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Strawberry Moscato Layer Cake Recipe

★★★★★

4.6 from 118 reviews
  • Author: Aiden
  • Total Time: 56 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This elegant Strawberry Moscato Layer Cake combines fluffy vanilla cake layers infused with a sweet Moscato wine reduction and a luscious strawberry buttercream made from freeze-dried strawberries. Perfect for celebrations, this cake features moist layers soaked in a Moscato syrup and a richly flavored frosting that is both creamy and vibrant with natural strawberry essence.

Ingredients

Scale

Cake Layers

  • 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

Strawberry Buttercream 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

Syrup

  • 6 tbsp (90ml) Moscato wine reduction
  • ¼ cup (29g) powdered sugar

Instructions

  1. Prepare Cake 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, sift together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and sugar on medium-high speed until the mixture is light in color and fluffy, about 2-3 minutes. Proper creaming incorporates air for a tender crumb.
  4. Add Egg Whites and Vanilla: Add the egg whites and vanilla extract to the butter mixture. Beat on medium speed for about 1 minute until combined. Scrape down the bowl sides to incorporate all ingredients evenly.
  5. Combine Batter: Add half of the dry flour mixture to the wet ingredients and mix just until mostly combined. Then add the milk and 1 cup of the Moscato wine reduction and mix again until mostly combined.
  6. Finish Batter: Add the remaining dry ingredients and mix just until smooth and well incorporated, scraping down the sides of the bowl as needed. Avoid overmixing to maintain cake tenderness.
  7. Bake Cake Layers: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-26 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Cake Layers: Allow the cakes to cool in pans for 2-3 minutes, then remove them from the pans and transfer to a wire rack to cool completely to room temperature.
  9. Make Strawberry Powder: Place freeze-dried strawberries in a food processor and grind until they form a fine powder. Set aside this strawberry powder for the frosting.
  10. Prepare Frosting Base: In a large mixing bowl, beat the butter on medium speed until smooth and creamy.
  11. Add Powdered Sugar and Strawberry Powder: Gradually add half of the powdered sugar to the butter, beating until smooth. Then add the strawberry powder and mix well to fully incorporate.
  12. Add Cream and Vanilla: Slowly pour in the heavy whipping cream and vanilla extract, mixing until the frosting is smooth and creamy.
  13. Add Remaining Powdered Sugar: Gradually add the rest of the powdered sugar, beating until fully combined and the frosting reaches a spreadable consistency.
  14. Adjust Seasoning and Texture: Add salt to taste. If needed, add a bit more heavy cream to achieve desired frosting consistency. Set aside.
  15. Make Syrup: In a small bowl, combine the remaining 6 tablespoons of Moscato wine reduction with ¼ cup powdered sugar. Stir until sugar dissolves to create a cake syrup.
  16. Level Cake Layers: Using a serrated knife, carefully trim the dome tops off each cake layer to make them flat for even stacking.
  17. Assemble Cake: Place the first cake layer on a serving platter or cake board. Drizzle with 4 tablespoons of the Moscato syrup. Spread about 1 cup of frosting evenly over the layer.
  18. Build Layered Cake: Add the second layer of cake on top, pour over another 4 tablespoons of syrup, and spread another cup of frosting. Top with the final cake layer.
  19. Finish Icing: Spread the remaining frosting over the top and sides of the cake smoothly. Optionally, refer to frosting tutorials for a polished finish.
  20. Decorate: Pipe a shell border around the top edge of the cake using any remaining buttercream. Sprinkle additional ground freeze-dried strawberries on the top and base for decoration.
  21. Store and Serve: Refrigerate the cake covered until ready to serve. For best flavor and texture, allow the cake to come to room temperature before serving. Consume within 2-3 days for freshness.

Notes

  • Freeze-dried strawberries provide an intense natural flavor and powdery texture essential for the frosting.
  • Do not overmix the cake batter to keep the layers tender and light.
  • The Moscato wine reduction adds a subtle fruity sweetness and moistness to the cake layers.
  • Ensure the butter and egg whites are at room temperature to help with proper creaming and smooth batter.
  • Use a serrated knife to level the cakes evenly to build a stable layered cake.
  • This cake is best served at room temperature for optimal flavor and texture.
  • Store the cake well-covered in the refrigerator and consume within 2-3 days.
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry cake, Moscato cake, layered cake, strawberry buttercream, party cake, vanilla cake, wine-infused dessert

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