Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the Prosecco, starting and ending with the flour mixture.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing until smooth.

Stir in the Prosecco and vanilla extract until well combined.

Once the cake is completely cool, slice it in half horizontally to create two layers.

Place one layer on a serving plate and soak it lightly with Prosecco.

Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Garnish with edible flowers before serving.