Sparkling rosé jelly cake with brownie base and berries

Love rosé? This incredible cake recipe is a must-try! A decadent brownie base is topped with sparkling moscato rosé and berry jelly to create a simple yet sophisticated dessert that's super impressive!

By Sophie Gray
  • 30 mins preparation
  • 20 mins cooking
  • 3 hrs marinating
  • Serves 12
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  • 750 millilitre sparkling moscato rosé wine
  • 2 sachets red jelly crystals (we used 1 strawberry, 1 raspberry)
  • 1/2 teaspoon gelatine granules
  • 100 gram butter, plus extra for greasing
  • 1 cup sugar
  • 1/2 cup cocoa, sifted
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 3/4 cup plain flour
  • 4 cup berries, fresh or thawed


  • 1
    Place 1½ cups of moscato in a saucepan, add the jelly crystals and gelatine and bring to a simmer, stirring to ensure all crystals have dissolved. Remove from heat, stir in the remaining moscato, and place in the fridge to cool for approximately 2 hours or until beginning to set.
  • 2
    Preheat oven to 180°C. Remove the base of a 22cm springform cake tin; invert and cover with baking paper, then clip in place, allowing the edge to overhang. Grease the sides.
  • 3
    Melt the butter in a saucepan; add the sugar and cocoa and mix. Cool slightly, then add the eggs one at a time, mixing well after each. Stir in the vanilla and then the flour.
  • 4
    Pour the batter into the prepared tin, tap on bench to remove air pockets, and bake for 20 minutes. Cool in the tin, then remove the baking paper; return the brownie base to the tin.
  • 5
    When the jelly mixture has cooled but not fully set, add the berries and pour the almost-set jelly over the brownie base in the tin. Refrigerate until completely set; 2-3 hours or overnight. Serve the cake in slices.


  • Adding the berries to the jelly when it is just beginning to set allows them to remain suspended in the jelly instead of sinking to the bottom. - If using frozen berries or a mixture of fresh and frozen, defrost the frozen ones and drain off any excess liquid. PER SERVE Energy 248kcal, 1037kj • Protein 4g • Total Fat 8g • Saturated Fat 5g • Carbohydrate 30g • Sugars 23g • Fibre 3g • Sodium 91mg