Strawberry Moscato Cake

Strawberry Moscato Cake with Cream Cheese Buttercream Frosting

Strawberry Moscato Cake with Cream Cheese Buttercream Frosting


Makes 1 9 inches 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


Strawberry Moscato Cake directions
Preheat oven to 350 degrees and spray the cake pans with pam baking spray, set aside
In a separate bowl, combine eggs, strawberry puree, Moscato, vanilla, strawberry extract, pink food coloring, whisk until combined
Using a standing mixer, whisk together the cake flour, sugar, baking powder, and salt until combined
Slowly beat in the butter and canola oil until combined
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!
Evenly divide the cake batter
drizzle the remaining 1/2 cup of Moscato over each cake evenly (more if desired)
Frosting Directions:
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
Directions to prepare the cake:
Once cake rounds have cooled, remove from cake pans and place onto a cutting board
Using the cake leveler, remove the domes of the cakes
Place one cake round onto the cake board
Scoop 1 C of the frosting onto the middle of the cake
Using the angled spatula, smooth the frosting out
Layer some thinly sliced strawberries onto the frosting
Place the second cake layer onto the first layer
Repeat steps with the frosting and remaining cake layer
Scoop 1 C of frosting into the piping bag and set aside
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
Frost the entire cake until smooth
Using the piping bag, pipe dollops of frosting around the edge of the top of the cake
Place sliced strawberries onto the dollops