Introduction

This Strawberry Moscato Layer Cake is a delicate and elegant dessert perfect for special occasions. Layers of moist cake infused with Moscato wine are paired with a luscious freeze-dried strawberry buttercream, creating a beautiful balance of fruity sweetness and smooth creaminess.

Strawberry Moscato Layer Cake Recipe - Recipe Image

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 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 paper circles.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. This step is important for a tender cake.
Step 4: Add the egg whites and vanilla extract to the creamed butter mixture. Beat on medium speed for about 1 minute. Scrape down the sides of the bowl as needed.
Step 5: Add half of the flour mixture and mix until mostly combined. Then add the milk and 1 cup of Moscato wine reduction, mixing again until mostly combined.
Step 6: Add the remaining dry ingredients and mix until the batter is smooth and well combined. Be careful not to overmix.
Step 7: Divide the batter evenly among the prepared pans. Bake for 25-26 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes cool in the pans for 2-3 minutes, then turn them out onto cooling racks. Allow to cool completely to room temperature.
Step 9: For the frosting, grind the freeze-dried strawberries into a fine powder using a food processor. Set aside.
Step 10: Beat the butter for the frosting in a large bowl until smooth and creamy. Gradually add half of the powdered sugar and beat until well combined.
Step 11: Mix in the freeze-dried strawberry powder until evenly distributed throughout the frosting.
Step 12: Slowly add the heavy cream and vanilla extract, mixing until smooth. Gradually add the remaining powdered sugar and beat until creamy and spreadable.
Step 13: Season with salt to taste. If the frosting is too thick, add a bit more heavy cream to reach desired consistency.
Step 14: Combine the remaining 6 tablespoons of Moscato wine reduction and ¼ cup powdered sugar in a small bowl to make the syrup. Set aside.
Step 15: Level the tops of the cake layers by slicing off any domes with a serrated knife to create flat layers.
Step 16: 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 17: Repeat with the second layer: drizzle with 4 tablespoons of syrup, then spread 1 cup of frosting.
Step 18: Add the final cake layer, frost the entire outside of the cake with remaining frosting, and smooth as desired.
Step 19: Pipe a shell border around the top edge using leftover frosting. Optionally, sprinkle additional ground freeze-dried strawberries around the cake for extra color and flavor.
Step 20: Store the cake covered in the refrigerator until ready to serve. Serve at room temperature for best flavor.

Tips & Variations

For a more intense strawberry flavor, soak fresh strawberries in Moscato and blend into the frosting instead of freeze-dried powder.
If you don’t have Moscato wine, substitute with a sweet white wine or grape juice reduction.
Use room temperature ingredients to ensure smooth mixing and better cake texture.
Chill the cake layers briefly before frosting if the cake becomes too soft to handle.

Storage

Store the cake well-covered in the refrigerator for up to 3 days. Before serving, let the cake sit at room temperature for about 30 minutes to enhance the flavor and texture. Leftovers can be kept covered at room temperature for a day if eaten soon.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries are preferred for the frosting because they provide concentrated flavor without adding moisture. If using fresh strawberries, reduce any added liquid to prevent a runny frosting.

What is Moscato wine reduction and how do I make it?

Moscato wine reduction is Moscato wine simmered gently until it thickens and concentrates in flavor. To make it, simmer Moscato on low heat for about 15-20 minutes until reduced by half. Let it cool before using in the recipe.

Strawberry Moscato Layer Cake Recipe

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★★★★★

4.8 from 138 reviews

This elegant Strawberry Moscato Layer Cake features moist layers infused with a Moscato wine reduction and a luscious strawberry buttercream frosting made from freeze-dried strawberries. Perfect for celebrations or a special dessert, this cake combines bright fruity flavors with a light, fluffy texture and a beautifully smooth finish.

Author: Tara
Prep Time: 25 minutes
Cook Time: 26 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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

Preheat and Prepare Pans. Preheat your oven to 350°F (176°C) and prepare three 8-inch cake pans by spraying them with non-stick baking spray and lining the bottoms with parchment paper circles to ensure easy removal.
Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar. In a large mixer bowl, beat the unsalted butter and sugar on medium speed for 2-3 minutes until the mixture is light in color and fluffy, which is crucial for a tender cake.
Add Egg Whites and Vanilla. Add the 5 egg whites and 2 tsp vanilla extract to the butter and sugar mixture and beat on medium speed for about 1 minute. Scrape down the sides of the bowl to incorporate all ingredients evenly.
Combine Batter. Add half of the dry flour mixture to the batter and mix until mostly combined. Then add the milk and 1 cup of Moscato wine reduction and mix until mostly combined. Finally, add the remaining dry ingredients and mix until the batter is smooth and well incorporated. Be careful not to overmix.
Bake Cake Layers. 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. Let the cakes cool in the pans for 2-3 minutes before transferring them to wire racks to cool completely to room temperature.
Prepare Freeze-Dried Strawberry Powder. Place the freeze-dried strawberries in a food processor and grind into a fine powder. Set aside.
Make Strawberry Buttercream Frosting. In a large bowl, beat the unsalted butter until smooth and creamy. Gradually add about half of the powdered sugar and beat until combined and smooth. Mix in the powdered strawberry powder. Slow down the mixer and add the heavy cream and vanilla extract, beating until smooth. Gradually add the remaining powdered sugar and beat until the frosting is creamy and fluffy. Add salt to taste and add extra heavy cream if the frosting consistency needs to be adjusted.
Prepare Moscato Syrup. Combine the remaining 6 tablespoons of Moscato wine reduction with the ¼ cup powdered sugar in a small bowl to create a syrup for moistening the cake layers.
Level Cake Layers. Using a serrated knife, trim the domes off the tops of the cakes to level them for stacking.
Assemble Cake. Place one cake layer on a serving plate or cake board. Drizzle 4 tablespoons of the Moscato syrup over it, then spread about 1 cup of the strawberry buttercream on top. Add the second cake layer, drizzle with another 4 tablespoons of syrup, and spread 1 cup of frosting. Top with the final layer and cover the entire cake with the remaining frosting.
Decorate Cake. Pipe a shell border of buttercream around the top edge of the cake. Optionally, sprinkle additional ground freeze-dried strawberries around the top and bottom edges of the cake for decoration.
Store. Cover the cake well and refrigerate until ready to serve. For best flavor and texture, allow the cake to come to room temperature before serving.

Notes

Ensure the butter and egg whites are at room temperature for best mixing results.
Do not overmix the batter to keep the cake tender and light.
Use parchment paper circles to prevent the cake from sticking to the pans.
The Moscato wine reduction adds a delicate wine flavor but can be omitted or replaced if alcohol is a concern.
Freeze-dried strawberries provide a concentrated strawberry flavor and add a beautiful natural color to the frosting.
Let the cake layers come fully to room temperature before frosting to prevent the buttercream from melting.
This cake is best enjoyed within 2-3 days of assembly and should be stored covered in the fridge.

Keywords: Strawberry cake, Moscato wine cake, layer cake, strawberry buttercream, party cake, elegant dessert