‑free.
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Fold in the dry ingredients until the batter is smooth. Pour into the prepared baking dish and spread evenly.
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Bake 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool about 20 minutes, then drizzle the glaze over while the cake is still warm. Allow to cool completely before serving.
Glaze
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Whisk together the powdered sugar, Aperol, Prosecco, and orange juice until smooth. If the glaze is too thick, add additional liquid (Aperol, Prosecco, or orange juice) 1 teaspoon at a time until it reaches a pourable consistency, then drizzle over the warm cake.
Notes
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The crumb is everything.