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


Strawberry Moscato Cake Itinerary
Preheat oven to 350 degrees and spray cake pans with Pam cooking spray, set aside

In another bowl, combine the eggs, strawberry puree, moscato, vanilla, strawberry extract, pink food coloring, whisk until well blended
Using a stand mixer, whisk together the cake flour, sugar, baking powder and salt until blended.
Slowly stir in butter and canola oil until well blended
Once the mixture looks like coarse sand, gradually stir in the egg mixture until well combined. The dough will be very thick and soft but so good!
Evenly divide the cake batter
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 molds for 10 min. then turn.
drizzle remaining 1/2 cup moscato over each cake evenly (more if desired)
Frosting Directions:
Using a stand mixer, beat together cream cheese, butter, vanilla, powdered sugar and heavy whipping cream until combined and creamy and firm with peaks
Instructions for preparing the cake:
Once the cake slices have cooled, remove them from the cake pans and place them on a cutting board.
Using the cake leveler, remove the domes from the cakes
Place a round cake on the cake tray
Pour 1 C of the frosting in the middle of the cake
Using the angled spatula, smooth the icing
Layer thinly sliced ​​strawberries on top of the icing
Place the second layer of cake on top of the first layer
Repeat the steps with the frosting and the remaining cake layer
Pour 1 C of icing into the piping bag and set aside
Once you have built your cake, pour the remaining frosting on top of the cake and use the angled spatula to smooth it out.
Frost the entire cake until smooth
Using the pastry bag, drop spoonfuls of icing around the edge of the top of the cake
Place the sliced ​​strawberries on the spoonfuls
recipe source:


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