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Strawberry Moscato Layer Cake Recipe

★★★★★

4.8 from 67 reviews
  • Author: lilan
  • Total Time: 56 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A luscious Strawberry Moscato Layer Cake featuring tender, moist cake layers infused with a sweet Moscato wine reduction and layered with a creamy, vibrant freeze-dried strawberry buttercream frosting. Perfect for celebrations or anytime you crave an elegant, fruit-forward dessert.

Ingredients

Scale

Cake Layers

  • 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

Frosting

  • 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

Instructions

  1. Preheat and Prepare Pans. Preheat your oven to 350°F (176°C). Grease three 8-inch cake pans with non-stick baking spray and line the bottoms with parchment circles for easy cake removal.
  2. Mix Dry Ingredients. In a medium bowl, combine the flour, baking powder, and salt. Set this aside to be incorporated later in the batter.
  3. Cream Butter and Sugar. In a large mixing bowl, beat the unsalted butter and sugar together on medium-high speed for 2-3 minutes until the mixture is light in color and fluffy; thorough creaming results in a tender cake texture.
  4. Add Egg Whites and Vanilla. Add the five egg whites and two teaspoons of vanilla extract to the creamed mixture. Beat on medium speed for approximately one minute, ensuring ingredients are well incorporated. Scrape down the bowl sides as necessary.
  5. Incorporate Dry Ingredients and Liquids. Add half of the flour mixture to the wet batter and mix until mostly combined. Pour in the milk and one cup of the Moscato wine reduction, mixing again until mostly combined.
  6. Add Remaining Dry Ingredients. Add the remaining flour mixture and stir until the batter is smooth and fully combined. Be careful not to overmix. Scrape down the sides to ensure thorough incorporation.
  7. Bake the Cake Layers. Divide the batter evenly among the prepared pans. Bake for 25-26 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 2-3 minutes.
  8. Cool Cakes. Remove the cakes from pans and place them on cooling racks until they reach room temperature, making them easier to frost.
  9. Prepare Strawberry Powder. Place the freeze-dried strawberries in a food processor and grind them into a fine powder. This will add natural strawberry flavor and color to the frosting.
  10. Make Strawberry Buttercream Frosting. Beat the butter in a large bowl until smooth and creamy. Add half of the powdered sugar and beat until well incorporated.
  11. Add Strawberry Powder. Mix in the strawberry powder until evenly distributed in the frosting.
  12. Add Cream and Vanilla. Slowly add the heavy whipping cream and vanilla extract, mixing until smooth.
  13. Finish Frosting. Gradually add the remaining powdered sugar, beating until the frosting is smooth and spreadable. Season with salt to taste and add additional cream if needed for the perfect consistency.
  14. Prepare Syrup. In a small bowl, combine the remaining six tablespoons of Moscato reduction with ¼ cup powdered sugar to make a cake syrup.
  15. Level Cake Layers. Using a serrated knife, trim the domed tops off each cake layer so they are flat. This ensures even stacking and a professional look.
  16. Assemble the Cake. Place the first cake layer on a serving plate or cake board. Drizzle 4 tablespoons of the syrup over the layer, then spread about 1 cup of frosting evenly on top.
  17. Add Second Layer. Place the second cake layer on top, repeat drizzling 4 tablespoons syrup and frosting as before.
  18. Top and Frost Cake. Add the final cake layer and cover the outside of the entire cake with the remaining frosting, smoothing it for a clean finish.
  19. Decorate. Pipe a shell border around the top edge of the cake using leftover buttercream. Optionally, sprinkle finely ground freeze-dried strawberries along the top and bottom edges for added color and texture.
  20. Storage and Serving. Store the cake covered in the refrigerator until serving. For best flavor and texture, bring the cake to room temperature before serving. Consume within 2-3 days for optimal freshness.

Notes

  • For the Moscato wine reduction, simmer Moscato wine gently until reduced to a syrupy consistency; this adds a subtle, sweet wine flavor to the cake and frosting.
  • If freeze-dried strawberries are unavailable, you can use freeze-dried raspberry powder or fresh strawberries blended into a puree (though it will affect texture).
  • Ensure all ingredients, especially butter and egg whites, are at room temperature for best mixing results.
  • Do not overmix the batter; this can lead to a dense cake.
  • Use a serrated knife to level cakes for a smooth finish when stacking.
  • The frosting consistency can be adjusted with more cream or powdered sugar depending on preference.
  • This cake is best served at room temperature to fully enjoy the flavors and moist texture.
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry cake, Moscato cake, layer cake, buttercream frosting, freeze-dried strawberries, wine reduction, party cake, celebration dessert

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Find it online: https://cooklilan.com/strawberry-moscato-layer-cake-recipe/