Strawberry Moscato Cake with Cream Cheese Buttercream Frosting is a sensational, moist strawberry cake soaked in sweet Moscato and topped with the most heavenly homemade buttercream frosting! This Cake is one of those desserts that feels special the moment you slice into it. The cake is soft and tender with a subtle pink hue, layered with fresh strawberries and finished with a smooth, lightly tangy cream cheese frosting that balances the sweetness perfectly. The Moscato adds a gentle fruitiness without overpowering the cake, making each bite feel light, elegant, and just a little indulgent. It’s the kind of dessert that’s perfect for celebrations, date nights, or anytime you want a cake that looks beautiful but still feels approachable and homemade.
Why You’ll Love This Recipe
This recipe strikes the perfect balance between fruity, creamy, and lightly sweet. The Strawberry Moscato flavor gives the cake a unique twist that sets it apart from traditional strawberry cake, while the cream cheese buttercream keeps everything rich without being heavy. The layers stay moist, the frosting spreads beautifully, and the finished cake looks impressive without requiring complicated decorating skills. It’s also a great make-ahead dessert, which makes it ideal for holidays, birthdays, or Valentine’s Day. If you love desserts that feel bakery-worthy but are still doable at home, this cake checks every box.
FAQ
Can I taste the Moscato in the cake?
The Moscato adds a light, fruity sweetness rather than a strong wine flavor. It enhances the strawberry notes without tasting alcoholic.
Can I substitute another wine?
Yes. A pink Moscato, white Moscato, or even a sweet rosé will work well. Just stick with something on the sweeter side.
Can this cake be made alcohol-free?
Absolutely. You can replace the Moscato with strawberry juice, white grape juice, or milk. The flavor will still be delicious.
Do I need fresh strawberries, or can I use frozen?
Fresh strawberries work best for both flavor and texture. If using frozen, thaw them completely and drain well to avoid excess moisture.
How far in advance can I make this cake?
You can bake the cake layers a day ahead, wrap them tightly, and frost the cake the next day. Fully assembled, it keeps well in the refrigerator for up to 3 days.
Does this cake need to be refrigerated?
Yes. Because of the cream cheese buttercream, the cake should be stored in the refrigerator. Let slices sit at room temperature for about 20 minutes before serving for the best texture.
What occasions is this cake best for?
This cake is perfect for Valentine’s Day, bridal showers, birthdays, spring gatherings, or anytime you want a pretty, crowd-pleasing dessert.
If you have been following my blog for awhile now, you will know I have a ton of homemade layered cakes that are all immensely popular and have gone viral! All these cakes are wonderful for potlucks, bake sales or for parties!
Please be sure to use the search bar here on the blog and just type ‘cakes’ to see all of my incredible ones!
Storage and Make Ahead Tips
This Strawberry Moscato Cake stores beautifully, making it a great option for entertaining or planning ahead. Because of the cream cheese buttercream frosting, the cake should be stored in the refrigerator. Cover it loosely or place it in an airtight cake container and refrigerate for up to 3 days.
If you’re making this ahead, you can bake the cake layers a day in advance. Once cooled completely, wrap each layer tightly in plastic wrap and store them at room temperature overnight or in the refrigerator. Frost the cake the day you plan to serve it for the freshest look and texture.
For the best flavor and texture, let the cake sit at room temperature for about 20 to 30 minutes before serving. This allows the frosting to soften slightly and the flavors to really shine.
Beginner Mistakes to Avoid
One common mistake is overbaking the cake layers. Because this cake is meant to be soft and tender, baking it too long can dry it out. Remove the layers as soon as a toothpick comes out with just a few moist crumbs.
Another mistake is frosting the cake while the layers are still warm. Even slightly warm cake can cause the cream cheese buttercream to melt and slide. Always make sure the layers are completely cooled before assembling.
Using overly juicy strawberries without draining them can also cause the layers to slip or become soggy. Fresh strawberries should be chopped small and gently patted dry before adding them between layers.
Lastly, don’t overmix the batter. Mixing just until combined helps keep the cake light and fluffy instead of dense.
I am a huge fan of using my favorite alcohols in my cakes because not only does it make the cake ultra moist but it creates the most intense flavorful cakes you will ever try!
This one right here, I made with my all time favorite dessert wine- Moscato! Its a huge girl night favorite drink and now in cake form?! have mercy because I can feel my hips starting to expand LOL
Not only do I love drinking moscato but now you’ll all enjoy eating it too just as much as I do! I will even enjoy a big cold glass while having a slice! watch out! lol
I store all of my finished cakes in airtight containers in the fridge, its best eaten within 5 days if refrigerated or 2 days if on the counter.
Personal Kitchen Notes
This cake has become one of those desserts I save for moments that feel a little special. It’s the kind of cake that gets admired before it ever gets sliced, and once it does, it never lasts long. My husband loves the balance of the creamy frosting with the subtle fruitiness, and it’s one of those desserts that always feels like a treat without being too heavy. I’ve made it for celebrations, family gatherings, and even just because, and every time it reminds me why homemade desserts are worth the effort. It’s pretty, comforting, and feels like something you’d order at a bakery, but it’s made right in your own kitchen.
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Strawberry Moscato Cake with Cream Cheese Buttercream Frosting
Ingredients
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
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
- 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.
- drizzel 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
- Enjoy!
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