Strawberry Moscato Layer Cake Recipe

Introduction

This Strawberry Moscato Layer Cake combines the delicate sweetness of Moscato wine with fresh strawberry buttercream for a beautifully layered dessert. Light, fluffy, and bursting with fruity flavors, it’s perfect for special occasions or any time you crave something elegant yet approachable.

Ingredients

• 2 ¾ cup Moscato wine, divided
• 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 (from above)
• 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 (for frosting)
• Salt, to taste
• 6 tbsp (90ml) Moscato wine reduction (for syrup)
• ¼ cup (29g) powdered sugar (for syrup)

Instructions

1. Step 1: Make the Moscato wine reduction by adding all the Moscato wine to a medium saucepan over medium heat. Cook until reduced by half (about 1 cup plus 6 tablespoons), avoiding boiling. Measure carefully and refrigerate until cool.
2. Step 2: Preheat the oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick spray and parchment circles.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Step 4: In a large mixer bowl, beat butter and sugar until light and fluffy (2-3 minutes). Add egg whites and vanilla; beat on medium speed for 1 minute, scraping the bowl as needed.
5. Step 5: Add half the flour mixture and mix until mostly combined. Pour in milk and 1 cup of the wine reduction; mix gently. Add remaining flour mixture and mix until smooth but do not overmix.
6. Step 6: Divide batter evenly among pans and bake 25-26 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 2-3 minutes, then transfer to racks to reach room temperature.
7. Step 7: For the strawberry buttercream, grind freeze-dried strawberries into a fine powder using a food processor and set aside.
8. Step 8: Beat butter until creamy. Gradually add half the powdered sugar and beat until smooth. Add strawberry powder and mix well.
9. Step 9: Slowly add heavy cream and vanilla extract, mixing until smooth. Add remaining powdered sugar and mix until well combined. Season with salt and add more cream if needed for consistency.
10. Step 10: For the syrup, combine remaining 6 tablespoons of Moscato reduction with powdered sugar in a small bowl.
11. Step 11: Level the cake layers by trimming domes with a serrated knife. Place the first layer on a plate, drizzle with 4 tablespoons syrup, then spread 1 cup frosting evenly on top.
12. Step 12: Repeat with the second layer, syrup, and frosting. Top with the final layer, frost the outside smoothly, and pipe a shell border on the top edge.
13. Step 13: Optionally, sprinkle additional crushed freeze-dried strawberries around the top and bottom. Refrigerate covered until ready to serve. Bring to room temperature before serving.

Tips & Variations

• Use room temperature ingredients for better mixing and lighter cake texture.
• Freeze-dried strawberries provide intense flavor without added moisture — avoid fresh strawberries in the frosting to maintain consistency.
• For an extra sparkle, garnish with fresh strawberry slices or edible flowers.
• If Moscato wine is unavailable, a sweet white wine or grape juice reduction can be a substitute.
• To create a more intense strawberry flavor, increase freeze-dried strawberries slightly in the buttercream.

Storage

Store the assembled cake well-covered in the refrigerator for up to 2-3 days. Before serving, allow the cake to come to room temperature for the best flavor and texture. Leftover cake can be stored in an airtight container and gently reheated in a warm, not hot, oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the layers and prepare the frosting a day ahead. Store the unfrosted cake layers tightly wrapped in the fridge and assemble on the day of serving for the freshest results.

Can I use fresh strawberries instead of freeze-dried?

Freeze-dried strawberries are preferred in the buttercream for their concentrated flavor and dry texture. Fresh strawberries contain moisture that can affect frosting consistency and stability.

Strawberry Moscato Layer Cake Recipe

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★★★★★

4.6 from 566 reviews

This Strawberry Moscato Layer Cake features moist layers infused with a delicate Moscato wine reduction and is beautifully complemented by a vibrant freeze-dried strawberry buttercream. The layers are soaked with a sweet Moscato syrup, creating a luscious and elegant dessert perfect for celebrations or special occasions.

• Author: Grace
• Prep Time: 40 minutes
• Cook Time: 26 minutes
• Total Time: 1 hour 15 minutes
• Yield: One 3-layer 8-inch cake (serves about 12 people) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Moscato Wine Reduction

• 2 ¾ cups Moscato wine, divided

Moscato Cake

• 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 (from above)

Strawberry Buttercream

• 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

Moscato Syrup

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

Instructions

1. Make the Moscato Wine Reduction: Pour all 2 ¾ cups of Moscato wine into a medium saucepan. Cook over medium heat, reducing until the volume halves to about 1 cup plus 6 tablespoons. Avoid boiling and check volume by measuring in a glass cup, adding back to heat if necessary. Once reduced, refrigerate until cool.
2. Prepare Cake Layers: Preheat oven to 350°F (176°C). Grease and line three 8-inch cake pans with non-stick spray and parchment. In a bowl, whisk together flour, baking powder, and salt. In a mixer, cream butter and sugar until light and fluffy (2-3 minutes). Add egg whites and vanilla, mixing for about 1 minute. Incorporate half the flour mixture, then add milk and 1 cup of cooled Moscato reduction, mixing until just combined. Add remaining flour mixture and mix gently to combine fully without overmixing. Divide batter evenly among pans.
3. Bake Cake Layers: Bake for 25-26 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 2-3 minutes, then invert onto cooling racks and allow to cool to room temperature.
4. Make Strawberry Buttercream: Process freeze-dried strawberries in a food processor until finely powdered. Beat butter in a large bowl until creamy. Gradually add half the powdered sugar and beat smooth. Add strawberry powder and mix well. Slowly add heavy cream and vanilla, beating until smooth. Incorporate remaining powdered sugar slowly and continue beating until fully combined and creamy. Add salt to taste and more cream if needed for desired consistency.
5. Prepare Moscato Syrup: In a small bowl, whisk together 6 tablespoons of Moscato reduction and ¼ cup powdered sugar until smooth. Set aside.
6. Assemble the Cake: Level the cake layers by slicing off any domed tops with a serrated knife. Place the first layer on a cake board or plate. Drizzle with 4 tablespoons of Moscato syrup, then spread about 1 cup of strawberry buttercream evenly over the layer. Repeat with the second layer, syrup, and frosting. Top with the final cake layer and frost the exterior of the cake smoothly with remaining buttercream.
7. Decorate and Store: Pipe a shell border around the top edge of the cake using remaining buttercream. Sprinkle ground freeze-dried strawberries around the top and bottom edges for decoration. Cover and refrigerate until ready to serve, ideally bringing cake to room temperature before eating. Best consumed within 2-3 days.

Notes

• Ensure not to boil the Moscato reduction to preserve its delicate aroma and flavor.
• Do not skimp on creaming the butter and sugar; this helps achieve a light and fluffy cake texture.
• Be careful not to overmix the batter once wet and dry ingredients are combined to avoid dense cake layers.
• Use room temperature egg whites for better incorporation and volume.
• If the frosting is too stiff, add more heavy cream gradually until the desired consistency is reached.
• Store the cake covered in the fridge; serve at room temperature for best flavor.
• The freeze-dried strawberries add concentrated flavor and color without adding moisture to the frosting.

Keywords: strawberry moscato cake, layered cake, moscato wine cake, strawberry buttercream, wine reduction dessert