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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!