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Strawberry Moscato Layer Cake
Lina maywgor

Indulgent Strawberry Moscato Layer Cake You Can't Resist

A delightful Strawberry Moscato Layer Cake that transforms any gathering into a celebration with its luscious fusion of Moscato-infused layers and velvety strawberry buttercream.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 4 eggs
  • 2 teaspoons baking powder
  • 1 cup unsalted butter
  • 1 cup Moscato wine
  • 1 cup butter
  • 4 cups confectioners’ sugar
  • 1 cup freeze-dried strawberries
  • ¼ cup heavy cream
  • 1 cup Moscato wine optional for syrup

Method
 

  1. In a saucepan, heat Moscato wine over medium heat until it reduces by half, about 10-15 minutes. This will give you a concentrated flavor that adds depth to your cake. Refrigerate until cool.
  2. Cream together unsalted butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in the cooled Moscato. Slowly add flour and baking powder, mixing until just combined. Divide batter among cake pans.
  3. Place the cake pans in a 350°F oven for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  4. While the cake is cooling, take another portion of Moscato and reduce it in a saucepan until syrupy, about 5-10 minutes. Drizzle this syrup over each cake layer for an extra burst of flavor.
  5. Beat together unsalted butter and confectioners’ sugar until creamy. Gradually mix in heavy cream and freeze-dried strawberry powder until fluffy. Adjust consistency with more cream if necessary.
  6. Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of strawberry buttercream on top, then place the next layer on and repeat until all layers are stacked.
  7. Wrap the assembled cake tightly in plastic wrap and refrigerate for 3 hours or overnight to let the flavors meld beautifully.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 5gCholesterol: 90mgSodium: 200mgFiber: 1gSugar: 22g

Notes

  • Ensure you reduce the Moscato wine before starting the batter—this concentrates the flavor and enhances the overall taste of your cake.
  • Allow the cake layers to cool completely before frosting; this prevents the buttercream from melting and sliding off.
  • If your strawberry buttercream is too thick, add a splash of heavy cream to achieve the perfect spreading texture.
  • When stacking the layers, use a little buttercream between each layer to securely hold them together and add extra flavor to your Strawberry Moscato Layer Cake.
  • Freeze the assembled cake for 1-2 hours before wrapping and freezing; this firms the frosting, making it easier to handle.

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