Strawberry Moscato Layer Cake Recipe
Imagine a dessert that blends the delicate notes of bubbly Moscato with the sweetness of fresh strawberries in a decadent cake; that’s precisely what you get with this Strawberry Moscato Layer Cake. This beautiful and luxurious dessert is designed to impress, and the best part is that it’s easier to make than it looks. Whether it’s for a special occasion or just because, this cake is sure to become a favorite in your baking repertoire.
When I first stumbled upon the concept of a Strawberry Moscato Layer Cake, it transformed how I thought about baking with wine. A friend had shared the recipe with me during a nostalgic gathering, where desserts were the highlight. This cake became an instant hit among my family and friends, forever associated with laughter and joy. Since then, it’s been a go-to for all our special gatherings, offering a personal touch that lets me share a piece of our family tradition with others.
Why You’ll Love This Recipe
The Strawberry Moscato Layer Cake stands out with its unique combination of flavors, blending sweet, fresh strawberries and the delicate, fruity notes of Moscato wine. Unlike many traditional cakes, the Moscato adds both a layer of complexity and a moist texture to the base, creating a sophisticated yet accessible dessert. It’s a recipe that brings “wow” factors, with a simple preparation process, making it perfect for budding bakers and seasoned chefs alike.
Ingredients Notes
Selecting quality ingredients will elevate your Strawberry Moscato Layer Cake. Opt for fresh, ripe strawberries to capture their natural sweetness. Moscato wine is integral, so choose a good-quality bottle that you’d enjoy drinking on its own. If fresh strawberries aren’t available, frozen ones can work, just be sure they’re properly thawed and drained.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Prepare your baking pans with parchment paper and non-stick spray. This ensures easy removal of the cake.
Step 2
In a mixing bowl, combine your flour, baking powder, and salt. Set aside. In another bowl, beat together softened butter and sugar until light and fluffy. Add in eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 3
Blend in the dry ingredients alternately with the Moscato wine and milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix, which can lead to a dense cake.
Step 4
Fold in the chopped strawberries gently, ensuring they are evenly distributed. Pour the batter equally into prepared pans and smooth the top with a spatula.
Step 5
Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pan for 10 minutes before turning them onto a wire rack to cool completely.
Storage Options
To store leftovers, cover the cake with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. For freezing, wrap the cake portions tightly in plastic wrap and a layer of foil to prevent freezer burn, keeping them for up to 2 months. Thaw at room temperature and enjoy.
Variations & Substitutions
For a non-alcoholic version, replace the Moscato with white grape juice or a mix of grape and orange juice to mimic the wine’s flavor. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Enhance the cake’s visual appeal by adding layers of cream cheese frosting between the cake rounds, creating an elegant presentation.
Frequently Asked Questions
Can I use a different type of wine? Yes, while Moscato is recommended for its sweetness and mild flavor, you can experiment with other sweet wines like Riesling or a sparkling wine for a slightly different taste profile. Ensure any substitute wine is similarly sweet to maintain the cake’s flavor balance.
How can I make the cake more visually appealing? Adding fresh strawberry slices on top of the frosted cake or decorating with edible flowers can enhance its appearance. You can also dust the cake with powdered sugar for a delicate finish.
What can I do if my cake is too dry? If your cake turns out dry, ensure it wasn’t overbaked by checking it earlier in the cook time next time. Adding a simple syrup made from sugar, water, and a hint of strawberry extract or Moscato can help retain moisture. Brush it lightly over the cake layers before assembling.
Remember it later
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Strawberry Moscato Layer Cake Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup Moscato wine
- 1 cup fresh strawberries diced
- 4 large eggs
- 1 tbsp baking powder
- 0.5 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the Moscato.
- Fold in the diced strawberries gently.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
