Using prosecco for a birthday cake?

as a follow up to my original question....I chickened out and went a completely different route with the birthday cake... and FINALLY opened the bottle of prosecco with Christmas dinner. And it was lovely!!!! It seemed rather good to my inexperienced taste buds. Yay! (so now I have to get another bottle of Villa Teresa Prosecco--organic, 11%alc--from somewhere!!).... And I would use it for moistening cake, but not for baking... and probably to light in flavor for icing...
Thx! Happy exploring!

Some sparkling wines (not champagne) are noticeably better 3, 6 or 12 months after bottling. At 3 years old, the wine may be less than top quality.
Maybe don't depend on using it, have a spare bottle of wine on hand in case the first one's gone bad.
If it's still tasty (and sweetish), you might use it to replace Sauternes in Alice Waters olive oil cake. The cake will be less sweet than with the Sauternes, but still good.
Or make some other cake.

There's a pink champagne cake recipe on food52: https://food52.com/recipes/61548-pink-champagne-cake
It's been in my saved recipes for months but I've never gotten around to it - looks good though, and I think the pink color comes mostly from food coloring so prosecco would probably work great!

You could use it in place of milk in a white cake and you MIGHT get some of the flavor, but I suggest you just soak a cake with it instead. Icing is a little more tricky because adding too much liquid will thin it out. Sometimes I start with an overly thick buttercream (adding more confectioners' sugar) and then I can use a bit more liquid than normal. Prosecco isn't too intensely flavored, so you may need to use a lot.