Strawberry Moscato Layer Cake

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 slice on a plate

Strawberry Moscato Layer Cake on a metal stand

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. 🙂

Strawberry Moscato Layer Cake slice on a plate
Strawberry Moscato Layer Cake with a slice removed

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!

Strawberry Moscato Layer Cake slice on a plate in front of the whole cake
Strawberry Moscato Layer Cake slice on a plate with a bite on a fork

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Strawberry Moscato Layer Cake with a slice removed

Strawberry Moscato Layer Cake

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


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)!



  • 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


  • 1 1/4 cup salted butter
  • 1 1/4 cup shortening
  • 10 cups powdered sugar
  • 78 tbsp strawberry puree


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.


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.


  • Serving Size: 1 Slice
  • Calories: 1232
  • Sugar: 172.1 g
  • Sodium: 289 mg
  • Fat: 51.8 g
  • Carbohydrates: 193.9 g
  • Protein: 4.7 g
  • Cholesterol: 88 mg

Keywords: strawberry cake recipe, homemade strawberry cake, strawberry cake from scratch, easy strawberry dessert, strawberry dessert, strawberry dessert recipe, strawberry layer cake, layer cake, layer cake recipe


Strawberry Moscato Layer Cake slice on a plate

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Recipe rating

  1. Vanessa

    With regards to the alcohol in the cake – does it completely bake out? I would like to make this for my birthday, and my kids will eat it. thanks!

    1. Lindsay

      A lot of people will tell you it bakes out, but I’ve read conflicting things. It really comes down to your judgement, but I probably wouldn’t make it for my young children.

  2. Alexis M Bell

    Hi! I am planning on making this for mothers day, would this recipe be good with a chocolate and strawberry cake instead of a white cake?

  3. Bria Purdiman


    This looks amazing!! Your “homemade strawberry frosting – two ways” recipe brought me here. For that one shortening was optional. Is that the same case here? Also seems the puree instructions are different. The other called for boiling. Maybe that’s not needed here.

    Also, if I want to make a two layer cake vs. three, how would that effect the measurements you listed? Newer baker here, so still learning to adjust measurements. 🙂 

    Thank you!

    1. Lindsay

      Shortening is really always optional. You can replace it with the same amount of butter.

      Cooking the strawberry purée down is something I’ve started doing more recently for a stronger flavor. Both ways are fine, just your preference.

      You don’t necessarily need to adjust the ingredients, just bake the cake in two pans instead of three. You’ll have to bake for longer because the layers will be thicker. Also just keep in mind that I find that using two layers will give you a more dense cake.

  4. Elizabeth

    I know this is an older post but this recipe is amazing. I completely butchered it and subbed out a ton of stuff, I used 2 whole eggs because I forgot it was 5 whites, replaced the milk with strawberry puree, and added more moscato and it still worked out haha. It is such a fluffy cake, next time I will make it the way it was written though haha.

  5. Jo

    Rather than just egg whites could I use a whole egg? If so, how many egg white per egg would it be please?
    Example, 5 egg whites is the equivalent to 3 whole eggs.
    Also, would whole eggs make a difference to a cake as opposed to just egg whites?
    Thanks 🙂

    1. Lindsay

      This recipe doesn’t work well with whole eggs, I’m sorry. You could try using this cake and swapping out some of the milk for the wine. I haven’t tried it, but I think it’d work fine.

  6. Shannon

    I made this recipe into cupcakes, and they are to die for! The moscato was too subtle for me, however, so I poked holes into each cupcake when they were still slightly warm and drizzled 1 tsp moscato over/into each one. 5 stars! 

  7. Nicole

    I didn’t think I was going to like the frosting because of the shortening, but when I tasted it, OMG!  I made this cake for Christmas and took it over my cousin’s for dinner and it was a hit.  I didn’t even get a piece, I had to sneak a bite of someone else’s and it was incredible.  Thank you Lindsay

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12