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5 from 20 votes

Boozy Orange Aperol Spritz cake

Orange Aperol Spritz cake recipe, that not just looks like an Aperol cake but taste wise also delivers on what we love about Aperol Spritz.
Prep Time30 minutes
Cook Time1 hour
Waiting time3 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Italian
Servings: 6
Calories: 245kcal
Author: Katalin Nagy


For the cake

  • 50 g Vegetable oil
  • 80 g Granulated sugar I used brown sugar but granulated works fine too (it will give a lighter sponge colour)
  • 1 Egg room temp
  • 50 g Yogurt Thick, Greek or Turkish style use on room temp
  • 80 g Pastry flour AP works too
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • Pinch of salt
  • Orange zest zest of 1 large orange

For the syrup

  • 30 g Granulated sugar
  • 30 g Orange juice freshly squeezed
  • 20 g Aperol
  • 20 g Prosecco

For the topping

  • 300 g Orange cut into segments
  • 120 g Aperol
  • 150 g Prosecco
  • 120 g Orange juice freshly squeezed
  • 6 Gelatine sheets

For the decoration

  • Orange zest
  • Rosemary


Start with making the cake

  • Heat oven to 180 C / 356°F
  • Prepare a 15 cm (6 inch) round cake pan with parchment paper
  • Whick together wet ingredients: yogurt, egg, sugar, oil
  • Sift dry ingredients together: flour, salt, baking powder and baking soda then fold dry ingredients into the wet ingredients with the help of a Rubber spatula. Mix just until combined
  • Add orange zest in
  • Bake for 30 min or until skewer inserted in the middle of the cake comes out clean
  • Make the syrup by boiling sugar and orange juice then once it gets syrupy, mix in Prosecco and Aperol
  • Gently apply syrup on top of the cake. Wait until syrup sinks in then apply another layers. Be careful not to make the cake super wet though
  • Cool the cake on Cooling rack

Prepare the Orange Aperol topping

  • Cut oranges into segments and make the freshly squeezed orange juice
  • Pour Prosecco and Aperol on top of orange segments and ideally let them infuse for a few hours
  • Soak gelatine sheets into cold water
  • Bring orange juice to boil, then remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the orange juice
  • Pour orange juice over the orange & Aperol mixture, stir so they well mixed together. Let it slightly thicken in the fridge


  • Assemble the Mousse cake ring (adjustable in size) and set it to the size of the cake that is 15cm / 6inch. For a neat looking, smooth side surface use Acetate cake collar within the mousse ring. Alternatively use a spring form tin
  • Pour the Orange Aperol topping over the cake when the topping starts to thicken but not fully thickened yet. Smooth the top with an Offset spatula
  • Chill cake in the fridge for 3-4 hours for the topping to set
  • Carefully remove the mousse ring and cake collar
  • Decorate with orange zest and rosemary


Calories: 245kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 145mg | Potassium: 213mg | Fiber: 3g | Sugar: 26g | Vitamin A: 212IU | Vitamin C: 39mg | Calcium: 62mg | Iron: 1mg