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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.

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

  1. 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.
  2. Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare Freeze-Dried Strawberry Powder. Place the freeze-dried strawberries in a food processor and grind into a fine powder. Set aside.
  8. 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.
  9. 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.
  10. Level Cake Layers. Using a serrated knife, trim the domes off the tops of the cakes to level them for stacking.
  11. 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.
  12. 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.
  13. 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

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