Name: Strawberry Moscato Layer Cake Recipe
Prep time: 30 min
Cook time: 26 min
Total time: 56 min
Cuisine: American
Ingredients: 3 cups (390g) all-purpose flour; 1 tbsp baking powder; ½ tsp salt; 1 1/4 cups (280g) unsalted butter, room temperature; 2 cups (414g) sugar; 5 large egg whites, room temperature; 2 tsp vanilla extract; ½ cup (120ml) milk; 1 cup (240ml) Moscato wine reduction; 2 ½ cups (about 2 oz | 57g) freeze-dried strawberries; 2 ¼ cups (504g) unsalted butter, room temperature; 10 cups (1150g) powdered sugar; ½ cup (120ml) heavy whipping cream; ½ tsp vanilla extract; Salt, to taste; 6 tbsp (90ml) Moscato wine reduction; ¼ cup (29g) powdered sugar

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Introduction

This Strawberry Moscato Layer Cake is a delightful treat combining light, fluffy cake layers infused with Moscato wine reduction and topped with a luscious strawberry buttercream. Perfect for special occasions or whenever you want a touch of elegant sweetness.

A slice of three-layer white cake is shown on a white plate with a decorative rim. Each layer of the cake is light and fluffy with a pale yellow color. Between each layer is a thick spread of smooth pink frosting, which also covers the sides and top of the slice. A swirl of the same pink frosting decorates the side near the bottom, and fresh strawberry halves are placed beside the cake on the plate. In the background, another piece of the cake with pink frosting swirls sits on a white plate, all set on a white marbled surface with scattered red crumbs and strawberry pieces. A silver fork rests behind the cake slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (390g) all-purpose flour
1 tbsp baking powder
½ tsp salt
1 1/4 cups (280g) unsalted butter, room temperature
2 cups (414g) sugar
5 large egg whites, room temperature
2 tsp vanilla extract
½ cup (120ml) milk
1 cup (240ml) Moscato wine reduction
2 ½ cups (about 2 oz | 57g) freeze-dried strawberries
2 ¼ cups (504g) unsalted butter, room temperature (for frosting)
10 cups (1150g) powdered sugar
½ cup (120ml) heavy whipping cream
½ tsp vanilla extract (for frosting)
Salt, to taste
6 tbsp (90ml) Moscato wine reduction (for syrup)
¼ cup (29g) powdered sugar (for syrup)

Instructions

Step 1: Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans by spraying them with non-stick baking spray and lining the bottoms with parchment paper circles.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat the butter and sugar together on medium speed until the mixture is light in color and fluffy, about 2-3 minutes. This creaming step is important for a tender cake.
Step 4: Add the egg whites and vanilla extract to the butter mixture. Beat on medium speed for about 1 minute, scraping down the bowl as needed.
Step 5: Add half of the flour mixture to the batter and mix until just combined.
Step 6: Pour in the milk and 1 cup of Moscato wine reduction. Mix until mostly combined.
Step 7: Add the remaining flour mixture and mix until the batter is smooth and fully combined. Be careful not to overmix. Scrape down the bowl sides as necessary.
Step 8: Divide the batter evenly among the prepared cake pans. Bake for 25-26 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in the pans for 2-3 minutes, then turn them out onto wire racks to cool completely to room temperature.
Step 10: To make the frosting, pulse the freeze-dried strawberries in a food processor until finely powdered. Set aside.
Step 11: In a large bowl, beat the frosting butter until smooth and creamy.
Step 12: Add about half of the powdered sugar and beat until well combined and smooth.
Step 13: Mix in the strawberry powder until fully incorporated.
Step 14: Slowly add the heavy cream and vanilla extract, mixing until smooth.
Step 15: Add the remaining powdered sugar gradually, beating until the frosting is smooth and spreadable.
Step 16: Season the frosting with salt to taste. If the frosting is too thick, add a little more heavy cream to reach your desired consistency.
Step 17: Combine the remaining 6 tablespoons of Moscato reduction with ¼ cup powdered sugar in a small bowl to make the syrup. Set aside.
Step 18: Use a serrated knife to level the tops of the cakes if needed, ensuring each layer is flat.
Step 19: Place the first cake layer on a serving plate. Drizzle 4 tablespoons of syrup over it, then spread about 1 cup of frosting evenly on top.
Step 20: Add the second cake layer and repeat with 4 tablespoons of syrup and 1 cup of frosting.
Step 21: Place the final cake layer on top and frost the entire outside of the cake smoothly.
Step 22: Pipe a shell border of buttercream along the top edge. Optionally, sprinkle extra ground freeze-dried strawberries around the top and bottom of the cake for decoration.
Step 23: Chill the cake well-covered in the refrigerator until ready to serve. Bring to room temperature before serving for the best flavor.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and frosting.
Freeze-dried strawberries provide intense flavor; substitute with fresh strawberries reduced to a puree if needed, but reduce liquid elsewhere.
Try substituting Moscato reduction with another sweet white wine reduction if Moscato is unavailable.
If the frosting is too soft, chill it briefly before piping or assembling.
For a decorative twist, add fresh strawberries or edible flowers on top.

Storage

Store the cake covered in the refrigerator for up to 2-3 days. Before serving, let it sit at room temperature for about 30 minutes to soften the frosting and enhance flavors. Avoid freezing, as the texture of the frosting may change upon thawing.

How to Serve

A round, smooth pink cake with small red specks all over the frosting sits on a white cake stand with ruffled edges. The cake has one layer covered evenly with pink frosting and is topped with a ring of thick, swirled pink frosting dollops around the edge. Crushed red crumbs are scattered around the base on the cake stand. The background and surface are a white marbled texture, with some fresh sliced and whole strawberries placed around the cake. A glass of light yellow liquid is visible to the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the frosting a day in advance. Store the layers wrapped tightly in the refrigerator. Assemble and frost the cake on the day you plan to serve for best freshness.

What is Moscato wine reduction?

Moscato wine reduction is Moscato wine that has been gently simmered until reduced in volume and slightly syrupy. It concentrates the sweetness and flavor, adding a subtle fruity note to the cake and syrup.