Aperol Spritz Cake
Aperol Spritz Cake
Katherine Gillen

Cocktail hour and snack time are one and the same, so why shouldn’t they match? Enter this recipe for Aperol spritz cake, which borrows all the bittersweet, citrusy flavor from the classic summer beverage. The orange yogurt cake is tender and the pink glaze is faintly boozy and just sweet enough (much like its namesake).

Are you in Italy? No. Does it matter? Not when there’s dessert.

RELATED: Frozen Aperol Spritz

16 servings

Cake

2 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon kosher salt

2 large eggs

1 cup plain Greek yogurt

¾ cup vegetable oil

Zest of one orange

⅓ cup freshly squeezed orange juice (from about 1 orange)

1 cup granulated sugar

Glaze

1 cup confectioners’ sugar, sifted

2 tablespoons Aperol

1. Make the cake: Preheat the oven to 350°F. Line an 8-inch square cake pan with parchment paper and spray with nonstick cooking spray.

2. In a large bowl, whisk together the flour, baking powder and salt until combined.

3. In another large bowl, whisk together the eggs, yogurt, oil, orange zest, orange juice and sugar until combined.

4. Pour the wet ingredients into the dry and stir with a silicone spatula until a smooth, lump-free batter forms.

5. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for about 5 minutes, then carefully remove to a wire rack to cool completely.

6. Make the glaze: In a small bowl, whisk together the confectioners’ sugar and Aperol to combine.

7. When the cake is completely cook, pour the glaze over top.

255 calories

12g fat

33g carbs

4g protein

20g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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