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Strawberry Moscato Layer Cake

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A delightful layer cake celebrating summer with strawberries and sweet Moscato wine, perfect for any occasion.

Ingredients

Scale
  • 3 cups (390g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 ¼ 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
  • 2 ½ cups (about 2 oz | 57g) freeze-dried strawberries
  • 2 ¼ cups (504g) unsalted butter, room temperature for frosting
  • 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 frosting
  • ¼ cup (29g) powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a bowl.
  3. Cream the unsalted butter and sugar together in a large mixing bowl until light and fluffy.
  4. Add the egg whites one at a time, mixing well after each addition.
  5. Stir in the vanilla extract until combined.
  6. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
  7. Pour the Moscato wine reduction into the batter and mix gently until just combined.
  8. Gently fold in the freeze-dried strawberries.
  9. Divide the batter evenly between the prepared pans.
  10. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  11. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
  12. For the frosting, beat the unsalted butter in a large mixing bowl until creamy.
  13. Gradually add the powdered sugar, mixing until well combined.
  14. Pour in the heavy whipping cream, Moscato wine reduction, and vanilla extract. Beat until fluffy and spreadable.
  15. Add salt to taste and mix well.
  16. Level the cooled cakes if needed.
  17. Place one layer on a serving plate and spread a layer of frosting on top.
  18. Top with the second cake layer and frost the top and sides of the cake evenly.
  19. Garnish with additional freeze-dried strawberries and dust with powdered sugar if desired.

Equipment

Notes

For diabetes-friendly options, consider using sugar substitutes like Stevia or monk fruit. Avoid using honey or maple syrup.

Nutrition

Find it online: https://www.glutenfreez.com/strawberry-moscato-layer-cake/