The Ultimate Rosé Pound Cake Recipe For Any Occasion
A Rosé Pound Cake?
Yes, I went there – I actually developed a recipe for a rosé pound cake that is perfect for any occasion!
I really don’t do recipes. When I cook, I like to keep things simple and easy. For dinner, I basically just stick to roasted veggies and salads served alongside simply seasoned proteins that I either slow cook, sear, or bake in the oven. Simple, easy and quick is what I prefer.
Desserts, sweets and baked goods are a whole different story. While I don’t consider myself a baker, and I don’t do it often, I really enjoy creating treats that people seem to love. My boyfriend, especially. I love it when he raves about what I come up with.
So when I decided to feature a rosé recipe roundup for my month long rosé series, I knew dessert was the way to go for my recipe. And that I wanted to go all out with something that had rosé in basically every part of the dish. With lots of fresh berries on hand that were begging to be used as a topping for a cake, I thought about doing a pound cake.
Decrease some of the wet ingredients such as the butter, eggs and milk in order to accommodate the use of the wine. By using a sparkling rosé, you’ll still be able to get the batter to rise nicely (along with the addition of some baking soda). The rosé will also add a nice tang, resulting in a pound cake similar to a lemon version. I also wanted to add some more rosé flavor after baking, so I reduced some more of the wine during baking to add on top of the cake once I removed it from the oven. Lastly, a rosé sugar glaze topping is brushed all over the pound cake once cooled, and freshly macerated berries are topped on slices to be served up!
You can serve this rosé pound cake for birthdays, holidays, barbecues, dinner parties, wine tastings, or just for a nice dessert after a regular meal. It also doubles as a nice breakfast or brunch option during the weekend. You can top it with other selections as well, if berries are no longer in season – think freshly whipped cream, ice cream or sorbet, or fruit preserves. Serve it up plain, and that works, too!
Ultimate Rosé Pound Cake
The Glorious Grape's fun twist on a classic that uses sparkling rosé in the batter, the glaze and frosting. One bottle of sparkling rosé wine is enough to make this recipe, with a little extra to sip on while you're baking! Top the finished pound cake with macerated fresh berries and serve for dessert or brunch. Cheers!
- 1 1/2 c. all purpose flour
- 1 tsp. baking soda
- 1/2 c. salted butter, melted (1 stick)
- 1 c. powdered sugar
- 1 tbsp. plain yogurt (or sour cream)
- 1 tsp. vanilla extract
- 3 eggs
- 1/2 c. sparkling rosé wine
Rosé Wine Glaze
- 2 c. sparkling rosé wine
- 1 tbsp. honey (extra if desired)
Rosé Wine Frosting Ingredients
- 1 c. powdered sugar
- 2 -3 tbsp. sparkling rosé wine
- 6 oz. blackberries
- 6 oz. blueberries
- 12 oz. strawberries
- 1/2 c. powdered sugar
Rosé Pound Cake
Preheat oven to 350°F. Grease a loaf or bread pan with cooking spray or butter and flour.
Combine first two ingredients in bowl and set aside.
In a large stand mixer, combine butter and sugar. Mix in yogurt and vanilla.
Slowly add each egg until well incorporated.
Add dry ingredients to wet. Scrape down sides of bowl as needed.
Add sparkling wine, ensuring the foam dissipates so you get a full 1/2 cup of liquid in the batter.
Pour batter into prepared pan, and bake for about 35 minutes (give or take 2 minutes depending on your oven and pan).
Rosé Wine Glaze
While cake is baking, heat wine over medium-high heat on stovetop.
Wine should reduce to about 1/3 cup, about 25 minutes.
Add honey and remove from heat.
When pound cake is removed from oven, prick the top with a knife or fork. Carefully pour or brush the glaze over the top of the cake. Allow cake to cool completely before removing from pan.
Rosé Wine Frosting
Whisk together sugar and wine until a thick frosting forms.
Remove cake from pan and place onto a platter. Brush top and sides with frosting. If any frosting pools onto the plate, continue to brush this on the cake until frosting begins to harden.
Slice strawberries. Add all berries to a bowl with sugar and stir. Let macerate until juices begin to run. Refrigerate until ready to serve.
There’s Still Time For a Special Bonus!
At the end of the month, I’ll be sending out a list of my all-time favorite rosé wines. Sign up now, and you can get this list, along with my tasting notes, for free!
I’d love to hear what your favorite summertime desserts are in the comments! Would you make this recipe? Let me know!