The Perfect Summer Cake Pairing for Sparkling Wine Lovers
When summer hits full swing, the best dessert moments are simple, sweet, and a little bit sparkling. That’s exactly what this pairing delivers. Better Than Your Summer Lover Cake is a layered summer trifle packed with vanilla custard, pineapple, and toasted coconut. It’s light, decadent, and totally unforgettable when served with a chilled glass of sparkling wine. It’s the kind of indulgent finale that turns a casual backyard gathering into a memory.
To take it to the next level and pair it with ONEHOPE’s California Sparkling Brut in one of our many glamorous Gold Shimmer Bottles. The bright bubbles cut through the richness of the whipped cream and custard, while the tropical fruit notes play perfectly with pineapple and coconut. And, the icing on the cake (pun intended) is that the below list of these etched beauties are $10 off through August 18th!
Before we dive into the recipe, let’s take a quick look at what makes California sparkling wine so refreshing, and so ideal for summer desserts.
What Is California Sparkling Wine?
This California sparkling wine is crafted from grapes grown right here in California and is typically made using the Charmat method. Like all sparkling wines, it begins with a first fermentation to create the base wine. This is a still wine that captures the character of the grapes and the region they’re grown in. The second fermentation (the one that creates those tiny celebratory bubbles) happens in pressurized stainless steel tanks, a process that preserves the wine’s fresh, vibrant fruit flavors, perfect for warm-weather sipping.
In contrast, Champagne must be made from grapes grown exclusively in the Champagne region of France and crafted using the Méthode Champenoise. Here, the second fermentation happens inside each individual bottle, often followed by extended aging on the lees (deposits of yeast cells). This slower, more labor-intensive method produces finer bubbles, and those signature toasty, brioche-like notes. It’s a striking contrast to the Charmat method’s bright, fruit-forward, and refreshingly approachable style.
The Showstopper Recipe – Better Than Your Summer Lover Cake
Serves 12
90 minutes
Vanilla Cake
Ingredients:
- 1 (15 ounce) box yellow cake mix
- 1 (4 ounce) stick salted butter, melted
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
Instructions:
1. Preheat the oven to 350°F.
2. Combine cake mix, butter, eggs, vanilla extract and water in a mixing bowl and whisk until combined.
3. Butter and flour a quarter sheet tray 9” x 13”, and line the bottom with a sheet of parchment paper. Pour batter into the pan, and spread into an even layer. Bake for 15 minutes, until lightly golden brown. Remove from the oven and let cool.
Vanilla Bean Custard
Ingredients:
- 5 egg yolks
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 2 tablespoons salted butter
Instructions:
1. Set milk in a medium saucepan over medium heat and bring to a simmer.
2. Add egg yolks and sugar to the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed for 3 minutes until the mixture becomes pale yellow and thickens. Add in the cornstarch and mix until combined.
3. With the mixer on low, slowly add in the hot milk. When the mixture is combined, pour it back into the pan used to warm the milk, and begin to whisk with the pot over medium / low heat. Whisk continuously for 5 minutes, until the mixture turns to a thick consistency, similar to that of pudding. Remove from the heat and add in the vanilla extract, vanilla bean paste and butter and stir until combined. Set aside to cool.
Toppings
- 2 cups sweetened coconut flakes
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 tablespoon vanilla extract
- 1 (8 ounce can) pineapple chunks, sliced into 1” strips
Toasted Coconut Instructions
Spread 2 cups of sweetened coconut flakes in an even layer on a sheet pan. Bake at 350°F for 5-7 minutes, tossing halfway to ensure even browning. Remove from the oven when the flakes are light golden brown.
Whipped Cream Instructions
Add 3 cups of heavy cream to a mixer fitted with the whisk attachment. Whisk on medium speed until fluffy, stiff peaks form. Add in ½ cup of powdered sugar and 1 tablespoon of vanilla extract and mix until combined.
Assembly & Serving Instructions
Cut the sheet of cake into 3 inch squares. Layer 2 tablespoons of vanilla bean custard on top of the cake, and then 2 tablespoons of whipped cream over that. Garnish with 3 pineapple strips and a sprinkle of toasted coconut.
Serve this with a chilled bottle of ONEHOPE’s Gold Shimmer Sparkling Brut for the ultimate end-of-summer indulgence. Get yours before it’s gone!
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