Strawberry Moscato Cake with Cream Cheese Buttercream Frosting


  • Makes 1 9 inch 3 layer cake
  • Cake Ingredients:
  • 4 large eggs,
  • 1 1/2 C strawberry puree
  • 1 tsp pure vanilla extract
  • 2 tsp strawberry extract
  • 1/2 cup Moscato
  • 2 to 3 drops Pink gel food coloring
  • 3 C cake flour
  • 1 3/4 C sugar
  • 1 tbsp plus 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/4 C canola oil
  • 1/2 C unsalted sweet cream butter
  • 10 large strawberries sliced thinly to go in-between the cake layers
  • 1/2 cup moscato reserved- saved for after its baked
  • Cream Cheese Buttercream Frosting ingredients
  • 3 - 8 oz box, cream cheese, softened
  • 3/4 C unsalted sweet cream butter, softened
  • 6 C powdered sugar
  • 4 tsp vanilla extract
  • 5-7 TBSP heavy whipping cream
  • Instructions 

  • Check the next page to get the instructions 
    Strawberry Moscato Cake directions
  1. Preheat oven to 350 degrees and spray the cake pans with pam baking spray, set aside
  2. In a separate bowl, combine eggs, strawberry puree, moscato, vanilla, strawberry extract, pink food coloring, whisk until combined
  3. Using a standing mixer, whisk together the cake flour, sugar, baking powder and salt until combined
  4. Slowly beat in the butter and canola oil until combined
  5. Once the mixture looks like coarse sand, gradually beat in the egg mixture until combined. The batter will be very thick and fluffy but so good!
  6. Evenly divide the cake batter
  7. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.
  8. drizzel the remaining 1/2 cup of moscato over each cake evenly (more if desired)
  9. Frosting Directions:
  10. Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar and heavy whipping cream until combined and creamy and stiff with peaks
  11. Directions to prepare the cake:
  12. Once cake rounds have cooled, remove from cake pans and place onto a cutting board
  13. Using the cake leveler, remove the domes of the cakes
  14. Place one cake round onto the cake board
  15. Scoop 1 C of the frosting onto the middle of the cake
  16. Using the angled spatula, smooth the frosting out
  17. Layer some thinly sliced strawberries onto the frosting
  18. Place the second cake layer onto the first layer
  19. Repeat steps with the frosting and remaining cake layer
  20. Scoop 1 C of frosting into the piping bag and set aside
  21. Once you have built your cake, scoop the remaining frosting onto the top of the cake and use the angled spatula to smooth it out
  22. Frost the entire cake until smooth
  23. Using the piping bag, pipe dollops of frosting around the edge of the top of the cake
  24. Place sliced strawberries onto the dollops
  25. Enjoy!
Strawberry Moscato Cake with Cream Cheese Buttercream Frosting

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