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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.

Ingredients

Scale

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

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