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 ¼ 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 light and elegant dessert perfect for special occasions or a delightful treat. Moist layers infused with Moscato wine reduction and a creamy strawberry buttercream make every bite a celebration of flavors.

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
Salt, to taste
6 tbsp (90ml) Moscato wine reduction (for syrup)
¼ cup (29g) powdered sugar (for syrup)

Instructions

Step 1: Preheat the oven to 350°F (176°C). Prepare three 8-inch cake pans by spraying with non-stick baking spray and lining the bottoms with parchment circles.
Step 2: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Step 3: In a large mixer bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Thorough creaming helps create a tender cake.
Step 4: Add the egg whites and vanilla extract to the butter mixture and beat on medium speed for about 1 minute. Scrape down the sides as needed.
Step 5: Add half of the flour mixture to the batter and mix until mostly combined.
Step 6: Pour in the milk and 1 cup of Moscato wine reduction, mixing until mostly combined.
Step 7: Add the remaining flour mixture and mix until smooth, scraping down the bowl as needed. Avoid overmixing.
Step 8: Divide the batter evenly among the prepared pans and bake for 25-26 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cakes cool in the pans for 2-3 minutes, then transfer to 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 ground. Set aside.
Step 11: Beat the butter in a large bowl until smooth and creamy.
Step 12: Gradually add half of the powdered sugar and beat until smooth.
Step 13: Add the strawberry powder and mix until fully incorporated.
Step 14: Slowly add the heavy cream and vanilla extract, beating until smooth.
Step 15: Add the remaining powdered sugar gradually and beat until the frosting is smooth and spreadable.
Step 16: Add salt to taste and more cream if needed to reach desired consistency. Set frosting aside.
Step 17: Mix the remaining 6 tablespoons of Moscato wine reduction with ¼ cup powdered sugar in a small bowl to create a syrup. Set aside.
Step 18: Level the tops of the cooled cakes with a serrated knife to make them flat.
Step 19: Place the first cake layer on a serving plate or cake board. Drizzle 4 tablespoons of syrup over it, then spread about 1 cup of frosting evenly on top.
Step 20: Add the second cake layer, drizzle another 4 tablespoons of syrup, and spread 1 cup of frosting on top.
Step 21: Top with the final cake layer and cover the entire cake with the remaining frosting. For a polished finish, follow a smooth frosting technique if desired.
Step 22: Pipe a shell border using the leftover buttercream around the top edge of the cake. Optionally, sprinkle extra ground freeze-dried strawberries on the top and base for decoration.
Step 23: Refrigerate the assembled cake, covered well, until ready to serve. For best flavor, bring to room temperature before slicing. Enjoy within 2-3 days.

Tips & Variations

Use room temperature ingredients for a smoother batter and frosting.
Freeze-dried strawberries add concentrated flavor without moisture—do not replace with fresh strawberries in the frosting.
To make Moscato wine reduction, simmer Moscato wine over low heat until reduced by half and syrupy.
Decorate with fresh strawberries or edible flowers for a fresh look.
Try substituting heavy cream with whole milk for a lighter frosting consistency if preferred.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it come to room temperature for about 30 minutes to enhance flavors and soften the frosting. Leftover cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

A tall, round cake covered in smooth, pale pink frosting with tiny red specks all over. The cake has two layers, with a generous swirled border of the same pink frosting on top. The base of the cake is decorated with crushed red crumbs. It sits on a white cake stand with a wavy edge, surrounded by fresh strawberries, some whole and some cut in half, placed on a white marbled surface. A glass of pale yellow liquid is seen on the right side. The background shows a soft white marble texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the layers and make the frosting up to two days ahead. Assemble the cake the day you plan to serve it for the freshest taste and best texture.

What is Moscato wine reduction, and can I substitute it?

Moscato wine reduction is Moscato wine cooked down until syrupy, concentrating its sweet, fruity flavor. You can substitute with a similar sweet white wine reduction or omit it and replace the liquid with milk, keeping in mind that some flavor complexity may be lost.