Aperol Spritz Snack Cake.
I love this aperol spritz snack cake! A citrusy, orange flavored snacking cake that’s blanketed with an aperol and prosecco icing. Tastes just like my favorite summer drink!
As if an aperol spritz couldn’t get any better?!
Now we’re doing aperol spritz CAKE! Yes, a little snack cake for your afternoon treat or happy hour snacking. And it is a citrusy dream.
The snack cake is orange-flavored, using lots of citrus zest. The glaze is made with prosecco, aperol and orange juice, drizzled over the cake while still warm. It’s a lovely treat that is easy but fancy at the same time.
I will never get over how much I love an aperol spritz on a hot summer day. The zest citrus, the bitterness of the Aperol, the bubbly prosecco – I adore it and it will forever be one of my favorite drinks!
Also, don’t you love how we call certain cakes “snack cakes?!”
This just means that they are more than acceptable for breakfast and lunch. And snacks. Basically this is an allday cake and should be treated as such! Enjoy it all the time.
One of the reasons I love this cake is because it uses plain greek yogurt. I always find that those are my favorite cakes – incredibly moist with a perfect crumb. You could also use sour cream instead.
This is a fairly basic snack cake. Sugar, flour, eggs, vanilla extract, all the good stuff.
There’s a cup of plain greek yogurt which is fabulous. Tons of freshly grated orange zest. A touch of the fresh juice too.
I bake it for about 40 to 45 minutes. I let it cool slightly then pour the glaze on when it’s warm.
To make the glaze, I whisk together powdered sugar with some aperol, orange juice and prosecco. It’s so delicious!
I let the glaze set for a few minutes and then slice this. Oh it is so darn good. Tastes just like my favorite drink!
Summer treats just got a lot better!
Aperol Spritz Snack Cake
Aperol Spritz Snack Cake
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick baking spray.
- In a small bowl, whisk together the flour, baking powder, soda and salt.
- In a large bowl, whisk together the eggs and sugar until combined. Whisk in the oil, orange zest and juice until combined. Whisk in the vanilla. Whisk in the yogurt/sour cream and stir until no lumps remain.
- Stir in the dry ingredients until smooth. Pour the batter in the baking dish.
- Bake for 40 to 45 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for 20 minutes or so, then drizzle the glaze over top. Let it cool completely before serving.
- Whisk together the ingredients until smooth. If the mixture is too thick, you can whisk in more liquid (whichever one you choose!) 1 teaspoon at a time until smooth and pourable.
The crumb is everything.