Strawberry Moscato Layer Cake

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This Strawberry Moscato Layer Cake is made with layers of moscato cake and strawberry buttercream. It’s moist, delicious, and it’s a super fun way to drink your wine (and eat it too)!

Strawberry Moscato Layer Cake

This weekend, the hubs and I travelled to see my family and attend the wedding of a family friend. Our families (along with others) sort of grew up together and have taken many joint family vacations over the years. It was fun to see everyone and reminded me and my family so much of when the hubs and I got married.

Often you’ll hear at a wedding a wish for the bride and groom that they will love each other more the rest of their lives than they do on their wedding day. I will totally admit that I used to not understand that at all. 🙂 Surely you’d love your husband the most on the day you get married, right? What a wonderful day?!

But now I totally get it. It’s been just 5 1/2 years of marriage, but we’ve been through our share of ups and downs and boy has it made us stronger. I can absolutely say that I love the hubs more now and so differently than I did on our wedding day. I’m always excited now for newly married couples to experience that once day. 🙂

But back to the wedding, their alter (see my Instagram photo of the alter) was maybe the most beautiful I’ve ever seen. And boy did we dance! My parents, my brother and his date, and the hubs and I – dancing fools. That’s how I like it. 🙂

And of course cake! There should always be cake at a celebration!

This Strawberry Moscato Layer Cake would be the perfect celebration cake. Especially for a wine-lover’s birthday. There’s a full cup of wine in the it, so there’s plenty of wine flavor. I used a moscato because I’m a sweet wine girl, but feel free to use your favorite white wine.

I loved the pairing of the strawberry icing with it too. A great combination. But you could easily switch it out for another fruit, like raspberry, if you prefer. I am all about switching things up to your preference, you’ll just want to use about the same amount of fruit puree.

Once the cakes are baked and the icing is ready, it’s time for the fun part (at least for me). Icing the cake! If you’d like some help with how to smoothly ice the cake, I’ve got a tutorial for you – How to Frost a Smooth Cake with Buttercream.

I like to store my finished cakes in an airtight container on the counter and this cake is best if eaten within two to three days of making it, so it’s fresh. Enjoy!

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Recipe

Strawberry Moscato Layer Cake

• Author: Lindsay
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12-14 Slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

This Strawberry Moscato Layer Cake is made with layers of moscato cake and strawberry buttercream. It’s moist, delicious, and it’s a super fun way to drink your wine (and eat it too)!

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Scale 1x2x3x

Ingredients

MOSCATO CAKE

• 1 1/4 cups salted butter, room temp
• 2 cups sugar
• 5 egg whites
• 2 tsp vanilla extract
• 3 cups all purpose flour
• 3 tsp baking powder
• 1/2 cup milk
• 1 cup Moscato wine

STRAWBERRY FROSTING

• 1 1/4 cup salted butter
• 1 1/4 cup shortening
• 10 cups powdered sugar
• 7–8 tbsp strawberry puree

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Instructions

1. Preheat the oven to 350 degrees.

2. Line three 8-inch cake pans with parchment paper rounds and grease the sides.

3. Beat the butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.

4. Add the egg whites and vanilla and beat on medium speed for about 1 minute.

5. Combine the flour and baking powder in a medium bowl.

6. Add about half of the flour mixture to the batter and beat on medium speed until incorporated.

7. Add the milk and wine and beat on medium speed until incorporated.

8. Add remaining dry ingredients and beat until smooth. The batter will be thick and glossy.

9. Spoon the batter evenly into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another.

10. Bake for 25-26 minutes, until a toothpick inserted into the middle of the cakes comes out clean.

11. Remove cakes from oven to cool for 4-5 minutes.

12. Invert the cakes onto the racks and cool completely before frosting.

 13. While the cakes cool, make the frosting. Combine butter and shortening and mix until smooth.

14. Add half of the powdered sugar and mix until smooth.

15. Add the strawberry puree and mix until smooth.

16. Add remaining powdered sugar and mix until smooth.

17. To layer cake when everything is ready, first remove domes from the tops of the cake layers.

18. Place first layer of cake on your serving plate or stand. Add about 1 cup of frosting and smooth into an even layer.

19. Repeat previous step with second layer of cake and frosting.

20. Add remaining layer of cake.

21. Ice the outside of the cake. Here is a tutorial on how to frost a smooth cake with buttercream.

22. Store cake in an air tight container until ready to serve. Best within 2-3 days.

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Notes

To make the strawberry puree, add fresh chopped strawberries to a food processor and puree until smooth. One 1 lb container of strawberries should be plenty.

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Enjoy!